Khinkali

What it really is

Khinkali are Georgian pleated dumplings traditionally filled with seasoned meat and broth.

Khinkali are Georgian pleated dumplings with a meat filling and broth captured inside the dough. Well-known forms are associated with the mountain regions of Pshavi and Tusheti. A common urban “kalakuri” filling uses beef and pork with onion and herbs, while older highland forms use mutton; these examples show why a menu should identify its filling instead of treating one blend as universal. The gathered pleats close the top and help seal the juices during boiling. The pleated crown is often left uneaten and used to hold the dumpling. A distinctive way to eat khinkali is to bite into the side first and drink the broth before eating the rest, taking care not to spill the liquid center. This service convention reflects the defining broth inside and distinguishes khinkali from a dry stuffed dumpling. This version uses beef, but fillings and seasonings vary; kalakuri made with pork should be named accurately. The broth forms inside the dumpling as the filling cooks, so handle it gently after boiling and take care when biting into it. Because each dumpling is folded by hand, size and pleat count vary; these are practical craft details, not a basis for claiming one exact number of folds.

How it's served

• Serve freshly boiled; diners traditionally hold the pleated top and sip the broth before eating.

How to write it on the menu

• State the regional style and disclose the ingredients used in this batch.