Georgian: Khinkali (Soup Dumplings)

Recipe by Paul Young <info@cooking-with-paul.com>

(makes about 24 dumplings)

Considered by many as a national dish of Georgia, Khinkali is a cross between the Chinese Xiao Long Bao and the Indian momo but with a unique flavor profile. Traditionally filled with lamb, the modern Khinkali can be filled with any type of meat or vegetables. To eat the khinkali, one holds the handle (or kudi) between the fingers and then flips the khinkali upside down. Then take a small bite of dough from one of the edges to create an opening in order to slurp out the broth before eating the rest of the dumpling. Traditionally, the knot is not eaten and is sometimes counted in restaurants when the waiter adds up your bill.

For the dough:

• 4 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 2 large eggs beaten
• 1 cup hot water
• ½ teaspoon olive oil

For the filling:

• 4 tablespoons unsalted butter, melted
• 1 cup finely chopped onion
• 12 cloves garlic, minced
• 2 teaspoons salt
• ¾ teaspoon ground coriander
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon khmeli suneli (blue fenugreek spice mix)
• ¼ teaspoon dried thyme
• ¼ teaspoon cumin
• 8 ounces ground beef
• 8 ounces ground pork
• ½ cup finely chopped cilantro
• ½ cup finely chopped fresh parsley
• 1 cup beef broth (or 1 teaspoon beef base dissolved in water)

For boiling:

• Water
• Salt
• 4 bay leaves

Procedure:

1. Prepare the dough: combine flour and salt in a large mixing bowl
2. Create a well in the center of the flour and add the eggs, water, and olive oil; stir with a fork starting in the center and moving outward to absorb all of the flour into the liquid; knead by hand until the dough feels elastic (about 5 minutes) [tip: the dough should be slightly tacky but not sticky; adjust flour/water ratio if needed]
3. Cover the dough with a towel; set aside to rest for 30 minutes
4. Make the filling: saute onion in melted butter until soft (about 3 minutes), add garlic and saute briefly; transfer to mixing bowl
5. Add remaining filling ingredients (except the broth) to a mixing bowl, mix well; slowly add broth and stir until it’s completely absorbed into the filling
6. Make the dough: cut the dough in half, place one half back into the bowl and cover
7. Prepare a work surface dusted lightly with flour, roll the dough out to about a ¼ inch thickness and cut it into 4-inch diameter circles (tip: use a cup or bowl); set the scraps aside with the reserved dough
8. Individually roll out each cut circle to about 5-6 inches in diameter (tip: roll the edges a little thinner); repeat with remaining dough
9. Place about 1½ tablespoons of filling into the center of each dough; gather the edges little by little and pleat all the way around like an accordion to enclose the filling; pinch the dough together firmly and give it a little twist to create the stem (optional: snip the top of the handle with kitchen shears, if desired) [tip: try to squeeze out all the air before sealing the dumpling]
10. Set finished dumplings aside on a sheet pan lined with parchment paper and dusted with flour; cover so they don’t dry out
11. Generously salt a large pot of water and add the bay leaves, bring water to a boil
12. Add the dumplings in batches, stir gently with a slotted spoon; boil for about 4-5  minutes (they will flip upside down and float to the surface when done)
13. Place finished khinkali on a serving platter and serve immediately with freshly ground black pepper, sour cream, and/or tkemali sauce