Heart-Healthy Khinkali
Elevate your dinner routine with this heart-healthy twist on classic Georgian khinkali! This recipe swaps traditional ingredients for lean ground turkey, whole grain flour, and low-sodium seasonings to craft a guilt-free yet flavor-packed meal. These tender dumplings are filled with a fragrant mixture of turkey, garlic, fresh herbs, and a hint of ground coriander, all enveloped in a delicate, homemade dough. Boiled to perfection, they’re lighter than their traditional counterparts but just as satisfying. Perfect for those seeking a nutritious and wholesome comfort food, these khinkali are packed with protein, fiber, and heart-friendly goodness. Serve them hot with a dash of lemon juice or black pepper for a zesty finishing touch!
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Ingredients
- 500 g Lean ground turkey
- 300 g Whole grain flour
- 150 ml Low-sodium chicken broth
- 1 medium Red onion, finely chopped
- 3 cloves Garlic, minced
- 2 tbsp Parsley, finely chopped
- 2 tbsp Cilantro, finely chopped
- 1 tsp Ground coriander
- 1 tsp Black pepper
- 1 tbsp Low-sodium soy sauce
- 150 ml Cold water
- 1 tbsp Olive oil
- 0.5 tsp Salt
Directions
Step 1
In a large bowl, mix the ground turkey with the chopped red onion, minced garlic, parsley, cilantro, ground coriander, black pepper, and low-sodium soy sauce until well combined. Set aside.
Step 2
In a separate bowl, combine the whole grain flour and salt. Gradually add the cold water while mixing, until a smooth dough forms. Knead the dough for about 5 minutes, cover with a damp cloth, and let it rest for 15 minutes.
Step 3
After resting, divide the dough into small balls, roughly the size of a walnut. On a floured surface, roll each ball into a thin circle about 10 cm in diameter.
Step 4
Place a tablespoon of the turkey filling in the center of each dough circle. Gather the edges of the circle, pleating them around the filling to form a little pouch, then twist the top to seal.
Step 5
Bring a large pot of water with a drizzle of olive oil to a boil. Gently place the khinkali into the pot in batches, making sure not to overcrowd. Boil for about 12-15 minutes, or until the khinkali float to the top and the dough is cooked through.
Step 6
Carefully remove the khinkali with a slotted spoon, allowing excess water to drip off. Serve hot, perhaps with a light sprinkle of pepper and a squeeze of lemon juice for added zest.
Nutrition Facts
| Serving size | (1272.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1908.6 |
| Total Fat 58.2g | 0% |
| Saturated Fat 12.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 357.1mg | 0% |
| Sodium 2071.0mg | 0% |
| Total Carbohydrate 234.2g | 0% |
| Dietary Fiber 36.0g | 0% |
| Total Sugars 6.8g | |
| Protein 143.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 284.9mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 2691.0mg | 0% |
Source of Calories