Khinkali are Georgian soup dumpling that can be made from beef, lamb, pork or any mixes. The soup aspect of the dumplings comes from the filling releasing juices that are trapped inside the dumpling while cooking. Generally you would slightly bite the dumpling to first drink the soup. I Like to then eat it with some sour cream or garlic sour cream.
I like to use a mix of cilantro and dill for the filling but it is seems to be more common to use cilantro and/or parsley. Also use a fattier mince, if you are using lean one, add some butter into the filling.
350gr of minced beef, lamb, pork or mix of beef and pork
1 small onion
A handful of cilantro
Half a handful of dill
2 cloves of garlic
2 cups of flour
1 cup of water
Half a cup of broth
Salt and pepper
Bring the water to a boil and let it cool down for a minute.
Sieve the flour and a teaspoon of salt, then add the water.
Kneed the dough until it comes into one ball. It should be a quite dry dough.
Cover and let it rest for 10 minutes, then kneed a little bit more.
Dice as thinly as you can the onion, cilantro and dill.
Crush the garlic and mix it with the mince, onion, cilantro, dill and some salt and pepper.
While mixing, slowly add the broth so in get incorporated into the meat.
Roll the dough on a floured surface until you get a width between 1 and 2mm.
Use a 10cm of diameter dough cutter to cut the dough.
Place 1 to 1,5 tablespoon of filling in the middle, slightly wet the side of the circle and close the dough like a pouch.
Pinch and twist the top. At this point, you can freeze the Khinkali to cook them when ever you want.
To cook them, place them into boiling water and cook them until they start floating.