Curated recipes from 193 countries  •  New seasonal Mediterranean issue out now
DINNER IDEAS Global Recipe Journal
Regions All Regions Mediterranean & Italy East & South Asia Latin America & Caribbean Middle Eastern Nordic & European African Heritage North America Oceania & Pacific Browse Atlas

Overview

Khinkali

Khinkali, Georgian Soup Dumplings, Kinkhali

This khinkali recipe wraps a juicy filling of beef, pork, onion and herbs in thin wheat dough, pleats each parcel into a little purse and boils them until the meat makes its own broth inside. Khinkali come from the mountain regions of Georgia and are eaten by hand, holding the topknot. One serving is about 346 g.

Khinkali come from the high mountain regions of Georgia — Pshavi, Khevsureti and Mtiuleti — where shepherds needed food that was filling, portable and made from what the mountains offered. The pleated parcels were traditionally filled with lamb or beef, and the broth that forms inside as the meat cooks is the whole point of the dish. Khinkali spread from the mountains to Tbilisi and then across the world, and eating them properly — by hand, sipping the broth, leaving the topknot — is still a point of pride at every Georgian table.

Pairs well with: Black pepper, fresh herbs & Georgian beer

Provenance

Georgia flag Georgia

Georgian Heritage

Nordic & European

Time Dedication

1h 15m

60m prep • 15m cook

Batch Yield

4 Servings

706 kcal per serving

1 serving ≈ 346 g

Technical Skill

Advanced

Hard (Hand Pleating)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Family dinners, festive tables, supra feasts, mountain lodges Cost: Low — about $3–4 per serving at home
Tags: Pork Beef Savory High-protein Steamed
A plate of khinkali soup dumplings with their knotted tops, served outdoors in Kazbegi, Georgia

Georgian Heritage

Photo: Vyacheslav Argenberg, CC BY 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $3–4 per serving at home (USD)

Made the traditional way: firm dough rested and rolled thin, juicy meat filling with cold water, pleats twisted tight, boiled until they float.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 15m
P

Prep Stage: Make the Dough & Mix the Filling

60 Mins • Dough & Filling

Mix the flour, salt and cold water into a firm, smooth dough and rest it for 30 minutes so it relaxes and rolls thin without springing back. While it rests, mix the ground beef and pork with the finely diced onion, cold water, chilli, caraway, salt and pepper — the water is what makes the filling juicy and creates the broth inside each dumpling.

Maestro Tip: Resting the dough is not optional — unrested dough shrinks back when you roll it and tears when you pleat it.

  1. 1

    Make & Rest the Dough

    40 Mins No heat

    Mix the flour and salt, add the cold water a little at a time and knead for 8 to 10 minutes into a firm, smooth dough. Cover and rest for 30 minutes.

    The dough should feel firm, like an earlobe — soft dough makes floppy dumplings.

    Done when: A smooth, firm ball that holds its shape and does not stick.

  2. 2

    Mix the Filling

    10 Mins No heat

    Put the ground beef and pork in a bowl with the onion, cold water, chilli flakes, caraway, salt and plenty of black pepper. Mix with your hands until the water is absorbed and the filling is soft and juicy.

    The filling should look wet and loose — a dry filling makes a dry dumpling with no broth.

    Done when: A soft, wet filling that holds together on a spoon.

  3. 3

    Roll the Wrappers

    15 Mins No heat

    Divide the dough into 16 pieces and roll each one into a thin round, about 12 cm across, with the centre slightly thicker than the edges. Keep the rest covered so they do not dry out.

    A thicker centre stops the filling bursting through the bottom in the pot.

    Done when: Thin, even rounds with a slightly thicker middle, no tears.

  4. 4

    Fill & Pleat

    20 Mins No heat

    Spoon about 2 tablespoons of filling into the centre of each round. Gather the edges up around the filling and pleat them tightly, folding small overlaps all the way round, then twist the top into a firm knot and pinch off any extra dough.

    Pleat tightly and evenly — a loose pleat opens in the boiling water and the broth escapes.

    Done when: Neat little purses with tight pleats and a firm topknot, no gaps.

  5. 5

    Boil Until They Float

    12 Mins Boil, ~100°C (212°F)

    Bring a large pot of salted water to a rolling boil and lower the khinkali in, a few at a time, stirring gently so they do not stick. Cook for 10 to 12 minutes until they float and the dough is tender; the meat inside must reach 71°C (160°F).

    Stirring gently at the start stops the dumplings sticking to the bottom and bursting.

    Done when: Dumplings floating freely, dough tender, centres at 71°C (160°F).

  6. 6

    Serve at Once

    3 Mins No heat

    Lift the khinkali out with a slotted spoon, drain well and pile them on a plate. Serve immediately with plenty of ground black pepper, and eat them by hand.

    Khinkali wait for no one — they are best in the first minutes, while the broth inside is still hot.

    Done when: Steaming hot dumplings, glossy and plump, ready to eat by hand.

Finishing Touches & Plating

Serve the khinkali piled high on a plate with a big bowl of ground black pepper for dusting, and show first-timers how to eat them: hold the topknot, bite a small hole, sip the broth, then eat the rest and leave the tough knot.

Nutritional Physiology & Benefits

Nutrition

Energy

706

kcal / serving

Protein

38g

Complete AA

Carbs

81g

Complex

Fats

25g

Healthy

Per serving (4 servings · 1 serving ≈ 346 g)
Energy706 kcal
Protein38 g
Carbohydrates81 g
Fat25 g
Fibre4.1 g
Sugar1.7 g
Sodium572 mg
Per 100g
Energy204 kcal
Protein10.9 g
Carbohydrates23.4 g
Fat7.1 g
Fibre1.2 g
Sugar0.5 g
Sodium165 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Beef and pork supply vitamin B12, iron and zinc, onion adds folate, and the wheat dough adds B vitamins. All nutrition values are estimated.

High Protein

About 37.7 g of protein per serving comes from the beef and pork, making this a genuinely filling dinner.

Iron & Zinc

Beef and pork are useful sources of iron and zinc, nutrients that support normal energy and immune function.

B Vitamins

The meat and wheat dough together supply B vitamins, which the body needs to turn food into energy.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Ground Black Pepper

Black pepper is not optional with khinkali — its sharp heat cuts through the rich meat and is how every Georgian table serves them.

Tomato & Cucumber Salad

A simple salad of tomato, cucumber and onion with a little oil gives the plate a fresh, sharp contrast to the hot dumplings.

Vegetables

Fresh Herbs

Coriander, basil and spring onions scattered on the table freshen the palate between dumplings and are the classic Georgian accompaniment.

Drinks

Georgian Beer

A cold lager is the traditional drink with khinkali in Georgia — it cleanses the palate after the rich, juicy filling.

Complete menu

Start with tomato and cucumber salad, serve the khinkali hot with black pepper and herbs, and finish with Georgian beer and churchkhela.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Cutting with a Knife & Fork

Khinkali are eaten by hand for a reason — cutting them open on the plate lets the hot broth run out and the dumpling goes dry. Hold the topknot, bite, sip, then eat. This is general food information, not medical advice.

Eating the Topknot

The twisted topknot is tough by design and is traditionally left on the plate — it is chewy and hard to digest. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA satisfying dinner — about 37.7 g protein per serving, best eaten hot and in the stated 346 g portion.
  • ChildrenChildren love the little purses, but the filling is hot and juicy inside — cut one open to cool it and show them how to sip the broth first.
  • ElderlySoft and easy to chew once the topknot is left aside; serve warm and go light on the chilli.
  • Pregnant womenFine as an occasional dinner; the meat is well tolerated, but make sure the dumplings are boiled right through to 71°C (160°F) in the centre.
  • Breastfeeding womenA comforting, energy-rich dinner; the protein and B vitamins support recovery, but one serving is enough. Keep the portion to one serving and eat them freshly cooked.
  • AthletesGood post-training fuel with protein for recovery — pair with a tomato salad rather than extra bread.
  • Weight gainEnergy-rich and easy to eat in large amounts, so they suit weight gain when served with beer and bread.
  • Weight lossFilling but starchy at 706 kcal a serving; keep to four dumplings, skip extra bread, and fill half the plate with salad.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesWhite flour is the main carbohydrate here, so keep the serving to four dumplings (346 g) and skip sweet drinks. Ask your clinician about portions.
  • High blood pressureOne serving carries about 572 mg sodium, so keep other salty foods out of the same meal and do not add extra salt at the table. Ask your clinician about portions.
  • Kidney diseaseMeat is high in protein, which matters for some kidney diets; portions should stay modest. Ask your clinician about portions.
  • GoutBeef and pork are higher in purines than vegetables, so the meat content is the main thing to watch; keep to one modest serving. Ask your clinician about portions.
  • Stomach issuesA rich, spiced meat filling can be heavy on a sensitive stomach; eat slowly, take fewer dumplings, and skip the chilli if it troubles you. Ask your clinician about portions.
  • Cardiovascular diseaseThe pork makes this a fairly fatty dish, so one modest serving with a big tomato salad is a better balance than a second helping. Ask your clinician about portions.
  • Fatty liverThe dish is rich in fat and energy-dense, so keep portions modest and avoid eating it late at night. Ask your clinician about portions.
  • Food allergiesContains wheat (gluten). People with wheat allergy should not eat it unless a safe substitute is used. Ask your clinician about safe alternatives.
  • Special therapeutic dietsNot suitable for a gluten-free therapeutic diet as written; a gluten-free dough changes the dish and should be discussed with a clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and store in an airtight container in a single layer.
In the fridge
Cooked khinkali keep 2 days in the fridge at 4°C (40°F) or below; uncooked khinkali keep 1 day, well floured.
In the freezer
Up to 3 months; freeze uncooked dumplings on a tray, then bag.
How to reheat
Reheat cooked khinkali by steaming for 5 minutes or frying in a little butter until hot throughout, to 74°C (165°F); boil frozen ones straight from the freezer for 12 to 14 minutes.
Freezing recommended
Yes — freeze them uncooked for the best texture.
Signs it has spoiled
Sour smell, slimy dough, or grey discolouration of the meat filling.

More recipes to explore

A round golden khachapuri cheese bread, sliced into wedges, served with a cup of tea Georgia flag Georgia 1h 20m
Lunch •Georgian Heritage

Khachapuri

This khachapuri recipe bakes a soft yeasted dough around a filling of sulguni and feta until the crust turns golden and the cheese melts into strings. It is the Imeruli version of Georgia's national dish: round, flat and cut into wedges, eaten hot with the hands. One serving is about 241 g.

Comfort & Warmth

A round, golden flatbread stuffed with molten sulguni and feta — Georgia's national dish, best eaten hot from the oven.

Pairs Well With
Fresh tomatoes, herbs & black tea
A glass dish of chakhokhbili, chicken stewed in tomato sauce with peppers and fresh coriander Georgia flag Georgia 1h 10m
Dinner •Georgian Heritage

Chakhokhbili

This chakhokhbili recipe browns chicken thighs, then braises them slowly in crushed tomatoes, onions, peppers and garlic until the meat falls off the bone and the sauce turns rich and sweet. It is Georgia's everyday chicken stew, loaded with fresh coriander at the end. One serving is about 494 g.

Comfort & Warmth

Chicken braised slowly in tomatoes, onions and peppers with fresh coriander — Georgia's fragrant, herb-loaded one-pot stew.

Pairs Well With
Lavash bread, rice & fresh coriander
High Protein
Bœuf bourguignon — French beef braised in red wine France flag France 4h
Dinner •Burgundy Terroir

Bœuf Bourguignon

Beef braised gently in red wine until the connective tissue melts into a velvet, gelatin-rich sauce — the classic Burgundy Sunday dinner.

Cellular Repair

Beef braised in red wine until spoon-tender, with mushrooms and pearl onions.

Pairs Well With
Parsnip Purée & Steamed French Haricots Verts
High Protein
Vietnamese braised pork belly with golden eggs in caramel sauce Vietnam flag Vietnam 1h 45m
Dinner •One Pot

Vietnamese Braised Pork and Eggs

Pork belly slowly braised in coconut water and caramel until meltingly tender, with golden eggs that soak up the sweet-savoury sauce — the Vietnamese family dish that tastes better the next day.

Comfort & Sustained Energy

Slow-braised pork belly and eggs in coconut water and caramel.

Pairs Well With
Steamed rice & pickled mustard greens
High Protein

The Dinner Gazette

Never wonder what’s for dinner again

One email a week with easy dinner ideas from around the world — ingredients, steps and nutrition, tested in our kitchen first.

Delivered every Thursday morning. Unsubscribe anytime.