Low Sodium Khinkali

Savor the authentic flavors of Georgian cuisine with this Low Sodium Khinkali recipe, a healthier twist on the beloved dumplings. Perfectly soft dough envelopes a juicy, flavorful filling of lean ground beef and pork, aromatic garlic, fresh parsley, and a hint of cumin for an enticing depth of flavor. Low sodium beef broth ensures the stuffing stays moist while keeping the dish heart-healthy. Each khinkali is meticulously pleated by hand and simmered to tender perfection, finished with a drizzle of unsalted butter for a touch of indulgence. Ideal as a crowd-pleasing appetizer or a hearty main dish, these homemade dumplings bring authentic culinary craftsmanship to your table without compromising on health. Don't forget to enjoy them the traditional way—by holding the pouch and savoring all the savory juices inside!

Nutriscore Rating: 75/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 400 grams all-purpose flour
• 200 milliliters water
• 1 unit large egg
• 300 grams lean ground beef
• 200 grams lean ground pork
• 1 medium yellow onion, finely chopped
• 30 grams fresh parsley, chopped
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 30 grams unsalted butter
• 200 milliliters low sodium beef broth

Directions

Step 1

Start by preparing the dough. In a large mixing bowl, combine the flour, water, and egg. Mix until the dough begins to form.

Step 2

Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 3

While the dough is resting, prepare the filling. In a large bowl, mix together the ground beef, ground pork, chopped onion, parsley, black pepper, cumin, and minced garlic.

Step 4

Add the low sodium beef broth to the meat mixture to ensure a juicy filling. Mix until all ingredients are well combined.

Step 5

Divide the dough into two portions for easier handling. Roll one portion into a thin sheet about 2mm thick.

Step 6

Cut out circles of dough using a cutter or a glass with a diameter of around 10 cm.

Step 7

Place a tablespoon of filling in the center of each dough circle.

Step 8

Fold and pinch the edges together at the top to seal the khinkali into a pleated sack. Ensure that the top is sealed tightly to prevent any filling from leaking during cooking.

Step 9

Bring a large pot of water to a boil. Reduce the heat to a gentle simmer.

Step 10

Carefully place the khinkali in the water, one at a time. Cook them in batches if necessary to avoid overcrowding.

Step 11

Cook the khinkali for about 12-15 minutes, until they float to the top and the dough is cooked through.

Step 12

Melt the unsalted butter in a small pan and pour over the cooked khinkali as a finishing touch before serving.

Step 13

Serve the khinkali hot, traditionally sprinkled with extra ground black pepper.

Nutrition Facts

Serving size	(1536.4g)

Amount per serving	% Daily Value*
Calories	2776.7

Total Fat 92.6g	0%
Saturated Fat 39.1g	0%
Polyunsaturated Fat 0g
Cholesterol 598.3mg	0%
Sodium 558.0mg	0%
Total Carbohydrate 323.1g	0%
Dietary Fiber 14.7g	0%
Total Sugars 6.5g
Protein 157.0g	0%

Vitamin D 41IU	0%
Calcium 283.9mg	0%
Iron 33.6mg	0%
Potassium 1929.0mg	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: 30.3%

Protein: 22.8%

Carbs: 46.9%