Khinkali is a Georgian dumpling, which originated in the Georgian mountain regions of Pshavi, Mtiuleti and Khevsureti. Varieties of khinkali spread from there across different parts of the Caucasus. The fillings of khinkali vary with the area.
500 g minced pork and beef
600 g wheat flour
Needed amount of water
Black pepper, salt, caraway – to taste
Mix mincemeat, minced onions and spices. Add some water to make the stuff juicy. Put flour in the bowl. Pour warm water and knead hard, until you get elastic dough.
Cover the bowl with cloth and knead again after 30 minutes. Put the saucepan on heat, pour 2/3 of water and when it starts boiling, add salt. Roll the dough out till you get a 1, 5 mm – thick sheet and cut it into 7 cm diameter circles. Roll out each circle of dough; its middle should be thicker then its sides.
Place 1 tbsp mincemeat on the rolled portions of dough. Take the edge of dough and pinch it up, forming equal-sizes wrinkles. Make sure the top of Khinkali is well tied up; tear off the rest of the dough Put Khinkali on a tray or a kitchen board sprinkled with flour.
Put Khinkali in the boiling salted water and stir carefully. Cover the saucepan with a lid and when the water starts to boil, stir again. When it boils for 2-3 times and Khinkalis grow in size, take them out of the saucepan and place them on a tray. You can sprinkle them with ground black pepper.