Cooks this dish for paying guests · Verified chef · Answers buyers directly
4 h total95 min hands-onServes 4Hard
9 more verified cooks and this recipe costs $2.99
RISING → POPULARThe filling has to carry enough cold set stock to melt into soup, and the pleated knot has to stay thin enough to bite through.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Wheat flour000 g
Beef chuck000 g
Pork shoulder000 g
Yellow onion000 g
Garlic000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Choosing meat and fat for khinkali
Pleating: twenty-two folds, one thumb
Pots, grinder plates and rolling pins
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 22 of the 28 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: pleating without trapping air — step 17 of 28.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Giorgi Tsiklauri watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Filling that turns to water in the pot
Dough that splits along the pleats
A knot too thick to chew
The soup is worked in, not poured in: ice-cold broth goes into the mince a ladle at a time and is beaten until the meat takes it all up and the mass turns loose and glossy.
Written by Giorgi Tsiklauri. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
41 people cooked it, 83% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 9 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
