Khinkali featured among world’s 21 different types of dumplings
08 April, 2016
Khinkali featured among world’s 21 different types of dumplings
"Every country on earth has its own glorious regional cuisines that have developed over centuries, if not millennia, and when you travel, you have the opportunity to try all the different morsels of delight that each has to offer. One type of food that seems to be ubiquitous is the stuffed pocket, or dumpling: it’s a comfort food that can be made with either the simplest, or fanciest ingredients, and every culture has its own style and flavour for you
to experience", - reports. The website offers the list of most famous dumplings throughout the world and ,of course, Khinkali (Georgian dumpling) occupies its special place on the list as well.

1. Banh bot loc
These delicious Vietnamese dumplings are made with tapioca flour, and filled with a mixture of shrimp and pork that’s been seasoned with fish sauce and green onion, and then the dumplings are cooked in banana leaves. The tapioca wrapper becomes translucent, and has a unique chewy texture that contrasts beautifully with the savoury filling.

2. Buuz
Mongolian steamed dumplings, these are most often filled with mutton, onion, and garlic. The flour used for the dough can be either wheat, or a mixture of wheat, barley, and buckwheat.

3. Daifuku
Made with glutinous rice flour, daifuku are dessert dumplings with sweet fillings such as red (adzuki) bean paste, lotus seed paste, sweetened plum, and pureed chestnuts. The flour can be tinted with green tea, and can also have sesame seeds added to it for texture.

4. Empanadas
Common foods not only in South and Central America, but also in Spain and Portugal (from whence they originated), these can be filled with anything you can imagine: Argentine empanadas are filled with a mixture of ground beef, olives, onions, and raisins, while in Portugal, you may find them filled with sardines or pork loin. Vegetarian versions are common as well.

5. Gyoza
Made with very thin wrappers and usually filled with a mixture of finely-chopped pork and vegetables, these fried Japanese dumplings are staples at just about any restaurant you visit. They’re also ridiculously easy to make at home, and can be stuffed with your filling of choice.

6. Ha Gao (or Har Gow)
Chinese shrimp and pea shoot dumplings wrapped in rice paper: the wrapper goes translucent when steamed, making these morsels into tiny bite-sized jewels. The flavours within complement each other gorgeously.

7. Khinkali
If you think you’d enjoy a mixture of pork, beef, cilantro, chili pepper, and fenugreek, you’d likely love these Georgian dumplings. Some people make them with caraway seeds instead of Fenugreek, but both add a very subtle bitter note to the filling.

8. Kreplach
An Eastern European Ashkenazi Jewish specialty, kreplach are filled with a mixture of minced meat and mashed potato, and are usually served in soup.

9. Kroppkaka (Plural: Kroppkakor)
Don’t let the name put you off: these Swedish stuffed dumplings filled with smoked pork, onions, and cracked pepper, and can be served with either cream, or lingonberry jam.

10. Mandu
These Korean dumplings can be made with store-bought gyoza wrappers, and are most often filled with minced kimchi, or kimchi and tofu. These base fillings are mixed with bean sprouts, shredded carrots, garlic, leeks, and green onion, and seasoned with ginger, garlic, and brown sugar. These are then either steamed, fried in sesame oil, or boiled in soups.

11. Manti
A different kind of Turkish delight altogether, these are filled with a mixture of minced lamb, onion, pine nuts, and garlic, doused liberally with smoked paprika, and served with yoghurt.

12. Maultaschen
Literally translated as “a sack for your maw”, these large Schwabian dumplings are filled with spiced meat, spinach, breadcrumbs, and herbs. They can either be pan-fried with onions, or simmered in a broth.

13. Momo
Popular in both Tibet and Nepal, the Nepalese momo has more vegetables than its Tibetan cousin. Most commonly made with ground buffalo or yak meat, you can substitute beef or pork if those aren’t readily available. Vegetarian versions can be made with cabbage, onions, and herbs. Mixed with spices and fresh herbs, the filling is stuffed into flour wrappers, pleated, and then the dumplings are steamed.

14. Pasties
Hailing from Cornwall, these are large dough pockets stuffed with chopped beef, potatoes, carrots or parsnips, and peas, and then baked until golden brown. They were traditionally made as lunch for miners, and one corner may have been created as a “dessert”, with the filling at that end consisting of jam, or cream cheese and fruit.

15. Pelmeni

Like a cross between an Italian tortellini and Turkish manti, these are little folded and wrapped savoury dumplings that are easily recognized by the thickness of the dough. They can be filled with meat (goat, mutton, poultry), mushrooms, vegetables, or cheeses, but never have sweet fillings. These are boiled, and then served with melted butter, sour cream, and chopped green onion or chives.

16. Pierogi
Known as varenyky in Ukranian cuisine, Pierogis are made of wheat dough, and filled with a variety of stuffings such as mashed potato with onion and cheese; sauerkraut; wild mushrooms and buckwheat; spiced ground beef; even sweet fillings like blueberries, gooseberries, or plums.

17. Ravioli
Anyone who’s a lover of Italian cuisine will be well-acquainted with these pillows of glee. Dough squares are filled with anything from ground meat or cheese to squash, nuts, herbs, and even fruit, sealed well, and then boiled. They can be served with any kind of sauce, or even lightly pan-fried and topped with browned butter.

18. Samosa
These Indian delicacies are usually stuffed with a mixture of spicy potatoes, onions, and peas, and can be either baked or fried. They go wonderfully with tamarind or mango chutney, or any other sweet/sour dipping sauce.

19. Svestkove knedily

Sweet and adorable, these Czech dumplings are as delicious as they are simple to make. A small, whole fruit (like a plum or apricot) is wrapped in a dough made of flour, egg, milk, and butter, and then dropped into a pot of boiling water. They’re considered “done” once they’ve risen to the surface and bobbed around for a couple of minutes, and are then immediately rolled in a mixture of melted butter, sugar, and cinnamon.

20. Uszka
Translated as “little ears”, these tiny Polish dumplings are usually filled with assorted wild mushrooms and onion, or minced meat. They can be boiled and served with melted butter and chives, or in borscht-style beet soup.

21. Xiao Long Bao

Related recipe:

Khinkali - Royal Georgian Dumplings

Other Stories
Georgian Cuisine Festival held in Hamburg, Germany
Khinkali, Mtsvadi and Khachapuri are the most famous words about the Georgian cuisine.
TasteAtlas about Georgian dishes – Part 5
The website TasteAtlas which provides tourists and people interested in traditional cuisine with a wide range of dishes from different parts of the world.
TasteAtlas about Georgian dishes – Part 4
Georgia includes regions of the different climate, which produce many different fruits or food.
Traditional dishes from the Mountainous Regions of Georgia
The mountainous regions of Georgia preserve the oldest recipes for their traditional dishes.
TasteAtlas about Georgian dishes – Part 3
The website TasteAtlas which provides tourists and people interested in traditional cuisine with a wide range of dishes from different parts of the world.
TasteAtlas about Georgian dishes – Part 2
The website TasteAtlas which provides tourists and people interested in traditional cuisine with a wide range of dishes from different parts of the world.
TasteAtlas about Georgian dishes – Part 1
Georgia offers a whole range of local dishes. Georgian cuisine has been shaped by different cultures
Bozbashi – famous Georgian meal
Bozbashi is a Georgian hot meal. Each region of Georgia has its own way of cooking Bozbashi.
How to prepare a delicious bun with mayonnaise
There are many ways of cooking buns all over the world. Some of the Georgians knead dough with mayonnaise without oil or margarine.
How to prepare calf ribs in pineapple sauce
Sometimes, by using a combination of bitter and sweet ingredients one may get a delicious dish. Today we explore how to prepare calf ribs with spices and pineapple sauce.
Meskheti filled Pastry
Meskheti is the south-west region of Georgia. Meskheti people cook delicious pastry.
Discover the Kakhetian Cuisine
Autumn is just around the corner and thus the time of harvest is getting closer, especially of grapes.
Georgian cuisine by The Dish – Part 3
Here are a number of other Georgian foods that the presenters of the podcast The Dish recommend you to taste in Georgia:
Georgian cuisine by “The Dish” – Part 2
The podcast The Dish tell the listeners about the history of Georgian cuisine and the meals everyone should taste in Georgia. The Georgians have been ruled by Greeks, Romans, Iranians, Arabs, Byzantians, Mongolians, Ottomans, and Russians.
Georgian cuisine by “The Dish” – Part 1
The podcast “The Dish” talks about Georgian dishes as well as the history of the country. Georgian cuisine has been shaped by different cultures such as ancient Greek and Roman, middle eastern Turkish,central Asian, Mongolian, Russian and Indian influences.
Humus with white beans and ginger
Beans is very popular in Georgia. one of the main dishes in Georgia, especially in the western part of the country is Lobio or beans.
The Independent names Georgian wine among the best eastern European wines
Georgia is becoming more and more famous for its wine. Recently, The Independent published an article about Eastern European wines.
Delicious Veggie Pasta
The Café Piatto offers its guest delicious dishes. Here is the veggie pasta recipe cooked by the chef at the café. The dish is popular amonst vegetarians.
Fried beef liver in pomegranate juice
Locals in the Samegrelo region (in the west part of Georgia) cook beef liver in pomegranate juice.
Georgian Chvishtari with Ajika
Chvishtari is a Georgian cornbread with cheese. It originates from Svaneti, the mountainous region of Georgia.
Chicken liver with ajika and satureja
Megrelian cuisine (from Samegrelo, in the western part of Georgia) is distinguished by its spicy meals.
Kupati in Saperavi wine
Each region in Georgia has its special cuisine. Kupati is a dish common in the western part of Georgia, Samegrelo.
Pkhali of New Cabbage
Pkhali is a traditional Georgian dish of chopped and minced vegetables, made of cabbage, eggplant, spinach, beans, beets and combined with ground walnuts, vinegar, onions, garlic, and herbs. In this article the receipt of Cabbage Pkhali is suggested.
Detailed recipe how to cook the Adjarian khachapuri
Khachapuri is a popular Georgian dish made of cheese and dough. Adjarians have their own way of cooking Khachapuri.
Fish in walnut sauce (Satsivi)
Satsivi is a food paste in Georgian cuisine made primarily from walnuts and is used in various recipes.
Exchange Rates
GEL Exchange Rate
Red Semi-Sweet
Schuchmann Wines  / 2015
White Dry
None  / 2016
Zangaura  / 2015
Other Stories
Now everyone knows Khachapuri, popular cheese bread from Georgia, that has become a must dish in New York city.
There are several symbols that have become a part of Orthodox Easter celebration. Eggs dyed in red, frequently served on the wheat planted at home
Symbols of Easter and life itself, red eggs are one of the main attributes of the Easter table. They are dyed on Good Friday, the color representing
Georgian food and trademarks such as khachapuri, cheese bread, khinkali, meat dumplings, nigvziani badrijani, eggplant rolls with walnut
Extremely delicious cheese bread Adjaruli Khachapuri from Georgia’s mountainous Adjara Region
Anthony Bourdain is well-known in the US for his Emmy-winning travel show “Parts Unknown,” on CNN. One of the last episodes was dedicated to Georgia.
Popular Georgian cheese bread Adrajuli khachapuri has been spotlighted by world-famous website Culture Trip.
Combining wine and cheese is an unquenchable subject and it is being discussed by many gourmets and experts around the world.
Adjarian dishes are an integral part of Georgian cuisine and its culture.
All regions of Georgia stand out for their local delicious dishes and they make up the entire Georgian cuisine