Khinkali in the oven

Name: Khinkali in the oven
Total time: 1 h
Yield: 12
Cuisine: Georgian
Ingredients: Unleavened yeast dough - 600 g; Homemade minced meat - 600 g; Red onion - 75 g; Butter - 120 g; Ground cumin / zira - 3 g; Salt - 2 g

Cookinero 17 Apr 2025

13910

Khinkali with meat is a classic Georgian dish that has gained popularity far beyond Georgia. They are made using unleavened dough and minced meat.

How to cook Khinkali in the oven

Step 1

Finely chop the red onion.

Step 2

Prepare the filling. To do this, mix the minced meat, red onion, cumin, salt and black pepper.

Step 3

Cut the dough into pieces weighing approximately 50 g. Roll each piece of dough into a ball.

Step 4

Roll each dough ball to a thickness of 2 mm. Place two tablespoons of filling in the center of the flatbread.

Step 5

Raise the edges of the dough up and connect them, forming folds. As Georgian cooks assure, the more folds you get, the better. Press all the folds together to form a leg.

Step 6

Grease a baking dish with vegetable oil and put the khinkali in it. Put a piece of butter on each "khinkalina". Pour a glass of water over them.

Step 7

Place the khinkali in the oven for 30 minutes.

Step 8

Serve the finished khinkali with sour cream and chopped greens. Enjoy!

Khinkali in the oven - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of meat for the khinkali filling?

Yes, you can substitute beef or lamb for the minced meat, or even use a mix of meats for added flavor. Chicken or turkey can also work for a lighter option.

How can I make vegetarian khinkali?

Replace the minced meat with a blend of sautéed mushrooms, lentils, or a mixture of mashed potatoes, spinach, and cheese for a delicious vegetarian version.

Can I freeze baked khinkali for later?

Yes, let them cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.

How do I prevent the khinkali dough from tearing while shaping?

Ensure the dough is rolled evenly and not too thin. If it starts to dry out, lightly dampen your fingers with water to make it more pliable.

What’s the best way to serve khinkali for a party?

Serve them hot with a variety of dipping sauces like sour cream, garlic yogurt, or spicy adjika. Garnish with fresh herbs for a colorful presentation.

Can I make the dough ahead of time?

Yes, prepare the dough, wrap it tightly in plastic, and refrigerate for up to 24 hours. Let it come to room temperature before rolling.

How can I make low-carb khinkali?

Use a low-carb dough alternative like almond flour or coconut flour-based dough, and fill with a high-protein, low-carb mixture like ground chicken and veggies.

Why add water to the baking dish?

The water creates steam, which helps keep the khinkali moist and prevents the dough from drying out during baking.

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