Kitchen appliances and utensils:
- a bowl for kneading dough;
- sieve for sifting flour;
- tea spoon;
- tablespoon;
- cling film or bag.
Ingredients
| Cold filtered water | 200-250 g |
| Premium flour | 3-4 stacks. |
| Salt | 0.5-1 tsp |
| Vegetable or Olive Oil | 2 tbsp. l |
Step cooking
- In a bowl for kneading dough, pour 200-250 g of cold water, add 0.5-1 tsp. salt, stir well.
- Slowly partly sift the flour through a sieve into a bowl of water, stirring constantly.
- When the dough begins to thicken, continue to add flour and knead the dough with your hands. To make the dough tight and elastic, it needs to be kneaded for a long time (at least 10 minutes), with short breaks.
- Wrap the finished dough tightly with cling film and put in a cool place for 30 minutes. If you make the dough for the future, then it can be stored in the refrigerator for 2-3 days.
Have a nice cooking!
Video recipe
In addition to the above steps of the recipe, you can see the whole process of preparing and kneading dough for khinkali live and with explanations.
Dear readers, from this classic recipe you have learned how to make khinkali dough very easily. You can offer your own additions to existing ingredients, add your own twist to the proposed recipe and share the results. Such a dough can be used to prepare not only khinkali, but also traditional dumplings, dumplings, pasties, or manti.
Did you know? If you have left the dough after cooking, and you do not have the opportunity to further use it, do not rush to throw out the dough. You can lightly grease it with vegetable oil, wrap it with cling film and put it in the freezer, where it can be stored for quite some time - up to 6 months.
Other dough recipes
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