Properties :

Khinkali, the traditional Georgian dumpling, offers a rich combination of macronutrients, providing a satisfying and energy-dense meal. The filling, usually made from ground meat (such as beef, pork, or lamb), is an excellent source of protein, essential for muscle growth and repair. The addition of onions, garlic, and various spices not only enhances flavor but also adds important antioxidants and micronutrients. The dough, made from wheat flour, contributes carbohydrates, which serve as a primary energy source. However, due to the high carbohydrate content, excessive consumption may not be ideal for those on low-carb or ketogenic diets. When prepared with lean meats and minimal added fats, Khinkali can be a relatively balanced dish, offering a good mix of protein and fats while keeping overall calorie intake moderate.

Ingredients :

Wheat Flour : 3 Cup

Water : 1 Cup

Chicken Egg : 1 Piece

Salt : 1 Teaspoon

Beef Ribeye : 300 g

Lamb Shoulder- Goat Shoulder-

Onion : 1 Piece

Garlic : 2 clove

Chopped / Parsley : 2 Tablespoon

Salt : as needed

black pepper : to taste

Broth : 1 Cup

Cooking Oil : 3 Tablespoon

Savory and wrapped in tender dough - khinkali is the ultimate dumpling experience you must try!

Recipe :

For 4 people (About 12-15 khinkali)

Step 1: Prepare the Dough

In a large bowl, add the flour and make a well in the center.
Add the egg, salt, and water gradually, mixing with your hands or a mixer.
Knead the dough for about 10-15 minutes until smooth and elastic.
Cover and let it rest for 30 minutes.

Step 2: Prepare the Filling

In a bowl, mix the ground meat, grated onion, minced garlic, and chopped parsley.
Season with salt and black pepper to taste.
Gradually add cold broth or water while stirring to keep the mixture juicy.

Step 3: Roll and Cut the Dough

Roll out the dough on a floured surface to about 2mm thick.
Use a round cutter or a glass to cut circles of about 10 cm in diameter.

Step 4: Fill and Shape the Khinkali

Place a spoonful of filling in the center of each dough circle.
Fold the edges up and pinch them together, making pleats to seal the dumpling.
Twist the top to secure the shape.

Step 5: Cook the Khinkali

Bring a large pot of salted water to a boil.
Carefully drop the khinkali into the water and stir gently.
Boil for about 7-10 minutes until they float to the surface.

Step 6: Serve and Enjoy

Remove the khinkali from the water using a slotted spoon.
Sprinkle with freshly ground black pepper.
Serve hot with butter or a traditional Georgian sauce.

Enjoy your delicious homemade Khinkali! 😋

Description:

To achieve the perfect Khinkali, attention to detail in both dough and filling preparation is crucial. The dough should be soft yet elastic to ensure it can hold the juicy filling without tearing during cooking. Kneading the dough thoroughly and letting it rest allows the gluten to develop, making it more pliable. When preparing the filling, it is essential to use high-quality, well-seasoned meat with enough moisture to create the characteristic broth inside the dumpling. Adding cold water or broth to the meat mixture enhances juiciness. Proper sealing is another key step—Khinkali must be pleated tightly at the top to prevent leakage while boiling. Cooking them in gently simmering water rather than a rolling boil ensures they remain intact and cook evenly. Once cooked, they should be eaten hot, traditionally without using utensils, to fully enjoy the flavorful broth inside.

Description of diets:

While Khinkali is a delicious and culturally significant dish, it may not be suitable for all diets. Due to its wheat-based dough, it is not appropriate for those following a gluten-free diet, though alternative flours like almond or rice flour could be used for modification. Its high carbohydrate content makes it unsuitable for ketogenic or paleo diets, which emphasize low-carb intake. However, it can be enjoyed in moderation on a Mediterranean diet, especially when paired with a fresh salad or light soup. People following DASH (Dietary Approaches to Stop Hypertension) should be mindful of sodium levels, ensuring that excessive salt is not added to the filling. While Khinkali is not vegan or vegetarian due to its meat content, plant-based variations using mushrooms, lentils, or tofu can be created to suit these dietary needs. Those on high-protein diets may find Khinkali beneficial when prepared with lean meats and controlled dough portions. For low-calorie diets, portion control is key, as the combination of meat and dough can contribute to a high caloric intake.