Khinkali — beef and pork dumplings
Large pleated dumplings with a juicy meat filling.
Active time1 h 15 min
Cooking28 min
Total1 h 45 min
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Ingredients
- 2 small onions — optional
- ½ tsp ground red chilli
- 2 eggs
- 700 g raw minced beef and pork
- 500 ml water for the filling
- 450 ml water for the dough
- 1100 g wheat flour
- 300 g wheat flour for dusting
- 1 pinch of ground black pepper — optional
- 1 pinch of salt — optional
- ¼ tsp ground caraway
Preparation
Put the dough flour in a bowl. Beat the eggs and add with the lukewarm dough water. Mix, then knead and fold firmly until very firm and smooth. Use the dusting flour for the worktop, kneading.
2 eggs450 ml water for the dough1100 g wheat flour300 g wheat flour for dusting- mixing bowl
- spoon
- chopping board
Work the dough in sections and roll it out with the dusting flour. Cut out discs and roll each one thinly.
- chopping board
- rolling pin
- cookie cutter
If using the onions, peel and chop very finely. Mix the meat with the chilli, caraway and optional onions. Add salt if using. Gradually work in all the filling water until the mixture is soft and moist.
2 small onions — optional½ tsp ground red chilli700 g raw minced beef and pork500 ml water for the filling1 pinch of salt — optional¼ tsp ground caraway- mixing bowl
- spoon
- knife
- chopping board
Distribute the filling among the dough discs. Gather the edges in small pleats and pinch firmly at the top to seal. Place on the floured worktop.
- chopping board
Lower into a large pot of boiling water in batches. Cook each batch for 14 min, until the dough and filling are cooked through. Lift out carefully with a slotted spoon. Serve hot with the optional pepper.
1 pinch of ground black pepper — optional- large pot
- slotted spoon
Allergens
- Eggs
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration