Peace Corps Recipe #4, Khinkali

Khinkali, recipe by Lili Useinashvili (Tbilisi, Georgia)

Photo by Ryann Dear
Photo by Ryann Dear

A pork dumpling, Khinkali is one of the most representative dishes of Georgia. Strong and flexible dough is uniquely folded and twisted to encase a pork and herb filling. In the Georgian tradition, men can gain respect by how many Khinkali they can eat, and it is not uncommon for one man to consume thirty in one sitting. Women take tremendous pride in the cooking of this dish and will take their finished filling to the female town elder for taste testing.

  • 1 pound pork
  • 1 white onion
  • 2 garlic cloves
  • 1 bunch of cilantro
  • 1 bunch of parsley
  • 2.75 pounds of flour
  • Salt
  • Black pepper

Place the first five ingredients in a food processor and pulse until a puree consistency is formed. Mix flour and water together until the dough becomes tough. Dip hands in vegetable oil if necessary to keep dough from sticking to hands. Roll out dough to about an eighth of an inch in thickness. Using a wine glass, cut dough into circular shapes. Roll circles into very thin pancakes. Place a small mound of filling into the dough and fold dough to encase the filling. Place formed dumplings into boiling water, cover, and boil for ten minutes. Serve immediately with a garnish of black pepper.

  • Joe Furgal

    How much water?