Description
Traditional Georgian dumpling from the Caucasus region, filled with spiced meat and herbs, steamed or boiled.
Technical
Khinkali production involves protein coagulation and starch gelatinization during steaming or boiling, as well as starch retrogradation and protein relaxation during resting. The dough is made from a mixture of flour, water, and salt, and is wrapped around the filling before being cooked.
Gear for Khinkali
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