Staying in Asia, but getting closer and closer to Europe with our dumpling adventure. Visiting Georgia today. Khinkali are Georgian meat-filled dumplings. Caraway seed definitely gives it a unique flavor. Enjoy!


Makes 45 dumplings


3 tablespoons butter

1 small onion, diced

1 pound ground beef

1 pound ground pork

1 tablespoon fresh thyme leaves

1 tablespoon chopped fresh dill

1 teaspoon ground coriander seeds

1 teaspoon ground caraway seeds

Salt and freshly ground black pepper to taste

1 egg, beaten

½ recipe of pierogi dough


In a medium skillet, melt the butter over medium-high heat. Add onion and cook until golden brown, for about 7-10 minutes. Transfer to a large mixing bowl and let it cool slightly.

Place the meat in the same mixing bowl. Add all the spices, herbs, and egg. Mix well, but try not to overmix it.

Divide the dough into thirds. Roll out one portion of the dough to about 1/8-inch thickness. Dust the dough and the surface with flour as needed. Using a 3-inch round cutter, cut out circles. Place about 1 tablespoon of the filling in the center of each dough circle, and pleat dough edge, gathering top like a pouch to enclose filling. Pinch top edges together firmly and give it a little twist. Repeat the process with the remaining dough portions and filling.

Bring a large pot of generously salted water to a boil over high heat. Add 1/3 of the dumpling to water and stir gently with a wooden spoon. Cook for about 5 minutes after dumpling has surfaced to the top, or until an instant-read thermometer registers 165 degrees Fahrenheit.