Vegan Khinkali (Georgian Dumplings)

Discover the rich, comforting flavors of the Caucasus with these Vegan Khinkali, a plant-based twist on traditional Georgian dumplings. Crafted with a tender homemade dough and filled with a savory medley of button mushrooms, spinach, aromatic spices, and a hint of nutritional yeast for a cheesy touch, these dumplings are a feast for the senses. Each dumpling is carefully hand-folded to create a signature pleated pouch, ensuring every bite is bursting with earthy, spiced goodness. Boiled until perfectly tender, these vegan dumplings pair beautifully with fresh herbs or a tangy dipping sauce, making them an irresistible centerpiece for any meal. Whether you're new to Georgian cuisine or a seasoned foodie, this recipe is a flavorful and satisfying introduction to this region's culinary heritage. Perfect for vegans, vegetarians, and adventurous eaters alike!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams All-purpose flour
• 200 ml Water
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 300 grams Button mushrooms
• 1 large Onion
• 3 pieces Garlic cloves
• 150 grams Spinach
• 1 teaspoon Black pepper
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 0.5 teaspoon Chili flakes
• 2 tablespoons Nutritional yeast
• 2 tablespoons Fresh cilantro

Directions

Step 1

In a large mixing bowl, combine 400 grams of all-purpose flour with 1 teaspoon of salt. Gradually add 200 ml of water while stirring, until the mixture forms a rough dough.

Step 2

Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Step 3

While the dough rests, prepare the filling. Clean and finely chop 300 grams of button mushrooms.

Step 4

Finely dice 1 large onion and mince 3 garlic cloves.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and garlic, sauté until the onions are translucent, about 3-4 minutes.

Step 6

Add the chopped mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.

Step 7

Stir in 150 grams of chopped spinach and cook for another 2-3 minutes until the spinach is wilted.

Step 8

Season the filling with 1 teaspoon each of ground black pepper, coriander, and cumin, along with 0.5 teaspoon of chili flakes. Add 2 tablespoons of nutritional yeast for a cheesy flavor, and mix well.

Step 9

Remove the filling from heat and mix in 2 tablespoons of chopped fresh cilantro. Allow the mixture to cool slightly.

Step 10

Divide the dough into equal portions (about 16-20 pieces) and roll each into a ball.

Step 11

On a floured surface, roll each ball into a thin circle, about 10-12 cm in diameter.

Step 12

Place a tablespoon of filling in the center of each circle. Gather the edges of the dough around the filling, pinching and twisting to seal the dumpling securely.

Step 13

Bring a large pot of salted water to a boil. Gently drop several dumplings into the boiling water without overcrowding.

Step 14

Cook the dumplings for about 10-12 minutes or until they float to the surface and the dough is cooked through.

Step 15

Remove the cooked khinkali with a slotted spoon and serve hot. Enjoy the vegan dumplings with extra fresh herbs or your favorite dipping sauce.

Nutrition Facts

Serving size	(1321.0g)

Amount per serving	% Daily Value*
Calories	1979.8

Total Fat 35.2g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 2587.8mg	0%
Total Carbohydrate 350.5g	0%
Dietary Fiber 23.5g	0%
Total Sugars 17.2g
Protein 65.5g	0%

Vitamin D 0IU	0%
Calcium 290.1mg	0%
Iron 26.5mg	0%
Potassium 2977.8mg	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: 16.0%

Protein: 13.2%

Carbs: 70.8%