Kitchen appliances and utensils:
- 2 deep bowls;
- pan 4-5 l;
- board;
- meat grinder;
- knife;
- tablespoon;
- sieve for flour;
- rolling pin;
- kitchen towel;
- beaker;
- saucer;
- skimmer;
- serving dish.
Ingredients
| Ingredients | amount |
| Wheat flour | 1 kg |
| Water | 4 l |
| Pork | 500 g |
| Beef | 500 g |
| Bow | 1 PC. |
| Cilantro | 100 g |
| Salt | 2.5 tbsp. l |
| Ground red pepper | ¼ tsp |
Step cooking
Dough
- Since the dough needs to stand a little to gain the necessary elasticity, then you need to start with its kneading. To do this, take a deep bowl, sift there 1 kg of flour, pour 400 ml of water at room temperature.
- Add 0.5 tbsp. l salt and knead the dough.
- Stir first with a spoon, and when the dough becomes more uniform, transfer it to a surface sprinkled with flour.
- Knead with your hands for 7-10 minutes. The dough should be tight but elastic.
- Form a ball from the dough, put it in a bowl, sprinkle with flour and cover with a kitchen towel. Get stuffed.
Filling
- Cut 500 g of medium-fat pork and 500 g of beef into pieces and mince through a meat grinder.
- Peel a large onion, cut into four parts, pass through a meat grinder to the meat. Wash 100 g of cilantro under running water, cut the tails and pass through a meat grinder.
- Combine all the ingredients. Add 1 tbsp. l salt, ¼ tsp ground red pepper and 400-500 ml of water at room temperature.
- Hand mix everything until smooth. The filling is ready.
Modeling and cooking khinkali
- Mash the dough again. Cut 1/3 of the whole dough, remove the rest again under the towel.
- Roll the flagellum from the sliced dough and cut it into portioned slices.
- Take them on one side and roll the cakes from the center to the edge with a rolling pin, sprinkling with flour. The diameter of the cake should be about 12-14 cm, and a thickness of about 1-1.5 mm. For convenience, first roll out all the cakes, and only then form khinkali.
- On a saucer, put one cake, in the center put 1 tbsp. l toppings.
- Take the edge of the cake and pull it toward the center. Further, forming small folds, gradually pull all the dough to the center. If you wish, you can leave the resulting skirt on top or cut it off.
- Make khinkali using all the dough and the whole filling.
- Take a large pan of 4-5 liters, fill it to half with water, dissolving in it 1 tbsp. l salt. Put on fire to boil. In boiling water, throw 9-10 khinkali with its tails down and gently stir with a slotted spoon.
- After 10-12 minutes, the khinkali will surface, which means that they are completely ready.
- Gently remove them with a slotted spoon on the dish with the tails up. Sprinkle with black pepper or herbs if desired. Good appetite.
Did you know? Khinkali has 28 folds and is always molded by hand. Precisely 28 because the sun in 28 days passes through a large circle of the celestial sphere. The folds of the khinkali were considered rays, and the tail was considered the sun. Khinkali is not washed down with wine. Beer fits a lot better. Khinkali is eaten without sauces, as the sauce is inside. Khinkali eat with his hands. They take up the tail and eat so that not a single drop of juice spills on the plate. If khinkali have cooled, they can be fried. The fried khinkali is also very tasty.
Video recipe
You can also see all the stages of cooking khinkali in the detailed video recipe. This is one of the best ways to prepare meals.
Now you know how to cook real Georgian khinkali, and you know how to cook dough and juicy stuffing.Tell us in the comments if you liked the recipe and whether you cook khinkali at home.
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