Khinkali with Black Pepper
Khinkali boiled in salted water and served with butter, freshly ground black pepper, and chopped cilantro (kinza).
- 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 ≈ $1.58 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
Bring a large pot of salted water to a boil.
Gently drop in khinkali1 one at a time, leaving room in the pot.
Stir occasionally with a spoon to prevent sticking, and simmer over medium heat until they float, about 3–4 minutes.
Once floating, cook another 7–8 minutes until the dough is tender and firm; total cooking time is 10–12 minutes.
Remove khinkali1 with a slotted spoon, let excess water drain, and transfer to a plate.
Dot with butter2, sprinkle with black pepper, and top with chopped cilantro4.
Serve immediately while hot.
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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