Khinkali in the oven

Cookinero 17 Apr 2025

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

Khinkali in the oven

Finely chop the red onion.

Step 2

Khinkali in the oven

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

Step 3

Khinkali in the oven

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

Step 4

Khinkali in the oven

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

Step 5

Khinkali in the oven

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

Khinkali in the oven

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

Khinkali in the oven

Place the khinkali in the oven for 30 minutes.

Step 8

Khinkali in the oven

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

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

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.
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.
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.
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.
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.
Yes, prepare the dough, wrap it tightly in plastic, and refrigerate for up to 24 hours. Let it come to room temperature before rolling.
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.
The water creates steam, which helps keep the khinkali moist and prevents the dough from drying out during baking.

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