A row of freshly boiled Khevsur khinkali, showing their firm pleats and lightly peppered tops.

Yield24 dumplings; 6 servings of 4

Serving4 cooked dumplings

DifficultyIntermediate

DietContains wheat; no dairy or egg in the listed ingredients

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The dish

About Khevsur Khinkali

Juicy beef-and-lamb dumplings wrapped in firm, pleated dough and boiled until tender.

Khevsur khinkali comes from the mountain food traditions of Khevsureti. Regional descriptions commonly pair beef and lamb, with finely chopped onion, pepper and cumin in the filling. The dough is deliberately simple: flour, water and salt. This version keeps the filling free of herbs and uses a firm wrapper that holds the meat juices as the dumplings cook.

The meat mixture is mixed with cold water so it stays moist inside the sealed parcels. Hand-chopping gives the filling a distinct, slightly coarse texture; good-quality ground meat is a convenient alternative. Keep the meat cold while shaping, and pinch each pouch closed so the filling cannot escape into the cooking water.

Shape the dumplings in manageable batches and lower them into gently boiling water. They need room to move, so avoid crowding the pot. Once they float, give them a few more minutes, then check one dumpling with a thermometer: the centre of the meat filling must reach 71 °C (160°F). Serve hot, with black pepper if you like.

Cook the dish

Ingredients

Khevsur Khinkali

Dough

720 gall-purpose wheat flour, plus a little for dusting (reserve 30 g if needed while kneading)
350 mlwater, at room temperature
14 gfine salt

Beef-and-lamb filling

350 glean ground beef, cold
350 gground lamb, cold
180 gyellow onion, peeled and finely chopped
210 mlcold water
10 gfine salt
3 gground black pepper
2 gground cumin

Cooking water

5litres water
15 gsalt

Method

Mix and rest the dough. Combine the flour and 14 g salt. Add 350 ml water and mix to a stiff dough. Knead for 8–10 minutes until smooth and elastic, adding only enough of the reserved flour to prevent sticking. Cover and rest for 30 minutes.
Make the filling. In a chilled bowl, combine the beef, lamb, onion, 10 g salt, black pepper and cumin. Gradually mix in the cold water until absorbed. Keep the filling refrigerated while you work.
Shape the wrappers. Divide the rested dough into 24 equal pieces. Roll each into a disc about 12 cm across, leaving the centre a little thicker than the edges. Keep unused dough covered.
Fill and seal. Put about 46 g filling in the centre of each disc. Gather the edge into compact pleats and pinch the top firmly closed. Check that no filling is exposed; trim an unusually long dough tail if needed.
Boil and check. Bring 5 litres water and 15 g salt to a boil in a large pot. Lower in khinkali in batches and gently move the water so they do not stick. When they float, boil for another 3–4 minutes. Check the centre of a test dumpling with a food thermometer; the meat filling must reach at least 71 °C (160°F). If needed, return the batch to the boil and check again. Lift out with a slotted spoon and serve hot.
Store leftovers safely. Transfer leftovers to shallow containers and refrigerate within 2 hours at or below 4 °C. Use within 3–4 days and reheat to at least 74 °C at the centre.

Practical guidance

Tips for success

Knead the dough until smooth and elastic; a covered 30-minute rest makes it easier to roll without tearing.
Keep the centre of each wrapper slightly thicker than its edge to support the juicy filling.
Seal the pleats firmly and cook in batches with enough water to keep the dumplings from sticking together.

Practical notes

Hand-chopped or ground meat. Finely hand-chopped beef and lamb give a coarser, traditional texture. Ground meat is easier to handle and works well; keep it cold and mix in the water gradually so it stays juicy.

Cook in batches. Crowded dumplings can tear or stick. Keep finished batches hot while the remaining khinkali boil, and check a fresh test dumpling if your wrappers or dumpling size differ substantially.

Nutrition per serving

Estimated nutrition per serving

Serving size: 4 dumplings, one-sixth of the batch
Energy: About 750 kcal
Carbohydrates: About 94 g
Protein: About 32 g
Fat: About 26 g
Fibre: About 4 g
Sodium: About 1,600 mg

Estimate uses representative USDA FoodData Central entries for lean ground beef, lamb, flour and onion. It includes all dough and filling salt; most cooking salt remains in the pot. Meat leanness and any dough scraps change the actual values.

Allergens and food safety

Contains wheat (gluten). Check ingredient labels for cross-contact. Keep raw ground meat refrigerated during preparation and wash hands, tools and work surfaces after contact. Prevent raw meat or its juices from touching cooked dumplings. Check the centre of a test dumpling with a food thermometer; the meat filling must reach 71 °C (160°F). Refrigerate leftovers in shallow containers within 2 hours at or below 4 °C, use within 3–4 days and reheat to 74 °C at the centre.

The result

The dumplings have tender, resilient wrappers around a juicy beef-and-lamb centre.
Onion, black pepper and cumin season the filling without herbs or a heavy sauce.