Dish · georgian
Khinkali
Khinkali are large dumplings with a twisted, thick topknot of dough, filled with seasoned ground meat and its own juices, meant to be picked up by the knot and bitten, not cut.
Where it comes from
They come from Georgia's mountain regions, their thick dough and sealed twist built to hold in the broth that forms as the meat cooks inside, a design suited to eating by hand outdoors.
What cooks argue about
The real argument is the topknot: it's traditionally left uneaten as a handle and counted as a mark of how many you've had, though some cooks and diners insist on eating the whole thing anyway.
Nobody has published a khinkali recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.