Juicy Georgian Khinkali Dumplings – A Flavor Explosion in Every Bite
- Eliane Muskus
- Apr 16
- 3 min read
Authentic Georgian dumpling recipe with a savory broth-filled center – learn to make these irresistible soup dumplings from scratch at home.
A Surprising Discovery in the Heart of Istanbul
I still remember the first time I tasted Khinkali. It wasn’t in Georgia, but in a cozy little Georgian restaurant tucked away in Istanbul. One bite was all it took. The tender dough, the perfectly spiced meat—and then that unexpected burst of rich, savory broth that dripped down my chin in the most satisfying way. I was sold.
These dumplings are unlike anything else I’ve ever had. Juicy, flavorful, and playful to eat, they’re a beautiful reflection of Georgian culinary soul. If you haven’t tried them yet, you’re in for a serious treat.
I connected with the Georgian chef after the meal, and once he learned I was a chef myself, he generously shared the recipe with pride. I made it at home not long after, and it turned out so delicious that I know I’ll be making it again and again.
Don’t panic—it’s not a difficult recipe, and once you get the hang of folding the dough, you’ll be a khinkali master in no time. These dumplings are juicy, flavorful, and playful to eat—a must-try dish that brings a touch of Georgian magic right into your kitchen.
Authentic Georgian Khinkali Recipe (Soup Dumplings)
Serves: 4–5 (makes about 20 dumplings)
Prep Time: 30 minutes
Resting Time: 30 minutes (dough)
Cook Time: 10 minutes
For the Dough:
3 cups all-purpose flour
1 cup warm water
1 tsp salt
For the Filling:
400g (14 oz) ground beef and pork (or all beef)
1 small onion, finely grated
2 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
Salt and freshly ground black pepper to taste
½ cup cold water or beef broth (to create the juicy center)
📌 Optional: fresh flat leaf parsley or cilantro, finely chopped
Preparation:
1. Make the Dough:
Mix the flour and salt in a bowl. Gradually add water while mixing, then knead until smooth. Cover and let it rest for 30 minutes.
2. Prepare the Filling:
In a bowl, combine the meat, onion, garlic, spices, salt, and pepper. Gradually stir in the cold broth or water—it should be juicy but not soupy.
3. Roll and Fill:
Divide dough into small balls. Roll each one into a thin circle (about 10–12 cm wide). Add a spoonful of filling to the center.
4. Shape the Khinkali:
Fold the edges toward the center, pleating as you go, and pinch to seal at the top like a twisted pouch.
5. Cook:
Bring a large pot of salted water to a gentle boil. Add dumplings in batches, stirring once to prevent sticking. Cook for 7–10 minutes until they float and the dough is cooked through.
6. Serve:
Serve hot with freshly ground black pepper on top. No sauce needed—just bite, slurp the broth carefully, and enjoy!
What Makes Khinkali So Special?
Each dumpling is like a self-contained soup. That first bite releases a warm, spiced broth that’s both comforting and exciting. They’re a true celebration of texture, flavor, and culinary technique.
🍷Wine Pairing Suggestions:
✔️Saperavi – A bold Georgian red with dark fruit and spice; perfect with the meatiness of khinkali.
✔️Pinot Noir – Light and earthy, it won't overpower the delicate flavors.
✔️Dry Riesling – Refreshing acidity balances the rich filling beautifully.
