Vegetarian Khinkali (Georgian Dumplings)

Delight in the delicate artistry of *Vegetarian Khinkali*, a flavorful spin on Georgia’s iconic dumplings that captures traditional essence in a plant-based package. Each dumpling features a tender homemade dough, hand-pleated to encase a savory filling of sautéed mushrooms, creamy potatoes, garlic, and fragrant spices like coriander and cumin, all brightened with a touch of fresh dill. These pillowy delights, boiled to perfection, are as visually stunning as they are delicious. Serve them hot, sprinkled with freshly ground black pepper, for an authentic taste of Georgian comfort food. Perfect for dinner parties or as a cozy indulgence, this recipe ensures a satisfying, meat-free twist on classic khinkali. Whether you're a dumpling enthusiast or exploring global vegetarian cuisine, this recipe makes a standout addition to your culinary repertoire.

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 400 grams All-purpose flour
• 200 milliliters Warm water
• 2 teaspoons Salt
• 1 tablespoon Olive oil
• 2 medium Potatoes
• 250 grams Button mushrooms
• 1 large Onion
• 3 pieces Garlic cloves
• 1 teaspoon Coriander
• 0.5 teaspoon Cumin
• 2 tablespoons Fresh dill
• 0.5 teaspoon Black pepper
• 2 tablespoons Butter

Directions

Step 1

Start by preparing the dough. In a large mixing bowl, combine the flour and 1 teaspoon of salt. Make a well in the center and gradually add the warm water and olive oil, mixing with a fork or your hands until the dough starts to form.

Step 2

Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.

Step 3

While the dough is resting, prepare the filling. Peel and dice the potatoes into small cubes. Boil them in salted water until tender, then drain and set aside.

Step 4

Finely chop the onion and garlic. Clean and roughly chop the mushrooms.

Step 5

In a large skillet, melt the butter over medium heat. Add the onions and garlic, sautéing until translucent, about 5 minutes. Add the mushrooms, cooking until they are softened and any liquid has evaporated, about 7-8 minutes.

Step 6

Combine the cooked mushrooms, onions, and garlic with the boiled potatoes. Add 1 teaspoon of salt, coriander, cumin, freshly chopped dill, and black pepper. Mix until all ingredients are well combined. Adjust seasoning if necessary.

Step 7

Once the dough has rested, divide it into small balls approximately 30 grams each. Roll each ball into a thin circle, about 10-12 cm in diameter.

Step 8

Place a heaping tablespoon of filling in the center of each dough circle. Gather the edges of the dough over the filling and pinch them together at the top to form a bulbous knot, creating a pleated effect.

Step 9

Bring a large pot of salted water to a boil. Gently place khinkali into the boiling water, ensuring not to overcrowd the pot. Boil for about 10-12 minutes until the dough is cooked through.

Step 10

Carefully remove the khinkali from the water with a slotted spoon and serve hot, traditionally seasoned with freshly ground black pepper.

Nutrition Facts

Serving size	(1522.3g)

Amount per serving	% Daily Value*
Calories	2327.2

Total Fat 42.9g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 2.0g
Cholesterol 65.8mg	0%
Sodium 4944.5mg	0%
Total Carbohydrate 423.1g	0%
Dietary Fiber 25.8g	0%
Total Sugars 20.3g
Protein 63.3g	0%

Vitamin D 4.5IU	0%
Calcium 216.3mg	0%
Iron 26.2mg	0%
Potassium 3826.4mg	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: 16.6%

Protein: 10.9%

Carbs: 72.6%