Khinkali—the iconic Georgian meat dumplings—are becoming increasingly popular in the United States. It’s getting easier to spot these hearty pockets of goodness on restaurant menus and food blogs. And for good reason: they’re delicious! Their larger size often means a higher meat-to-dough ratio, which can be a bonus for those looking for a more protein-heavy meal. Because you need fewer dumplings to make a filling portion, Khinkali are also quick to prepare in larger batches.
Many enthusiasts compare Khinkali vs Chinese Soup Dumplings, calling them “giant Georgian soup dumplings.” But do you really know how similar or different they are? Let’s take a closer look!
What Are Chinese Soup Dumplings (Xiaolongbao)?
Xiaolongbao originated in the Jiangnan region of China (particularly Shanghai) and are also known as soup dumplings. They get their name from the bamboo steaming basket (xiaolong) used to cook them. Typically small, delicate, and steamed, these dumplings often have a filling made from ground pork mixed with a gelatinous stock (aspic). When steamed, the aspic melts, creating the signature soupy interior.
Xiaolongbao can vary in thickness and style. Thicker, fluffier skins might use leavened dough, while thinner, smoother skins are unleavened.
Often eaten with chopsticks, xiaolongbao are gently picked up, then you bite a small hole to sip the hot broth before enjoying the rest of the dumpling.
What Are Khinkali?
Khinkali hail from the mountainous regions of Georgia. These dumplings are always large and boiled (rather than steamed). Instead of using aspic, Georgian cooks emulsify water (or broth) directly into the ground meat mixture—typically beef or lamb—along with onion puree, herbs, and spices.
The dough is tougher than many other dumpling wrappers, using high-gluten flour and very little liquid, so it holds up well during boiling and handling.
Traditionally, Khinkali are picked up by the twisted top (called the kudi or “hat”), flipped upside down, and eaten by hand. You bite a small opening, sip the hot, flavorful broth, and then enjoy the rest. Most people leave the kudi behind on the plate—it’s a communal dish, and your growing stack of “hats” can show how many you’ve devoured!
Comparing the Two: Khinkali vs. Chinese Soup Dumplings
Size & Cooking Method
Xiaolongbao: Usually small and steamed in a bamboo basket.
Khinkali: Always large and boiled in a big pot.
Soup Creation
Xiaolongbao: Gelatinous stock (aspic) melts into broth.
Khinkali: Water (or broth) is mixed directly into the meat filling to form a juicy interior.
Serving & Eating
Xiaolongbao: Eaten with chopsticks, typically dipped in a vinegar-ginger sauce.
Khinkali: Eaten by hand; the twisted top is used as a handle and usually left uneaten.
Could you use the aspic method for Khinkali?
Sure! But in that case, you’d basically be making large Chinese soup dumplings. Authentic Khinkali rely on emulsified water in the filling and are boiled, not steamed.
Next time you see Khinkali or Xiaolongbao on a menu, you’ll know exactly what makes these two dumplings distinct—and why both are worth trying!
FEBRUARY 22, 2025: Khinkali - Georgian Dumplings (Partner Class)
Date: Saturday, February 22, 2025
Time: 12pm - 3pm
Join us at Barton Springs Mill for a hands-on exploration of Georgian cuisine as we craft Khinkali—traditional, juicy dumplings bursting with savory Angus ground beef and authentic Georgian spices.
Komentar