Chicken Khinkhali with Ginger Pumpkin Sauce

This is one of the dishes I made for tonight, in addition to the hearty turkey vegetable soup. April made what I named Mama April’s Broccoli Supreme! for the vegetarian entree’. We were given a whole bunch of these Georgian style, chicken dumplings, called “kinkhali”, frozen, in the package, as leftovers from an event at St. Philip Orthodox Church, Souderton, so this was the first thing that came to my mind. I know. My mind is a strange place to live.


  • 8 – 1 lb. packages Almi chicken dumplings.
  • 2 – 29 ounce cans pumpkin
  • 2 leeks, chopped
  • bunch of dandelion greens, chopped
  • head of radicchio, chopped
  • 4″ ginger root, peeled & grated
  • 2 T fresh parsley, finely chopped
  • generous, four finger pinch of nutmeg
  • generous grinds of black pepper
  • 1-1/2 cups of Silk coconut milk
  • ~ quart of turkey broth
  • olive oil


Saute’ the leeks and ginger in the olive oil in the bottom of a large sauce pan, over high heat. Reduce the heat to medium and add the pumpkin and coconut milk. Stir in the remaining chopped ingredients. Stir in the nutmeg and black pepper. Add the turkey broth.

Open a couple packages of the dumplings at a time and spread them out in a large, turkey roasting pan. Ladle some of the sauce over them, then repeat the process, until all of the dumplings are in the pan. then pour the remaining sauce on top. Level it out. put it in the oven at 250° for one hour. Then reduce to 200° for remaining hours until you are ready to leave for the city.