Khinkali (Meat-Filled Dumplings)

Khinkali are Georgian dumplings. They’re one of the country’s most popular foods and a favorite item at long dinner parties known as supras. “No supra is complete without a platter of steaming khinkali being served toward the end of the meal,” says Carla Capalbo, author of Tasting Georgia, who shared this recipe with F&W. “The dumplings make a warming complement to the feast’s complex flavours.” Khinkali may be stuffed with vegetable fillings, such as potato or mushroom, but these meat versions—with a brothy spiced-meat filling, like soup dumplings—are the most common. They’re designed to be eaten by hand: Hold each dumpling aloft by its stem (like an open umbrella), sprinkle it with black pepper, and take a small bite from the side of the cushiony top, sucking out the hot broth before chewing your way into the filling. Discard the doughy stem. (You’ll have more room for dumplings that way.)

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