Large twisted Georgian dumplings, juicy on the inside and flavored with black pepper, fresh cilantro, and cumin. Serve them steaming hot, simply seasoned with black pepper, to drink the broth before eating the tender dough.
Ingredients
- 500 g T55 all-purpose flour
- 250 ml cold water
- 12 g fine salt
- 300 g 15% fat ground beef
- 200 g ground pork
- 1 piece yellow onion
- 2 cloves garlic cloves
- 0.5 bunches fresh cilantro
- 2 tsp ground black pepper
- 1 tsp ground cumin
- 1/2 tsp mild chili powder or sweet paprika
- 180 ml ice water for the filling
- 1 leaf bay leaf
Method
- Mix the flour with a portion of the salt, then gradually pour in the cold water while kneading until you get a firm, smooth, and non-sticky dough; it should resist under your palm without tearing.
- Cover the dough and let it rest until it becomes supple to the touch and relaxes easily when stretched.
- Very finely chop the onion, garlic, and cilantro, then mix them with the beef, pork, pepper, cumin, mild chili powder, and the remaining salt until the filling is well combined and fragrant.
- Incorporate the ice water into the filling in several additions, stirring until you achieve a supple, almost fluid texture that is still cohesive enough to hold its shape on a spoon.
- Roll out the dough on a floured surface until it is thin but sturdy, cut out wide discs, then roll each disc again to thin the edges while keeping the center slightly thicker.
- Place some filling in the center of each disc, lift the edges, and pinch them into even pleats all the way around, then twist the top to securely seal the juices inside.
- Bring a large pot of salted water with the bay leaf to a steady simmer, drop in the khinkali without crowding them, and stir gently at first to prevent them from sticking to the bottom.
- Cook until the khinkali float and the dough is tender and slightly satiny, then drain them using a slotted spoon without piercing the base.
- Serve immediately, sprinkled with black pepper, and eat them by hand holding the knot: bite off a small piece of the edge first to drink the broth, then enjoy the rest.
Nutrition
Per serving
- Energy
- 709.7 kcal
- Protein
- 37.29 g
- Carbohydrate
- 94.28 g
- Fat
- 19.21 g
- Fibre
- 4.68 g
- Calcium
- 54.23 mg
- Iron
- 2.56 mg
- Magnesium
- 44.1 mg
