Georgian Beef and Pork Khinkali with Black Pepper

Giorgi Beridze @giorgi.beridzeOct 1, 2026

9 ingredients

13 steps

What you need

500 g (4 cups) all-purpose flour, plus extra for rolling
2 1/2 tsp salt, plus extra for the pot
230 ml (1 cup) cold water, for the dough
300 g (10 oz) ground beef
300 g (10 oz) ground pork, with some fat
2 onions, very finely chopped or grated
1 tsp ground black pepper, plus extra coarse pepper for serving
2 tbsp cilantro, finely chopped, optional
200 ml (3/4 cup) ice water, for the filling

Method

Restated from the original video

1
Mix the flour and 1 tsp of the salt in a bowl, pour in the cold water and knead into a stiff, smooth dough, 8-10 min.
2
Wrap the dough and rest it for 30 min at room temperature.
3
Combine the beef, pork, onions, black pepper, cilantro and the remaining 1 1/2 tsp salt in a large bowl.
4
Work the ice water into the meat a little at a time, kneading with your hand, until it is all absorbed and the mixture is loose and juicy. Chill until needed.
5
Roll the dough into a log and cut it into 20 even pieces of about 35 g.
6
Roll each piece on a floured surface into a thin round about 13 cm (5 in) across.
7
Put about 2 heaped tablespoons of filling, roughly 45 g, in the middle of a round.
8
Lift the edge and fold it toward the centre in small overlapping pleats, turning the round as you go, until the filling is enclosed.
9
Pinch and twist the pleats together at the top into a firm knot so no juice can escape. Set on a floured tray and repeat.
10
Bring a large pot of well-salted water to a boil and gently drop in 8-10 khinkali.
11
Stir carefully so they do not stick, and simmer until they float and the filling is cooked through, 10-12 min.
12
Lift out with a slotted spoon and cook the rest in batches.
13
Grind plenty of black pepper over the top and serve hot. Hold each one by the knot, bite a small hole, sip the broth, then eat the rest and leave the knot.

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About 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.

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.

What usually goes in

Every version of khinkali

Everything by Giorgi Beridze

Imported from povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.

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