Georgian · main

Meat Dumplings (Khinkali)

Meat Dumplings (Khinkali) reads umami 5.1, richness 4.1 and herbaceous 4.1 on Palate's 0–10 flavor X-ray — a Georgian main, about 1 hr 10 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 5.1 · Richness 4.1 · Herbaceous 4.1 · Salinity 3.3 · Allium 3.2 · Earthy 2.2 · Warm Spice 2.2 · Heat 2.1 · Bitterness 1.2 · Floral 1.1 · Sweetness 0.9 · Citrus 0.9 · Sourness 0.6

What's in it (11)

Time & effort: about 1 hr 10 min (40 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 190.8 kcal, 11.4 g protein, 4.8 g fat, 25.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

  1. Make a firm unleavened dough, rest for 30 minutes, then roll thin and cut into circles.
  2. Mix the meat with onion, herbs, spices, and enough water to make a loose, juicy filling.
  3. Place a spoonful in the center of each round, pleat the edges up to a tight topknot, and boil in salted water for 12–15 minutes.
  4. Eat by hand — hold the knot, bite a small hole, suck out the broth, then eat the dumpling, leaving the doughy knot on the plate.

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Keep reading: what umami, richness, herbaceous mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.