Step-by-step recipe for khinkali and useful tips

Khinkali is a traditional Georgian dishcuisine, widespread throughout the Caucasus, it comes from the picturesque places of Pshavi and Khevsureti. There is a consonant Dagestani khinkala, but it is of a completely different type. Khinkali, a recipe in Georgian, is a dough in the form of nodules, stuffed with spicy stuffing. Cook them, like dumplings or dumplings. Their main highlight is oriental spices and a lot of broth.

Tips on how to make khinkali really tasty and juicy, can save time and effort without harming the taste:

for the khinkali to be succulent, the mince is beaten well and broth is added to it;

so that the nodules do not stick together when cooking, water should be three times the volume of the product, and you can also add vegetable oil 20-30 g;

the dough will be pliable and ductile if its 30 min. hold in the refrigerator in the package;

the best greens to add to the filling - it's coriander, it brings with its aroma the spiciness and notes of the east;

for kneading the dough, it is possible to use a mixer, and scroll the meat in a meat grinder. The taste of the dish will not make it worse;

khinkali, their recipes are very diverse, for the filling you can use mushrooms, cheese, greens, various vegetables; but classic - with meat;

in true Georgian khinkali, the recipe for cooking contains the meat of a mountain bull-tour, or, in extreme cases, a mutton;

to a ready dish to serve well melted butter with pepper.

The recipe for khinkali with meat

Ingredients:

for the test:

flour - 3st.

egg - 2 pieces.

milk - ½ tbsp.

salt.

for stuffing:

lamb meat - 400gr.

onion - 200gr.

broth or water - 100 gr.

coriander, hops-suneli, pepper;

salt.

Kinkali, the way of cooking

In order to use the time rationally, it is better to start with the preparation of the dough, as long as it lasts about 30 minutes, we will be engaged in minced meat.

In a deep bowl or on a special board, we pour all the flour on the hill and make a hole in it, where we pour pre-mixed eggs, milk and salt.

Thoroughly knead the dough, if necessaryadd flour or milk, depending on the consistency. It should not be very tight. We form the ball and put it in the refrigerator in the refrigerator for 20-30 minutes, like any dough, it must "get" to the desired plasticity, because it is very important to make beautiful protectors and keep the filling when boiling.

As mentioned earlier, the traditional recipekhinkali involves the use of a meat ram or a tour, finely chopped by hand. But today there is a modern technique that facilitates labor. And spend every 30 minutes on the cutting of meat is impractical. Therefore, we suggest using the usual minced meat from mutton, it is possible with the addition of beef.

Finely chop the onions and cilantro, add to the stuffing.

Also we send salt and all seasonings to a bowl with meat.

Gradually introduce water, dividing it into three parts, each time mixing all the contents.

Carefully beat the stuffing, throwing it over the bowl and throwing it back with force.

Formation of khinkali themselves is an especially important partthe entire cooking process. Protopees should be from 15 to 20 and at the end a small tail, then you will get patterned beautiful khinkali. Make them quite easy, the main thing is not to rush things and do everything step by step:

roll the dough not too thin, so as not to tear during cooking. Cut circles with a diameter of 8-10 cm;

in the center of the circle we put the filling, 4 cm in diameter, so that it does not fall out when it is tugging;

we form khinkali: we make folds on the test, we press each new one to the previous one, and so on in a circle. It is important not to miss seats and do not tear the dough. All wrinkles are compressed, sealing the tip;

raise the khinkali for the tail, checking the strength of the shell. At this point, it will stretch a little and create space for broth, which will be released during cooking;