Main Course
Khinkali with Rabbit: Georgian Dumplings with Wild Rabbit Filling
Original name: Khinkali with Rabbit
About this dish
Khinkali are Georgia's beloved mountain dumplings, traditionally filled with spiced meat and broth, and rabbit makes a leaner, delicately gamy twist on the classic. Hailing from the Caucasus highlands around Pshavi and Mtiuleti, they are eaten by hand: hold the doughy topknot, sip the soup, then devour the rest.
Ingredients
UK and US measurements are both included for every recipe.
All-purpose flour
grain500 g
Imperial measurement: 4 cups
Warm water
liquid250 ml
Imperial measurement: 1 cup
Fine salt
seasoning1 tsp
Ground rabbit meat (or finely minced rabbit)
protein500 g
Imperial measurement: 1.1 lb
Yellow onion, very finely chopped
vegetable1 large
Cold beef stock (or rabbit stock)
liquid200 ml
Imperial measurement: 1 cup
Fresh cilantro, chopped
herb4 tbsp
Freshly ground black pepper
spice1 tsp
Ground caraway seeds
spice1/2 tsp
Salt
seasoning1 tsp
Sour cream or plain yogurt, to serve
dairy200 g
Imperial measurement: 1 cup
Method
Make the dough
PT30MIn a large bowl, mix flour and salt. Add warm water gradually and knead into a firm, smooth dough, about 10-12 minutes. Cover with a damp cloth and rest for 30 minutes.
Prepare the filling
PT10MIn another bowl, combine ground rabbit, finely chopped onion, cold beef stock, cilantro, black pepper, caraway, and salt. Mix well and refrigerate until needed.
Roll and cut dough
PT20MDivide rested dough into 2 portions. Roll one portion into a thin circle, about 2-3 mm thick. Cut out 12 cm (4.5 inch) rounds. Repeat with remaining dough.
Fill the khinkali
PT30MHold a dough round in your palm. Place about 1 heaped tablespoon of filling in the center. Gather the edges and pleat tightly to form a topknot, then twist to seal. Place on a floured tray.
Steam or boil
PT15MBring a large pot of salted water to a rolling boil. Carefully drop khinkali in batches and cook for 12-15 minutes until they float and dough is tender. Alternatively, steam for 15-18 minutes.
Serve hot
PT5MRemove with a slotted spoon and serve immediately with sour cream or yogurt, and extra black pepper. Hold the topknot, bite, sip the broth, and enjoy.
Equipment
- Large mixing bowl
- Rolling pin
- Large pot with lid
- Slotted spoon
- Steamer insert (optional)
Nutrition facts
Tips
- Keep the filling cold until you are ready to wrap, warm filling can tear the dough and make pleating difficult., Do not overcrowd the pot when boiling, khinkali need space to move so they cook evenly and do not stick.
- If you are new to pleating, practise with a few dough rounds first: a tight seal is what keeps the broth inside.
- Rabbit is lean, so a little beef stock in the filling keeps each dumpling juicy, you can also add a tablespoon of butter if you like.
Serving suggestions
- Serve khinkali hot as a main course with a dollop of sour cream or plain yogurt and a sprinkle of cracked black pepper. A crisp cucumber and tomato salad with walnut dressing and a glass of light red wine round out the meal. Leftover khinkali can be pan-fried in butter until golden.
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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.