morsels45

morsels45 said

Khinkali

Georgian soup dumplings. Hold the knot, bite, drink, and never use a fork.

Khinkali
Photo: Sandra C from Canada, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make khinkali

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Pleated by hand

90 minutes · serves 4 · Hard

What you need

  • 500g plain flour
  • 250ml water
  • 400g beef and pork mince
  • 2 onions, grated
  • 1 tsp coriander seed, ground
  • 1 tsp caraway
  • 150ml cold water for the filling
  • Black pepper

What you do

  1. 1Work the flour, water and salt to a stiff dough and rest it 30 minutes.
  2. 2Mix the mince with the grated onion, spices, plenty of pepper and the cold water, a splash at a time, until it is loose and wet. That water becomes the soup.
  3. 3Roll discs thin, put a spoonful in the middle, and pleat the edge upward — eighteen folds is the traditional count — twisting the top into a knot.
  4. 4Boil in salted water 8 minutes, stirring once so they do not stick.
  5. 5Hold by the knot, bite a hole, drink the broth, then eat the rest. The knot is left on the plate and counted.

With bought wrappers

35 minutes · serves 3 · Easy

What you need

  • 1 packet round dumpling wrappers
  • 300g mince
  • 1 onion, grated
  • Caraway and coriander seed
  • Cold water
  • Pepper

What you do

  1. 1Make the loose filling as above.
  2. 2Fill and pleat, sealing tightly at the top.
  3. 3Boil 6 minutes. Less broth inside, most of the pleasure.