Khinkali with Black Pepper
Khinkali are boiled in a large pot and served with butter, black pepper, and cilantro. A simple, continuous process from start to serve.
- Time
- 20 min
- Serving
- 735 kcal
- Ingredients
- ≈ $3.41
- Protein
- 28 g
Ingredients
- 1 Khinkalipack 700 g ≈ $8.00 280 g
- 2 Butterpack 180 g ≈ $1.60 10 g
- 3 Ground black pepper to taste
- 4 Cilantropack 50 g ≈ $1.20 5 g
- 5 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Fill a wide pot with water, salt it, and bring to a boil over medium heat.
Carefully lower khinkali1 into the boiling water one by one, do not crowd the pot, and do not press on the dumplings.
Boil the khinkali1 over medium heat until they start to float.
After they float, continue boiling for another 12 minutes over medium heat, stirring occasionally.
Remove the khinkali1 with a slotted spoon and transfer to a serving plate.
Drizzle with a little butter2 and sprinkle with black pepper, then garnish with cilantro4.
Serve immediately with a side of your choice.
Tips
- Why it works
- Lower khinkali gently to avoid breaking the skin—if they tear, filling spills out and the broth turns cloudy.
- Substitutions
- Use sunflower oil instead of butter for a neutral taste; swap black pepper for red if you prefer mild heat.
- Common mistakes
- Overcrowding the pot slows cooking—water stops boiling and khinkali stay undercooked inside even if they float.
- Storing and reheating
- Eat fresh; reheating makes the dough rubbery. Freeze uncooked khinkali in a single layer before boiling.
- Serve with
- Pair with a simple cucumber salad or pickled onions to cut the richness of the butter.
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