A recipe from Gemo

Kalakuri Khinkali

Name: Kalakuri Khinkali
Prep time: 95 min
Cook time: 30 min
Total time: 125 min
Yield: 30 khinkali
Ingredients: 700 g Flour (plus more for dusting); 1 pc Egg; 580 ml Water (300 ml room temperature, for dough | 280 ml ice-cold, for juicy filling); 54 g Salt (1 tsp for dough | 2 tsp for filling | 2 tbsp for boiling water); 450 g Ground Beef (not extra lean); 300 g Ground Pork (with some fat); 2 pc Onion (finely minced); 3 clove Garlic (finely grated); 30 g Cilantro (Coriander) (finely chopped); 20 g Parsley (finely chopped); 1.5 tsp Cumin (Ground); 1 tsp Coriander (Ground); 0.5 tsp Red Pepper Flakes (adjust to taste); 1.5 tsp Black Pepper (plus more for serving)

გემო (ოფიციალური გვერდი)Chef

125 minHard6 servings

City-style Georgian soup dumplings filled with beef, pork, onions, fresh cilantro and parsley, and enough cold water to create the hot broth inside. The dough is rolled into rounds, hand-pleated into pouches, boiled in salted water, and served simply with black pepper.

Method

01
Make the dough: put 700 g flour in a wide bowl and stir in 1 teaspoon dough salt. Beat the egg with 300 ml room-temperature water, pour it into the flour, and mix until the flour is mostly hydrated and a rough dough forms.
02
Knead the dough firmly on a floured surface for 10 to 12 minutes, adding only enough extra flour to prevent sticking. The dough should become smooth, tight, and elastic enough to hold a wet filling without tearing.
⏱ 12 min
03
Cover the dough and let it rest for at least 30 minutes. This relaxes the gluten so the wrappers can roll thin while staying strong.
⏱ 30 min
04
Prepare the filling while the dough rests. In a large bowl, combine 450 g beef, 300 g pork, onion, garlic, cilantro, parsley, 1.5 teaspoons cumin, 1 teaspoon coriander, 0.5 teaspoon red pepper flakes, 1.5 teaspoons black pepper, and 2 teaspoons filling salt until evenly mixed.
05
Work the 280 ml ice-cold water into the meat a little at a time, stirring and folding after each addition. Stop when the filling is loose, glossy, and spoonable but not separated; this liquid will become the broth inside the dumplings.
06
Divide the dough into manageable pieces. Roll one piece to about 3 mm thick, cut rounds about 10 cm wide, then roll each round again to about 15 to 16 cm wide, keeping the center slightly thicker than the edges. Keep unused dough covered.
07
Place a heaped tablespoon of filling in the center of one wrapper. Lift the edge and pleat it around the filling, overlapping the folds as you go, then pinch and twist the gathered top very tightly so the broth cannot escape. Set the shaped khinkali on a floured tray and repeat.
08
Bring a large pot of water to a rolling boil and season it with 2 tablespoons cooking-water salt. Boil the khinkali in batches so they have room to move; lower them in gently and stir once with a wooden spoon to keep them from sticking to the bottom.
09
Once the khinkali float, keep the water at a steady but not violent boil and cook for 8 to 10 minutes more, until the dough is tender and the meat filling is cooked through. Lift them out with a slotted spoon instead of draining the pot.
⏱ 10 min
10
Serve hot, sprinkled with extra black pepper. Eat by holding the top knob, taking a small bite from the side, drinking the broth carefully, and then eating the dumpling; the thick top is usually left on the plate.