Georgian Soup Dumplings Recipe

Imagine a dumpling that offers the perfect balance between chewy, juicy, and savory. Now, picture that same dumpling nestled in a warm, flavorful broth that’s ready to explode in your mouth with each bite. Welcome to the world of Georgian soup dumplings, or khinkali. These delightful parcels are an iconic part of Georgian cuisine, often considered the epitome of comfort food. But they’re not just any dumplings. What sets them apart is the generous filling of meat and broth, which creates a delicious burst of flavor when you bite into them.

In Georgia, khinkali aren’t just a dish-they’re an experience. You don’t just eat them; you savor every moment, every bite. This recipe is a deep dive into creating your very own Georgian soup dumplings, right in your kitchen. So, whether you’re a seasoned dumpling enthusiast or a first-timer looking to venture into new culinary territory, this guide will walk you through every step of the process.

This recipe brings the essence of Georgian khinkali to life. It’s a bit of a labor of love, but the result is totally worth the time and effort. Here’s how to make the soup-filled dumplings that will transport you straight to the heart of Georgia with their rich flavors and satisfying texture.

Ingredients Needed

For the dumpling dough:

3 cups of all-purpose flour: This will form the base of your dough.
1/2 teaspoon of salt: To balance the flavors in the dough.
1 large egg: Adds richness and helps the dough come together.
1/2 cup of water (or more, depending on the dough’s texture): Essential for binding the flour and making the dough elastic.

For the filling:

1 lb ground beef or lamb (or a mix of both): Lamb is traditional in Georgia, but beef will work just as well.
1 medium onion, finely chopped: Adds depth and sweetness to the filling.
2 cloves garlic, minced: For an aromatic punch.
1/4 cup fresh cilantro, chopped: Brings a fresh, herby note.
1/4 cup fresh parsley, chopped: Another layer of freshness.
1 tablespoon of ground coriander: A key spice in Georgian cuisine, offering a citrusy, earthy flavor.
1 teaspoon of cumin: Adds a warm, nutty undertone.
1 teaspoon of chili flakes: Optional, but gives a bit of heat.
1/2 cup of beef or lamb broth: This is what will create the signature soup inside the dumplings.
Salt and pepper: To taste, essential for seasoning the meat mixture.

Cooking Instructions

Prepare The Dough
- In a large mixing bowl, combine the flour and salt.
- Crack the egg into the flour mixture, and slowly start adding water, a little at a time, stirring continuously.
- Knead the dough for about 10 minutes until it becomes smooth and elastic. If it’s too sticky, sprinkle in more flour; if it’s too dry, add more water.
- Once kneaded, cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting step is crucial as it allows the dough to relax and become easier to work with.
Prepare The Filling
- In a mixing bowl, combine the ground meat, chopped onion, garlic, cilantro, parsley, coriander, cumin, and chili flakes.
- Slowly add the broth, a tablespoon at a time, mixing thoroughly after each addition. You want the mixture to be moist and slightly soupy-this is what gives the dumplings their signature juicy filling.
- Season with salt and pepper to taste, then set aside.
Form The Dumplings
- Once the dough has rested, divide it into small balls (about the size of a golf ball).
- Roll each ball into a thin circle, about 3-4 inches in diameter. Keep the edges thicker than the center to allow for pleating later.
- Place a tablespoon of the meat filling in the center of each dough circle.
- Carefully fold the dough around the filling, pleating the edges as you go. Pinch the top to seal the dumpling completely. You should be left with a sort of pouch with a twist at the top.
Cook The Dumplings
- Bring a large pot of salted water to a boil.
- Drop the dumplings in, making sure not to overcrowd the pot. Cook the khinkali for about 10-15 minutes or until they float to the surface and the dough is cooked through.
- Remove with a slotted spoon and place on a plate.
Serve
- Traditionally, khinkali are served with a sprinkle of black pepper. Some people enjoy eating them with their hands, pinching the top to avoid spilling the delicious broth inside. Just be sure to slurp the juice before biting into the rest of the dumpling!

Ingredient Insights

Ground Meat (Beef/Lamb): The type of meat you choose has a big impact on the flavor. Lamb is more traditional and lends a rich, distinctive taste, but beef can give a more neutral, milder flavor. The blend of both meats is a great way to strike a balance between the two.
Herbs & Spices: Coriander and cumin are essential to achieving the authentic flavor profile. Their warmth and citrusy notes work beautifully with the savory meat filling, while the fresh parsley and cilantro add bright, refreshing elements.
Broth: The key to the soupiness inside the dumplings is the broth. A good beef or lamb broth makes the filling juicy, and the dumpling dough absorbs some of the flavor during cooking, which is why using a high-quality stock is vital.

Expert Tips

Resting the Dough: Don’t skip the dough resting step! It allows the gluten to relax and makes the dough easier to roll out.
Broth Consistency: When adding the broth to the meat mixture, be cautious not to add too much at once. The filling should be moist but not too watery.
Pleating the Dumplings: Pleating can be tricky, but the key is to keep the folds tight and consistent. This helps the dumplings hold their shape during cooking.
Serving: Khinkali are best served hot and fresh. If you’re making them ahead of time, you can freeze the uncooked dumplings and cook them straight from frozen-just add a few extra minutes to the boiling time.

Recipe Variations

Vegetarian Khinkali: Replace the meat with finely chopped mushrooms, potatoes, or even spinach and cheese for a vegetarian twist.
Spicy Version: Add more chili flakes or a dash of hot sauce to the filling to give your khinkali an extra kick.
Different Broth: While beef or lamb broth is traditional, you could experiment with chicken or vegetable broth for a lighter version of the dumpling.
Mini Khinkali: If you’re hosting a party or want to serve smaller portions, you can scale down the dough and filling and make mini versions of these dumplings. They cook just as well but are perfect for bite-sized appetizers.

Final Words

Khinkali, with their hearty filling and flavorful broth, are an absolute feast for the senses. Each bite is a satisfying combination of juicy, savory meat and tender, chewy dough. Whether you’re cooking them for the first time or perfecting your technique, the result is a dish that feels like a special occasion. It’s perfect for cozy family dinners, impressing guests, or simply treating yourself to something truly delicious.

Georgian Soup Dumplings Recipe