Georgia / Main
Khinkali
Purses of stiff dough holding chopped meat and broth. The broth appears on its own, from water worked into the filling.
Ingredients
- Plain flour500 g
- Water for the dough220 ml
- Beef, chopped by hand400 g
- Pork, chopped by hand200 g
- Onion, very finely chopped2
- Iced water for the filling200 ml
- Coriander1 sprig
- Ground cumin1 tsp
- Black pepperto taste
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Knead a dough from the flour, water and a pinch of salt. It should come out noticeably stiffer than a dumpling dough — hard work to knead. Wrap it and rest it for forty minutes.
Chop the meat by hand into pieces a few millimetres across. Mix it with the onion, coriander, cumin, salt and pepper.
Work the iced water into the filling a little at a time until the mixture turns sticky and stops taking any more. Chill it for twenty minutes.
Roll out discs 12 cm across and about two millimetres thick. Put a tablespoon of filling in the middle and gather the edge in pleats all the way round — eighteen at the least. Twist the top and pinch it shut.
Drop them into a large pot of salted boiling water, swirling the water with a slotted spoon first so they do not stick. Boil for seven or eight minutes after they float.
