Main Course
Khinkali with Potato (Georgian Potato Dumplings)
Original name: Khinkali with Potato
About this dish
Khinkali are Georgia's beloved twisted dumplings, usually filled with spiced meat, but this potato version is a heartfelt meatless alternative from the mountainous regions. The dough is rolled thin and pleated by hand, then boiled until the pockets are plump; each one is a little parcel of mashed potato, onion, and butter that warms you to your bones.
Eating them is a ritual — grab the topknot, take a small bite, sip the savory broth inside, and finish with a grin.
Ingredients
UK and US measurements are both included for every recipe.
All-Purpose Flour
grain500 g
Imperial measurement: 4 cups
Fine Salt
seasoning1 tsp
Water
liquid250 ml
Imperial measurement: 1 cup
Potatoes
vegetable1 kg
Imperial measurement: 2.2 lbs
Onion
vegetable1 large
Unsalted Butter
dairy50 g
Imperial measurement: 3.5 tbsp
Salt
seasoning1 tsp
Black Pepper
spice1/2 tsp
Fresh Cilantro
herb2 tbsp, chopped
Method
Make the dough
12 minutesIn a large bowl, whisk flour and salt. Add water gradually and mix until a shaggy dough forms. Knead on a floured surface for 10 minutes until smooth and elastic.
Rest the dough
30 minutesCover the dough with a damp cloth and let it rest while you prepare the filling. This makes it easier to roll.
Cook the potatoes
20 minutesPeel and cube potatoes, then boil in salted water until fork-tender, about 15 minutes. Drain and mash until smooth.
Prepare the filling
10 minutesFinely chop the onion and sauté in butter until soft and translucent, about 5 minutes. Mix into the mashed potatoes with salt, pepper, and cilantro if using. Let cool.
Shape the khinkali
30 minutesDivide dough into 20 pieces. Roll each into a 10 cm circle. Place a tablespoon of filling in the center, then pleat the edges to seal, gathering into a topknot and twisting to close.
Boil the khinkali
10 minutesBring a large pot of salted water to a boil. Gently drop in the khinkali in batches and cook for 8-10 minutes, until they float and the dough is cooked through.
Serve
5 minutesRemove with a slotted spoon and drain. Serve hot, sprinkled with black pepper and a little butter if desired.
Equipment
- Large pot
- Mixing bowl
- Rolling pin
- Skillet
- Slotted spoon
- Damp cloth
Nutrition facts
Tips
- Don't overfill the dumplings or they may burst during boiling, a tablespoon of filling per dumpling is just right.
- Seal the pleats tightly by pinching and twisting the topknot, as any gap will let water in and ruin the texture.
- For extra flavor, add a pinch of nutmeg or grated cheese to the potato filling.
- If you're new to pleating, practice on a few first, the more you make, the faster and neater they become.
Serving suggestions
- Serve with a generous knob of butter, a sprinkle of black pepper, and a side of plain yogurt or a simple cucumber and tomato salad.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.