Khinkali Ground Meat Filled Pasta Pockets

Discover the art of Georgian cuisine with these delectable Khinkali Ground Meat Filled Pasta Pockets, a delightful fusion of expertly spiced ground beef and pork encased in tender, hand-kneaded dough. Each dumpling is meticulously pleated to create its signature twisted top, guaranteeing a juicy burst of flavor with every bite. The savory filling, enhanced with garlic, coriander, paprika, and fresh parsley, is a celebration of bold, earthy spices. These hearty dumplings are boiled to perfection until they float to the surface, achieving a tender, slightly translucent wrapper. Perfect as a comforting main course, serve khinkali piping hot and dusted with freshly ground black pepper for an authentic touch. Whether you're embarking on a culinary adventure or craving a crowd-pleasing meal, this dish brings Georgian tradition to your table.

Nutriscore Rating: 66/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 4

Ingredients

• 500 grams All-purpose flour
• 1.5 teaspoons Salt
• 250 milliliters Water
• 250 grams Ground beef
• 250 grams Ground pork
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ground coriander
• 0.5 teaspoons Paprika
• 1 teaspoon Black pepper
• 1 teaspoon Salt
• 2 tablespoons Fresh parsley, finely chopped
• 60 milliliters Water (for the meat filling)

Directions

Step 1

In a large mixing bowl, combine the flour and 1.5 teaspoons of salt. Gradually add 250 milliliters of water while stirring with a wooden spoon or your hands.

Step 2

Knead the mixture into a smooth, elastic dough for about 7-10 minutes. Cover with a damp towel and let rest for 30 minutes.

Step 3

While the dough rests, prepare the filling: In a separate bowl, combine the ground beef, ground pork, finely chopped onion, minced garlic, ground coriander, paprika, black pepper, 1 teaspoon of salt, and chopped parsley.

Step 4

Add 60 milliliters of water to the meat mixture to create a juicy filling. Mix until well combined, then set aside.

Step 5

After the dough has rested, divide it into four equal portions. Roll out one portion at a time on a lightly floured surface to a thickness of about 1-2 millimeters.

Step 6

Using a round cutter or a glass, cut out circular wrappers (10-12 cm in diameter) from the rolled dough.

Step 7

Place 1-2 tablespoons of the meat filling in the center of each wrapper. Gather the edges of the dough together, pleating as you go, to form a pouch with a twisted top. Pinch firmly to seal.

Step 8

Bring a large pot of salted water to a boil. Add the khinkali in small batches, being careful not to overcrowd the pot.

Step 9

Boil the khinkali for 8-10 minutes, stirring gently with a slotted spoon to prevent sticking. They are ready when they float to the top and appear slightly translucent.

Step 10

Remove the khinkali with a slotted spoon and serve hot. Sprinkle with freshly ground black pepper if desired.

Nutrition Facts

Serving size	(1458.5g)

Amount per serving	% Daily Value*
Calories	3186.1

Total Fat 101.9g	0%
Saturated Fat 37.8g	0%
Polyunsaturated Fat 0g
Cholesterol 390.9mg	0%
Sodium 6248.3mg	0%
Total Carbohydrate 397.6g	0%
Dietary Fiber 17.7g	0%
Total Sugars 6.1g
Protein 160.4g	0%

Vitamin D 0IU	0%
Calcium 253.0mg	0%
Iron 31.7mg	0%
Potassium 1468.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.1%

Protein: 20.4%

Carbs: 50.5%