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Assortiment de raviolis garnis, servis sur une assiette noire, saupoudrés d’herbes et de poivre.

Authentic Khinkali - Georgian Lamb Dumplings

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5/5 (4)
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Main course
Cuisine: georgian
Servings: 40 dumplings
Calories: 181kcal
Author: Marc Winer

Ingredients

  • 1.2 kg ground lamb ideally hand-chopped, with 30%-40% fat for optimal juiciness
  • 20 g fresh thyme chopped
  • 3 onions small, finely chopped
  • 0.5 teaspoon salt

Saumure

  • Salt enough to make it as salty as pasta cooking water
  • 200 ml lukewarm water
  • 0.5 tablespoon ground chili pepper

Pâte

  • 1 egg
  • 1 kg flour high-protein, ideally T65 or 10-11% protein
  • 460 ml hot water
  • 1 tablespoon salt

Cuisson

  • 4 L water generously salted

Procédé

Pâte

  • Knead the dough with the hot water, egg and salt until firm.
    1 egg, 1 kg flour, 460 ml hot water, 1 tablespoon salt
    Bol de farine, eau en préparation sur une table en bois, entouré d'ingrédients et ustensiles.
  • Since the dough is quite stiff, it needs a long kneading time.
  • Cover and let rest for at least 30 minutes.
    pâte couverte repos

Farce

  • Start by mixing the brine in a bowl: dissolve the salt in the lukewarm water, then add the ground chili pepper.
    Salt, 200 ml lukewarm water, 0.5 tablespoon ground chili pepper
    Bol de marinade, viande hachée, épices, sel et cuillères doseuses sur une table en bois.
  • Cover and let cool to room temperature, around 40 degrees Celsius.
  • In a mixing bowl, combine the ground lamb, chopped onion and thyme.
    1.2 kg ground lamb, 20 g fresh thyme, 3 onions, 0.5 teaspoon salt
    Mélange de viande hachée et oignons dans un saladier sur une table en bois.
  • Gradually add the brine, mixing vigorously.
  • The filling should remain thick enough to hold its shape as a ball when placed on the dough.

Pliage

  • Divide the dough into 2 or 3 pieces.
    Trois morceaux de pâte à pain sur une planche en bois.
  • Roll out one ball into a large disc, then cut out circles about 4 cm in diameter.
    Disques de pâte et rouleau à pâtisserie sur une table en bois farinée.
  • Press down the center of each circle with your fist, then use a rolling pin to thin only the edges.
  • The center stays thicker to prevent tearing, while the thinner edges are easy to pleat and cook through properly.
  • Place a spoonful of filling in the center, gently gather the edges and pinch them together to form a little “purse”.
    farce déposée sur rond de pâte

Cuisson

  • Bring a large pot containing at least 4 L of well-salted water to a boil.
    4 L water
  • Place the khinkali in the boiling water.
    Des raviolis cuisent dans une casserole d’eau bouillante.
  • Stir gently once to prevent them from sticking.
  • Cook at a rolling boil for about 7 to 8 minutes, until they float to the surface.
  • Do not overcrowd the pot; cook in small batches if necessary so the khinkali can move freely.
  • When the dough of each khinkali is cooked but still firm, check the pleats, which should remain al dente rather than doughy.
  • Remove the khinkali with a slotted spoon.
    Ravioli retiré d'une casserole d'eau bouillante à l'aide d'une écumoire.

Notes

  • Use lamb with a good proportion of fat to ensure a tender filling.
  • The dough should be firm and kneaded thoroughly so it holds up well during cooking.
  • Do not overcrowd the pot when cooking, to prevent the khinkali from sticking together.

Nutrition

Calories: 181kcal | Féculents: 20g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Graisses trans: 0.001g | Cholesterol: 26mg | Sodium: 41mg | Potassium: 110mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg
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