[1][2] The concept of dumplings is said to have been carried west from China, across Mongolia, Russia and Georgia, by the Mongols in the 13th century.

The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb, beef or pork mixed), onions, chili pepper, salt, and cumin.

To make khinkali juicier, usually warm water or broth is added to the minced meat.

Khinkali is typically consumed first by sucking the juices while taking the first bite, similar to xiaolongbao, in order to prevent the dumpling from bursting.

The top, where the pleats meet, is tough, and is not supposed to be eaten, but discarded to the plate so that those eating can count how many they have consumed.

These include mushroom or potato fillings and are commonly eaten in Georgia on Orthodox fasting days.