Go Back
–+ servings
Assortiment de raviolis garnis, servis sur une assiette noire, saupoudrés d’herbes et de poivre.

Authentic Khinkali – Georgian Lamb Dumplings

Juicy Georgian dumplings stuffed with aromatic minced lamb and thyme, gently poached until tender.
Print Recipe Pinner la recette
Pas encore de notes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Main course
Cuisine: georgian
Servings: 40 raviolis
Calories: 181kcal
Author: Marc Winer

Ingredients

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

Brine

  • Salt enough to make the water as salty as pasta water
  • 200 ml warm water
  • 0.5 tablespoon chili powder

Dough

  • 1 egg
  • 1 kg flour high-protein flour (T65 or 10–11 % protein)
  • 460 ml hot water
  • 1 tablespoon salt

Cooking

  • 4 L water well-salted

Procédé

Pâte

  • Combine the flour, hot water, egg and salt, then knead until the dough feels 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.
  • The dough is intentionally stiff, so plan on an extended knead.
  • Cover and let the dough rest for at least 30 minutes.
    pâte couverte repos

Farce

  • To prepare the brine, dissolve the salt in warm water, then stir in the chili powder.
    Salt, 200 ml warm water, 0.5 tablespoon chili powder
    Bol de marinade, viande hachée, épices, sel et cuillères doseuses sur une table en bois.
  • Cover and allow it to cool to roughly 40 °C.
  • In a separate bowl, mix the minced lamb with the onions, thyme and salt.
    1.2 kg minced 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.
  • While stirring vigorously, gradually pour in the brine.
  • The filling should remain thick enough to mound without spreading.

Pliage

  • Cut the rested dough into 2–3 portions.
    Trois morceaux de pâte à pain sur une planche en bois.
  • Roll one portion into a large sheet and punch out 4 cm circles.
    Disques de pâte et rouleau à pâtisserie sur une table en bois farinée.
  • With a closed fist, press the centre of each circle, then use a rolling pin to thin just the edges.
  • This keeps the centre sturdy so it won’t tear, while the delicate rim pleats easily and cooks through.
  • Place a spoonful of filling in the centre, then gently pleat and pinch the edges together to seal the dumpling into a small purse.
    farce déposée sur rond de pâte

Cuisson

  • Bring a large pot containing at least 4 L of well-salted water to a rolling boil.
    4 L water
  • Carefully lower the khinkali into the water.
    Des raviolis cuisent dans une casserole d’eau bouillante.
  • Give the pot a gentle stir to prevent sticking.
  • Cook at a lively boil for 7–8 minutes, until the dumplings rise to the surface.
  • Avoid crowding; cook in batches if needed so the dumplings can move freely.
  • The dough should be cooked but still firm—the pleats should remain slightly al dente, not mushy.
  • Lift the khinkali out with a slotted spoon.
    Ravioli retiré d'une casserole d'eau bouillante à l'aide d'une écumoire.

Notes

  • Choose lamb with plenty of fat for a succulent filling.
  • Knead the dough thoroughly so it stays intact during cooking.
  • Poach the khinkali in batches so they don’t stick 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
As-tu réalisé cette recette ?Tague @marcwiner sur Instagram !