Vegetarian Mushroom & Cilantro Khinkali
A meat-free version of khinkali stuffed with sautéed mushrooms, onions, and fresh cilantro. The filling stays fragrant and juicy thanks to the butter and mushroom juices.
- Time
- 1 h 15 min
- Serving
- 561 kcal
- Ingredients
- ≈ $1.79
- Protein
- 20 g
Ingredients
- 1 Wheat flour 110 g
- 2 Button mushrooms≈ $7.50 per kg 180 g
- 3 Onions≈ $1.60 per kg 70 g
- 4 Butterpack 180 g ≈ $1.58 15 g
- 5 Cilantropack 50 g ≈ $1.20 8 g
- 6 Salt 2 g
- 7 Ground black pepper 1 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 55 ml of water to form a firm dough.
Knead for 7–8 minutes, cover, and let rest for 20 minutes.
Finely chop the mushrooms and onions3, then sauté in butter2 for 10–12 minutes until all moisture evaporates.
Season with salt, black pepper, and chopped cilantro5, then cool the filling to warm temperature.
Roll out the dough, cut into rounds, fill with mushroom mixture, and pinch into pleats to seal.
Boil in salted water for 8–10 minutes after they float—until the dough softens and becomes pliable.
Tips
- Why it works
- Knead the dough firm so the khinkali don't burst when boiling. If it's sticky, add flour.
- Substitutions
- Replace the onion with 60 g of green onion for a milder taste. Replace the cilantro with parsley, but reduce it to 5 g.
- Common mistakes
- If the filling is dry, the mushrooms weren't cooked enough. They should release their juice and become soft.
- Storing and reheating
- Keep for 2 days in the fridge, though it's better to eat them right away. Reheat in boiling water for 5 minutes.
- Serve with
- Serve with a spicy yogurt and garlic sauce or just with lemon.
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