Khinkali (Ground Meat Filled Pasta Pockets)
Serves 6
More effort
Prep:
Cook:
Mongols brought the meat filled pasta pockets from central Asia to Georgia during their attacks westward in the 13th century. Very similar to Baozi in China.
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Filling 1
- 1 and 3/4 lbs ground lamb
- salt, to taste
- black pepper, to taste
- 3 large onions, minced
- 1 bunch cilantro, minced
Filling 2
- 1 and 3/4 lbs ground lamb
- salt, to taste
- black pepper, to taste
- 3 large onions, minced
- 1 bunch cilantro, minced
- 12 ounces ground beef
- 12 ounces ground pork
- 4 tbsp cilantro, minced
- 1 teaspoon dried fenugreek leaves
- 1/2 tablespoon crushed red chilli pepper flakes
- 3 small yellow onions
Dough
- 1 and 3/4 lbs ground lamb
- salt, to taste
- black pepper, to taste
- 3 large onions, minced
- 1 bunch cilantro, minced
- 12 ounces ground beef
- 12 ounces ground pork
- 4 tbsp cilantro, minced
- 1 teaspoon dried fenugreek leaves
- 1/2 tablespoon crushed red chilli pepper flakes
- 3 small yellow onions
- 4 1/2 cups all-purpose flour
- 2/3 cup lukewarm salt water
Method
step 1
Knead together the filling you have chosen and about 7 tbsp lukewarm water.step 2
Prepare a smooth dough from the flour and the salted water. Roll it out thinly and cut out 6 inch circles using a plate.step 3
Place about 2 tbsp filling in center of round, and fold edges of dough over filling, creating pleats in dough as you go, until filling is covered.step 4
Holding dumpling in the palm of one hand, grasp top of dumpling where pleats meet and twist to seal pleats and form a knot at top of dumpling. Repeat with remaining dough rounds and filling.step 5
Put the khinkali in a large pan with boiling, lightly salted water and simmer gently, gently agitating them with a wooden spoon now and again.step 6
When the khinkali float to the surface, continue to simmer for about 6 more minutes. Total time should be about 8 minutes.step 7
Remove from the water with a wire skimmer, sprinkle black pepper over each and serve hot with cold beer.
