Khinkali

1. 1

   In a large bowl, place 750g flour, add 10g salt, and gradually pour in approximately 320ml of cold water. Knead vigorously for 10-15 minutes to form a very stiff, smooth dough.

   15 min

2. 2

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten and improve elasticity.

   30 min

3. 3

   Finely mince or grind 400g beef and 400g pork together with 150g onion and 20g cilantro. Season with 10g salt and 5g black pepper, then gradually work in the remaining ~230ml water until the filling is juicy, smooth, and easily spreadable.

   10 min

4. 4

   Knead the rested dough briefly, roll it into a thick log, and cut into 40-50g portions. Roll each piece into a thin round wrapper (~15 cm diameter), keeping the center slightly thicker than the delicate edges.

   15 min

5. 5

   Place a heaping tablespoon of filling in the center of each dough circle. Gather the edges into tight accordion pleats (aiming for 19-20 folds), pinch and twist the top knot securely to seal, and trim off the excess dough tip.

   15 min

6. 6

   Bring a large pot of salted water to a rolling boil. Create a gentle whirlpool using a wooden spoon, carefully drop in the khinkali, and boil on medium-high heat for 7-9 minutes until they float upside down and are fully cooked. Remove gently with a slotted spoon and serve immediately.

   9 min

   100°C

1 serving ≈ 600 g

Nutrition values are estimates. - means data is unavailable.