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Khinkali with Tushenka Filling

Juicy Georgian dumplings with ready-made filling

Prep 30 min
Cook 15 min
Servings 6
Difficulty Hard

Ingredients

  • 1 jar Gold Tushenka beef (500g)
  • 400g all-purpose flour
  • 200 ml water
  • 1 egg
  • 1 onion
  • Fresh cilantro
  • 1 tsp cumin
  • Salt and black pepper to taste

Instructions

  1. Knead dough from flour, water, egg, and salt. Rest under a towel for 20 minutes.
  2. Mash Gold Tushenka beef with a fork, mix with finely chopped onion, cilantro, and cumin. Season.
  3. Roll out dough and cut 10 cm circles.
  4. Place filling in the center of each circle, gather pleats toward the center and pinch closed.
  5. Boil in salted water for 10-12 minutes. Serve with black pepper.
Tips

Dough should be elastic — if it tears, let it rest longer. For juicier filling, add a couple spoonfuls of broth. Khinkali are traditionally eaten by hand, held by the top knot.

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Best with Gold Tushenka beef

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