How to eat khinkali (like a Georgian)
By OnlyFoods Β· Published May 28, 2026
Khinkali is Georgia's beloved soup dumpling: a twisted purse of dough holding spiced minced meat and, crucially, a pool of hot broth that forms as it cooks. Eating one is a small ritual, and getting it right is the difference between a great bite and a scalded shirt.
Hold it by the topknot
That thick twisted knob of dough at the top β the kudi β is a handle, not a snack. Pick the khinkali up by it with your fingers. A fork pierces the dough and lets the broth escape onto the plate, which is exactly what you're trying to avoid.
Sip the broth first
Turn the dumpling upside down, take a small bite from the side, and sip the broth out before it cools. This is the whole point β the broth is the reward for the cook's patience, and biting straight in sends it everywhere.
Eat the rest, leave the knot
Once the broth is gone, eat the dough and filling in a couple of bites. The doughy topknot is traditionally left on the plate β counting the leftover knots is the old way of tallying how many you put away. A dusting of black pepper is the only seasoning you need; sauces are not the custom.
Where to try the best khinkali
Want to read more about the dish itself, or find the highest-rated khinkali near you? Start here:
Khinkali β the dish, explained