Low Sodium Khinkali (Georgian Dumplings)

Discover the rich, savory flavors of Georgia with this Low Sodium Khinkali recipe—a lighter twist on traditional Georgian dumplings. Perfectly seasoned ground beef and pork are infused with aromatic spices like cumin and fresh herbs, including cilantro and parsley, to create a mouthwatering low-sodium filling. The tender, homemade dough is hand-folded into distinctive pleated dumplings, each bursting with a juicy, flavorful interior. This recipe retains the authentic character of khinkali while keeping the sodium content in check, making it a heart-healthy option for dumpling lovers. Easy to prepare in under an hour, these dumplings are best enjoyed fresh from the pot, served plain or with a dash of black pepper. Perfect for a family dinner or an adventurous culinary experience, Low Sodium Khinkali offers a delicious introduction to Georgian cuisine while catering to reduced-sodium diets.

Nutriscore Rating: 74/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 grams all-purpose flour
• 250 milliliters warm water
• 1 large egg
• 250 grams ground beef
• 250 grams ground pork
• 1 large onion
• 2 cloves garlic
• 30 grams fresh cilantro
• 30 grams fresh parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 0.5 teaspoon red pepper flakes

Directions

Step 1

Start by preparing the dough. In a large bowl, combine 500 grams of all-purpose flour with 250 milliliters of warm water and 1 large egg.

Step 2

Mix the ingredients until they form a rough dough. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.

Step 3

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Step 4

While the dough rests, prepare the filling. Finely chop 1 large onion and 2 cloves of garlic.

Step 5

In a large mixing bowl, combine 250 grams of ground beef, 250 grams of ground pork, chopped onion, chopped garlic, 30 grams of finely chopped fresh cilantro, and 30 grams of finely chopped fresh parsley.

Step 6

Season the meat mixture with 1 teaspoon of ground cumin, 1 teaspoon of ground black pepper, and 0.5 teaspoon of red pepper flakes.

Step 7

Mix the filling ingredients thoroughly until well combined.

Step 8

After the dough has rested, divide it into four equal parts. Roll each part into a thin sheet about 2 mm thick.

Step 9

Use a round cutter, approximately 10 cm in diameter, to cut out circles from the dough.

Step 10

Place about 1 tablespoon of filling in the center of each dough circle.

Step 11

To shape the khinkali, gather the edges of the dough around the filling, pinching the top to seal it and create pleats. Ideally, aim for around 16 pleats.

Step 12

Bring a large pot of water to a boil. Add the khinkali in batches to the boiling water, making sure not to overcrowd the pot.

Step 13

Cook the khinkali for about 12-15 minutes or until they float to the surface and the dough is tender.

Step 14

Use a slotted spoon to remove the cooked khinkali and drain excess water.

Step 15

Serve hot, and enjoy them plain or with a sprinkle of black pepper, as desired.

Nutrition Facts

Serving size	(1581.4g)

Amount per serving	% Daily Value*
Calories	3348.5

Total Fat 110.6g	0%
Saturated Fat 40.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 621.5mg	0%
Sodium 483.0mg	0%
Total Carbohydrate 409.8g	0%
Dietary Fiber 19.4g	0%
Total Sugars 11.3g
Protein 170.1g	0%

Vitamin D 53.8IU	0%
Calcium 336.3mg	0%
Iron 35.6mg	0%
Potassium 2052.3mg	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: 30.0%

Protein: 20.5%

Carbs: 49.4%