How do khinkali differ from manti?
Cooking method, filling, shape and how they're eaten.
Short answer
Khinkali are a Georgian dish boiled in water, while manti come from Central Asian and Turkic cuisines and are steamed. Khinkali have a minced meat filling with broth inside and dough gathered into a pleated knot; manti more often use lamb with lots of onion and have a different, more open shape. Khinkali are eaten by hand, sipping the juice first, while manti are usually served with sour cream or sauce.
Why
- The khinkali top knot is usually left on the plate.
- Khinkali are seasoned only with black pepper, without sauce.
- Manti are cooked in a special steamer.
Details
For authentic khinkali, order them at a khinkali house where they're made on the spot. The usual minimum is 5 per person.
Tip
Compare for yourself: order khinkali at a Georgian restaurant and note the broth inside and the pleats.
People also ask
- What's the difference between khinkali and manti?
Information checked on October 4, 2026.
Khinkali: history and originRelated questions
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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.
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How to make khinkali at home: dough, filling and shaping
For khinkali, knead a stiff dough of flour, water and salt and let it rest for 30-40 minutes.