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This review was getting too wordy, so I decided to rewrite. I made khinkali with ground lamb and cilantro. At first I tried with smaller wrappers (3 1/2-inch rounds). They were not easy to wrap, and the amount of meat too little. I later tried with 5 1/2-inch rounds. These worked much better, and I could still roll the dough out on my pasta machine. The second time around, I added some dried fenugreek leaves and red chili powder to the meat mixture. I like that better than only cilantro, salt and pepper. I did add 2 tablespoons water (I made a half-batch) to the meat. I suppose the reason for the water is to keep the meat moist. I am glad I didn't add more. I'm not sure any is necessary, but think that soup stock might work better if a liquid is to be added. The amount of water to make the wrappers is insufficient. I needed about 1/4 cup more for the half-batch I made, and I kept the dough very stiff. Although the dough was stiff, it was very easy to work with, using my pasta machine, and was not sticky at all. Overall, this is a good recipe and results in delicious dumplings. Thank you for sharing this recipe with us. The pictures show both the larger and smaller dumplings on the same plate.