Usuba
Khinkali with Potato and Sulguni
Georgian dumplings filled with mashed potatoes, melted cheese, and sautéed onions. The dough is kneaded with water and salt, and the filling is made from boiled potatoes, grated suluguni cheese, and golden onions. Khinkali are boiled in salted water until cooked and served hot with sour cream or yogurt.
- Total
- 180 min
- Standard serving
- 311.8 g
Ingredients
Total 8
Instructions
- 1
Step 1
Mix the flour with sea salt. Add water and knead until smooth dough forms. Leave it at room temperature for 1–1.5 hours.
- 2
Step 2
Peel the potatoes and boil until soft. Pass through a sieve to make a puree. Cool to room temperature.
- 3
Step 3
Grate the suluguni on a fine grater. Finely chop the onion and fry it in vegetable oil until golden brown.
- 4
Step 4
Mix the mashed potatoes with grated suluguni and fried onions. Season with salt and pepper to taste.
- 5
Step 5
Roll the dough into a long sausage. Cut off a piece of approximately 50 g and roll it into a circle. Place the filling in the center (about 50 g).
Gather the edges of the dough towards the center, forming a tail, and twist tightly. Use a knife to trim off the excess dough.
- 6
Step 6
Boil khinkali in salted boiling water for 5–7 minutes until cooked.
- 7
Step 7
Serve hot khinkali with sour cream, matsoni or yogurt with herbs.
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