Place khinkali in a pan of boiling water. Depending on the size of the pan, about 10 to 15 khinkali can cook at a time, and they take about 12 to 15 minutes to cook. If there are any khinkali leftover the next day, they are often eaten in the morning lightly fried in butter and served with yogurt (Goldstein, 144).
A restaurant serves around 10 to 15 khinkali for one serving size. At the restaurant, If they become cold before they are finished, they may be sent back to the chef to be fried in butter so that they are warm again.
