Khinkali (caucasian dumpling)

emointhekitchen

The Caucasus is a region that includes Armenia, Azerbaijan, Georgia, and parts of Russia.
Khinkali, the delectable Caucasian dumpling, is a culinary delight that is sure to bring joy and satisfaction. These dumplings are a delicious example of Caucasus cuisine.

But what truly sets Khinkali apart is the unique way people eat it. Traditionally, you hold the dumpling by its topknot and take a small bite out of the side. As you savour the flavours of the filling, they release the juicy broth inside, creating an explosion of taste in your mouth. In the Caucasus, it is widespread etiquette to use only bare hands when eating these dumplings. Using utensils, such as a fork, is considered impolite. The hot dumplings are left on the plate to show how many have been eaten. In Georgia, this top is called “kudi” (hat) or “kuchi” (navel).

Dough

1.4 kilo of flour
2 eggs

Filling

700 grams of ground beef (pork, lamb…)
a teaspoon of dried red pepper
a teaspoon of ground cumin or caraway
2 onions
salt

black pepper
butter

Preparation:

Make a well in the middle of the flour and add the egg. Add 450 ml of warm water. Mix the ingredients until they are all combined. Sprinkle the dough on the work surface with flour and knead very thoroughly. Roll out the dough. Cut out circles with a drinking glass. Using a rolling pin, roll each circle into a thin round. They filled these rounds with a mixture of meat and spices. Add the meat, spices, 2 finely chopped onions and salt to the mixing bowl. Mix the ingredients by hand and then add 25 ml of water and mash the mixture. Repeat this process 20 times until you have mixed at least 500 ml of water with the meat. This will ensure that your khinkali will have plenty of “juice”.

Remove one round of dough from the pile of rounds. Add 1 heaping tablespoon of the meat mixture to the centre of the round. Using your thumbs and forefingers, create an accordion fold all the way around. Place each khinkali on a cutting board or work surface sprinkled with flour. Carefully place the dumplings in a deep pan of boiling salted water, about 10-15 at a time. Khinkali is served hot with no garnish, other than black pepper and butter.