Khinkali Calories

Eat Khinkali with your hands: hold it by the pleated top, bite a small opening, and sip the hot broth before eating the rest. Let it cool first; the liquid inside can be very hot.

Traditional Khinkali is usually filled with minced meat, onion, salt, and spices such as black pepper. Water or broth is mixed into the filling so the cooked dumpling holds savory liquid inside.

Boil Khinkali in salted water until the dough is cooked through, lowering each dumpling in gently. Avoid crowding the pot, and stir carefully so the dumplings do not stick together or tear and lose their broth.

Khinkali holds broth because liquid is added to its meat filling and the pleated dough is sealed around it. As the filling cooks, it releases juices too; a well-sealed dumpling keeps that liquid inside.

Khinkali comes from Georgia, where it is a much-loved traditional dish. It is especially associated with the country’s mountain regions, though it is now eaten throughout Georgia and made with different fillings.

Khinkali is typically larger and designed to hold broth inside, while many dumplings have a drier filling or are served with a dipping sauce. Its gathered, pleated top is also a distinctive feature.

Yes, the pleated top of Khinkali is edible, but it is often thicker and doughier than the rest. Many people hold the dumpling by that top and leave it on the plate after eating the filling.

Khinkali is often served simply, with freshly ground black pepper rather than a heavy sauce. A crisp salad or vegetables can make a meal alongside it, but the dumplings are filling enough to serve on their own.

Refrigerate cooked Khinkali in a covered container once it has cooled, and eat it within a few days. Reheat it gently in a covered pan with a little water or in a microwave until hot throughout.