Khinkali
A Georgian dumpling filled with savory plant-based mince, mushrooms, and spices.
These vegan Khinkali are a twist on the traditional Georgian dumplings, filled with a juicy mix of Beyond Mince, mushrooms, and aromatic spices. Each dumpling is carefully pleated by hand and boiled until tender and bursting with flavor.
Serve hot with a grind of black pepper and a side of vinegar dip or salad. They're hearty, fun to make, and deeply satisfying.
Ingredients
dough
- 375 g flour
- 150 ml water
- pinch of salt
filling
- 250 g Beyond Mince
- 125 g mushrooms, minced
- 1 onion, minced
- 2–3 garlic cloves, minced
- 1 tsp blue fenugreek
- ½ tsp black pepper
- ½ tsp ground cumin
- handful of parsley, chopped
- salt and pepper, to taste
- 100 ml water
Instructions
- Mix the flour, water, and salt in a bowl. Knead for about 10 minutes until smooth.
- Cover and let the dough rest in the fridge for 1–2 hours.
- While the dough rests, prepare the filling; mince the mushrooms, onion, and garlic.
- In a bowl, combine Beyond Mince, mushrooms, onion, garlic, spices, parsley, and water (100ml). Mix well.
- Divide the rested dough into 40–50 g balls.
- Flour your work surface and roll each ball into a thin circle.
- Place a spoonful of filling in the center and pleat the edges to seal (check a tutorial if unfamiliar).
- Cook in boiling water for about 7 minutes or freeze for later use.
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