Khinkali (, plural ) is a dumpling in Georgian cuisine. It is made of twisted knobs of dough, stuffed with meat, fish or vegetables and spices. Khinkali originate in the mountainous regions of eastern Georgia. The invention of the dish is credited to the Mokhevians, as well as the Pshavians, Mtiuletians, and Khevsurians.Georgia: in the Mountains of Poetry by Peter Nasmyth, 2006 Traditionally, khinkali are made with coarsely chopped meat. In the mountain areas, this method of preparation is still used.
Etymology ხინკალი is borrowed from Avar хинкӏал.Gudava, Ṭogo (1954), “Kartul-xunʒuri leksiḳuri šexvedrebis šesaxeb [On Georgian-Avar lexical interactions]”, in Sakartvelos ssr mecnierebata aḳademiis moambe (in Georgian), volume 5, number 10, Tbilisi, page 703
Ingredients Khinkali fillings vary from area to area. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb, beef or pork mixed), onions, chili pepper, salt, and cumin. However, the modern recipe used mostly especially in Georgian urban areas, the so-called kalakuri, uses herbs like parsley and coriander. Mushrooms, potatoes, or cheese may be used in place of meat. Beef or lamb is usual in halal and kosher, which never include pork for religious reasons.
Etiquette
Khinkali is eaten plain or with ground black pepper. Because the meat filling is uncooked when the khinkali is assembled, the meat releases juices that become trapped inside during cooking, making it similar to a soup dumpling. Warm water or broth may also be added to the minced meat to make the filling juicier. Khinkali is typically consumed first by sucking the juices while taking the first bite, similar to tangbao, in order to prevent the dumpling from bursting. The top, where the pleats meet, is tough, and is not supposed to be eaten, but discarded to the plate so that those eating can count how many they have consumed. In Georgia, this top is called the k'udi (Georgian: კუდი, "tail") or k'uch'i (Georgian: კუჭი, "stomach").
There is a widespread etiquette in Georgia to use only one's bare hands while consuming these dumplings. The using of utensils, like a fork, is considered incorrect or childish. This is because juice is an important part of khinkali; using a fork will rupture the khinkali and the juice will be spilled.
Origins Khinkali originated in the mountainous regions of Georgia, where they were traditionally prepared by shepherds and farmers. The dish was created as a hearty and portable meal, ideal for sustaining individuals during long hours of labor in the rugged landscape.
However, there are some legends involving the origins of khinkali, one of them being that it originated in Mongolia and made its way to Georgia around the 13th century, as Georgia was situated along the Silk Road. Mongolian conquerors would put their meat in dough in order to better conserve it while riding their horses.
However, according to other sources, the traditional dish originated in the mountainous regions of northern Georgia, particularly in the historic provinces of Pshavi and Khevsureti, located north of Tbilisi. It used to be a dish eaten mostly by shepherds during cold and snowy winters.Ethnographic Dictionary of the Georgian Material Culture. Tbilisi: Meridiani, Georgian National Museum, 2011, p. 610.
Initially, khinkalebi were stuffed with lamb as it was the most common meat eaten in the mountains. Then, variations were created as it became more popular and reached urban areas. Thus, pork or beef began to be used as a stuffing, and then vegetarian versions were developed. These include mushroom or potato fillings and are commonly eaten in Georgia on Orthodox fasting days.
Regions Khinkali from Pasanauri is regarded as superior to that from other towns in Georgia.
See also Hingel Manti Momo (food) Xiaolongbao
References
External links ხინკლის უგემრიელესი რეცეპტი Khinkali recipe