Kalakuri Khinkali (City-Style Khinkali)
Kalakuri Khinkali is a juicy and flavorful type of Khinkali characterized by finely chopped meat and aromatic spices. This recipe ensures that your Khinkali will be truly succulent and delicious, just like they make it in Tbilisi.
Ingredients
- Water (for dough)250 ml
- Water or broth (for filling)100 ml
Instructions
12 steps- 1
In a large bowl, put the flour, add salt, and mix.
- 2
Gradually add water while mixing, so the dough evenly absorbs the water.
- 3
Knead the dough for about 10-15 minutes until it becomes smooth and elastic.
15 min
- 4
Let the dough rest for at least 20-30 minutes so that it stretches more easily later.
30 min
- 5
Add finely chopped onion, salt, black pepper, and dried coriander to the meat.
- 6
Carefully pour in water or broth while mixing, so the filling becomes juicy but not too liquidy.
- 7
Cut the dough into small balls (approximately 30 grams each).
- 8
Roll out each ball into a thin layer (approximately 10 cm in diameter), and place the filling in the center (1 tablespoon).
- 9
Pinch the edges of the dough and twist them into "pleats". Classic Kalakuri Khinkali has about 20 pleats, but the main thing is to seal them tightly and beautifully.
- 10
In a large pot, bring water to a boil and add a little salt.
- 11
Carefully drop the Khinkali into the boiling water and stir occasionally so they don't stick together.
- 12
Cook for about 10-12 minutes (depending on the size).
12 min
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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