Paleo Khinkali (Georgian Dumplings)

Delight in the flavors of Georgia with these Paleo Khinkali, a grain-free twist on traditional Georgian dumplings. Crafted with a nutrient-rich dough made from almond flour, coconut flour, and arrowroot powder, these dumplings are soft yet sturdy enough to envelop a savory filling of spiced ground beef or lamb. Brimming with bold flavors of fresh cilantro, parsley, garlic, and fragrant spices like cumin and coriander, each bite captures the essence of authentic Georgian cuisine. Boiled to perfection, these dumplings are naturally gluten-free, making them a crowd-pleasing option for paleo and low-carb diets. Serve them hot with a sprinkle of fresh herbs for a comforting, wholesome meal that’s both traditional and modern.

Nutriscore Rating: 69/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 0.5 cup Coconut flour
• 3 tbsp Arrowroot powder
• 2 large Eggs
• 0.5 cup Warm water
• 1 tsp Sea salt
• 1 pound Ground beef or lamb
• 1 medium, finely diced Onion
• 2 cloves, minced Garlic
• 0.25 cup, finely chopped Fresh cilantro
• 0.25 cup, finely chopped Fresh parsley
• 1 tsp Ground coriander
• 1 tsp Ground cumin
• 0.5 tsp Black pepper
• 1 tsp Salt

Directions

Step 1

In a large bowl, combine the almond flour, coconut flour, arrowroot powder, and sea salt.

Step 2

Add the eggs and gradually mix in the warm water, kneading the mixture until a dough forms that is slightly sticky but firm enough to handle.

Step 3

Cover the dough with a damp cloth and set aside while you prepare the filling.

Step 4

In another bowl, combine the ground beef or lamb, diced onion, minced garlic, chopped cilantro, chopped parsley, ground coriander, ground cumin, black pepper, and salt. Mix thoroughly to incorporate the spices into the meat.

Step 5

Divide the dough into two portions. Roll out one portion of dough onto a parchment paper-lined surface to about 1/8-inch thickness.

Step 6

Use a round cookie cutter (3-4 inches in diameter) to cut out circles from the dough.

Step 7

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

Step 8

Gently fold the edges of the circle over the filling, pleating and pinching the dough to seal it at the top, forming a small, twisted handle.

Step 9

Repeat the process with the remaining dough and filling.

Step 10

Bring a large pot of salted water to a simmer over medium heat.

Step 11

Carefully add the khinkali to the simmering water in batches to avoid overcrowding. Cook for about 10-12 minutes, or until the dumplings float to the surface.

Step 12

Using a slotted spoon, transfer the cooked khinkali to a plate lined with paper towels to drain excess water.

Step 13

Serve the Paleo Khinkali hot, sprinkled with additional fresh herbs if desired.

Nutrition Facts

Serving size	(1143.5g)

Amount per serving	% Daily Value*
Calories	2810.5

Total Fat 206.6g	0%
Saturated Fat 54.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 734.9mg	0%
Sodium 5253.1mg	0%
Total Carbohydrate 121.0g	0%
Dietary Fiber 49.8g	0%
Total Sugars 19.8g
Protein 146.1g	0%

Vitamin D 82IU	0%
Calcium 679.2mg	0%
Iron 27.9mg	0%
Potassium 2247.5mg	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: 63.5%

Protein: 20.0%

Carbs: 16.5%