1 Khinkali Calories

[Latanya Hariri]

LightHave a job that involves long periods of sitting (office-based / driving) or are home-based and sitting for much of the day. Typical jobs: office worker, sales rep, bus/taxi/lorry driver.

Heavy - Active for much of the day, walking non-stop and carrying objects. Typical jobs: hospital/ward nurse, waitressing in a busy restaurant, cleaner, porter, labourer/construction worker, gardener, farm worker.

Inactive - Do very little exercise, going for the occasional walk (moderate pace, low intensity). Spend majority of leisure time doing activities such as watching TV, playing computer games, on the internet, reading, cooking, driving, general household chores.

Very active - You exercise almost every day of the week doing high intensity training such as running, spinning, team or competitive sports. Or regularly undertake activities such as heavy gardening, heavy DIY work.

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If you do want to balance the calories with something lighter, the salads are incredible. There is nothing particularly exciting about them, except for their absolute freshness. The lettuce is crisp and crunchy, tomatoes are red (real, deep, sun ripened red) and taste like they should, full of juicy flavor. Cucumbers are green and watery and everything is flavored with fresh lemon slices and herbs.

For a quick but equally filling meal, you can pick up a quick pie from the bakery. These have a range of fillings, generally meat or cheese and come in different shapes and sizes. I choose mine randomly one afternoon, simply by pointing. The result is a flavorful meat filled flaky pastry, certainly enough to count as a meal (especially in between a hotel buffet breakfast in the morning and khachapuri and khinkali at dinner time!).

Georgian red wine is generally sweeter and lighter, which I find I quite like too. Over the last century or so, Georgian wine making has catered to a primarily Russian market, much of which is catered to the market for religious services and hence the tendency for sweetness.

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Into the honey go the nuts. The pot is placed over a medium flame and constantly stirred. Here you have to be careful: just a few seconds means the difference between a perfectly caramelized mix and one that is too dark and bitter. With so many other dishes being made in the kitchen, attention was diverted from the gozinaki, resulting in a darker than desirable outcome.

Spiced meat wrapped in a leaf is a staple of cuisines all around this part of the world. Although not uniquely Georgian, tolma is very popular here and is given a unique spin: instead of using cabbage leafs to wrap, Georgians will sometimes use pickled grape leaves.

These little bundles are neatly stacked in a deep pot. Some tkemali (sour plums) are thrown in and everything is covered with more grape leaves. Water is added, covering the top layer of tolma.

One layer of batter (flour, sugar, matsoni yogurt, eggs, baking soda) is poured into a huge shallow pan, and a layer of freshly chopped apples is carefully placed on top. Add some sugar, then pour the rest of the batter on top.

The juice from grapes flows like water over here. Oftentimes in the form of wine, for which Georgia is famous, but also in its unfermented form. Add a bunch of flour, heat and time, and you have yourself a thick & mildly sweet concoction called tatara (or pelamushi).

Khachapuri can either be baked or cooked in a hot pan. In Georgia, you use the resources you have around you. Since this was sort of a makeshift kitchen in a room at the youth center and not a full home/restaurant kitchen, a portable propane tank served as the stove all day. It worked like a charm.

You could see the pride in the faces of the women as they told us about their various projects and accolades: young people learning how to design and code apps for mobile devices, a successful youth camp just wrapping up and another one in the works, paintings earning a spot in a Tbilisi gallery, young men learning to play the panduri, and even a visit from the US Ambassador. გილოცავთ, ყველას.

We attended a workshop at Art Koda to make our own felt ornaments, and learned that they were both easy and hard to make: easy, in that all you do is repeatedly poke the felt with a needle until it makes the desired shape; and hard, in that it takes some time and skill to turn a big piece of felt into something that resembles, in our cases, a khinkali and a wine pitcher.

A fast-talking nun gave us a tour of the grounds. Gurians are known for speaking quickly, and while our Georgian is decent enough, religious vocabulary + speed meant that we grasped about a quarter of what she said. Still, it was quite interesting and a truly beautiful, serene place.

Along with their main competitor, Borjomi, the water that comes in these signature green and yellow bottles is one of the most popular Georgian products both inside and outside of the country; we could even find it in some Eastern European grocery stores in Portland, Oregon!

Nabeghlavi water comes bubbling up from 3000 meters below the surface of the earth, picking up layers of minerals on its way, and is naturally infused with carbon dioxide to have a bubbly and effervescent character (additional CO2 is added in the bottling process). Because of the mineral content, it is supposed to have curative properties and is supposedly especially good at calming upset stomachs.

We got back in the car, went off to do some other things further up the mountain, and passed the factory again on our way back down. Our host and driver was on the phone, and suddenly he stopped the car and turned it around:

One area of particular pride for local residents and Georgians in general is Bakhmaro, a mountainous resort town famous for wooden houses on stilts, clean air and lots & lots of snow. So much snow that the road up there is impassable 6-9 months a year. Some people told us that right now there are three meters of snow. Others said seven. And others said nine.

We winded up and up, past the last inhabited village on the mountain, past the point where snow and slushy ice started to accumulate on the road, past the turn where a dozen or so Georgian men were having a picnic celebrating a birthday (and warning our driver not to keep going), until we could go no further.

It was an honest mistake to close the inner of two solid metal doors behind us as we met and talked with our neighbor for the first time, mindlessly pulling on the doorknob while putting our complete concentration into communication.

Turn the dough out onto a work surface and knead it until it is smooth, supple and elastic, about five to ten minutes depending. This will help to develop the gluten to ensure that your khinkali have a decent bite to them and they hold up to forming and boiling.

Once your dough has been sufficiently kneaded, go ahead and transfer it to an oiled bowl (in order to prevent sticking!), cover with plastic wrap or a damp tea towel, and allow to rest at room temperature for at least 30 minutes.

I start with basic, white button mushrooms, however, you can use a more flavourful mushroom if you would like a more complex flavour. Finely dice your mushrooms and then sautee them over medium heat, seasoned with salt and pepper, until they are browned and reduced by about half.

Now, you can add your garlic, chilli and dry herbs and spices. Stir those in until fragrant and the flavours begin to meld. Then take off the heat, stir in some chopped fresh cilantro and give the filling a taste for seasoning. Just try not to eat it all before you have a chance to make your khinkali!

Start by rolling out your dough on a lightly floured surface until it is about 3 millimetres thick. Then, using an 8-centimetre circular cutter (or a drinking glass!), cut out as many rounds of dough as you can. There is no problem gathering the scraps and rolling them out again, you just may need to let the dough rest a bit before you do this.

Khinkali are, first and foremost, a very casual finger food, so toss out that cutlery! To eat these dumplings, pick it up from the top (this is your handle!) and take a small bite from the bottom in order to suck out all of the soupy juices that have accumulated.

This recipe is flavourful and surprisingly easy to make. Perfect for vegetarians or for those looking for more plant-based options in their diets, these Georgian dumplings are sure to be a hit for whomever you serve them to!

Khinkali are large, pleated Georgian dumplings typically filled with a juicy meat filling seasoned with lots of onion and fresh cilantro. They're eaten by hand and finished simply with ground black pepper.

Hold the handle, or kudi, between your fingers and flip the khinkali upside down. Sprinkle it with black pepper, take a small bite of dough from one of the edges to create an opening and blow on it to help cool the filling a bit. Then slurp out some of the broth and eat the dumpling.

To Freeze: Place assembled but uncooked khinkali on a lightly floured parchment paper-lined baking sheet and freeze until frozen solid. Transfer fully frozen khinkali to a freezer bag or other airtight freezer-safe container for up to 3 months. No need to thaw before boiling them, but cook them longer as needed until they float to the surface.

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