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For all the dumpling lovers

Plus: wholesome favourites from the archive

Author

Julius Fiedler
October 03, 2025

Soko Khinkali (Georgian mushroom dumplings)

Perfect little parcels, famous for their many pleats

Georgia is quickly climbing my list of countries to visit for the next Vegan Cultures episodes. Everywhere I look, I find another traditional dish that just happens to be plant-based. I already featured aubergine walnut rolls, Nigvziani Badrijani, in my cookbook Naturally Vegan, and it seems to be a favourite with readers so far. So when these dumplings came onto my radar, I was more than intrigued.

Khinkali are Georgia’s most iconic dumplings. They’re usually stuffed with meat, but in the mountain regions, where meat was scarce and mushrooms were plentiful, cooks turned to the forest for inspiration. The result was Soko Khinkali, mushroom-filled dumplings that are just as traditional as their meat-based cousins. There’s another reason they’ve become so popular. Followers of the Georgian Orthodox calendar fast for more than 200 days each year, during which meat is off limits. On those days, Soko Khinkali are a go-to choice for locals.

Don’t be put off by the pleats. Among locals they’re seen as a bit of a skill test. Hitting 19 is considered a triumph, though most home cooks, like me, usually land somewhere between 12 and 14. If you do too, don’t lose heart. They will taste every bit as good. Traditionally khinkali are made much larger than the ones here. I prefer the smaller size because they are easier to handle and, if you ask me, a touch more elegant on the plate.

Trying to attempt the many pleats of Soko Khinkali

Hermann’s Kitchen Hacks Ebook

30 plant-Based recipes I always come back to

If you missed it, I recenly created my first eBook. Inside you’ll find how to turn chickpeas into tofu, use tahini and miso for the creamiest cheat’s ramen, and even ferment nuts into a probiotic spread. It’s packed with little tricks that make your cooking feel smarter, not harder.

What's Inside the eBook?

  • 🍜 30+ recipes to save time, waste less or impress

  • 🌱 100% plant-based

  • 🎥 step-by-step recipe video linked to every dish

Each Recipe includes

  • 🕒 Active Time (how long you'll actually spend cooking) & Total Time (start to finish including passive time)

  • ✏️ Short recipe introduction to set the tone

  • 📏 Measurements in metrics (g/ml) and tsp/tbsp for smaller quantities

  • 📸 Recipe picture

The Archive

Patatas Bravas (Spanish Potatoes with Smoky Paprika Sauce)

Probably the most familiar dish on any Spanish table. They say there are thousands of versions of the bravas sauce. This is the way I make it.

Pasta e Ceci (Italian Pasta and Chickpea Stew)

A true cucina povera classic and just right for this time of year. It’s rich, comforting and sneaks in plenty of healthy protein.

I hope you’ll give the Soko Khinkali a try. They really are that good, and eating them by the little dough handle makes the whole thing even better. Next Friday I’ll be back with a recipe for my favourite breads from İzmır, along with a peek into what’s been happening in the test kitchen.

Much love,
Julius