Vegetarian Khinkali

Delight in the flavors of Georgian cuisine with this Vegetarian Khinkali recipe—a modern twist on the classic dumpling dish traditionally filled with meat. These tender handmade dumplings are filled with a savory blend of mushrooms, spinach, crumbled feta cheese, and aromatic spices like paprika and black pepper, creating a rich and earthy filling wrapped in perfectly soft, homemade dough. The recipe highlights simple, wholesome ingredients and minimal tools, making it accessible for both novice and seasoned cooks while bringing authentic cultural flair to your table. Perfect as a comforting main dish or an impressive appetizer, these vegetarian dumplings can be served hot with a sprinkle of black pepper or paired with your favorite dipping sauce for a truly delightful meal. Master the art of pleating and enjoy a taste of Georgia straight from your kitchen!

Nutriscore Rating: 67/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 grams All-purpose flour
• 250 milliliters Water
• 2 teaspoons Salt
• 2 tablespoons Olive oil
• 200 grams Mushrooms, finely chopped
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 100 grams Spinach, chopped
• 100 grams Feta cheese, crumbled
• 1 teaspoon Ground black pepper
• 1 teaspoon Paprika
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a large mixing bowl, combine the flour and 1 teaspoon of salt. Add water gradually, mixing with a spoon until the dough begins to come together.

Step 2

Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Cover with a clean towel and let it rest for 30 minutes.

Step 3

While the dough rests, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3 minutes.

Step 4

Add the chopped mushrooms to the skillet and cook until they are soft and any liquid released has evaporated, about 5 to 7 minutes.

Step 5

Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat and allow the mixture to cool slightly.

Step 6

Once cooled, transfer the mixture to a bowl and mix in the crumbled feta cheese, remaining 1 teaspoon of salt, ground black pepper, paprika, and fresh parsley. Stir until well combined.

Step 7

Divide the dough into small portions, about the size of a ping-pong ball, and roll each into a thin round circle using a rolling pin.

Step 8

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

Step 9

To seal the khinkali, gather the edge of the dough circle, pleating all the way around. Pinch the top together tightly to form a knot.

Step 10

Bring a large pot of salted water to a boil. Gently drop the khinkali into the boiling water, stirring occasionally to prevent sticking.

Step 11

Cook until the khinkali float to the top and the dough is tender, approximately 10 minutes.

Step 12

Use a slotted spoon to carefully remove the khinkali from the water and serve hot. Enjoy with a sprinkle of black pepper or a spicy dipping sauce.

Nutrition Facts

Serving size	(1321.8g)

Amount per serving	% Daily Value*
Calories	2473.7

Total Fat 56.0g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 83.3mg	0%
Sodium 5891.4mg	0%
Total Carbohydrate 411.3g	0%
Dietary Fiber 21.6g	0%
Total Sugars 12.2g
Protein 77.3g	0%

Vitamin D 14IU	0%
Calcium 724.9mg	0%
Iron 29.7mg	0%
Potassium 2131.8mg	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: 20.5%

Protein: 12.6%

Carbs: 66.9%