Khinkali Mtvare (Georgian Fried Dumplings)

Khinkali are Georgia's iconic soup dumplings, traditionally boiled — but the fried version, Khinkali Mtvare, is a beloved street-food variant sold at roadside stalls and night markets. The pleated parcels are pan-fried until golden-crisp on the bottom, yielding a crackling crust that gives way to juicy, spiced meat filling inside.

Serves: 4

Ingredients

Dough:

• 400g (3 cups) plain flour, plus extra for dusting
• 200ml (¾ cup) warm water
• 1 tsp salt

Filling:

• 400g (14 oz) minced beef and pork (50/50 mix)
• 1 medium onion, very finely minced
• 3 cloves garlic, minced
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp ground black pepper
• 1 tsp salt
• 100ml (⅓ cup) cold water or beef broth
• Small handful fresh coriander, chopped

For frying:

• 3 tbsp (45ml) neutral oil
• 60ml (¼ cup) water (for steaming)

Instructions

1. Combine flour and salt in a bowl. Gradually add warm water and knead 8-10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Mix minced meat with onion, garlic, spices, salt, and fresh coriander. Gradually work in the cold water or broth — the filling should be loose and slightly wet, which creates the signature soup inside.
3. Roll dough thin (2mm). Cut 10cm (4 inch) rounds. Place 1 tbsp filling in the center of each round.
4. Pleat and twist the top to seal — traditional khinkali have 18-28 pleats. Twist the knot firmly and pinch off any excess dough.
5. Heat oil in a heavy-based skillet over medium-high heat. Place dumplings pleated-side up and fry 3-4 minutes until the base is deep golden-brown.
6. Carefully pour water around the dumplings (it will spit), cover immediately, and steam 6-8 minutes until cooked through and water evaporates.
7. Remove lid and fry a further 1 minute to re-crisp the base. Serve immediately with freshly cracked black pepper.

Cook's Notes: The twist (the knot) is not eaten — it is the handle. Eat by holding the knot, biting a small hole, and drinking the broth before eating the rest. Do not add sour cream — purists insist on black pepper only.