In the remote mountainous region of Tusheti, where the air is crisp and the landscape ruggedly beautiful, there exists a culinary tradition that embodies the essence of Tushetian culture—the legendary Tushuri Khinkali – Tushetian Dumplings. These steaming pockets of savory goodness are not merely a dish but a cornerstone of Tushetian gastronomy, cherished for their exquisite taste and revered for their role in bringing communities together.

Tushuri Khinkali – Tushetian Dumplings

Tushuri Khinkali holds a special place in the hearts of Tushetian people, who take great pride in the art of dumpling-making. The process begins with the selection of the finest locally sourced ingredients—tender chunks of meat, typically lamb or beef, seasoned with a delicate blend of spices and herbs. This flavorful filling is then encased within a thin, hand-rolled dough, expertly pinched and twisted into the iconic dumpling shape—a delicate pouch resembling a pleated purse, with a generous filling nestled within.

What sets Tushetian Khinkali apart is the unique technique employed by its makers. Rather than simply sealing the dumplings shut, Tushetian cooks meticulously chop the meat filling into small pieces, ensuring a perfect balance of flavors in every bite. This intricate preparation method allows for a more even distribution of the filling, resulting in dumplings that are bursting with succulent meat and aromatic spices.

The magic of Tushuri Khinkali lies not only in its exquisite taste but also in the communal experience of its preparation and consumption. In Tusheti, making Khinkali is a labor of love—a time-honored tradition passed down through generations. Families and friends gather in cozy kitchens, their hands deftly shaping the dough and filling it with tender morsels of meat, sharing stories and laughter as they work together to create culinary masterpieces.

News of this delicious dish spread outside of Georgia a long time ago. These days, anyone who comes here for tourism or business tries not to leave without having tasted Khinkali. People from every nation easily remember it, probably because this mixture of flavorful meat and exceptional savory juice, wrapped in dough.

Tushuri Khinkali

When the Khinkali are finally cooked to perfection—boiled until tender and juicy, with the dough delicately steamed and infused with the flavors of the filling—there is a palpable sense of anticipation in the air. Gathered around communal tables, diners eagerly reach for these steaming bundles of joy, their mouths watering in anticipation of the savory delights that await.

As they bite into the hot, juicy dumplings, their taste buds are greeted with a burst of flavor—savory meat, fragrant herbs, and the subtle warmth of freshly ground spices. With each bite, they are transported to a world of culinary bliss, where the simple pleasures of good food and good company converge in perfect harmony.

In Tusheti, Khinkali is more than just a dish—it is a symbol of hospitality, friendship, and the enduring spirit of community. Whether shared among family members at home or savored in the cozy atmosphere of a local tavern, Tushetian Khinkali is a culinary experience that lingers in the memory long after the last dumpling has been devoured, a testament to the timeless allure of Tushetian cuisine.

How to make Khinkali

Nowadays you can try khinkali in nearly every region of Georgia, but Pshavi and Tusheti are considered its homeland, from where it spread to the rest of Georgia. At first, it was made with mutton and served very hot, making it an ideal dish to eat during cold winters.

As soon as khinkali moved out of the mountains and into the valleys, the city started making changes to it. The mutton was replaced with a mixture of pork and beef, and minced, ground meat was preferred. Thyme, which was hard to find in the city, was replaced with cumin, herbs were added to the onion and pepper, and so the recipe for kalakuri khinkali was born. However, in popular Khinkali restaurants, you can order any recipe.  

One of the most widespread recipes for Khinkali looks like this:

  • 1 kg high-quality bread flour;
  • 600 g beef;
  • 400 g pork;
  • 2 onions;
  • 1 tbsp salt;
  • 1 medium-sized bunch each of coriander and parsley;
  • Black pepper, coarse-ground red pepper, to taste;
  • ½ tsp cumin. 

Sift the flour in a deep bowl and occasionally pour cold water into it. Add one tablespoon of salt and knead the thick, but soft, dough. Move it to the bowl, cover it with a towel, and leave it in the refrigerator for half an hour. Knead it again and leave it for another 10 minutes.

Put the meat, onions, and herbs through a meat grinder, add the black pepper, coarse-ground red pepper, cumin, and salt, then slowly soften it up with water until a spoon can gently sink to the bottom.

There are special, wooden cups for cutting khinkali dough, but if you do not have one, use a regular, thin-lipped cup. Cut out small balls from the flattened dough, roll them in the flour, and flatten them more. Put a spoonful of ground meat into each one, close up the top, cut off the excess dough, and put them into boiling salt water with the top downward. 

While it is boiling, shake the pot by the handles. When the khinkali floats up to the surface of the water, give it ten to fifteen more minutes, then take them out to rinse them with a small amount of cold water, so the khinkali does not stick together.

Variations of Khinkali (For those who are Vegetarians of Fasting)

You can eat Khinkali with cottage cheese, goose Apokhti, cheese, potato, mushroom, and even modernized variants with shrimp.