Twisted Georgian dumplings, vegetarian version, with a creamy melted cheese filling, flavored with cilantro, cumin, and black pepper. They are served piping hot, with the cheese oozing inside, for a juicy and flavorful experience.
Ingredients
- 500 g T55 all-purpose flour
- 250 ml cold water
- 12 g fine salt
- 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
- 400 g shredded mozzarella (or sulguni cheese)
- 100 g fresh ricotta
- 1 piece egg
- 30 ml vegetable oil (sunflower or canola)
- 100 ml ice water for the filling
- 1 leaf bay leaf
Method
- Mix the flour with some of the salt, then pour in the cold water little by little, kneading until you have a firm, smooth, and non-sticky dough; it should resist under the palm without tearing.
- Cover the dough and let it rest until it becomes supple to the touch and stretches easily when pulled.
- Very finely chop the onion, garlic, and cilantro. In a large bowl, mix the shredded mozzarella, ricotta, onion, garlic, cilantro, pepper, cumin, sweet paprika, egg, oil, and the remaining salt until you have a homogeneous and fragrant filling.
- Incorporate the ice water into the filling in several additions, stirring gently until the mixture is creamy and slightly fluid, but firm enough to hold on a spoon.
- Roll out the dough on a floured surface until it is thin but sturdy, cut out wide discs, then roll over each disc again to thin the edges while keeping the center slightly thicker.
- Place a generous spoonful of filling in the center of each disc, gather the edges, and pinch into even pleats all around, then twist the top to securely enclose the filling inside.
- Bring a large pot of salted water with the bay leaf to a rolling boil, drop in the khinkali without crowding them, and stir gently at the beginning to prevent them from sticking to the bottom.
- Let cook until the khinkali float and the dough is tender (about 10 to 12 minutes), then drain them with a slotted spoon without piercing the base.
- Serve immediately, sprinkled with black pepper, and eat them by hand holding the knot: first bite a small edge to let the steam escape and taste the oozing cheese, then enjoy the rest.
Nutrition
Per serving
- Energy
- 808.7 kcal
- Protein
- 33.97 g
- Carbohydrate
- 95.88 g
- Fat
- 31.34 g
- Fibre
- 4.68 g
- Calcium
- 54.25 mg
- Iron
- 2.56 mg
- Magnesium
- 44.1 mg