Georgian Dumplings

by Editorial Staff


Prep Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine European
Servings (Default: 5)


  • 1 kg minced meat, mixed
  • 2 onions)
  • 1 bunch parsley, smooth, originally coriander green, finely chopped
  • salt and pepper
  • 1 glass warm water
  • 1 kg wheat flour, type 405
  • 1 egg (s)
  • water
  • salt
  • Flour, for the work surface
Georgian Dumplings
Georgian Dumplings


  1. Filling:
  2. Put the minced meat in a bowl and mix with the chopped onions, salt, pepper, parsley or coriander greens and about 1 glass of warm water.
  3. Dough:
  4. Put the wheat flour in a bowl, add 1/2 liter of water, salt and egg and knead. Sprinkle the table with flour, knead the dough until it becomes supple. Roll this out with the pasta roll and cut out round pieces of dough with a glass. The cut-out parts must be rolled out again thinly.
  5. Now place a tablespoon of meat filling on the dough piece and fold it up from the side with many small folds, then twist the tip into a knot so that the dough bag does not open when cooking.
  6. Put the finished chinkalis in the boiling, salted water, check from time to time so that they do not stick to the edge of the pot. When they swim at the top, let them sit for another 5 minutes. Then take out with the ladle, sprinkle with pepper and serve.
  7. Usually this makes a large bowl of khinkali and they are often not eaten right away. Then you fry them in butter and serve them again. In Georgia, beer and vodka are drunk with it.
  8. Khinkali are eaten with the fingers. At first you only bite in very lightly to slurp the good meat juice, only then is the khinkali finally eaten. You don`t need to eat the dough knot, it gets to the edge of the plate and later delights the dogs. There are countless khinkali bars around Tbilisi and people come from far and wide to enjoy them in the evening with friends and have fun.

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