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    You are in: Home / Recipes / Khinkali (Ground Meat Filled Pasta Pockets) Recipe
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    Khinkali (Ground Meat Filled Pasta Pockets)

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    • on April 12, 2013

      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.

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    Nutritional Facts for Khinkali (Ground Meat Filled Pasta Pockets)

    Serving Size: 1 (342 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1032.2
    Calories from Fat 473
    Total Fat 52.6 g
    Saturated Fat 21.5 g
    Cholesterol 176.2 mg
    Sodium 160.0 mg
    Total Carbohydrate 82.1 g
    Dietary Fiber 4.6 g
    Sugars 4.9 g
    Protein 53.1 g

    The following items or measurements are not included:

    dried fenugreek leaves

    salt water


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