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    Home » Recipes » Dinner

    Published: Jun 28, 2023 by Joanne

    Traditional Meat Khinkali Recipe (Georgian Soup Dumplings)

    Jump to Recipe Print Recipe

    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.

    A hand holding a folded khinkali
    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 

    Kneaded dough shaped into a ball in a bowl
    Bowl of minced meat with water added to it.
    A scoop of minced meat filling in the middle of a dumpling wrapper.
    Raw, closed, and pleated khinkali pieces on a gray plate.

    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 

    Meat khinkali (Georgian dumplings) in boiling water.
    A piece of meat khinkali on a strainer.

    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

    Closeup of meat dumplings with pepper on top of them.
    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.

    Frequently Asked Questions

    Is there a vegetarian version of khinkali?

    Nowadays, Georgian dumplings have a lot of different fillings. For those who do not eat meat, mushroom, potato, and cheese fillings are available throughout Georgian restaurants serving khinkali.

    Can I eat the tops of khinkali?

    Traditionally, you don't eat the tops, but plenty of people do anyway! You'll find some khinkali with smaller stems which you can eat in one bite.

    Can I freeze khinkali?

    Yes, you can freeze khinkali. Once you assemble the khinkali, place uncooked pieces on a baking sheet lined with parchment paper and sprinkled with flour. Then freeze them for at least one hour. Place the frozen khinkali in a freezer bag to store them for a longer time in the freezer.

    Boiled meat khinkali (Georgian dumplings) on a plate.

    Traditional Meat Khinkali (Georgian Dumplings) Recipe

    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.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 50 minutes mins
    Cook Time 5 minutes mins
    Total Time 55 minutes mins
    Course Appetizer, Main Course, Side Dish
    Cuisine Georgian
    Servings 30 dumplings
    Calories 115 kcal
    Disclosure

    The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.

    Ingredients
     
     

    Khinkali Dough

    • 563 grams all-purpose flour
    • 355 ml water, cold
    • 2 teaspoon salt

    Meat Khinkali Filling

    • 250 grams ground pork
    • 250 grams ground beef
    • 2 teaspoon salt
    • 1 tablespoon chili flakes add more if you want it spicier
    • 1 teaspoon black pepper powder
    • ½ teaspoon powdered cumin
    • 295 grams water, room temperature
    • 1 large onion, grated or minced it should be a bit juicy from the grating/mincing
    • 6 cloves garlic, grated
    • 1 teaspoon beef bouillon powder optional

    Instructions
     

    Make the Dough

    • Combine salt and flour to a bowl and mix. Add the water and stir with a spatula until shaggy.
      Shaggy khinkali dough
    • Place the dough on a lightly floured surface and knead nonstop for 6-8 minutes until smooth. Then put the dough back in its bowl and cover tightly to let it rest for 30 minutes.
      Kneaded dough shaped into a ball in a bowl

    Make the Khinkali Filling

    • Add the meat and seasonings minus the water. Stir until well combined.
      A bowl of minced meat, chopped onions, and other seasonings.
    • Add half a cup of water and stir slowly until the water disappears. Repeat this step two more times.
      A half cup of water poured into a mixed minced meat in a glass bowl
    • The meat should have absorb all the water and will look almost gelatinized. If you shake the bowl, it will be jiggly.
      Bowl of minced meat with water added to it.

    Assemble the Khinkali

    • Split the dough in half, cover one and set it aside. Work with the other half first. Roll the dough and split it into 15 equal-sized pieces.
    • On a lightly floured surface, roll out a piece to about 12 cm (~5 in) in diameter and 1-2 mm thick.
    • Place a heaping tablespoon of filling in the center. Make sure to leave plenty of room from the edge of the circle.
      A scoop of minced meat filling in the middle of a dumpling wrapper.
    • Begin making pleats by folding around the khinkali. Try to make at least 13 folds, but if you can make more, do more.
      A hand folding a dumpling around a meat filling.
    • Keep folding until you can close the khinkali by pinching the stem together.
      Closed and pleated khinkali on a gray plate.
    • Seal it by snipping off a bit of the top end with kitchen scissors. Set the dumpling on top of a floured plate.
      A view of the top of khinkali with a snipped stem.
    • Place the prepared khinkali on a floured plate. Repeat the steps with the additional pieces and the other half of the dough.
      Closeup of several khinkali (Georgian dumplings) on a floured gray plate.

    Cook the Khinkali

    • Fill a large pot 75% full with water and add in a large pinch of salt. Set on the stovetop on high medium heat and bring it to a boil. Lower the heat to medium or to a gentle boil. Add a few of the dumplings and then gently stir the water.
      Meat khinkali (Georgian dumplings) in boiling water.
    • Cook the dumplings for about 5 - 7 minutes. Then gently strain the dumplings a few at a time so they do not break from the sharp edges of the strainer.
      A piece of meat khinkali on a strainer.
    • Add to a plate and serve immediately.
      Closeup of meat dumplings with pepper on top of them.

    Nutrition

    Calories: 115kcalCarbohydrates: 15gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 12mgSodium: 305mgPotassium: 81mgFiber: 1gSugar: 0.2gVitamin A: 80IUVitamin C: 1mgCalcium: 9mgIron: 1mg
    Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
    Keyword dumplings, georgian dumplings, georgian meat dumplings, georgian soup dumplings, khinkali, meat khinkali, mtiuluri khinkali, soup dumplings

    Curious about Georgian Food?

    Check These Out These Food Guides

    • Georgian Main Dishes
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    • 10+ Georgian Soups and Stews
    • Two Types of Wine Tastings in Telavi, Georgia
    • 15+ Specialty Coffee Shops in Tbilisi
    • 10+ Tbilisi Restaurants With the Best Khinkali

    Have You Tried This Recipe?

    Simply rate the recipe by clicking on the ⭐️s on the recipe card. Have something to say? Please leave me a comment down below telling me what you think of this recipe.

    Bonus: Let me and other readers know what you did to make this recipe your own - 💫 let's inspire each other!

    Also, follow me on Instagram [@seesfoodwilltravel] and send me a DM with a picture of what you made. I would love to share and celebrate YOUR creation with our budding community 💞

    Check out Sees Food, Will Travel on Pinterest and Facebook for more delicious updates.

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    Reader Interactions

    Comments

    1. Megan says

      September 27, 2023 at 11:53 am

      Loved learning about the history of khinkali and the step by step instructions are very helpful! Can't wait to try this recipe out soon 🙂

      Reply
      • Joanne says

        September 29, 2023 at 12:24 pm

        Thanks Megan! Let me know how you like it!

        Reply
    4.50 from 2 votes (2 ratings without comment)

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