Get the Recipe: Khinkali Recipe With Mushrooms And Potatoes
How to make vegetarian Khinkali with a homemade dough and a vegetarian mushroom and potato filling. These Georgian dumplings are exceptionally delicious, fun to make, and are guaranteed to impress anyone!
Ingredients
For the dough
- 1 cup water
- 2 cups flour
- 1/2 tsp salt
- 2 tbsp olive oil
For the mushroom and potato filling
- 1 lb potatoes
- 1 1/2 cups mushrooms, diced
- 1 large onion, diced
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1 cup cilantro, chopped
Equipment
- Large mixing bowl
- Small saucepan
- Frying pan
- Colander
- Potato masher
- Small mixing bowl
- Rolling pin
- Large saucepan
Instructions
Make the dough
- Gradually add the flour to water and mix continuously. When all of the water had been incorporated, add the salt followed by the olive oil.
- Transfer to a lightly-floured surface and continue kneading for around 5 minutes more, until firm and springy.
- Transfer to a bowl, cover with a kitchen towel, and set aside for 25-30 minutes.
Make the filling
- Cook the potatoes in lightly salted water for 10-12 minutes, until fork tender. You can do this before you start preparing the dough.
- Heat olive oil over a medium-high heat. Add mushrooms and an onion, and proceed to cook them for 5 minutes, until softened.
- Drain the potatoes and transfer to a bowl. Mash them using a potato masher. Then, add cumin, garlic powder and salt, and mix.
- Add the mashed potato mixture to the pan with the mushrooms, and also add fresh cilantro. Remove from the heat when thoroughly combined and the cilantro had wilted.
Shape and cook the Khinkali
- Transfer the dough onto a lightly floured surface, and roll it out into a long rope. Divide the rope into around 15 equal-sized segments.
- Roll each segment into a thin circle, around 10 cm in diameter, and place 2 tbsp of the filling into the centre. Pinch together the edges, twist, and cut off the top of the stem. Repeat with the remainder of the dough.
- Bring a large saucepan of water to a light boil, and use a slotted spoon to lower the Khinkali into the water. After around 5 minutes, the dough will the fully cooked through, so you can take them out using a slotted spoon, and serve.
Notes
In order to freeze, firstly place uncooked Khinkali on a large baking sheet. Once they're fully frozen, transfer to freezer-friendly bags and freeze for up to 2 months. When ready to eat, cook as normal, but for a few minutes longer.
Calories: 106kcal, Carbohydrates: 19g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 241mg, Potassium: 211mg, Fiber: 1g, Sugar: 1g, Vitamin A: 76IU, Vitamin C: 4mg, Calcium: 11mg, Iron: 1mg