Khinkali: silky-soft cushions from Georgia

A silky-soft exterior with a juicy filling; here in the editorial office, we’ve already burned our mouths on many a dumpling. But until recently, we dumpling lovers had never heard of khinkali.

Georgia

Khinkali come from Georgia, a cuisine we aren’t particularly familiar with either. But if it produces these kinds of divine delicacies, that promises good things. The filling varies by region, but the most popular is a combination of ground pork and beef. The meat is seasoned with onions, coriander, fenugreek and chili flakes.

Kudi

The top of the dumpling is called the kudi (hat) or kuchi (navel), and amusingly enough, you don’t eat it. You use it solely to pick up the dumpling, after which you put everything except the top into your mouth. So no fuss with dumplings slipping from your chopsticks like they do in Asia.

A relatively large amount of dough is used, rolled out very thinly, so that the dumplings look a bit like a cushion. In most recipes, they are boiled into velvety-soft bites, but you can also briefly fry them in a pan after boiling. Then they become crispy, which is also very delicious.

Recipe

Unfortunately, the Netherlands isn’t exactly overflowing with Georgian restaurants, so if you’re craving khinkali, you’ll most likely have to make them yourself. Fortunately, it isn’t difficult; with this recipe from Saveur, you’ll have a khinkali in your mouth in no time.