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Adjust Servings:
Wheat Flour – 15 oz (420 g)
Water – 7 fl oz (210 ml)
Eggs – 1
Pumpkin – 16 oz (450 g) Pulp
Butter – 4 ¼ oz (120 g)
Cilantro – 1 bunch
Caraway Seeds – 1 tsp
Salt – 1 ½ tsp
Chili Powder – ½ tsp
Ground Black Pepper – to taste

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Khinkali With Pumpkin

Khinkali With Pumpkin

  • Vegetarian
  • 60 min
  • Serves 3
  • Medium




Georgia has always been famous for its cuisine. If you want to go on a gourmet trip and plunge into the culture of the Georgian people, you should try their traditional dish — khinkali. Khinkali is a kind of dumpling, which originated in the Georgian mountain regions. It is ideal for celebrations or a quiet night with the family. A fun twist on the classic dish, these khinkali with pumpkin will wow everyone at your table.

The dish turns out exquisite and has a unique sweet and rich flavor characteristic to the pumpkin. Moreover, this delicious type of winter squash is rich in vitamins, minerals, and antioxidants, making it an incredibly healthy meal option. Finally, a tip: the proper way to eat khinkali is to hold it by the nib with your fingertips and then take a small bite from the top of the dumpling.



Sift 14 oz (400 g) of flour into a deep bowl. Dissolve 1 teaspoon of salt in water and crack an egg; whisk well. Gradually add the mixture in a thin stream, kneading the dough. Cover and let sit for 30 minutes.


Grate pumpkin on the fine side of the grater and 3 ½ oz (100 g) of chilled butter — on the coarse side. Mix with chopped cilantro, caraway seeds, chili, black pepper, and ½ teaspoon salt.


Divide the dough into 15 portions and roll each into a thin layer. Spoon the filling in the center. Grab the edge of the cake with both hands and fold it toward the center. Twist the tail from the top and pull it up a little.


Dip khinkali in boiling salted water and cook for 7 minutes. Remove with a slotted spoon, put on a plate, and drizzle with melted butter.

This is only a tiny part of what the Georgian cuisine can offer you. If our article has inspired you, we encourage you to check out our recipes for delicious Georgian chanakhi in pots and Tbilisi salad to enjoy with the family.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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