Khinkali, along with khachapuri, are the hallmark of Georgia. For their preparation, unleavened dough is used. As a filling, you can take lamb, beef, pork or mix different types of meat. Additionally, herbs and various spices are used to add flavor.
Making khinkali in Georgian is not always easy, since the sculpting process requires some skill. Form is a particularly important element for them. The more folds of dough are gathered, the more skillful the hostess is.
If you have already mastered the technique of folding classic khinkali, I propose to complicate the task a little and try to cook double.
Step by step recipe:
I prepare the necessary products for making the dough. Pre-sift the flour through a fine sieve.
I use a large bowl to knead the dough. I pour flour into it. I make a depression in the center and drive in an egg.
I add vegetable oil and salt there. I begin to knead the dough, adding flour from the edges of the funnel.
I pour in warm water and table vinegar.
I continue to knead the dough while the flour absorbs moisture. For convenience, I transfer the semi-finished product to the countertop and continue to knead, adding flour if necessary.
I transfer the finished dough into a bowl, cover it with cling film and send it to the refrigerator for 30 minutes.
For the filling, I twist the meat through a meat grinder with a large grill. I add chopped onions, herbs, salt, pepper and water. I knead the minced meat.
I take out the "rested" dough from the refrigerator. I roll it out 2 mm thick and cut out circles with a diameter of about 13 cm, using a tea saucer as a template.
Forming one khinkali requires two round blanks. I fold one of them four times and cut off the tip to make a hole in the center.
I put a whole piece on top of the blank with a hole.
I fasten the edges of the two blanks together (only the edges). I spread the filling in the center.
Forming folds, I wrap the minced meat.
I fasten the ends of the dough on top. I cut off the excess.
I turn the khinkali over. I separate the edges of the dough piece with a hole from the bottom layer.
Separating the dough, I try not to tear it.
Raise the edges of the second workpiece, slightly stretching upward.
I install the khinkali with a bottom layer of filling on the work surface. I straighten the resulting top layer.
I spread the minced meat.
I collect the edges of the dough again, forming folds. I fasten the ends.
I press the edges of the dough well from above so that the product does not lose its shape during cooking.
Thus, I use all the prepared dough and filling.
Finished products can be boiled immediately or frozen for future use.
I boil Georgian khinkali in salted water for 10-15 minutes after they come up.
Serve hot, drizzle with melted butter and sprinkle with pepper and herbs.
Khinkali should be eaten exclusively with your hands, holding them by the tail. Double khinkali are a little heavier than usual, the tail may not stand it.Therefore, eat as you like. The main thing is not to let the tasty broth flow out past your mouth.
Be sure to try this hearty, juicy dish.
Ingredients:
For the test:
- Flour - 4 cups
- Water - 250 ml.
- Salt - 0.5 tsp
- Vegetable oil - 1 tablespoon
- Table vinegar 9% - 1 tablespoon
- Egg - 1 pc.
For filling:
- Minced meat - 1 kg.
- Bulb onions - 3 pcs.
- Greens - 1 bunch
- Water - 100 ml.
- Hot pepper - 1 tsp
- Salt to taste
- Ground black pepper - 1 tsp
Author: Elena Gapkalova
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