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Kartopilis Khinkali (Small Potato Khinkali Dumplings)

A recipe for Kartopilis Khinkali (Small Potato Khinkali Dumplings) from the cookbook, Tasting Georgia.
Course Main
Cuisine Georgian
Keyword caramelized onion, dumpling, Georgia, Georgian, khinkali, mashed potatoes, potato
Prep Time 40 minutes
Cook Time 50 minutes
0 minutes
Total Time 1 hour 30 minutes
Servings 18 Dumplings


  • 350 grams (12 ounces) potatoes
  • 30 grams (1 ounce, 2 tablespoons) butter

For the Dough:

  • 200 grams (7 ounces, 1 3/4 cups) all-purpose flour
  • 120 milliliters (4 fl ounces, 1/2 cup) water
  • 1/2 teaspoon salt

For the onions:

  • 115 grams (4 ounces, 1/2 cup) high quality or clarified butter
  • 170 grams (6 ounces, 1 1/4 cups) chopped onion
  • Salt


  • Boil the potato until it's just soft. Strain, peel and mash it with the 30 grams (1 ounce) of butter. Salt to taste. Set aside.

To make the dough:

  • Mix the flour, water, and salt together by hand or in a food processor until they form a ball (add a little more flour or water, if necessary, to make the dough hold together). Turn it onto a floured surface and knead for 4-5 minutes, or until the dough is smooth and elastic. Place the dough in a lightly oiled bowl and cover with a clean tea cloth while you prepare the remaining ingredients.

To make the onions:

  • In a heavy-bottomed, small saucepan, melt the butter. Stir in the onions and cook, over low to very low heat, until the onions and butter are starting to turn golden-brown. Check to make sure the onions are not cooking too fast: the butter should be lightly bubbling and the whole process should take 20-30 minutes. Swirl the pan every few minutes.
  • When the color begins to deepen, swirl it more often, removing the pan from heat if the color deepens too much. You're looking for a rich nut brown. Don't let it burn! You'll be rewarded with delicious sweet-tasting onions. As soon as the onions are done, remove the pan from heat.

To assemble:

  • Divide the dough roughly into thirds. Sprinkle a flat surface lightly with flour. Make a ball with one third and roll it out to a thickness of about 6 mm (1/4 inch). (Keep the remaining dough covered while you work.) Use a small cutter 5.5 cm (2 1/4 inch) in diameter to form the dough circles. Roll them out further before filling them with the potato mixture.
  • Place a spoonful of filling into the centre of a rolled-out circle and begin pleating the dough edge, gathering the top like a cloth pouch to trap the filling in the center. When you have pleated all the way around, pinch the top edges together firmly- you can even give them a little twist- to make sure the khinkali are well sealed. (If you don't want the stems, lightly press the top-knot down into the dumpling with your finger.) Set the finished khinkali on a piece of lightly floured parchment paper and continue with the remaining dough.
  • Bring a large pan of salted water to a boil. Lower the khinkali into the water and stir carefully with a wooden spoon without piercing the dumplings to make sure they don't stick to the bottom of the pan. Boil until the float and are cooked through.
  • Serve the boiled khinkali with the bowl of hot buttered onions on the side.