Khinkali (Dumpling)

Georgian Khinkali dumplings originated in the mountain region. Perhaps an Asian influence. They are made with a combination of minced pork and beef and sometimes lamb. They are sometimes filled with mushrooms, potatoes or cheese. I made them with minced beef and pork and absolutely loved them. There is another type called kalakuri which are made the same way but greens and garlic are added to the minced meat. This is more popular in the urban areas. Although they look a little intimidating to make, they really aren’t and well worth the effort. Another interesting note is the nob on the top of the dumpling (called a belly button in Georgian) is not eaten, left on the plate to see who ate the most. Enjoy!