Khachos Khinkali, Georgian Ricotta Dumplings (ხაჭოს ხინკალი)

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    Normal khinkali are Georgian dumplings usually filled with a minced meat, such as pork. These “khachos khinkali” are the vegetarian version, filled with curd cheeses, such as this one with ricotta. It is a Georgian dish served often as a main course or entree, but can also be had as an appetizer.

    Khachos Khinkali, Georgian Ricotta Dumplings (ხაჭოს ხინკალი)
    Author: 
    Recipe type: Main Dish
    Cuisine: Georgian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 8-10
     
    Normal khinkali are Georgian dumplings usually filled with a minced meat, such as pork. These "khachos khinkali" are the vegetarian version, filled with curd cheeses, such as this one with ricotta. It is a Georgian dish served often as a main course or entree, but can also be had as an appetizer.
    Ingredients
    Dough
    • 1.1 kg flour (plus extra for dusting and kneading)
    • 2 eggs
    • 450 ml warm water
    Cheese Filling
    • 6 cups ricotta cheese (can also use cottage cheese or crumbled farmers' cheese) (3 lb)
    • 1 cup sour cream
    • ½ cup mint, diced (optional)
    • ½ cup cilantro, diced
    • 3 eggs, beaten
    • black pepper
    • salt
    Instructions
    1. Mix dough ingredients together and roll out to a very thin sheet.
    2. Mix together the rest of the ingredients to make up the filling, with salt and black pepper to taste.
    3. Cut the rolled-out dough into small circle shapes (radius of circle should be 8-10 cm).
    4. Put curd filling (2 tbs) in the center of each dough circle.
    5. With your hands, pinch together the sides all around so that they meet together at the top and seal by pinching shut. The traditional way is to twist is a bit so that it looks like a pinwheel.
    6. Drop dumplings, a few at a time, into boiling, slightly-salty water for about 3-4 minutes each.
    7. Dip each in cold water to set them before serving.
    Notes
    According to Georgians, there is an art to eating these khinkali dumplings. The top, referred to as the 'kudi' (ქუდი, "hat") or 'kuchi' (კუჭი, "belly button"), is not eaten often, but rather used by the eater to grasp the hot dumplings; after, it is left on the plate as a count of how many have been eaten.
    Khinkali dumplings
    Khinkali dumplings. Taken by Flickr user leonio.

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