Mushroom Khinkali: Vegetarian Georgian Dumplings

Mushroom Khinkali: Vegetarian Georgian Dumplings

These delicious dumplings are the perfect vegetarian version of one of Georgia's most well-known dishes. Simple to make with easy-to-find ingredients, these are sure to become your new favourite dumpling!

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Servings 20

Prep Time 1

Total Time 1 10

Ingredients

Dough

300 g (2½ cups) plain (all-purpose) flour
6 g (1 tsp) salt
1 egg
1 tbsp neutral oil
60-120 ml (¼-½ cup) water

Filling

500 g (1 lb) mushrooms chopped
3 cloves garlic minced
½ tsp ground coriander seed
½ tsp dried savory (see note 1)
1-2 mild red chilies minced (see note 2)
3 tbsp fresh cilantro (coriander) chopped

Instructions

Dough

Combine flour & salt in a large bowl, make a well in the centre of the flour and crack in the egg. Pour in oil and 60ml (¼ cup) of water and mix until shaggy dough forms. Add more water as needed to properly hydrate the dough.
Turn dough onto a lightly floured surface and knead until the consistency is smooth and elastic, about 5-10 minutes. Put dough in an oiled bowl, cover, rest for at least 30 minutes.

Filling

Over medium heat, heat 1 tablespoon of neutral oil in large saute pan until shimmering, add mushrooms with a generous pinch of salt. Cover and cook until mushrooms have browned and reduced in size and released moisture, stirring occasionally, about 5-10 minutes.
Reduce heat to medium-low, add garlic, coriander, savory, and chili. Cook, stirring frequently, until mushrooms further reduce and flavours meld, a couple more minutes. Turn off heat, stir in fresh cilantro and transfer to a small bowl, set aside.

Forming & Cooking

On a lightly floured surface, roll dough until 3 mm (⅛ in) thick. Using an 8 cm (3½ in) drinking glass or circular cutter, cut 20 rounds of dough. Roll over each round until they reach 10-12 cm (4-5 in) in diameter, about 1-2 mm thick.
Place about 1 tablespoon of filling in the centre of dough round. Lift one side of dough with both hands, holding between your thumb and forefinger about 2 centimetres apart. Fold dough in your left hand to your right hand, pinch to seal. Repeat until there is no more dough to fold. Twist the top of the dumpling to completely seal. Set aside (see note 3).
Bring 2 litres (2 quarts) of salted water to a rolling boil. Lower khinkali into the water using a spider. Cook mushroom khinkali for 6-8 minutes. Cook meat khinkali for 10-12 minutes. Remove from water using a spider or slotted spoon. Serve immediately with back pepper.

Video

Notes

1. If you can’t find savory, then substitute with thyme.

2. You can substitute with 1/2 tsp red chili flakes.

3. Raw khinkali can be frozen. Allow to freeze on a plate or a sheet tray lined with parchement paper before transferring to a plastic bag or another container. Cook directly from frozen, just add a couple of minutes onto the cooking time. Use within three months.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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