Your New Favorite Dumpling Comes to Your Kitchen Straight From Georgia

Nino Chiokadze, head chef at New York restaurant Chama Mama, knows a thing or two about dumplings. After all, the eatery specializes in Georgian cuisine (that’s the country, not the Peach State). And if you’ve never had Georgian dumplings, you’re about to meet your latest obsession.

“Khinkali are traditional Georgian dumplings made with twisted dough and filled with a flavorful blend of meat and spices,” Chiokadze says. The dumplings — which are boiled — have a knob-like shape that’s distinctly eye-catching. If you’re setting these on your table, expect them to be the star.

“Different regions of Georgia have their own variations of khinkali, each with its unique twist,” Chiokadze continues. “Here, we’ll share the Kalakuri — city-style — version.” Which means that when you inevitably fall in love with this dish, you can try making new styles of khinkali found in every other possible region of the country.

Oh, and keep in mind that these dumplings are traditionally eaten by hand — so setting the table with silverware isn’t necessary when you’re dishing up khinkali for dinner.

Khinkali: Georgian Dumplings

Ingredients

Dough

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup warm water

Filling

• 1 lb (450 g) ground beef and pork, mixed
• 1 medium onion, finely chopped
• ½ cup water
• 1 teaspoon ground black pepper
• 2 teaspoons salt
• 50 g fresh cilantro, chopped

Instructions

1. Dough Instructions: Combine the flour, salt, and water. Mix and knead the dough for about 8 minutes until smooth and elastic.
2. Cover and let the dough rest for at least 30 minutes.
3. Divide the dough into 20 pieces and roll each piece thinly.
4. Filling Instructions: In a bowl, combine the ground meat, onion, and cilantro.
5. Add water to the mixture, mixing well to ensure the filling stays juicy.
6. Season with salt and black pepper. Mix until well combined.
7. Assemble the Khinkali: Place about 1 tablespoon of filling in the center of each dough circle.
8. Fold the edges of the dough around the filling, pinching and twisting to seal the top into a pleated shape.
9. Cook the Khinkali: Bring a large pot of salted water to a boil.
10. Carefully drop the khinkali into the boiling water and cook for about 8 minutes.
11. Serve hot, sprinkled with black pepper.

Khinkali are traditionally eaten by hand — bite into the top and savor the broth inside! Enjoy!

 Recipe courtesy of Chef Nino Chiokadze.