Georgian Khinkali
Twisted Georgian meat dumplings perfumed with caraway, coriander, dill and thyme. Plump pouches with a signature topknot.
Hold them by the topknot, bite the side, and sip the broth before eating the rest. The caraway is what makes them unmistakably Georgian.
Ingredients
Makes 45Khinkali
- 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
Method
1 hr 30 minIn 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.
Originally published on Daga's Cooking Journal.