Khinkali (Soup Dumplings)

Steaming parcels of dough encase a savory beef and pork filling that bursts with rich broth when you bite into them—a Georgian classic that's equal parts soup and dumpling. The folded dough pockets keep the flavorful meat mixture and broth intact until that first delicious puncture, creating an interactive dining experience. Perfect for impressing guests or satisfying a craving for something genuinely special on a weekend evening.

Ingredients

2 cups all-purpose flour (250 grams)

1/2 teaspoon salt (3 grams)

1/2 cup water (120 milliliters)

1 tablespoon vegetable oil (15 milliliters)

1 pound ground beef (450 grams)

1/2 pound ground pork (225 grams)

1 medium onion, finely minced (150 grams)

1/2 cup beef broth (120 milliliters)

1 teaspoon salt (5 grams)

1/2 teaspoon black pepper (2 grams)

1/4 teaspoon ground coriander (1 gram)

1 tablespoon fresh cilantro, chopped (3 grams)

8 cups beef broth (2 liters)

Salt to taste

Instructions

Make the dough by combining flour and salt in a large mixing bowl, then create a well in the center and add water and oil, mixing gradually until a shaggy dough forms, about 2 minutes of stirring.

Knead the dough on a floured surface for 8-10 minutes until it becomes smooth, elastic, and slightly sticky, adjusting flour as needed so it does not stick excessively to your hands.

Prepare the filling by combining ground beef, ground pork, minced onion, beef broth, salt, pepper, coriander, and cilantro in a bowl, mixing gently with your hands until just combined, about 1 minute.

Divide the dough into 12-16 equal portions and roll each into a smooth ball, then cover with a damp towel and let rest for 15 minutes.

Working with one dough ball at a time, flatten it into a thin 4-inch circle using your fingers and a rolling pin, stretching gently from the edges until it is nearly translucent, about 1/16 inch thick.

Place 2 tablespoons of filling in the center of each dough circle, then fold the edges upward and pinch them together at the top center, twisting slightly to create the characteristic knot while ensuring the dumpling is sealed completely.

Bring 8 cups of beef broth to a rolling boil in a large pot, then carefully drop in 4-5 khinkali at a time to avoid overcrowding, stirring gently to prevent sticking to the bottom.

Cook until the khinkali float to the surface, about 2-3 minutes, then continue cooking for another 3-4 minutes after they rise, until the dough is tender and cooked through.

Remove khinkali with a slotted spoon to shallow bowls, ladle 1 cup of the hot broth into each bowl with the dumplings, and serve immediately while steaming hot.