Khinkali are super flavorful, meat-filled dumplings that are similar to soup dumplings. They reheat well, making them great for meal prep and can even be frozen! Both the dough and filling are easy to make and they’re fun to assemble.
If you love dumplings, you will also love these pelmeni which are the Russian version of boiled dumplings.
What are Khinkali?
Khinkali are Georgian dumplings that are a favorite at dinner parties or supras. The most common version of them is meat-filled, like in this recipe. In addition to the meat, the dumplings have a brothy filling due to the juices that the raw ground meat produces when cooked.
While the soup filling is similar to Chinese soup dumplings, the dough is thicker and they are boiled, instead of steamed.
Khinkali are also similar to Manti which is a Turkish dumpling. Manti are also meat-filled but are cooked in broth and served with a yogurt sauce.
How to Make Khinkali Dough and Filling
- To make the dough, mix together the flour and salt, then whisk in the eggs. Add the water and fold together until a dough forms. Finally, knead the dough until it is elastic.
- To make the meat filling, mix together the ground meat (beef and chicken), onion, salt, pepper, and fresh herbs.
Hot Tip: My kids do not always like herbs in their dumplings. You can skip the herbs and serve them with fresh herbs instead.
How to Shape Khinkali
- Roll the dough very thin and cut into circles 3 inches in diameter.
- Add a dollop of the meat filling to a dough circle and fold the edges over. Pinch the edges together to seal. Repeat with the remaining ingredietns.
Boil a large pot of water and add a few Khinkali at a time. The dumplings will eventually float to the top, then allow them to simmer for 2-4 minutes until cooked.
Khinkali was invented in Georgia hundreds of years ago. Some say that it was the Mongols (Chinese influence) that brought the dumplings to the region, while others insist that they originated in Georgia.
You can reheat Khinkali by pan frying them in a skillet on the stove with a little oil. The bottoms of the dumplings will become browned, crispy, and so good.
To eat Khinkali, use your hands to hold the warm dumpling by its stem, sprinkle it with a little pepper, and take a bite from the side of the soft top. Then, suck out the broth (you can blow on the broth to cool) before eating the filling and the rest of the dumpling. You can discard the doughy dumpling stem, if you’d like.
How to Freeze Khinkali?
To freeze Khinkali, place on a floured baking sheet and freeze. Once they are frozen, you can place them in a zip lock bag to store in the freezer.
Cooking Frozen Khinkali: It may take a few minutes longer to cook the frozen Khinkali, but the instructions remain the same.
More Dumpling Recipes
- Gyoza Recipe – make Japanese pan-fried dumplings at home!
- Pelmeni Soup – comforting Russian dumpling soup.
- Chicken Dumpling Soup – similar to chicken noodle soup but with dumplings.
- Quick & Easy Wonton Soup – ready in under 30 minutes!
Share Some Love ❤️
- In a large bowl combine the flour with the salt. Make a well in the center and add the eggs. Whisk together using a fork.
- Add the water to the center and fold the flour into the liquid. Knead the dough by hand until it feels elastic.
- Cover the kneaded dough and let it rest for at least 30 minutes.
- Combine the beef with the chicken, minced onion, salt and pepper.
- Roll out the dough as thin as you possibly can.
- Cut the dough into 3 inch circles. Place a dollop of the meat filling in the center.
- Pull the edge over the filling and pinch all around, forming little pockets with meat.
- Bring a large pot of water to a boil. Add a few of the Khinkali at a time. Once they float to the top, give them 2-4 minutes to simmer.
- Remove them from the water. Serve with butter, and fresh herbs.