Juicy Vegan Khinkali with Mushrooms and Spices


Introduction: In this blog post, we’re excited to share a vegan twist on the popular Georgian dish, Khinkali. Traditionally, these large dumplings are filled with minced meat; however, various versions of Khinkali have become popular with both locals and foreigners. Our delicious and juicy vegan Khinkali recipe features mushrooms and spices for a satisfying and flavorful alternative.


  • 1.5 kg of mushrooms (champignons or any other)
  • 600 g of wheat flour
  • 2 onions
  • 2 cloves of garlic
  • A few coriander sprigs
  • A few tarragon leaves (to your taste)
  • Salt and pepper to taste
  • Water


  1. Begin by finely chopping mushrooms, onions, tarragon, and coriander. Fry the chopped onions in butter on a frying pan. When the onions become translucent, add mushrooms and stir well. When they are almost done, add crushed garlic, salt, and pepper to taste. Be careful not to sear the mushrooms because otherwise, the khinkali will not be juicy.
  2. Place flour and salt in a bowl. Pour in some warm water and knead firmly until you get elastic dough. Cover the bowl with a cloth and knead again after 30 minutes.
  3. Roll out the dough until you get a 1.5 mm-thick sheet and cut it into 7 cm diameter circles. Roll out each circle of dough, making sure its center is thicker than its sides.
  4. Place 1 tbsp of mushroom stuffing on the rolled-out dough circles. Then, take the edges of the circles and pinch them up into sacks, forming equal-sized wrinkles. Make sure the top of the Khinkali is well tied up and tear off any extra dough.
  5. Put the khinkali into boiling salted water and stir carefully. Cover the saucepan with a lid, and when the water starts to boil, stir again. Once the khinkali have grown in size and start floating to the surface, remove them from the saucepan and place them on a tray.

Serving: You can sprinkle the khinkali with ground black pepper or garnish with sour cream. Enjoy your juicy vegan Khinkali with mushrooms and spices!

Your custom text © Copyright 2020. All rights reserved.