With Spinach Dough, Filling, and Satsebeli Sauce

Khinkali, traditional Georgian dumplings, are a beloved staple in Georgian cuisine. With a unique twist of spinach dough, these dumplings are not only visually appealing but also packed with nutrients.

Filled with a flavorful beef or pork (or replace with mushrooms) and accompanied by the tangy and spicy satsebeli sauce, this dish offers a delightful culinary experience.

Skill Level

Intermediate – This recipe involves making dough from scratch, preparing a meat filling, and shaping the dumplings, which requires some familiarity with basic cooking techniques. However, with careful attention to the instructions, a motivated beginner can achieve great results.

Healthy Aspects

• Spinach Dough: Rich in vitamins A, C, and K, as well as iron and calcium.
• Meat Filling: Using lean meat like beef or pork provides protein and essential nutrients.
• Homemade Sauce: Made with fresh tomatoes and herbs, satsebeli sauce is lower in sodium and free from preservatives compared to store-bought alternatives.

Prep/Cooking Time

• Preparation Time: 45 minutes
• Cooking Time: 15 minutes
• Total Time: 1 hour
• Servings: 4-6 servings

Ingredients

For Spinach Dough:

• 10 oz (280g) fresh spinach
• 2 cups (250g) all-purpose flour
• 1 large egg
• 1/2 tsp salt
• Water as needed

For Meat Filling:

• 1 lb (450g) ground beef or pork (See vegetarian option)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup (120ml) beef broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste

For Satsebeli Sauce:

• 4 large tomatoes, peeled and chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red chili pepper, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Step-by-Step Instructions

1. Prepare Spinach Dough:
   1. Blanch spinach in boiling water for 2 minutes, then drain and cool in ice water.
   2. Puree the spinach in a blender until smooth.
   3. In a mixing bowl, combine flour and salt. Create a well in the center, add the egg and spinach puree.
   4. Gradually mix the flour into the wet ingredients, adding water as needed to form a soft dough.
   5. Knead the dough on a floured surface until smooth and elastic. Cover and let rest for 30 minutes.
2. Prepare Meat Filling:
   1. In a large bowl, mix ground meat, onion, garlic, beef broth, cumin, coriander, salt, and pepper.
   2. Combine until well incorporated. Set aside.
3. Make Satsebeli Sauce:
   1. In a saucepan, sauté onion, garlic, and chili pepper until softened.
   2. Add tomatoes and cook until they break down and form a thick sauce.
   3. Stir in cilantro, parsley, red wine vinegar, salt, and pepper. Simmer for 10 minutes. Set aside.
4. Assemble Khinkali:
   1. Roll out the rested dough to about 1/8 inch (3mm) thickness.
   2. Cut circles of about 4 inches (10cm) in diameter.
   3. Place a tablespoon of meat filling in the center of each circle.
   4. Gather the edges of the dough, pinching and pleating to form a top knot.
5. Cook Khinkali:
   1. Bring a large pot of salted water to a boil.
   2. Gently add the dumplings and cook for about 12-15 minutes or until they float to the top and the dough is cooked through.
   3. Remove with a slotted spoon and drain.

Recipe Shortcuts

• Use pre-made spinach puree or frozen spinach to save time.
• Purchase ready-made dumpling wrappers if you are short on time.

Best Tips for Perfection

• Ensure the dough is well-kneaded and rested to achieve the right texture.
• Seal the dumplings tightly to prevent filling leakage.
• Cook dumplings in batches to avoid overcrowding the pot.

Optional Ingredients

• Add finely chopped fresh herbs like dill or mint to the filling for extra flavor.
• Use a mixture of meats, such as beef and pork, for a richer taste.

Vegetarian Suggestions

• Replace the meat filling with a mixture of mushrooms, spinach, and ricotta cheese.
• Use vegetable broth instead of beef broth.

Nutritional Information (per serving)

• Calories: 320
• Protein: 20g
• Fat: 12g
• Carbohydrates: 35g
• Fiber: 4g
• Iron: 15% of the daily value
• Calcium: 12% of the daily value

Storing Leftovers

• Store cooked dumplings in an airtight container in the refrigerator for up to 3 days.
• Reheat by steaming or microwaving until heated through.

Origin and Folklore

Khinkali originates from the mountainous regions of Georgia and is a dish deeply rooted in Georgian culture and tradition.

Traditionally, the dumplings are filled with spiced meat and broth, with the pleating technique being an art passed down through generations.

Khinkali is often enjoyed during festive occasions and family gatherings, symbolizing warmth, hospitality, and culinary heritage.

Conclusion

Khinkali with spinach dough, meat filling, and satsebeli sauce offers a vibrant and flavorful take on a Georgian classic.

This recipe brings together the rich culinary traditions of Georgia with a nutritious twist, making it a delightful dish to share with loved ones.

Savor the delicious results!