Leftover Namu Khinkali? Fry Them for a Crispy Second Life!
We all know the feeling — you ordered (or cooked) too many Namu Khinkali soup dumplings because they’re just that good. The next day you open the fridge and find a few cold ones staring back at you. Don’t worry and definitely don’t microwave them (the dough turns sad and soggy). There’s a much better way: fry them!
Frying leftover khinkali is a beloved Georgian trick that turns yesterday’s feast into today’s crispy, golden treat. The strong dough crisps up beautifully on the outside while the juicy pork-and-beef filling and rich broth inside stay hot and flavorful. It’s like Georgian potstickers — irresistible!
How to Fry Cold Namu Khinkali (Super Easy)
- Let the cold dumplings sit at room temperature for 10 minutes so they warm up slightly.
- Heat 1–2 tablespoons of neutral oil (or butter for extra richness) in a non-stick skillet over medium heat.
- Place the dumplings flat-side down in the pan. Fry for 3–4 minutes until the bottoms are deep golden and crispy — don’t move them too much!
- Flip gently if you want both sides crisp, or cover for 1 minute to make sure the filling is piping hot.
- Serve immediately with spicy adjika, garlic-yogurt sauce, or a simple sprinkle of fresh herbs.
The result? Crunchy outside, juicy inside — even better than the first time for some people!
Next time you have leftover Namu Khinkali, skip the microwave and reach for the skillet. You’ll thank yourself with every crispy bite.
Ready for more? Order fresh-frozen Namu Khinkali soup dumplings today at www.eatnamu.com
ჯანმრთელობას! —The EatNamu Team
