Eating dumplings is a serious activity in Georgia, a country in the Caucasus Mountains. The Georgian khinkali is a source of pride and national symbol. Typically, it is packed with a mixture of uncooked ground pork and beef along with seasonings and herbs. After boiling, it is served hot. Khinkali is also the cause of a lot of arguments during meals. It should be noted that it is only eaten with the hands. The first rule is that, according to Shirinsky. Eating is usually done with a single khinkali held by its base. A group of dough gathered together throughout the dumpling-making process serves as its foundation. Then, taking care to ingest any liquids that come out, eaters bite into the delicate underbelly.
Second, there should be no condiments—ingredients that are added to food to enhance its flavor. “If you add something other than pepper you can go to prison in Georgia,” Shirinsky quips. The actual beginnings of the dumpling in Georgia are unclear. However, khinkali has been cooked for millennia in cities and villages all over the nation. There is still debate in many parts of the nation about who originated it and who produces the best. Contemporary iterations have an array of filling options, such as potatoes, mushrooms, and Georgian sulguni cheese.
Making khinkalis has also gained popularity among the millions of tourists that travel to the nation each year. Irina Djandieri, a retired doctor, teaches cookery classes in her home room in the capital city of Tbilisi. “It’s fun, it’s fascinating and in the end it is very tasty,” she claims. In our family, we celebrate khinkali day once a week. Christine Mamasakhlisi says, “It’s a great excuse to get together with friends and relatives.” She is a Tbilisi-born dancing instructor. “Here, khinkali is the center of everything,” she explains. “This is an essential component of Georgian culture and identity—it’s not just a dish.”
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