Name: Pshavi Khinkali
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h 30 min
Cuisine: Georgian
Ingredients: 600 g bread flour, plus more for dusting; 330 ml cold water for the dough; 5 g fine salt for the dough; 450 g coarsely minced beef; 225 g coarsely minced lamb or mutton; 150 g yellow onion, very finely chopped; 180 ml ice-cold water for the filling, added gradually; 4 g fine salt for the filling; 4 g ground cumin (about 2 teaspoons); 2 g ground black pepper (about 1 teaspoon); 0.5 g crushed red pepper, optional; 10 g salt for the boiling water; 4 litres water for boiling, in a large pot

A platter of hot Georgian beef-and-lamb khinkali served with black pepper at a rustic mountain table.

Yield32 dumplings; 4 servings of 8

Serving size8 dumplings, about 475 g before water pickup

DifficultyModerate; shaping takes practice

DietContains wheat (gluten), beef and lamb; no pork

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The dish

About Pshavi Khinkali

Pshavi khinkali are hearty Georgian mountain dumplings with a firm, cold-water dough and a juicy meat center. In Pshavi, beef or mutton is used; this home version combines them with onion, cumin and black pepper, without pork or added herbs.

Shaping the dumplings is part of the pleasure. Gather the dough into even pleats and leave a small tail, as described for the regional style. Serve the khinkali freshly boiled and very hot, with extra black pepper at the table.

Cook the dish

Ingredients

600 gbread flour, plus more for dusting
330 mlcold water for the dough
5 gfine salt for the dough
450 gcoarsely minced beef
225 gcoarsely minced lamb or mutton
150 gyellow onion, very finely chopped
180 mlice-cold water for the filling, added gradually
4 gfine salt for the filling
4 gground cumin (about 2 teaspoons)
2 gground black pepper (about 1 teaspoon)
0.5 gcrushed red pepper, optional
10 gsalt for the boiling water
4litres water for boiling, in a large pot

Method

Make the dough. Mix the flour and dough salt. Gradually add 330 ml cold water and knead until firm and smooth. Cover and refrigerate for 30 minutes.
Season the meat. Combine the beef, lamb, onion, filling salt, cumin, black pepper and optional red pepper. Stir in the ice-cold water a little at a time until moist and loose enough for a spoon to sink gently. Refrigerate while shaping.
Portion the dough. Knead the rested dough briefly and divide into 32 pieces. Roll each into a thin round about 11 cm wide, keeping the center slightly thicker than the edge.
Fill and pleat. Place about 25–28 g filling in each round. Gather the edge into 18–25 even pleats, seal firmly and leave a small neat dough tail. Keep shaped dumplings covered and chilled; do not crowd them.
Boil in batches. Bring 4 litres water and 10 g salt to a full boil in a wide pot. Lower in a batch of dumplings and stir gently once so they do not stick. Bring the water back to a steady boil.
Check and serve. Once the dumplings float, boil for about 8–12 minutes, depending on size. Check a test dumpling with a food thermometer; the beef-and-lamb center must reach 71°C (160°F). Continue boiling and check another if needed. Lift out with a slotted spoon and serve immediately.

Practical guidance

Tips

Keep the dough firm and well covered so the edges do not dry before shaping.
Add the ice-cold water to the filling gradually; it should look loose and moist but still hold together on a spoon.
Cook in batches with room to move in the pot. A crowded pot cools down and can tear the dumplings.

Practical notes

Pshavi khinkali may be made with beef or mutton; when combining beef and lamb, use twice as much beef. Coarse-minced meat is a convenient home substitute for hand-chopped meat. The local spice names tkiura and zira refer to cumin; names can vary by place. Freeze uncooked dumplings in a single layer until firm, then bag them and boil from frozen, adding a few minutes and checking the filling temperature. Refrigerate leftovers within two hours at or below 4°C and use within 3–4 days; reheat until steaming hot.

Nutrition per serving

Approximate nutrition per serving

Serving: 8 dumplings, one quarter of the batch
Energy: about 1,010 kcal
Carbohydrates: about 114 g
Protein: about 47 g
Fat: about 36 g
Fiber: about 4 g
Sodium: about 900 mg

Values are estimates from the measured ingredients. Meat fat, flour absorption, salt retention and serving size change the result.

Allergens and food safety

Contains wheat (gluten). Keep raw minced meat chilled at or below 4°C and away from ready-to-eat food. Wash hands, surfaces and utensils after handling raw meat. Boil each dumpling until its filling reaches 71°C (160°F); test a sacrificial dumpling with a food thermometer because size and batch load affect timing. Refrigerate leftovers within two hours at or below 4°C, use within 3–4 days and reheat until steaming hot.

The result

Juicy beef-and-lamb centers wrapped in firm, pleated dough with cumin and black pepper.
Four hearty servings of hot Pshavi khinkali, ready to eat by hand.

About Pshavi Khinkali

Ingredients

Ingredients

Method

Tips

Practical notes

Approximate nutrition per serving

Allergens and food safety

The result

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