Khinkali with Plant-Based Meat

Ingredients

• Dough for dumplings 20 oz
• Soy Meat 5 oz
• Cilantro 2 bunches
• Dried Rosemary to taste
• Khmeli-suneli to taste
• Salt to taste
• Ground coriander to taste
• Onion 2 heads
• Lemon-Pepper Mix to taste
• Garlic 4 cloves

Step-by-Step Guide

Step 1

First, prepare the most important part — the filling. Take the soy textured protein and pour boiling water over it. After 10 minutes, it will swell, and you can drain the water. Meanwhile, finely chop the onion, garlic, and cilantro, and add them to the mince. Add spices to taste; you can taste the soy mince and adjust the amount of spices. The filling should be aromatic and moderately salty.

Step 2

Now, put a pot of salted water on the stove. Make sure there is at least 1.5–2 liters of water. It's time to shape the khinkali: place about 1 tablespoon of filling on the dough and shape the edges. Traditionally, khinkali have 19 folds, but everyone makes as many as they want. Firmly pinch all the folds together and form the top. Trim the edge with a knife. The perfect khinkali are ready to be boiled.

Step 3

If the water is boiling, you can start cooking. It's better not to load too many at once to prevent them from sticking together. You can easily determine their readiness: as soon as the dumplings turn upright with the tails down, it's time to start timing and boil for another 5 minutes.

Step 4

Carefully remove the aromatic khinkali with a slotted spoon. They can be served at the table.