Georgian Khinkali-Style Soup Dumplings with Pork
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Ingredients
- 350 g plain flour
- 150 ml water
- 350 g pork mince
- 1 onion
- 1 garlic cloves
- 400 ml chicken stock
- 1 tsp black peppercorns
Nutrition (per serving)
- Calories
- 495 kcal
- Protein
- 25.9 g
- Carbohydrate
- 69.6 g
- of which sugars
- 3.6 g
- Fat
- 13.6 g
- of which saturates
- 4.6 g
- Fibre
- 3.5 g
- Salt
- 0.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the flour, a pinch of salt and the water to form a smooth dough. Rest for 10 minutes, then roll out thinly and cut into large rounds.
- 2
Mix the pork mince, grated onion, crushed garlic and a splash of the chicken stock with the black peppercorns and a good pinch of salt.
- 3
Spoon the filling into the centre of each round, then gather the edges up and twist to seal into a small pouch.
- 4
Bring a large pan of salted water to the boil and cook the dumplings in batches for 8-10 minutes until the pork is cooked through with no pink remaining.
- 5
Serve the dumplings with the remaining chicken stock warmed through as a dipping broth.
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