How to Make Dumplings | Georgian Khinkali Recipe
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- เผยแพร่เมื่อ 19 ต.ค. 2024
- You will learn how to make delicious, meat filled, juicy dumplings, with this authentic Georgian Khinkali Recipe. A big classic of Georgian cuisine!
Khinkali dumplings originated in the mountainous regions of Georgia where the colder climate called for more substantial, nourishing food, and they have been enjoyed for centuries.
In the old days, the meat-lamb-was chopped with daggers. As the dish moved to the cities, beef and pork came to be used, and fresh herbs were added for kalakuri, “city style” khinkali. Some Georgian cooks prefer combining lamb and beef, and some use only beef to make khinkali. Today many restaurants-this will delight vegetarians-also serve dumplings filled with mushroom, potato, cheese, or combination of potato and cheese. The latter, as yummy as it is, is not exactly an innovation; the mountain dwellers often use various combinations of cheese, potatoes and meat to stuff their breads.
Because khinkali consist of dough, broth (soup), and meat, they can be considered three dishes in one. Typically, they serve as a meal in themselves. Throughout Georgia, one can find khinkali houses that just serve these delicious dumplings with a shot of chacha, which is Georgian homemade vodka often made from either grapes (grappa) or different varieties of fruit.
Take care to knead the dough well to develop the gluten. It needs to be sturdy to hold the meat and broth that develops during cooking. It is important not to overcrowd the dumplings as they cook so they do not stick to each other. Be gentle when you scoop them out from the pot, so you do not break the skins. Arrange them on a platter, season with black pepper-Georgians use a lot-and enjoy with family and friends. Georgians would drink beer, which is an excellent accompaniment to khinkali, or have a shot of chacha or vodka. You can do the same. Khinkali are excellent the next day, just fry them lightly in vegetable oil or butter.
Ingredients for Khinkali
Makes about 20 dumplings
For the meat filling:
2 small onions (4oz/115g/each), peeled and minced
1.3 pound/600g ground lamb or a combination of pork and beef
1 teaspoon hot red pepper flakes, more to taste
1 teaspoon ground caraway seeds
11/2 teaspoons kosher salt
1 2/3 cup/400ml boiled water, at room temperature
1/2 cup/20g finely chopped cilantro (optional)
For the dough:
3 3/4 cups/500g unbleached all-purpose flour, plus more for kneading and rolling
1 teaspoon kosher salt
1 cup/240ml warm water
Freshly ground black pepper for serving
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs - cilantro, tarragon, mint, summer savory, celery - will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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The first time I see someone explains folding khinkali nicely
I feel like if TH-cam existed during my grandmothers day her channel would look something like this
Thank you! I still remember delicious dishes my grandma cooked.
We used to live in Azerbaijan but would travel to Tbilisi for Khinkali. We made this tonight and it brought us right back to Georgia!
Wonderful! So glad you liked beautiful Georgia! Happy New Year!
Georgian food and wine is so amazing and the world needs to know more about it! Thank you for posting this recipe and greetings from Dublin, Ireland
Thanks for watching, my friend from Dublin.
Thank you so much Ms. Tamada! Hello from Texas! My boyfriend who is Ukrainian told me how popular Georgian food is there. He's always spoke of Khinkali and so I used your video to make them for his birthday! So easy to follow and fun to watch!
Thank you! It’s so good to hear that you actually made them.
You are so adorable, I love your energy and wish more people will see your channels!
Thank you! TH-cam algorithm works in mysterious ways but more likes and subscribers help.
I am literally watching this vid leaving the airport after I arrived from Tbilisi. I cannot tell you how many dozens of khinkali I’ve eaten in the last 4 days, and I still can’t get enough of them. I will try this recipient very soon. Now I need to find the technique for fried khinkali, because ‘murican.
4 days of khinkali! Wow! How delicious it sounds. We typically fry khinkali leftovers next day in oil until crispy, very good too.
Thank you! Love from Latvia 🇱🇻
Just made khinkali for the first time and DELICIOUS! I also made vegetarian version with onion, mushrooms and same herbs- also amazing
Thank you
I was in georgia a month ago and I miss khinkali a lot. Will make them!! Thank you!!
I ate Khinkali last week in Poland in a Georgian restaurant for the first time in my life and I am completely addicted to them! I will make them at home very soon, so thank you so much Ms. Tamada for this great tutorial of how to make Khinkali!
You are very welcome!
Let me guess, in Gdańsk? Yeah they make good stuff
Smacznego! ❤️🇬🇪 🇵🇱
I just came back from Georgia and have to see how they make all their great food.
This is how i discover your channel, and you are such a joy to watch! I love they you add all the history and all the other interesting details! and you are so charismatic!!!
Thanks for feedback! And appreciate your kind words.
one of the best dishes in the world
Thankyou so much for this. My parents both grew up in tbilisi but moved to Australia and I was raised here but I wanted to make them khinkali as a birthday present since we all love them ♥️
That’s very considerate of you and great B-day present. Please enjoy!
@@GeorgianCuisineatTamadasTablei will ♥️ thankyou
It looks like a garlic clove! I'll bet is tasty. I'd like to try making them! My husband's family is from Poland, they make pierogies which are similar.
Interesting comparison, the dumplings are indeed delicious. I was in Poland many times and love pierogies.
warms my heart to watch while i make this, you are the best!!!🥰
Brilliant! Cannot wait to try making this. Thank you for sharing this wonderful recipe, but also for showing us how to properly eat it!
Thank you for watching!
Thank you so much for another wonderful video! I've made khinkali a few times before, but had a lot of mistakes. This is the first video that shows me how to do it accurately.
Thank you for watching. Most important to knead the dough well, otherwise it will tear.
Thank you so much for the recipe. We’ve tried it and it wassss so good 💝
finally!! I couldnt remember how my grandmother made these, thank you so much
My pleasure 😊
Wow what a food!.I will try it. Thank u.From Ethiopia.
thank you very much for very professional explanation. I am georgian I can say its so good ! recommend.
Thank you!
This looks scrumptious! Gonna have to try one of these days. Thanks!
I tried this recipe a month or two ago and it was right in line with the best khinkali I had in Georgia. (This of course is the restaurant across the street from the education ministry in Kutaisi)
Hi Tamada! Thanks for this video :-) I am actually travelling to Georgia this end of November 2022 for 5 days and this will be my 3rd time to Visit Georgia. My first visit was in Oct. 2019, second was in Feb 2020 and again now, the most awaited one after the pandemic. I just can't get enough of the Georgian sumptuous cuisine! specially the Khinkali, Katchapuri, pork with potatoes and onions and eggplant with walnuts. All Love it! Very unique place, safe country and lovely people. What more can you ask for. Hope to attend a Cooking class for Khinkali and Kachapuri during my stay. Have a good day! hope to watch more videos from you.
Thank you for your support and warm words about my country. Please enjoy your stay in Georgia. I have more good recipes indeed.
my friend and i will bake your delicious receipe of khinkali YUM YUM from Anaïs , little girl 9 years old
Can't believe I just made khinkali like in a restaurant! Excellent video 😊
I love this video. It has been so many years since I visited my family in Georgia. You made me feel at home. I will make this now and have some ludi as well.
Ludi is a must! Please enjoy
Спасибо большое за видео! Мне нравится хинкали. Любовь из США.
Спасибо вам!
Absolutely amazing video. Thank u so much. I will definitely try this ❤
Such a nice, easy to follow recipe! Thank you! We liked the slurp! ❤
I was In Tbilisi last year. This was my favorite food
Khinkali are delicious yes. Thanks for watching the channel
Fantastic explaination. We had a great result thanks to your support!
Miq' vahrkar . ❤❤❤
Thanks for your recipe!
You are very welcome! Thank you for loving and promoting Georgian food.
Thank you dear Georgian Woman. I will make them❤
I spent a month in Georgia. They have the most awesome cuisine! Incredible country, such friendly people. I cooked your badrijani recipe a few times.
I'd like to share an anecdote: I almost became a delicious dish myself, because I was camping outside (nearby Mtskheta) and found myself surrounded with chacals at night! People told me, they do not do anything, they are "like little kids"... After eating some khinkali, I got encouraged and now, thanks to that, I am brave and some kind of Popeye who can camp anywhere. Still, I recommend people to get a proper hotel since Georgia has a vibrant nature that might surprise you.
Wow what a story, thx for sharing and being part of Tamada’s table.
Недавно, я побывал в России и влюбилась в хинкали. Теперь, я в Канаде и хочу приготовить их здесь для своих друзей... они должны попробовать эту удивительную кухню!
Я когда дома жила в России, то мы всегда с девчатами ходили в хинкальную, там всегда была очередь, они не успевали их делать, людей почти всегда бывало полно. Мужики брали по 20 хинкал, ой как мы злились😂я больше пяти не могла есть, так вкусно было. Я сама пробовала сделать, но у меня никак тесто не получалось и я сдалась😢Если бы где нибудь поблизости был грузинский ресторан, то я бы только из за хинкал туда пошла. Я как то заказала мороженные хинкали из Германии, они так уверяли, что у них специальные кульки, и я рискнула, но когда я открыла коробку, там была каша малаша🙈🙈Я им написала, в каком состоянии я их получила, и они мне вернули деньги и извинились. Так что я только смотрю, как все уплетают эту вкуснятину, а я облизываюсь😢😂
the best moment is eating
THIS VIDEO IS AMAZING! I fell in love with these dumpling! (And the lady as well! ❤)
Thank you, that’s very kind of you.
I like it , keep it up . Full support 😍😍😍❤️❤️❤️❤️❤️❤️❤️❤️
Thank you!
I’m definitely making this tonight❤❤❤
Nice, thank you for sharing, and it is really nice that you show how to eat it 🥰🌹❤
Eating khinkali is as important as making it. Thanks for watching!
thank you so much im going to make it tonight
I'm watching your cooking at work. I'm hungry MAX. Thank you very much. from Japan
Thank you for watching from Japan! Very appreciated.
I just came back from a week in Georgia. Loved every second and definitely will come back. The highlight was watching Katya make khinkali for us to learn... but she used eggs too ... was wondering whether that's also a variation on the dough
Traditional khinkali dough is flour, salt water but it takes time to knead. Some cooks prefer to add an egg for less kneading efforts, kind of shortcut. Thanks for watching! Glad you liked Georgia!
@@GeorgianCuisineatTamadasTable Didi madloba! Will try the traditional method when I make this
Thank you for your recipe!!!
It looks very delicious! I like your channel.
Thank you!
Thank you so much ma'am
And here in Ladakh (India) we call it mok mok or MoMo. So amazed to find out how cuisines all over the world are spread through with different names by our ancestors, travellers and empires from the past... 😇
Thank you so much for this video!! Amazing job!
I ate this meal It's yummy.
Yes, these dumplings are delicious!
I have to make this soon! 😍
You won’t regret! Thanks for watching
Yummy
Delicious, I had these in Poland, and their meat flavour is almost identical to that in some chinese dumplings. (not to be a philistine but)This is also very nice with a mix of soya and sweet chili sauce.
Georgians enjoy them with only black pepper but you can of course enjoy them the way you want. Thanks for watching.
hi from türkiye🎉
Thank you so much
Thank you
you are amazing!!!
I went to Russia to see my boyfriend and we used to go to a Georgian restaurant very often now in Latin America it is difficult to find them, thanks for sharing I already bought ingredients !
I know this might be a little late but I was curious if you freeze the khinkali and take them out again, do you cook them immediately out of the freezer or do you let them come back to room temp and if so, for how long do you leave them out of the freezer before cooking them?
You cook them when you take them out of the freezer. You don’t need to let them come back to room temperature.
Hello Tamada, i made the exact recipe how ever, the filling came out not Juicy at all and had no soup although i added a bit more water than what your recipe called for. Can you please let me know what could’ve went wrong? ( The flavor though was identical to the good ones i had in Georgia 🤩)
If your dough was firm and elastic and didn’t tear during the cooking process, then it is the meat, probably not fat enough. Which meat did you use? Did you grind it or buy already ground?
@@GeorgianCuisineatTamadasTable the dough was okay and didn’t tear at all. The meat was already ground veal, but not frozen. Do you suggest another type or a specific percentage of fat in the ground meat?
Veal is too lean for khinkali, that’s why it didn’t produce the broth. You did right thing adding more water. Typically, in Georgia it’s lamb or combo of fatty enough beef and pork, fresher the meat, better the results. When you buy ground meat in a supermarket who knows how it was processed.
@@GeorgianCuisineatTamadasTable i will change the meat next time and i will let you know how it turns out. Thank you so much for the recipe it was delicious regardless of the broth 🤩
@@Myrnan-s3w yes please do. And add more water if necessary so it is really soupy.
Lovely recipe, we love Georgian food. Thanks for sharing 🙂
Thank you!
Kargia madloba
Came from tiktok
Hello, my recipe came from TikTok?
OMG! How khinkali look exactly the same like xiao long bao?
Всё верно говорит Мадам!!!!
But before I put meat or chicken in it should I cook the meat or chicken and after fit cook I put it in it?
No meat cooking required before filling the dumplings. The meat is raw mixed with onions and water. Thanks for your question.
Is there any variation of khinkali that is steamed instead of boiled?
Because of how juicy and big these are, I'm always afraid of destroying them when boiled - whereas steaming is a much gentler process
Khinkali are juicy because they are boiled as the boiling process develops broth, which makes khinkali khinkali. If done correctly, the dough is very elastic and it holds the broth inside well. You can try to steam khinkali but the dough may come too hard and there will probably be no juice inside. I hope this helps.
@@GeorgianCuisineatTamadasTable Thank you, that makes a lot of sense. I guess the key is to make the dough the right consistency and thickness
❤️
How do you kniw the meat is safe and not raw? Just off time?
It usually takes 7 to 8 minutes after khinkali come back to a boil. You can cook longer but not more than 12 minutes. If you overcook, the dough will tear and there will be no delicious juice inside. It’s not so much meat inside each khinkali. Once they come to the surface, they are ready.
"One tablespoon of salt" *pours in half a cup*
There's a real Georgian.
Momo maker can be used
Gamarjoba! So, you stuff the dumplings with raw meat?
Yes, and it makes delicious broth
@@GeorgianCuisineatTamadasTable Thank you! Making it tonight! Greetings from Serbia
Can I use black caraway seeds?
Yes
How long do you have to boil the khinkali if it is frozen?
If self- made same as unfrozen 7 minutes, to be on the safe side I usually cook them a couple of minutes longer. Salute!
The dough looks exhausting, but I've been craving khinkali for 3 years now with nowhere to find it in my city.
It takes some time indeed to make the dumplings but very rewarding.
Can I use dry adjika spice instead of red chilli ?
Of course
It is always a question for me why Georgian don't vapor khinkali instead of putting it in boiling water ? Can someone answer me ??
probably because of thickness of the dough and it helps create the broth inside.
@@killerxela thanks 🙏🏼
❤🇬🇪🇬🇪🇬🇪🇬🇪💌
Langworth Plaza
original khinkali has not minced meat but finely chopped meat
Yes, that’s right, in the mountains they still chop meat with a dagger or large knife.
Didi madlobaa 13 tlis var da es ro gamovcade pirvelad gamomivida
ვაიმე, რიგორ გამახარე!
Boiling 7 minute ??
Yes, after you put them into rapidly boiling water wait until the water comes back to a boil, then cook ~ 7 minutes or until ready.
please translate in Russian