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5 from 2 votes

Kalakuri Khinkali Recipe

Khinkali are Georgian dumplings filled with meat and sometimes potatoes, mushrooms, or cheese. Today, we are going to be making kalakuri khinkali, which is meat and herb loaded khinkali that is simply unforgettable.
Course Main Course
Cuisine Georgian
Keyword Kalakuri Khinkali,, Khinkali recipe, Georgian dumplings, Georgian food,
Servings 4


  • 4 cups flour dough
  • 1 3/4 cups warm water dough
  • 1 egg beaten dough
  • 1 tsp salt dough
  • 500 grams ground beef/pork mix
  • 1 3/4 cup water
  • 1 large onion (diced very thinly)
  • 4-5 medium garlic cloves (grated)
  • 1 bunch cilantro (diced thinly)
  • 1 bunch parsley (diced thinly)
  • 1 tbsp black pepper
  • 1 pinch salt


  • Start the dough by combining flour, salt and beaten egg. Add warm water and mix until you get a kneadable dough. The dough will be stiff, but just keep going. Knead for 5 minutes, cover and set aside for 30 minutes.
  • Add all of the filling ingredients together and combine - ground meat, garlic, onion, cilantro, parsley, salt, pepper, water.
  • Roll out the dough to approx. 1/4 inch thick on a clean and floured surface.
  • Take a cup or cookie cutter and make circles. They'll be small - it's ok.
  • Roll out the circles to approx. 4 inches in diameter (see photos above for step by step instructions)
  • Set a large pot to boil with a generous pinch of salt
  • Add 1-2 tbsp of filling to the center of the dough sheet and fold. Do this by taking one piece of the edge and pinching it to the next. Repeat clockwise until khinkali is formed. (be sure they are sealed so the khinkali stays closed while cooking.
  • Add khinkali to a few litres of boiling water in large pot and boil for 13-15 minutes. Boil in sets of 5 if too tight in pot.
  • Serve immediately with black pepper (optional)


• Other spices may be added such as blue fenugreek, cumin if you desire. But old school kalakuri khinkali is simply meat, herbs and s/p.
• If your meat is very lean, you may add a few tbsp of butter (or lard) to the meat mix to help juicen (lol) the filling. This will also bring out the other flavors in the herbs and meat.
• Make sure to grate the garlic and dice onion as thin as possible - it makes all the difference in flavor!
• Be sure to enjoy with some Georgian wine such as Saperavi or - if you're feeling really Georgian, enjoy the khinkali with chacha.