1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗 Khinkali——喬治亞羊肉餃子rich600338<blockquote class="wp-embedded-content" data-secret="uHTBqAi6zW"><a href="https://marcwiner.com/zh-hant/khinkali/">正宗 Khinkali——喬治亞羊肉餃子</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/khinkali/embed/#?secret=uHTBqAi6zW" width="600" height="338" title="正宗 Khinkali——喬治亞羊肉餃子 — Marc Winer" data-secret="uHTBqAi6zW" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2025/06/Khinkali-en-tete-1-750x563.jpg600450第一口，只有蒸氣與驚喜。你捏著這顆 餃子 頂端的褶皺收口將它提起，再小心地從側邊咬開，噗哧！就像 小籠包 一樣，滾燙的肉汁瞬間湧上舌尖，一路流到下巴；要是湊得太近，甚至還會把眼鏡蒸得起霧。山裡的老奶奶多半會笑著說：「如果你的下巴沒滴到肉汁，就表示你還不會正確地吃 khinkali。」https://marcwiner.com/zh-hant/khinkali/zh-hant正宗 Khinkali——喬治亞羊肉餃子喬治亞主菜30205040顆1.2 kg 羊絞肉 (最好以手工剁碎，脂肪比例約 30%-40%，口感最為多汁)20 g 新鮮百里香 (切碎)3 洋蔥 (小顆，切末)0.5 茶匙 鹽鹽 (加至如煮義大利麵水般的鹹度)200 ml 溫水0.5 湯匙 辣椒粉1 雞蛋1 kg 麵粉 (高蛋白麵粉，最好使用 T65 或蛋白質含量 10-11% 的麵粉)460 ml 熱水1 湯匙 鹽4 L 水 (充分加鹽調味)20https://marcwiner.com/wp-content/uploads/2025/06/Khinkali-en-tete-1.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400