Khinkali — Georgian Soup Dumplings

Shopping list

• 500 g plain flour — plus extra for dusting

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• 250 ml warm water

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• 1 tsp fine sea salt — for dough

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• 300 g beef mince

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• 200 g pork mince

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• 1 piece white onion — very finely chopped

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• 3 clove garlic cloves — minced

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• 30 g fresh coriander — finely chopped

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• 1 tsp ground coriander

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• 0.5 tsp ground cumin

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• 1 tsp black pepper — freshly ground

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• 150 ml cold beef stock

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• 1.5 tsp fine sea salt — for filling

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Step by step

1. 1

   In a large bowl, combine the plain flour and 1 teaspoon salt. Gradually pour in the warm water, mixing with your hand until a firm dough forms.

2. 2

   Knead on a lightly floured surface for 10 minutes until smooth and elastic. Cover with a damp tea towel and rest for 1 hour.

3. 3

   In a mixing bowl, combine the beef mince, pork mince, chopped onion, garlic, fresh coriander, ground coriander, cumin, black pepper and 1.5 teaspoons salt. Mix thoroughly with your hands.

4. 4

   Gradually add the cold beef stock to the meat mixture, kneading it in until the filling is moist and slightly loose. Refrigerate while you roll the dough.

5. 5

   Divide the rested dough into four portions. Working with one portion at a time (keep the rest covered), roll out on a floured surface to about 2 mm thick.

6. 6

   Use a 10 cm round cutter to cut circles. Place a heaped tablespoon of filling in the centre of each circle.

7. 7

   Pleat the edges of the dough upward around the filling, making 15–20 pleats, pinching firmly at the top to seal and leaving a small twisted knob of dough. The dumpling should look like a little pouch.

8. 8

   Bring a large pot of salted water to a rolling boil. Carefully lower 6–8 khinkali into the water, stirring gently to prevent sticking.

9. 9

   Boil for 12– 15 minutes until the dumplings float and the dough is cooked through. Remove with a slotted spoon and place on a serving platter.

10. 10

    Serve hot, sprinkling with freshly ground black pepper. To eat, hold by the top knob, bite a small hole and sip the hot broth inside before eating the rest (the knob is traditionally discarded).