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.
Versions
Nobody has published a khinkali here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
ground beef
ground pork
onion
black pepper