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were stuffed with lamb as it was the most common meat eaten in the mountains. Then, variations were created as it became more popular and reached urban areas. Thus, pork or beef began to be used as a stuffing, and then vegetarian versions were developed. These include mushroom or potato fillings and
407:
There is a widespread etiquette in
Georgia to use only one's bare hands while consuming these dumplings. The using of utensils, like a fork, is considered incorrect or childish. This is because juice is an important part of khinkali; using a fork will rupture the khinkali and the juice will be
388:, in order to prevent the dumpling from bursting. The top, where the pleats meet, is tough, and is not supposed to be eaten, but discarded to the plate so that those eating can count how many they have consumed. In Georgia, this top is called the
309:. It is made of twisted knobs of dough, stuffed with meat, fish or vegetables and spices. The concept of dumplings is said to have been carried west from China, across Mongolia, Russia and Georgia, by the Mongols in the 13th century.
454:. Mongolian conquerors would put their meat in dough in order to better conserve it while riding their horses. They themselves probably learned to make dumplings from their Chinese neighbors.
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380:. The meat filling is uncooked when khinkali is assembled, so when it is cooked, the juices of the meat are trapped inside the dumpling. To make khinkali juicier, usually warm water or
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The concept of dumplings is said to have been carried west from China, across
Mongolia, Russia and Georgia, by the Mongols in the 13th century.
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is added to the minced meat. Khinkali is typically consumed first by sucking the juices while taking the first bite, similar to
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However, according to other sources, the traditional dish was invented in the
Georgian mountains north of
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337:. However, the modern recipe used mostly especially in Georgian urban areas, the so-called
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and made its way to
Georgia around the 13th century, as Georgia was situated along the
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The
Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia
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during cold and snowy winters. The invention is disputed by both people from the
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The fillings of khinkali vary with the area. The original recipe, the so-called
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649:"Georgians have the Mongols to thank for their favourite dumpling"
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is regarded as superior to that from other towns in
Georgia.
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675:"Khinkali: A Primer for the Uninitiated and the Curious"
625:"Khinkali: A Primer for the Uninitiated and the Curious"
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Georgian products with protected designation of origin
541:
Jacob, Jeanne; Ashkenazi, Michael (March 19, 2007).
49:. Unsourced material may be challenged and removed.
357:, which never include pork for religious reasons.
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700:"Georgia's giant dumpling born from conquest"
427:, while others believe it was created in the
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109:Learn how and when to remove this message
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461:. It used to be a dish eaten mostly by
376:Khinkali is eaten plain or with ground
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423:are unclear: some attribute it to the
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325:(lamb, beef or pork mixed), onions,
47:adding citations to reliable sources
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571:Goldstein, Darra (March 19, 1999).
13:
577:. University of California Press.
239:fillings are alternatives to meat.
14:
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481:are commonly eaten in Georgia on
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544:The World Cookbook for Students
34:needs additional citations for
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372:is usually used for seasoning.
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1:
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673:Today, Georgia (2022-05-26).
623:Today, Georgia (2022-05-26).
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7:
727:į®įįįįįį” į£įįįį įįįįį”į į įįŖįįį¢į
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442:According to some legends,
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141:Khincali, Hinkali, Xinkali
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587:– via Google Books.
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653:South China Morning Post
599:"About Food ā Khinkali"
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187:Filling: Spiced meat (
810:Chicken and dumplings
437:
368:
2011:Bedfordshire clanger
404:: įį£įį, "stomach").
321:, consisted of only
43:improve this article
698:Ponsford, Matthew.
547:. Greenwood Press.
425:Mongolian conquests
396:: įį£įį, "tail") or
279:[ĖĻiÅkŹ¼ali]
254:Media: Khinkali
176:Serving temperature
125:
1960:Silesian dumplings
1689:BorČ de burechiuČe
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429:Georgian mountains
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341:, uses herbs like
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1885:Idrijski žlikrofi
1860:BryndzovĆ© haluÅ”ky
1709:Kalduny (Kundumy)
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1453:BĆ”nh bao bĆ”nh vįŗ”c
1228:Mont lone yay baw
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780:List of dumplings
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170:Mtskheta-Mtianeti
138:Alternative names
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16:Georgian dumpling
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2118:Georgian cuisine
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2081:Oceanian cuisine
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1027:Shengjian mantou
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32:This article
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1635:Tatar bƶreÄi
1609:
1554:Central Asia
1458:BĆ”nh bį»t lį»c
1418:Semar mendem
1413:Roti oliebol
1283:Pinsec frito
957:Abacus seeds
815:Crab Rangoon
707:. Retrieved
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682:. Retrieved
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657:. Retrieved
655:. 2016-10-13
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605:. 2012-08-19
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290:, sometimes
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217:chili pepper
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41:Please help
36:verification
33:
1950:Schupfnudel
1827:Sacchettoni
1787:Cappelletti
1780:Piedmontese
1729:Matzah ball
1509:Kozhukkatta
1273:Pancit Molo
1072:Xiaolongbao
997:Hujiao bing
977:Cha siu bao
972:Chhau-a-koe
893:Sorrentinos
704:www.bbc.com
522:Xiaolongbao
517:Momo (food)
476:Initially,
386:xiaolongbao
323:minced meat
313:Ingredients
2112:Categories
1910:Maultasche
1875:Germknƶdel
1870:Dampfnudel
1837:Tortelloni
1832:Tortellini
1792:Casoncelli
1771:Agnolotti
1645:North Asia
1630:Shishbarak
1476:South Asia
1466:Curry puff
1443:Vietnamese
1343:Jalangkote
1303:Indonesian
1223:Mont baung
1160:Akashiyaki
1012:Lo mai gai
1007:Kibi dango
709:2023-03-06
684:2023-03-06
659:2023-03-06
634:2023-03-15
609:2023-03-23
528:References
319:khevsuruli
69:newspapers
58:"Khinkali"
2123:Dumplings
2036:Raspeball
2021:Kroppkaka
2016:Cepelinai
1988:Barbajuan
1965:StrapaÄky
1955:Shlishkes
1915:Mohnnudel
1817:Mezzelune
1797:Casunziei
1699:ColČunaČi
1694:Chebureki
1587:West Asia
1562:Chuchvara
1438:Cho muang
1358:Kue kochi
1308:Arem-arem
1180:Khuushuur
1152:Songpyeon
1137:Mandu-gwa
1132:Mandu-guk
1122:Jjinppang
1112:Gyeongdan
1037:Soon kueh
982:Cifantuan
944:East Asia
908:Caribbean
858:Chapalele
771:Dumplings
495:Pasanauri
478:khinkalis
473:regions.
463:shepherds
452:Silk Road
438:Khinkali.
408:spilled.
361:Etiquette
347:coriander
292:Romanized
2031:Pitepalt
1920:Pampuchy
1802:Cjarsons
1754:Varenyky
1744:ScovardÄ
1739:Pirozhki
1719:Kreplach
1625:Sambusak
1610:Khinkali
1448:BƔnh bao
1433:Thailand
1388:Nagasari
1363:Kue putu
1333:Chai kue
1253:Empanada
1243:Bibingka
1238:Filipino
1102:Eo-mandu
1082:Zhaliang
1057:Tangyuan
1022:Qingtuan
921:Pasteles
888:Pantruca
868:Empanada
820:Knoephla
501:See also
483:Orthodox
469:and the
448:Mongolia
444:khinkali
421:khinkali
402:Georgian
394:Georgian
339:kalakuri
303:dumpling
301:) is a
269:Georgian
265:Khinkali
237:mushroom
213:satureja
150:Dumpling
123:Khinkali
99:May 2019
2093:Dim sim
2067:Sambusa
1993:Rissole
1930:Pierogi
1925:Pickert
1905:Kopytka
1880:HaluŔky
1822:Ravioli
1807:Gnocchi
1734:Pelmeni
1704:HaluŔky
1653:Pelmeni
1620:Qatayef
1504:Hoentay
1428:Timphan
1408:Risoles
1398:Pangsit
1348:Karipap
1323:Batagor
1313:Bakcang
1218:Burmese
1190:Nikuman
1142:Pyeonsu
1117:Hoppang
1097:Bukkumi
1077:Yau gok
1052:Tangbao
992:Har gow
987:Fun guo
962:Bah-oĆ¢n
952:Chinese
883:Pamonha
878:Nuegado
873:Hallaca
863:Corunda
825:Manapua
489:Regions
467:Tusheti
459:Tbilisi
412:Origins
398:k'uch'i
343:parsley
299:xinkali
295:hinkali
274:į®įįįįįį
160:Georgia
83:scholar
2062:Kenkey
1900:Knƶdel
1895:Knedle
1890:Kluski
1865:Capuns
1775:Pavese
1658:Pyanse
1615:Kubbeh
1605:Hingel
1544:Yomari
1539:Samosa
1529:Nevryo
1514:Lukhmi
1494:Gujhia
1489:Aushak
1423:Siomay
1403:Pastel
1393:Panada
1378:Lemper
1373:Lemang
1353:Klepon
1328:Burasa
1318:Bakpau
1298:Siopao
1293:Shumai
1288:Samosa
1278:Paowaw
1248:Binaki
1200:Suiton
1147:Sujebi
1092:Korean
1087:Zongzi
1067:Wonton
1042:Shumai
1017:Mantou
1002:Jiaozi
916:Ducana
898:Tamale
835:Rivels
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551:
507:Hingel
471:Pshavi
355:kosher
333:, and
271::
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233:potato
229:Cheese
225:garlic
223:, and
221:onions
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1970:Uszka
1812:Gnudi
1749:Uszka
1724:Mataz
1714:Knish
1600:GĆ¼rzÉ
1595:Gondi
1577:Samsa
1572:Orama
1567:Manti
1519:Modak
1499:Gulha
1462:Other
1383:Lepet
1338:Cilok
1268:Moche
1258:Mache
1195:Oyaki
1175:GyÅza
1170:Dango
1156:Other
1127:Mandu
967:Baozi
512:Manti
382:broth
351:halal
335:cumin
235:, or
209:cumin
205:carum
201:herbs
195:, or
90:JSTOR
76:books
2026:Palt
1935:Pyzy
1524:Momo
1263:Masi
1165:Buuz
579:ISBN
549:ISBN
390:kudi
353:and
345:and
331:salt
197:lamb
193:pork
189:beef
146:Type
62:news
1484:Ada
305:in
297:or
199:),
179:Hot
45:by
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563:^
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