What it is
Khinkali are twisted dumplings filled with seasoned meat that turns into hot broth as they cook. In the mountain regions they are linked to the sun, and the pleats are compared to the borjghali, a traditional Georgian symbol. Mountain cooks say a well-made dumpling should have many pleats.
Around Georgia
The Mtiuleti, or mountain, style is usually seasoned simply with pepper and onion. City-style kalakuri adds more herbs, such as coriander. Fillings also include mushrooms, potato and cheese. Pasanauri, on the road to Gudauri and Kazbegi, is one of the best-known places to stop for them.
At the table
How to order it
Order by the piece; five is a common starting point per person. Hold the dumpling by its top knot, bite a small hole and drink the broth before eating the rest. Leaving the knot on the plate is normal.
What's in it
Wheat and usually beef and pork. Mushroom, potato and cheese fillings are available for vegetarians. Recipes vary, so confirm ingredients with the kitchen if you have an allergy or dietary need.
