Vegan Khinkali

Discover the irresistible charm of Vegan Khinkali, a plant-based spin on the traditional Georgian dumpling that’s perfect for any occasion. These delicate, hand-pleated parcels are filled with a hearty mixture of savory brown lentils, earthy mushrooms, and aromatic spices like coriander and cumin, creating a flavor-packed centerpiece for your table. Encased in tender, homemade dough crafted from simple pantry staples, each dumpling is boiled to perfection, resulting in a delightfully soft yet sturdy exterior. Ideal as an appetizer or main course, these dumplings pair beautifully with a sprinkle of fresh parsley or your favorite dipping sauce. Whether you're vegan or simply looking for a creative twist on a classic, this Vegan Khinkali recipe promises to transport your taste buds straight to the heart of Georgia.

Nutriscore Rating: 74/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 4

Ingredients

• 500 grams All-purpose flour
• 250 ml Warm water
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 150 grams Brown lentils
• 250 grams Button mushrooms
• 1 medium, finely chopped Onion
• 2 cloves, minced Garlic
• 1 teaspoon Ground black pepper
• 1 teaspoon, ground Coriander seeds
• 1 teaspoon, ground Cumin
• 15 grams, chopped Fresh parsley
• 1 liter Water

Directions

Step 1

Start by preparing the dough: in a large bowl, combine the flour and salt. Gradually add the warm water and olive oil, stirring with a fork until a dough forms.

Step 2

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

Step 3

While the dough is resting, prepare the filling. Cook the lentils in boiling water until they're tender but not mushy, about 15-20 minutes. Drain and set aside.

Step 4

Finely chop the mushrooms and onion. In a large skillet, heat a tablespoon of olive oil over medium heat. Sauté the onions until translucent, about 5 minutes. Add the garlic and sauté for another minute.

Step 5

Add the mushrooms to the skillet and cook until they release their moisture and become golden, about 7-10 minutes.

Step 6

Add the cooked lentils, black pepper, ground coriander, cumin, and salt to taste. Cook for another 3 minutes to blend the flavors, then remove from heat. Stir in the chopped parsley and set aside.

Step 7

Divide the rested dough into 20 equal pieces. Roll each piece into a thin circle, about 10cm in diameter.

Step 8

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

Step 9

Gather the edges of the dough around the filling, pleating and pinching as you go to form a tight seal at the top.

Step 10

Bring the water to a boil in a large pot with an additional teaspoon of salt. Gently add the khinkali into the boiling water, being careful not to overcrowd the pot.

Step 11

Cook the khinkali for about 10-12 minutes, until the dough is cooked and the khinkali float to the surface.

Step 12

Use a slotted spoon to remove the khinkali and let them drain. Serve warm.

Nutrition Facts

Serving size	(2379.9g)

Amount per serving	% Daily Value*
Calories	2401.2

Total Fat 35.6g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2439.8mg	0%
Total Carbohydrate 441.4g	0%
Dietary Fiber 32.7g	0%
Total Sugars 16.5g
Protein 76.8g	0%

Vitamin D 0IU	0%
Calcium 277.0mg	0%
Iron 33.1mg	0%
Potassium 2381.9mg	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: 13.4%

Protein: 12.8%

Carbs: 73.8%