Name: Tianeti Khinkali
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Georgian
Ingredients: 750 g all-purpose wheat flour, plus a little for dusting (reserve 30 g if needed while kneading); 320 ml cold water; 22.5 g fine salt; 500 g cold beef, finely ground or hand-minced; 115 g cold beef fat, finely minced; 115 g red onion, peeled and finely chopped; 5 g green chili, finely minced; 150 ml cold water, added gradually; 5 g fine salt; 0.3 g ground caraway (about a pinch); 2 g ground cumin; 1.5 g red pepper flakes; 5 litres water; 10 g salt

Freshly boiled Tianeti khinkali, one cut open to show the beef filling.

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 Tianeti Khinkali

Juicy Georgian dumplings with finely chopped beef, beef fat, red onion and warm spices.

Tianeti khinkali is a local Georgian dumpling associated with Tianeti in Mtskheta-Mtianeti. This measured home version follows a Tianuri beef recipe: beef and beef fat are seasoned with red onion, green chili, caraway, cumin and red pepper flakes.

A firm, unleavened wheat dough wraps the filling so its juices stay inside as the dumplings boil. Add cold water gradually; the mixture should be moist and cohesive, never loose.

Cook the dish

Ingredients

Tianeti Khinkali

Dough

750 gall-purpose wheat flour, plus a little for dusting (reserve 30 g if needed while kneading)
320 mlcold water
22.5 gfine salt

Tianuri beef filling

500 gcold beef, finely ground or hand-minced
115 gcold beef fat, finely minced
115 gred onion, peeled and finely chopped
5 ggreen chili, finely minced
150 mlcold water, added gradually
5 gfine salt
0.3 gground caraway (about a pinch)
2 gground cumin
1.5 gred pepper flakes

Cooking water

5litres water
10 gsalt

Method

Mix and rest the dough. Combine the flour and 22.5 g salt. Add 320 ml cold water and mix to a stiff dough. Knead for 8–10 minutes until smooth and elastic, adding only enough reserved flour to prevent sticking. Cover and rest for 30 minutes.
Make the filling. In a chilled bowl, mix the beef, beef fat, red onion, green chili, 5 g salt, caraway, cumin and red pepper flakes. Gradually work in the cold water until the filling is moist and cohesive. Keep refrigerated while shaping.
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 37 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 10 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

Beef fat and water. Mince the cold fat finely so it disperses through the beef. Add the measured water in stages; stop if the filling becomes loose, and keep it chilled.

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 760 kcal
Carbohydrates: About 97 g
Protein: About 30 g
Fat: About 29 g
Fibre: About 3 g
Sodium: About 1,900 mg

Estimate uses representative USDA FoodData Central values for wheat flour, beef, beef fat and onion. It includes dough and filling salt; most cooking salt remains in the pot. Beef fat composition and 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

Each pleated dumpling contains a moist beef filling enriched with finely chopped beef fat.
Red onion, green chili, caraway, cumin and red pepper flakes give the filling its Tianuri character.