Puff khinkal with chicken - secrets of Caucasian cuisine

Kitchen appliances and utensils: pan, cutting board, knife, rolling pin, a set of containers of different volumes, meat grinder

Ingredients

Step cooking

Dough

1. Sift 500 g of flour into a deep container, add 1 chicken egg and a teaspoon of salt to it and mix everything.
   
2. Add 300-320 ml of boiled water and knead the dumplings dough. It should turn out soft and elastic.
   
3. After 3-5 minutes of kneading, leave the dough in a container until further work with it. To prevent the dough from weathering, you can put it in a bag or wrap it with cling film.
   

Stuffing and Garnish

1. Wash and dry the chicken carcass. We cut it completely, without waste. Separate the breast, remove the skin from it and remove the bones and cartilage, leaving only the fillet. Separate and fold the wings, legs, hips and other meat parts separately. We don’t throw out the back, remaining bones and skin - they are useful for preparing, for example, broth.
   
2. Grind the fillet with a meat grinder or a blender; peel the onion and cut into thin quarter rings; rinse cilantro and shred with a knife. We mix all these ingredients in a separate container, add salt and favorite spices - the mince is ready.
   
3. We wash the potatoes, peel them and cut into slices. In a deep pot or cauldron, pour 2 tbsp. l vegetable oil, heat it and spread the chicken legs, hips and wings, prepared earlier.
   
4. Fry the meat on both sides for 2-3 minutes until a golden crust appears. Then we spread the chopped potatoes, salt and add spices to taste (turmeric, coriander, thyme, dill, basil, etc.).
   
5. Pour water into the pan so that it covers the potatoes, cover with a lid and cook for 20 minutes.
   

Khinkal

1. We sprinkle the table with flour and roll out a rolling pin to the dough over its area so that it becomes 2-3 mm wide. Lubricate the resulting layer with vegetable oil.
   
2. We spread the filling of minced onion and cilantro with a thin even layer. We wrap the dough in a thin roll, make sure that as little air as possible gets inside.
   
3. Cut the roll into portioned pieces 3-5 cm wide.
   
4. Put the pieces on top of the potatoes in a pan. Do not worry, they will not stick together, so you can lay them out in several layers. We cook the dish this way for another 30 minutes over medium heat.
   
5. Serve the finished khinkal along with potatoes and pieces of chicken. Also for serving we use fresh herbs, sour cream, a variety of sauces and favorite drinks.
   

Video recipe

The recipe for khinkal is multi-level, so you can get confused in places. To prevent this from happening, fix each step with a video.