Khinkali is considered an integral part of Georgian cuisine. Many read that the most important thing in them is meat, but this is not the case in this dish, attention should be paid to meat juice. If we say that khinkali are the same dumplings , only different forms, many will not understand this, only the texture is related to them: they are also made of meat and dough. The preparation of this dish is a whole art, and not just lay out the mince on a flat cake and tie the edges. Now we will tell you how to cook delicious khinkali in Georgian.
Recipe for Georgian khinkali
Ingredients:
- flour - 500 g;
- water is warm - 1 glass;
- salt - to taste;
- meat (better mix different varieties) - 250 g;
- onion - 1 pc .;
- coriander - 1 bunch;
- meat broth - 60 g;
- a piece of dry bread;
- salt, pepper to taste.
Preparation
We take meat, bread and onions in a meat grinder. In the resulting mince we add broth, coriander, salt and mix. Sift flour with a slide and make a groove in it, pour in a glass of warm water, add a pinch of salt. We knead the dough in circular motions and make sure that the water does not leak out of the flour. Cover and leave it for 30 minutes, then divide the dough into parts and roll out. Cut out circles with a diameter of about 12 cm with a glass. Put the toppings in the center of each of the large spoon. We form bags, make small creases around the perimeter and fasten them in the middle. The tip of the dough is spliced well. Boil khinkali 15 minutes and take the dish out of the pan carefully, so as not to damage. We serve the table only in hot condition.
Simple Georgian khinkali
Ingredients:
- egg - 1 piece;
- flour - 3 cups;
- vegetable oil - 3 tbsp. spoons;
- water - 2 cups;
- meat-1 kg;
- onions - 1 pc .;
- cilantro;
- salt pepper.
Preparation
To prepare the dough, mix the egg, water, vegetable oil and flour, mix it thoroughly and let it lie down. And let's start cooking stuffing. Cilantro, onions and meat grind on a meat grinder. All mixed well, add salt, a little ground coriander, if the stuffing is dry, add water. And proceed to assembly khinkali. Roll out a thick layer, about 1 centimeter thick, cut out a small glass of slices and roll them out into thin cakes, put a spoonful of minced meat in the center and collect a bag. Boil khinkali in salted water for 15 minutes. We serve the table hot.
Recipe khinkali in Georgian
Ingredients:
For the test:
- water - 0,4 liters;
- flour - 4 glasses;
- salt.
For stuffing:
- minced meat - 1 kg;
- cream 15% - 200 ml;
- onions - 1 pc .;
- nutmeg ground.
Preparation
Flour salt, pour in water and knead the dough. We mix it thoroughly, for ten minutes. We need to make the dough soft and supple, not hard and rubbery. After being well kneaded, let him stand for 50 minutes and only after that roll out. To the mince we add crushed onions, sprinkle with salt, nutmeg, pepper and pour in cream. All mixed into a homogeneous mass. On the cake of dough, with a diameter of 12 cm, lay out the stuffing and collect it in a bag with wrinkles. We make sure that the hole is well pasted from the top. We put the pouched bags into the boiling water and after boiling we cook for seven minutes. Serve to the table, previously sprinkled with pepper.
Khinkali in Georgian in a double boiler
Ingredients:
For the test:
- flour - 500 g;
- hot water - 200 ml;
- egg - 1 piece;
- salt.
For filling:
- meat (lamb and beef) - 500 g;
- onion -3 pcs .;
- meat broth - 1 glass;
- ground pepper black and red;
- salt;
- parsley and dill.
Preparation
We pass meat with onions through a meat grinder two times. We add broth to the minced meat so that the meat turns juicy, pour the pepper, salt and very finely chopped greens, all mix well. We will do the test: we sift the flour on a large flat dish, collect it with a mound, in the center of which we make a deepening. Pour in it warm water, egg, salt and mix a very steep dough. Leave for 30 minutes. Then we divide it into parts, roll it out in very thin circles, lay out meat in the center and form bags. We cook in a steamer for 30 minutes.