Ingredients for Making Khinkali

For the test:

  1. Flour (wheat) 1 kg.
  2. 2 eggs
  3. Water (warm) - 250-300 ml. taste
  4. Vegetable oil 50 gr.
  5. Pinch of salt

For filling:

  1. Beef 800 gr.
  2. Lamb 600 gr.
  3. Onion 2 pcs.
  4. 5 cloves of garlic
  5. Cilantro 1 bunch
  6. Parsley 1 bunch
  7. Meat broth 250-350 m.
  8. Spices for meat to taste
  9. Salt to taste
  • Main Ingredients
  • Serving 8 servings
  • World Cuisine


Bowl, Cutting board, Kitchen knife, Meat grinder, Rolling pin, Saucepan, Skimmer, Serving plate

Cooking Khinkali:

Step 1: Cook the dough.

Sift the flour into a bowl through a fine sieve, salt, add eggs and one glass of warm water. Pour in vegetable oil and knead the dough, and as necessary add either more water or flour. We knead well, 5-7 minutes, in total, you should get an elastic dough that does not stick to your hands. Then we cover it with a towel and leave it for half an hour at room temperature.

Step 2: Prepare the filling.

I used two types of meat: beef and lamb. It is better to take beef with streaks of fat. Take a meat grinder and pass the meat through the middle knife. Peel onions, finely chop (it can also be passed through a meat grinder) and add to the minced meat. Do not forget to add salt and spices. By the way, in the traditional recipe, the meat is not chopped, but very finely chopped. Peel the garlic, finely chop. Cilantro and parsley are well washed and finely chopped. Add to the minced meat, mix thoroughly and let it brew for 20 minutes. After that, gradually add the meat broth. The main thing here is not to go too far with it, because when sculpting the dough can break. Therefore, when adding broth, make sure that it is stuffed and not covered with it.

Step 3: Cooking the Juicy Khinkali.

We take the dough out of a warm place, knead a little and form a thin sausage from it. Cut it into equal pieces, each of which is rolled out using a rolling pin in the shape of a circle. Note that the dough needs to be rolled out thickly, since we have the filling with the broth. In the middle of each mug, put one teaspoon of the filling, after which we pinch the edges in the form of folds until the dough completely covers the forcemeat, forming a knot. We put a pot of water on a fire to bask. As soon as it boils, salt it and spread the khinkali to cook. We will cook in several passes, otherwise, if you pour everything at once, they stick together. Do not forget to stir. Once they have risen, cook another 10 minutes and pull out of the pan using a slotted spoon.

Step 4: Serve the Khinkali.

Khinkali is usually served hot, seasoned with a slice of butter. You can also sprinkle finely chopped parsley and basil on top. As a sauce, you can serve sour cream. Enjoy your meal!

Recipe Tips:

- - In the classic recipe, an egg is not added to the dough, since it is believed that with it the dough does not work out quite elastic.

- - Khinkali can be cooked not only in salted water, but also in meat broth. By the way, it will turn out much tastier.

- - The remaining khinkali can then be fried in a pan.

- - Also khinkali can be steamed, it will turn out even juicier.