Khinkali - general principles and methods of preparation
If we say that khinkali are the same dumplings, only of a different form, the inhabitants of Georgia will not understand this. After all, they know that cooking khinkali is a whole art. It’s not just putting the stuffing on the tortilla and snapping the edges as it will. The dumpling itself needs to be collected according to all the rules. Collect it in a bag with folds. A special chic and indicator that the hostess is a great craftswoman is considered to make at least 20-24 such folds. Special mistresses make 36.
They make khinkali like that. Stuffed dough is placed on a rolled circle of dough. The edges of the cakes are lifted up and connected, making small folds with a hand from the dough, like a pleated or corrugation. The shape should be pulled at the top of the bag with a tail of dough. There are two options here: either they tear off the tail, pinning it with fingers, or leave it. This is how you like it more. Some people like to eat khinkali, holding this ponytail.
By the way, if you try khinkali on a visit, do not eat them with a knife with a fork, as all the juice will flow out, this will offend the hostess. After all, she tried so hard to keep this juice: she collected the dough in folds so that it did not tear, she picked the meat correctly, a little with fat, so that it was juicy. This juice is the most relish of khinkali. Therefore, they are not cut with a knife, they are not pierced with a fork, but they are taken with hands and bitten so that the juice gets into the mouth, and not on the plate.
Khinkali - food preparation
To prepare the dough, use the most common products as for dumplings - flour, water and eggs. Sift flour and knead fresh dough. But you need to knead it especially conscientiously and carefully so that it is elastic. After all, the dough should not be torn during cooking, so as not to leak a delicious broth.
For khinkali, the meat is ground in a meat grinder with a large grill. Add salt, seasonings. But on the expense of greens, opinions were divided - half of Georgia adds greens to the minced meat - cilantro, mint, etc., and the other does not, only meat, salt, pepper. For minced meat, it is better to use a mixture of beef and lamb with fat, but you can also cook with pork. Stuffing should be juicy, slightly liquid, so they add, more correctly, drive in water.
Khinkali - the best recipes
Recipe 1: Georgian Khinkali
The most popular recipe for khinkali. This recipe is with the addition of greens. By the way, real khinkali roll one thing at a time. But if this seems like a long job for you, you can roll out a thin large layer and cut many circles at once. You just need to take the diameter of the recess more than a glass. For example, cut tortillas in a saucer. The diameter of the circle should be approximately 10-15 centimeters.
Ingredients: Dough - an egg - 1, flour - 3 stacks., Oil grows. - 2-3 tablespoons a table., Salt, water - 1.5 cups. Stuffing - 1 kg of meat (0.3 kg of lamb + 0.7 kg of beef), 1 onion, a bunch of cilantro, Svani salt - 1 tsp.
Cooking method
Mix the ingredients for the dough, add flour and knead the mass thoroughly. Let the dough lie down for a while, and for now prepare the mincemeat.
Grind cilantro, onion and meat, preferably in a meat grinder with a large grill. Salt, add Svanese salt (or ground coriander). Stuffing the minced meat, if it is dry, add a little water, about half a glass. Pour water in parts and mix immediately.
You can start assembling khinkali. Roll out a thick layer, about 1 cm thick. Cut circles with a small glass, and then roll the circles into thin cakes. Blind a portion of khinkali and boil. After surfacing, they are boiled for 10-15 minutes, depending on size.
Recipe 2: Homemade Khinkali
The moldings were khinkali, you need to try to roll out the dough thinner, but so that it does not break and the broth remains inside. Such dumplings are eaten with hands. Take by the tail, bite, drink juice, then eat minced meat with dough. It turns out, as it were, a hot soup with meat in portioned pots from the dough.
Ingredients: dough - a pound of flour, salt, water - 1 cup. Stuffing - 300 g of meat (pork, beef, lamb, and preferably a mixture of them), a bunch of cilantro, 1 onion, 1 slice of cracker or dried bread, pepper, salt, 70 g of meat broth (or 50 ml of water + 50 g of melted butter).
Cooking method
Grind bread, onion and meat coarsely in a meat grinder. Add chopped cilantro and broth or water with butter, salt and mix.
Sift the flour, add the remaining ingredients and knead the dough. Give it a rest for about 40 minutes and roll it out. Blind khinkali and boil. Serve sprinkled with coarse black pepper.
Recipe 3: Khinkali Juicy
Khinkali are juicy on their own. But the cream that is added to the minced meat gives them an additional, double juiciness. Khinkali is eaten by hands, holding the tail. The tail itself is usually not eaten, because it turns out to be harsh, it is put on the edge of the plate. If you do not find all three types of meat, cook one or two. But just such a combination of meat varieties, as in the recipe, makes the filling more tasty.
Ingredients: dough - water 0.5l, salt, flour. Stuffing - 1 kg of minced meat (a mixture of beef, lamb and pork), cream - 200-250ml (10-15%), salt, pepper and nutmeg for an incomplete teaspoon, 1 onion.
Cooking method
Salt flour, add water, knead the dough. It must be thoroughly mixed, ten minutes. It should be soft and supple. Not tight and rubber. Allow to lie down for 40-50 minutes. Then you can roll it.
Take prepared minced meat or grind meat. Add chopped onion (grate, twist or chop finely), sprinkle with salt, nutmeg, pepper, pour cream. Mix everything into a homogeneous mass.
On a dough cake, with a diameter of 10-12 cm, put the minced meat, put it in a bag with folds, like an accordion. Make sure that the hole is well covered on top. The shape of the khinkali vaguely resembles a head of garlic with a tail. Throw the blinded bags into boiling water and boil for five to seven minutes after boiling. Serve sprinkled with pepper.
Khinkali - useful tips from experienced chefs
- If you are sculpting khinkali for the first time, it will be difficult for you to immediately make the correct folds with your fingers, so you can simplify the process. Put a circle of dough between your thumb and forefinger, connecting them into a ring. Put the minced meat on the tortilla, press it into the hole of the “ring” and squeeze your fingers - the bag is ready.
- When the khinkali is cooked, before you get them, add a glass of cold water to the pan. This helps to slightly lower the temperature so that they are not very hot when they are eaten by hands. Then khinkali is removed with a slotted spoon, sprinkled with pepper, poured with melted butter and served.
- when cooking khinkali, it is not customary to interfere with a spoon or slotted spoon, so as not to damage the shell. And so that they do not hit the bottom, the pan must be gently shaken.
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