Cheese-Filled Khinkali with Suluguni and Herbs
Large, juicy khinkali stuffed with suluguni cheese, farmer’s cheese, and fresh herbs. The cheese melts inside while the dough holds the tangy, savory filling together.
- Time
- 1 h 10 min
- Serving
- 851 kcal
- Ingredients
- ≈ $3.00
- Protein
- 41 g
Ingredients
- 1 Wheat flour 120 g
- 2 Salt 2 g
- 3 Suluguni cheesepack 300 g ≈ $6.00 100 g
- 4 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 50 g
- 5 Cilantropack 50 g ≈ $1.20 8 g
- 6 Fresh mintpack 30 g ≈ $2.20 3 g
- 7 Ground black pepper 1 g
- 8 Butterpack 180 g ≈ $1.58 10 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix 1 gram of salt into the flour, then gradually add about 60 ml of water to form a firm dough.
Knead the dough for 7–8 minutes, cover, and let rest for 20 minutes.
Grate the suluguni3 cheese, then mix with farmer’s cheese, softened butter8, chopped cilantro5, mint, and black pepper.
Roll the dough thin and cut out circles about 12–14 cm in diameter.
Place a spoonful of filling in the center, pinch the edges together, and tightly seal the top.
Boil the khinkali in heavily salted water (using the remaining salt) for 8–10 minutes after they float.
Lift them out with a slotted spoon when the dough is firm and the filling has melted.
Tips
- Why it works
- Knead the dough for 7–8 minutes first, then let it rest for 20 minutes: the gluten relaxes, the circle rolls out thin and doesn't tear when the cheese melts inside.
- Substitutions
- You can swap the suluguni for mozzarella in the same amount, but add a pinch of salt to the filling. You can swap the cilantro for parsley, then use less mint.
- Common mistakes
- The top knot was pinched weakly and the filling leaks into the water: cloudy foam appears in the pot and the khinkali end up empty. Pinch the folds tightly and check the dough for cheese stains.
- Storing and reheating
- Eat freshly boiled ones right away. Freeze raw khinkali on a board and keep in the freezer, cook straight from frozen for 10–12 minutes. Cooked ones keep 1 day in the fridge, reheat in a pan with oil under a lid.
- Serve with
- Serve with black pepper and a spoonful of sour cream or with a tomato and onion salad. Eat with your hands, holding the knot.
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