How long should you boil khinkali, including frozen ones?
Cooking times for fresh and frozen khinkali and how to tell they're done.
Short answer
Fresh khinkali are boiled for 10-12 minutes after the water returns to the boil, and frozen ones for 13-15 minutes without thawing first. Drop them one by one into a large pot of boiling salted water and stir gently so they don't stick to the bottom. When done, khinkali float and the dough becomes firm and slightly glossy.
Why
- Thawing khinkali first makes the dough soggy and lets the juice escape.
- Boil no more than 8-10 at a time in a large pot, or they'll stick together.
- Large shop-bought khinkali need the upper end of the cooking time.
Details
Lift them out with a slotted spoon and serve hot with black pepper. If unsure, cut one open: the filling should be grey, not pink, with juice inside.
Tip
Salt the water well and cook khinkali in small batches so they don't stick or burst.
What may differ
Timing depends on size: small khinkali cook faster, large shop-bought ones take longer.
Common misconception
Frozen khinkali must be thawed before boiling.
What actually happens
They go straight from the freezer into boiling water, or the dough goes soggy and the juice leaks out.
People also ask
- How long to boil frozen khinkali?
Times and proportions are approximate; go by the size of your khinkali and the packaging.
Khinkali: history and originRelated questions
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How do khinkali differ from manti?
Khinkali are a Georgian dish boiled in water, while manti come from Central Asian and Turkic cuisines and are steamed.
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Khinkali and khachapuri: whose dishes are they?
Both khinkali and khachapuri are Georgian dishes.
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Which cheese do you need for khachapuri?
In Georgia, khachapuri uses Imeretian cheese, a young brined cheese with a mild tang, and sulguni, which stretches well.
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How do you make khachapuri at home?
The easiest home khachapuri is Imeretian: make a dough of matsoni or kefir with flour, egg and baking soda, fill it with grated cheese, flatten it and fry in a pan or bake.