Khinkali in Georgian is a kind of ordinary dumplings. But, their distinctive feature is that they have a very juicy, aromatic filling and an interesting shape. They eat them according to the traditions of Georgian cuisine with their hands, holding on to the pinched tail of dough on top of a khinkali. At the same time, they try not to lose the precious delicious meat juice inside them. After all, the main qualities of this dish are a large amount of watery filling and thin dough. As a side dish, they are served with garlic, crushed in salt, and a variety of fresh herbs.
Khinkali in Georgian (step by step recipe) - general principles of preparation
Any khinkali flour can be taken, the main thing is to sift it well. Water for the test should be boiled, but chilled. The egg must be fresh. If desired, the dough can be made without an egg. The finished test needs to be given a little time to brew.
Khinkali meat can be chopped finely with a knife or minced. The meat itself must be fresh, without films and blackouts. Make this dish of beef, lamb and pork.
So that khinkali do not stick together during cooking, they should be cooked in small portions and in a sufficiently large pan. The water should boil well and only then, adding salt, you can lower the prepared billets in turn, holding them by the tail. You need to cook no longer than 20 minutes.
If desired, in addition to meat filling in khinkali, you can add greens, mushrooms or cheese. After cooking, khinkali should immediately be served hot to the table so that they do not lose all their juicy taste.
Begin to eat khinkali from above. To begin with, the tail bites off, then the entire broth is drunk, and only then everything else is eaten. At the same time, no cutlery is used in the meal.
Khinkali in Georgian: a classic step by step recipe
Ingredients:
• 400-500 g of wheat flour;
• 200 g of water in the dough;
• one chicken egg;
• two pinches of salt;
• 300 g of beef meat;
• 100 g of fresh lard;
• a pinch of paprika;
• two cloves of garlic;
• a bunch of cilantro;
• Three peas of allspice.
Cooking method:
1. Sift the flour through a sieve directly onto the table.
2. Hand do in the center of the recess-funnel.
3. Pour one egg into the funnel and pour a pinch of salt.
4. Add a little cold water.
5. Knead a cool, tough dough, constantly kneading it with your hands. If necessary, add a little more sifted flour.
6. We remove the finished lump of dough in a plastic bag or cling film for 40-50 minutes to "ripen".
7. In the meantime, the dough is suitable, let's take care of the meat.
8. Cut all the films and veins from the meat.
9. Wash it in cold water.
10. Cut the meat into small pieces (50-70 g each) so that it is easier to pass it through a meat grinder.
11. Using a grate for minced meat (if desired, you can use a fine grate), grind all the meat.
12. Then skip the lard (the filling will be softer with it).
13. Peel and rinse the garlic and cilantro.
14. Finely chop them on a cutting board and send to minced meat. We leave a little cilantro for decoration of the finished dish.
15. There we add paprika, a pinch of salt. You can put other spices, for example, a prepared mixture of spices for meat or a pinch of hops, suneli, zira.
16. Pour about 150-200 ml of cold water into minced meat.
17. Thoroughly mix the filling until smooth. Minced meat for making real khinkali in Georgian in this step-by-step recipe should be a little liquid.
18. We take out the dough from the bag.
19. On the table we form from it not a thin sausage.
20. Cut the sausage into pieces weighing about 50-70 g.
21. Take the first piece and roll it into a thin cake with a diameter of about 10-13 cm.
22. Then we place this cake in a bent palm to make a cup of dough.
23. We spread the fillings of 40-50 g into this cup.
24. Now raising the edges of the dough, collect them at the top and twist a little, turning in one direction.
25. Gather the edges of the dough carefully and slowly. We pinch the dough many times to get folds slightly twisted into a spiral.
26. We pinch the end of the dough from above so that the meat juice of the filling does not leak. The result was bags of dough with meat inside.
27. We spread Georgian-style khinkali on a table dusted with flour.
28. The recipe step by step involves two options for the development of further steps. Freeze khinkali for storage and use later or cook them immediately.
29. To boil Georgian khinkali in a pot with a volume of at least three liters, pour water.
30. Add some salt and black pepper peas for flavor.
31. We put the pan on the fire.
32. When the water boils, put one khinkali into the water, stirring it with a spoon.
33. When the water boils again, we reduce the fire a little.
34. Stop stirring when the khinkali float up.
35. Cook them for about 20 minutes.
36. Then we remove the khinkali from the broth with a slotted spoon or spoon.
37. We serve to the table right there. Eat only hot khinkali.
38. Having laid them on a plate, sprinkle with finely chopped cilantro.
Georgian khinkali from lamb and onion: a step by step recipe
Ingredients:
• 200 g of mutton;
• 100 g of beef;
• 250 g of onion;
• a pinch of ground red pepper;
• a pinch of ground black pepper;
• three cloves of garlic;
• salt to taste;
• a pound of wheat flour;
• one chicken egg;
• a glass of chilled water.
Cooking method:
1. First, prepare the dough. To do this, pour boiled chilled water into a bowl.
2. Add one broken egg, a pinch of salt. We hamper everything with a fork.
3. We begin to knead the dough, gradually adding sifted flour to the egg mixture.
4. Knead the dough with your hands, pressing on it with the inside of the palm.
5. We get cool khinkali dough in Georgian.
6. Place it in a clean, dry cup.
7. Cover with a kitchen towel.
8. Do not touch the cup with the dough for about half an hour.
9. During this time, we have time to make the filling. With meat we cut off all the films and veins.
10. We wash the meat in cold water.
11. Cut the lamb and beef finely. We chop on a cutting board with a sharp knife into small pieces.
12. First, cut the meat into plates, then cut them lengthwise into strips.
13. And cut the strips across into small cubes.
14. Put the minced meat in a separate bowl.
15. Rinse onions in water and clean from dry scales.
16. Cut each onion head in half.
17. Put the onion on a chopping board cut down.
18. Cut across into thin plates.
19. Then, along the length into small cubes.
20. Onions are sent to the meat in a cup.
21. Sprinkle the meat with ground red and black pepper, salt. If desired, you can add any other spices to taste.
22. Add about 150 ml of cold water or a little ice to make the minced meat juicy.
23. Stir the meat filling with a spoon.
24. Now we are doing the test. We get it from the package.
25. With our hands on the table, knead the dough into a large flat cake.
26. Then we take a rolling pin and roll out the dough into a thin layer.
27. We cut round billets-cakes from the dough using a special form or an ordinary glass with a diameter of 10-13 cm.
28. Take in your hand the first cake.
29. Put a little filling in the center.
30. Raising the edges of the dough, collect them in the center above. There should be a lot of folds.
31. If the tail on top of the khinkali turns out to be long, cut it a little with a knife.
32. Thus, we form all the khinkali cakes in Georgian.
33. The step by step recipe continues. We spread the khinkali on a table sprinkled with flour so that the khinkali do not stick.
34. If the filling remains, then from the dough that remains when cutting round blanks, we sculpt a lump.
35. This lump is rolled again with a rolling pin into a thin layer.
36. Again, cut round blanks with a shape or a glass.
37. We sculpt khinkali.
38. Pour water into a large pot (more than three liters).
39. Add a little salt to the water. For taste, you can also add a leaf of laurel.
40. We put on a strong fire stove.
41. When the water boils, we begin to interfere with it in a circular motion with a spoon. It turns out a swirl of boiling water.
42. One at a time, carefully throw the khinkali into the whirlpool.
43. We continue to stir the water until all the khinkali plunge into it. You can cook them in one or two sets.
44. When the water boils, we reduce the heating to a small boil.
45. Cook khinkali, stirring.
46. When they rise to the top of the broth, we stop stirring.
47. Cook another 15 minutes.
48. At this time, prepare crushed garlic for dressing.
49. Peel the garlic.
50. Rinse it in water.
51. Finely cut and place in a glass or cup.
52. Sprinkle with salt to taste.
53. Mash garlic and salt with a wooden pusher or pestle for a mortar.
54. Put the garlic in a small bowl or salad bowl.
55. We catch the finished khinkali from the broth with the help of a slotted spoon and lay it out on a large dish.
56. Serve khinkali in Georgian with garlic crushed in salt.
Khinkali in Georgian (step by step recipe) - tricks and useful tips
• To make the filling watery, you can add a little ice to the stuffing.
• To make the filling juicy, add lard to the minced meat.
• If the meat is cut against the fibers, then it will cook faster.
• Before cooking, so that the khinkali does not stick, they can be laid out on a cloth or table sprinkled with flour.
• Frozen khinkali should be cooked without preliminary defrosting, otherwise they may fall apart.
• The cooled and reheated dish loses its mouth-watering and juicy taste.
