Traditional Meat Khinkali Recipe (Georgian Soup Dumplings)

This traditional meat mtiuluri khinkali (Georgian soup dumpling) recipe takes inspiration from the mountain villages that these dumplings originated from. The filling is soupy and well-seasoned with some heat from crushed chili flakes, while the dough is a simple combination of water and flour.

Jump to:

• Why Mtiuluri Khinkali?
• Ingredients  
• Substitutes
• Khinkali Recipe Tips
• How to Make Traditional Meat Khinkali 
• How to Cook Khinkali 
• How to Eat Georgian Soup Dumplings
• Frequently Asked Questions
• Traditional Meat Khinkali (Georgian Dumplings) Recipe
• Have You Tried This Recipe?

Why Mtiuluri Khinkali?

Traditional khinkali came from the mountain regions of Georgia where they were adapted from the Mongolian empire. The dumplings are built with humble elements of meat, water, and spices found in the mountains. Originally, the meat was based on chopped lamb, but later on a combination of pork and beef became the standard choice. 

After several generations there are now many versions of khinkali across Georgia, each one with a distinct name. The simple meat khinkali, now dubbed mtiuluri (meaning "mountainous"), is an indication on khinkali restaurant menus that the filling is the classical version. 

Ingredients  

The authentic Georgian soup dumpling recipe doesn't require a lot of ingredients. See the list below for what it takes to make mountain-style Georgian dumplings.

• All-Purpose Flour
• Water
• Salt
• Blend of Ground Beef and Pork
• Red Chili Flakes
• Cumin
• Pepper
• Onion
• Garlic

Substitutes

• Water (for the meat mixture only): You can use any type of broth instead of water to add to the meat mixture to create a more flavorful soup. 
  

• Cumin: Although they are more difficult to find, ground caraway seeds are also an authentic choice for khinkali recipes in place of cumin.
  
  
• Red Chili Flakes: Red pepper powder also works to add some heat to the meat mixture.
  
  
• Ground Pork: For an even more classic recipe, you can use ground lamb to incorporate with ground beef instead of pork.

Khinkali Recipe Tips

• Use Cold Water: Khinkali are boiled dumplings, so you need to make a sturdy casing that doesn't break in hot water. In order to do this, you need to use cold water in the khinkali dough recipe. The cold water creates more gluten development making an elastic, chewy dough that can withstand boiling water.
  
  
• Making Pleats: Most people will say that khinkali must have either nineteen or at least thirteen pleats. But this is quite a discussion point among Georgians, so I encourage them to make a comment on this post! But don't let this topic stop you, aim for a number between thirteen and nineteen folds.
  
  
• Use Fatty Pork: The higher fat content will create a lot of moisture making the filling even juicier while you boil the khinkali. The fat will melt in the hot water making the soup tastier!
  
• Always Taste Test: You can put about a teaspoon of the filling on a small plate and microwave it for about 30 seconds or until fully cooked to check the taste. Adjust the seasonings to your preference.

How to Make Traditional Meat Khinkali 

Here a quick overview of what you would need to do:

1. Make the khinkali dough by combining flour, salt, and cold water
2. Make the filling by mixing all the ingredients in one bowl
3. Roll out the dough to large circles
4. Assemble the dumplings and make pleats

How to Cook Khinkali 

You need to fill a large pot with water and set it on the stove. Bring the water to a boil before adding khinkali. Only add a few dumplings at a time so they have room to swim and do not stick together.

You will notice that the dumplings will sink, but all you have to do is stir the water gently so they do not stick to the bottom of the pot. Boil the khinkali for a few minutes, and you will notice they will float to the top. This means they finished cooking; which should take about five minutes to seven minutes depending on the heat.

How to Eat Georgian Soup Dumplings

1. Let the dumplings cool before touching with your hands.
2. Add some ground pepper powder on the dumplings.
3. Pick up the khinkali by the kucha ("stomach") or stem.
4. With three fingers holding the stem, turn it upside down.
5. Bite a small hole along the corner and suck out the soup.
6. Continue eating the filling and dough, except the stem.
7. Leave the stem right side up on your plate.

Don't forget to eat these Georgian soup dumplings with a cold glass of beer! You can also try to make an easy veggie side dish of soke kecze (Georgian stuffed mushrooms) to go along with this meaty meal.