Dumplings
Khinkali
Хинкали
Georgia
Large pleated dumplings of spiced minced meat and broth, twisted into a thick doughy knot, boiled and eaten by hand with black pepper.
Original eatfuls sticker artwork
What it is
A closer look at Khinkali.
Large pleated dumplings of spiced minced meat and broth, twisted into a thick doughy knot, boiled and eaten by hand with black pepper.
What to look for
Know it when you find it.
Hold the knot, bite a small hole, drink the broth first, then eat the rest and leave the knot on the plate. A cook is judged on the number of pleats, and eating the knot marks you as a visitor.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Khinkali.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
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Thin dough parcels filled with minced beef and onion, steamed and served under garlic yoghurt, a tomato-lentil sauce and dried mint.
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Sweet dumpling of grated sweet potato and coconut, spiced with nutmeg and cinnamon, tied in a banana leaf and steamed; an Antiguan side dish and snack; often paired with saltfish; reflects the islands' skillful use of humble local ingredients; appearance similar to a tamale
Saint Kitts and Nevis
Anguillian Coconut Dumplings
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Sweet dumplings made with flour, grated coconut, sugar, spices, coconut milk, and raisins, poached in water and served with condensed milk; a traditional Anguillan dessert
Anguilla
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Individual sweet potato and raisin dumplings, wrapped in greaseproof paper and foil, boiled until firm; a traditional Anguillan dessert
Upper Carniola, Slovenia
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Buckwheat flour dumplings filled with curd cheese, shaped like carp fish, from the Gorenjska region of Slovenia, served with buttered breadcrumbs.
Hungary
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Afghanistan
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Dumplings filled with chopped gandana leek, boiled and served under garlic yoghurt and a minced-meat and split-pea sauce with dried mint.
North Caucasus, Russia
Avar khinkal
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Thick flattened dough dumplings from Dagestan's Avar community, boiled alongside mutton and served in the rich broth with soured cream and garlic.