How long can I store leftovers?

Store in an airtight container in the fridge for up to 2 days.

Can I make Khinkali ahead?

Yes, you can prepare the filling and dough a day in advance and assemble them on the day of serving.

What are common substitutions for mushrooms?

You can use minced meat or lentils as alternative fillings.

How do I reheat Khinkali without drying them out?

Steam gently until heated through, or cover with a damp paper towel and microwave.

Are there gluten-free alternatives for the dough?

Try using a gluten-free all-purpose flour blend. Adjust water content as needed.

Aromatic Georgian Khinkali with Mushroom and Walnut Filling

Name: Aromatic Georgian Khinkali with Mushroom and Walnut Filling
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 3 cups all-purpose flour; 1 cup water; 1 tsp salt; 200g mushrooms, finely chopped; 150g walnuts, finely chopped; 1 medium onion, finely diced; 1 clove garlic, minced; 1 tsp ground coriander; 1 tsp ground black pepper; Salt, to taste; 3 liters water; 1 tbsp salt

A Taste of Traditional Georgian Dumplings

Delight your taste buds with these aromatic and juicy Khinkali, filled with a savory mixture of mushrooms and walnuts that capture the essence of Georgian cuisine.

1 h 30 min
4
Intermediate

Ingredients

For the Dough

3 cups all-purpose flour

1 cup water

1 tsp salt

For the Filling

200g mushrooms, finely chopped

150g walnuts, finely chopped

1 medium onion, finely diced

1 clove garlic, minced

1 tsp ground coriander

1 tsp ground black pepper

Salt, to taste

For Cooking

3 liters water

1 tbsp salt

Preparation

Making the Dough

Combine flour and salt

In a large bowl, combine flour and salt.

Add water

Gradually add water, mixing with a spoon until a rough dough forms.

Knead and rest

Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic. Cover and let rest for 30 minutes.

Preparing the Filling

Sauté onions and garlic

In a pan over medium heat, sauté onions and garlic until translucent.

Cook mushrooms

Add mushrooms and cook until all the moisture evaporates.

Combine filling ingredients

Stir in walnuts, coriander, black pepper, and salt. Remove from heat and let cool.

Do not over-stuff the dumplings; they should be easy to seal without breaking. Chill the filling for a few minutes to help it hold shape better.

Cooking Process

Roll the dough

Roll out the dough into a thin sheet and cut into 3-inch circles.

Fill and shape

Place 1 tablespoon of filling in the center of each dough circle, then pinch the edges in a pleat pattern to seal.

Cook the Khinkali

Boil water in a large pot, carefully drop in the dumplings, and cook until they float to the top, about 12–15 minutes.

Plating & Serving