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Shared by Danielle Rehfeld Colen

Khinkali (Georgian Dumplings)

Yield: 4-6 servingsTime: 1 h 30 min

Khinkali (Georgian Dumplings)

Yield: 4-6 servingsTime: 1 h 30 min

Family Journey

TbilisiTehranHolon, Israel
New York City

This recipe was shared by Danielle Rehfeld Colen. Read more about her family in "Chefte, Chatachtuma, and More From the Nash Didan Jewish Community" and try her recipes for Chefte (Enriched Broth With Meatballs) and Chatachtuma (Spaghetti With Yogurt and Garlic).


For the dough

  • 2 cups all purpose flour
  • 1 teaspoon fine sea salt
  • 2 egg yolks
  • ½ cup water

For the filling

  • 1 small-medium yellow onion, peeled and grated
  • 1 pound ground beef
  • 1 tablespoon vegetable oil
  • ¾ teaspoon ground black pepper
  • ½ teaspoon fine sea salt

For the broth and serving

  • 2 quarts chicken stock
  • 4 garlic cloves, minced
Cooking ProjectsMeat


  • Step 1

    Make the dough: Mix the flour and salt in a large mixing bowl. Add the egg yolks and water and mix well with a fork until combined. Turn out the dough and knead on a work surface until a smooth dough is formed, about 5 minutes. Place in an oiled bowl and cover with plastic wrap and let rest for at least 15 minutes or up to 1 hour at room temperature.

  • Step 2

    Make the filling: Grate the onion on the large holes of a box grater. Add to a medium mixing bowl, along with the beef, oil, pepper, and salt, mixing well. Cover and refrigerate while rolling out the dough.

  • Step 3

    Form the khinkali: Divide the dough into 2 portions. Roll each portion out on a lightly floured surface, to be as thin as possible (about 1/16 -inch thick). Use a 2 ½-inch round cutter or small glass to punch out 30-35 circles, rerolling dough scraps as needed. Add ½ tablespoon of the filling to the center of each circle. Fold in half and pinch the edges with your fingers to seal. You can either make half-moon shapes, or pinch each end together after forming the half moons to make a tortellini-like shape. Transfer the finished khinkali to a parchment-lined sheet tray, cover with plastic wrap, and repeat with remaining dough. 

  • Step 4

    Bring the stock to a rolling boil in a large pot, and add the khinkali in 2 batches to avoid sticking. Reduce to a simmer and cook the khinkali for 10 minutes until the dough and meat are no longer raw and the dough feels more light and airy rather than chewy. 

  • Step 5

    To serve, add 2 ladles of hot broth and khinkali to a bowl. On the table, place a small bowl of broth with the minced garlic so people can add that to their bowls as desired.