Juicy Beef & Pork Dumplings
Georgia is famous for khinkali, the juicy, well-seasoned boiled dumplings that locals eat by the dozen. Most popular are the beef and pork variety (with or without fresh parsley & cilantro; our version has them), although lamb, mushroom, potato and cheese can also be found. Khinkali are usually eaten by hand, as cutting into them with a fork will spill the delicious juice. Simply grab the dumpling by the nub on top and use it as a handle. Flip it over, take a bite, drink out some juice and devour the rest!
Making khinkali is a labor of love. It takes time and muscle to make all the dough, and learning to fold khinkali is an art form of its own. Still, the results are delicious! Enjoy!
- 20 ounces all-purpose flour
- 1 cup water
- 1 tablespoon kosher salt
- ½ pound 85% lean ground beef
- ½ pound 85% lean ground pork
- ½ small onion, finely grated
- 2 teaspoons red wine vinegar
- ½ cup loosely packed Italian leaf parsley, finely chopped
- ½ cup loosely packed cilantro, finely chopped
- 2½ cups water
- 2 heaping tablespoons Kargi Gogo Meat Khinkali Spice Mix
- 1 heaping tablespoon kosher salt
FIRST, make the dough:
- In a large bowl or stand mixer, stir together flour and kosher salt.
- With your mixer or by hand, slowly pour in 1 cup of water, mixing continuously. Dough should not be overly wet and will have shaggy pieces that won’t incorporate. Sprinkle in more water if needed to help with particularly dry spots, but know that this dough is better if on the drier side.
- Once dough has formed, keep kneading! Knead for a total of 5-8 minutes. This is building the gluten structure that will make the dough strong enough to hold the filling.
- Knead into a ball on a lightly floured surface. Place kneaded dough in a large bowl and cover with plastic wrap. Allow to rest for 20-30 minutes.
Second, make the meat mixture:
- In a large bowl, combine the ground beef, ground pork, grated onions, red wine vinegar and spice mixture. Stir with a wooden spoon or use gloved hands to combine thoroughly.
- Slowly add water, stirring continuously. Keep adding water until the mixture is soupy.
Third, roll and cut the dough:
- On a flat surface, roll out the dough until it is in the form of a sheet, approximately ¼ inch thick.
- Use a 3″ biscuit cutter or top of a glass to cut circles out of the sheet.
- Combine the leftover scraps and knead. Roll into another sheet the scraps into another sheet and cut circles. Repeat until the scraps are gone.
- With a rolling pin, roll each 3 inch dough circle into larger rounds, approximately 7-8 inches in diameter and a millimeter thick.
Fourth, make the dumplings:
- Place one tablespoon of the meat mixture in the middle of a large dough round. We often place a small saucer under the dough round to help keep the mixture from spilling while folding.
- Carefully fold the edges of the dough in a pleated fashion, gathering the top edge in your hand as you go. You should end up with accordian-style folds and a “nub” on top of the dumpling. Twist off the top part of the nub and discard, being careful to ensure that the dumpling is still sealed.
Fifth, boil the dumplings:
- Heat a large pot of salted water to a rolling boil.
- Carefully drop the dumplings in the water, upside down, and stir immediately. Continue to stir to ensure they don’t get stuck to the bottom or sides of the pot. Boil for 10 minutes.
Finally, serve them!
- Using a slotted spoon or skimmer, remove the dumplings from the pot one at a time and place on a large serving platter.
- Dust them with black pepper.
- Khinkali are traditionally eaten by hand. Wait for them to cool slightly, then pick up by the “nub” at the end (this is often called the “belly button” in Georgia).
- Flip the dumpling over in your hand. Take a small bite out of the body of the dumpling and drink out some of the juice as you eat it, continuing your way slowly and carefully around the dumpling so as not to spill any.
- The “belly buttons” are usually not eaten, but rather left on your plate as a record of how many khinkali you have eaten!
SPICES USED IN THIS RECIPE: