Cookware:
- deep bowl;
- sieve;
- a cup;
- sharp knife;
- cutting board;
- tablespoon;
- large flat plate;
- a bowl / saucer;
- capacious pan;
- skimmer;
- portioned plates / serving dish.
Ingredients
| Name | amount |
| Wheat flour | 1 kg |
| Filtered drinking water | 900 ml |
| Assorted meat (veal, lamb and beef) | 300-350 g of each grade |
| Onion | 400 g |
| Salt | 2 tbsp. l |
| Spices, ground pepper, seasonings | taste |
Step cooking
Knead the dough
- Sift 1 kg of flour into a deep bowl.
- Pour 1 tsp into flour. with a hill of salt and knead the dough, gradually adding 400-410 ml of water.
- Collect a tight dough into a single lump and knead thoroughly until smooth for 10 minutes. Tightly cover the kneaded dough with a cup and let it rest for 10-15 minutes, then knead again. Repeat the operation 3-4 times.
Minced meat
- Cut 1 kg of cold cuts into small cubes and put in a spacious bowl.
- Finely chop 400 g of peeled onion peeled.
- Thoroughly mix chopped meat and finely chopped onions with the addition of a small amount of salt, black pepper, seasonings and spices.
- In the process of kneading the fillings, gradually pour 500 ml of water into the minced meat and set it on “rest” for 20-30 minutes. The consistency of minced meat should be characterized as "liquid".
Did you know? To make the meat easily cut or skipped in a meat grinder, it needs to be slightly frozen, previously cut into small pieces.
We form khinkali
- Dust the cutting board with flour. Cut the dough into pieces the size of a small chicken egg.
- Form “medallions” from slices of dough, laying them on a flat plate.
- Roll the "medallions" into thin cakes 3-4 mm thick.
- If the meat is a little thick, you need to add a little more water, mix thoroughly.
- Place the dough cake in a small bowl or on a saucer to raise the edges - it will be more convenient to pinch khinkali.
- In the center of the cake put 1 tbsp. l toppings.
- Collect the filling in the “bag”, uniformly blinding the edges of the cakes in a circle.
- Close up the top of the bag tightly and pinch off (or cut off with a knife) a long “tail”.
- Fold the finished khinkali on a flat plate and put a capacious pot of water on the stove.
Important! Tight dough “does not like” a large amount of flour! Therefore, the surface where the work is done with the dough, flour should only slightly dust the work surface.
Cook khinkali
- As soon as the water boils, pour 1 tbsp. l salt.
- Stir the water with a long (preferably wooden) spoon so that a funnel of spinning water forms.
- Run khinkali one at a time in the pan, without stopping gently stirring water with Georgian dumplings with a spoon, until the water boils again.
- After boiling, khinkali can no longer be mixed, and you can remove the heat under the pan to medium.
- After 10-12 minutes from the moment of boiling, the dumplings that have surfaced to the surface and are ready to be caught with a slotted spoon, put on serving plates or a serving dish and serve hot to the table, sprinkled with black ground pepper.
Video recipe
A very detailed master class on cooking the national Georgian dish - khinkali is offered for viewing. Here, the secrets of cooking Georgian dumplings and those tricks due to which khinkali are very juicy are revealed to the maximum.
Thank you for your interest in the Georgian Khinkali recipe.Did you like the recipe? And what was new and unusual about the manual that you liked the most? Perhaps you have a secret to cooking this dish. Share it with the audience and do not forget to leave a review about the published Khinkali recipe. Bon Appetit everyone!
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