Khinkali in Georgian
Despite the fact that the products for khinkaliused the most usual, there are some nuances, without which the dish will not work. The main thing is a correctly mixed dough. It should be as elastic and strong as possible. Also khinkali have a peculiar form, in a fold. In Georgia it is believed that the more such folds, the more delicious the dish.
The recipe for khinkali
If you are tired of ordinary dumplings, then it's timediversify your menu. Indulge your relatives with folk Georgian delicacy. Follow our advice, and you can make khinkali no worse than the skillful mistress of Georgia!
Necessary ingredients:
egg
flour - 3 tbsp
vegetable oil - 3 tbsp. l.
water - 1,5 st
lamb - 300 g
beef - 700 g
onion - 1 pc.
salt
coriander - 1 beam
Cooking method:
Mix water, egg, vegetable oil andadd it. Gradually enter the flour, stirring. Knead the dough. Carefully wriggle it until it becomes elastic. Pinch off a piece and pull - if not torn, then the dough is good. Leave to insist for a while.
Pass meat, onions and cilantro through a largegrate grinder and salt. If you have Svan salt, then add it. Stir mince thoroughly and pour half a glass of slightly tepid water. Water is needed if the stuffing is too dry.
Now we proceed to modeling khinkali. Roll out a piece of dough about a centimeter thick. A glass-glass separate circles and each thinly roll out a rolling pin. Put the stuffing and wrap it with defensive movements.
Throw the products into boiling water. We cook the khinkali for another 15 minutes after they come up.
Before serving, sprinkle with black pepper. You can add butter or sour cream.
Advice
A few tips on how to cook khinkali:
if you can not make a bag infold, then you can simplify this process a little. Place the dough between the forefinger and thumb, as if connecting with a ring, and inward put the filling and press it. Now tighten your fingers - and khinkali is ready;
in Georgia, khinkali is taken with hands. To make them not so hot, pour a glass of cold water into a saucepan just before you get it;
khinkali should not be mixed during the cooking process, as their structure may be damaged. If pestering, gently shake the pan;
try a simplified recipe for khinkaliin a double boiler: two medium-sized onions chop (can be grated) and mix with 700 g of any minced meat. Next, cut the greens and garlic, add to the stuffing. Salt and pepper. Now make the dough. In water (1 glass), dilute one egg and in portions, pour three cups of flour. Gradually knead the dough and form the products. In the steamer, boil water, oil the surface and put the products. Cook under the lid for about 45 minutes;
a dish based on garlic. His spiciness and at the same time sweetness further emphasize the taste. Pour into a deep frying pan 300 ml of meat broth and heat to medium heat. Five chopped garlic cloves in the olive oil. Pour two small fresh tomatoes with boiling water, peel and send to the broth. Strew tomatoes to make them gruel. Then fried garlic pour into the sauce and put out another 10 minutes.
Of course, we can not say that the dish is very simple to prepare. But do not doubt, it's worth it to practice again and again. Try it!
