Steamed corn khinkal with curd filling

Kitchen appliances and utensils: double boiler, two deep bowls, a spoon.

Ingredients

Step cooking

Making the filling

1. In a deep bowl, send 500-600 g of cottage cheese. The best will be farmers, sour. But if there is no way to purchase one, take the store of the manufacturer you trust. When buying, be sure to check the expiration date. Fat cottage cheese can also be any, at your discretion.
   
2. Add 1 tsp to the curd. salt, mix well. We send 100 g of butter to a fire or microwave, we need to melt it. Leave 2 tbsp. l melted butter, we will need it for the dough, and pour the rest into the cottage cheese.
   
3. Mix and drive in three eggs. It is better to drive the eggs one at a time into a separate bowl. If you suddenly get bad, you just throw it away and at the same time do not spoil the whole curd filling. Then we thoroughly mix the whole egg-curd mass. We send the filling in the refrigerator on demand.
   

Cooking dough

1. In a deep bowl, mix 2 cups of cornmeal and 1 cup of wheat. Add a teaspoon of salt and sugar and half a teaspoon of soda. Stir, make a depression in the middle of the flour, drive in the egg and pour the remaining melted butter. It will turn out about 2 tablespoons, still add a tablespoon of refined sunflower oil.
   
2. Add about 0.5 cups of kefir and knead the dough. It should turn out soft, but not stick to your hands. We cover the dough with cling film and leave for some time so that it does not wind off.
   

We form and prepare khinkal

1. We send to the fire a pan of a double boiler with water, while it boils, we form a hinkal. We get the filling from the refrigerator. We put next a bowl of dough and a bowl of cottage cheese. We pluck a small piece from the entire mass of the dough, roll it with a ball. The ball will turn out the same or a little more than a walnut. Then with our hands we make a cake out of it, put cottage cheese in the middle, about a teaspoon and pinch the edges, making a round shape or any other at your discretion. We repeat this procedure with all the test and filling.
   
2. Lubricate the bowl of the mantle cooker (steamer) with vegetable oil, put the khinkals in the bowl, leaving a distance between them, because we added soda and kefir to the dough, after steam processing it will increase in size.
   
3. We send the bowls of the double boiler to the pan, in which water is already boiling, cover with a lid and cook for 15 minutes. Then put it on a common or portioned plate and serve. Separately, mix sour cream with salt and serve to the khinkal as a sauce. You can add greens and garlic to sour cream at your discretion.
   

Video recipe

Now you know how to cook steamed corn khinkal with cottage cheese. This dish will be a great, easy dinner for the whole family. To understand the cooking process in more detail, we suggest watching a short, but very informative video.