Khinkal with chicken. Khinkal - Dagestan and Chechen cooking recipes
Khinkali is a typical dish of the day Caucasian cuisine, but it is generally accepted that Georgia is his homeland. But in Abkhazia they do not agree with this, they discard the ending "i" characteristic of the Georgian language and proudly call this dish "khinkal". It doesn't matter where the khinkali came from, the main thing is that they are incredibly tasty, and eating them is a whole ritual: take the khinkali by the "leg", bite the barrel, drink the broth that is formed inside, eat the khinkalina, leaving only this "leg" of test. An incredibly fun process! Therefore, among the dumplings-like dishes, I respect khinkali the most. I rarely do them myself, since this process is quite laborious. However, if you take someone to help you, things will go much more fun. This time I managed to persuade a friend to sculpt khinkali, and this thing went so well for her (and she sculpted for the first time) that all I had to do was roll out the dough cakes and toss them to her. Everyone is good: it is easier for me, and the person, one might say, discovered a new talent in himself.
I made the dough for khinkali quite ordinary, I like it the most to taste, but the filling was somewhat unconventional: instead of mutton, which is most often found in khinkali, I took fillet chicken thigh and, as in the case of lula kebabs, she disguised it as mutton with the help of spices.
Sift two glasses of wheat flour into a container with high sides.
Add one teaspoon of salt and one tablespoon of refined vegetable oil to the flour and knead the dough, constantly adding water to it. You will need about two-thirds of a glass of water, but this amount is not accurate, there can be more or less water - it all depends on the flour, or rather, on how much water it takes.
The dough should not be too steep. We do not knead the dough much, but only combine all the ingredients and leave it to "rest" for twenty minutes at room temperature, after that it will be kneaded much easier.
While the dough is resting, prepare the filling for the khinkali. For her we take a fillet of four chicken thighs(in them the meat is much more juicy than in fillet chicken breast), dill, parsley and cilantro. You can even just sticks without leaves, I never throw them away and often put them in the minced meat. We also definitely need onions, and the more of it, the juicier the minced meat for khinkali will turn out.
Add half a teaspoon of hot red and black ground pepper to the minced meat, as well as a teaspoon of cumin (cumin) and salt.
We add cold drinking water to the minced meat so that broth appears inside the future khinkali after cooking - about three to four tablespoons.
Knead the rested dough for five minutes - it will become smooth and elastic.
Divide the dough into fifteen equal parts.
Roll out a not too thin cake from each such part.
We spread the filling in the middle of the middle of the tortilla.
And now we raise the edges of the cake, making them folds and forming a leg, which you can then hold on to when eating. It is generally accepted that there should be nineteen tucks in real khinkali, but in fact their exact number does not really matter, since this does not affect the taste of khinkali in any way.
When khinkali are molded, you can immediately cook them, or you can freeze them for further storage in the freezer. To do this, sprinkle the dishes with flour so that the khinkali do not stick, and lay out the khinkali so that they do not come into contact with each other - otherwise they may stick together and break with further cooking. In this form, we put the khinkali in the freezer. And when they are frozen, you can fold them compactly into a bag and put them back in the freezer.
Although khinkali fall off in a large amount of water, this time I could not do this because of the poorly purchased flour - it absorbed too much water, and the khinkali in the pan simply crawled away. I had to use another method of cooking - in a double boiler. To do this, I made the bottom of the steamer bowl with a sheet of baking paper so that the khinkali would not stick, having previously made holes in this paper so that the steam would pass through. Steam cooking takes twenty-five minutes. But this method did not seem to me the best either.
I remembered that khinkali are sometimes made deep-fried. I didn't want to use a lot of oil, so I just decided to cook khinkali in a skillet under the lid. Better, but this preparation took half an hour, which is too long.
For these khinkali, the ideal method for preparing khinkali in microwave oven... In it, the preparation of a portion of khinkali takes only four minutes at maximum power (I have 900 watts), moreover, this time takes into account the fact that khinkali enter the microwave not yet thawed.
Their appearance is somewhat different from the classic, but they taste very good and retain the broth inside.
There are about three or four things for one serving of khinkali. Although it is customary to leave the khinkali leg not eaten, I eat it too, so the dough is very tasty)))
Serving khinkali is best served with homemade tomato sauce, but also the easiest homemade sour cream sauce will come in handy here.
Bon Appetit!
Cooking time: PT01H20M 1 hr. 20 min.
Preparation
Let's start making the dough. It can be purchased already in finished form or knead yourself. To do this, you will need water, flour, and butter, they will need to be mixed, then kneaded until the dough is elastic. After that we roll up the "sausage" from the dough and cut it into proportional parts.
Let's move on to the filling recipe. For this we take chicken fillet and cut it into small cubes. If you want to simplify your work, then you can use a meat grinder or a food processor. However, keep in mind that the option with the diced chicken fillet will be more juicy. Chop the onion finely and add it to the minced meat. After that, salt the filling to taste.
We return to the test. After it was "rested", its texture became softer and more pliable. Roll each cut into a neat ball. It is desirable that the ball be as proportional as possible, the future depends on this appearance the next round.
We start rolling circles. Each should be about ten centimeters in diameter. It is desirable that the dough is moderately thin, thanks to this, the khinkali will not cook for too long and will not boil over.
Put a tablespoon of minced meat in the center of each circle.
After that, we proceed to fastening the dough, for this we give it the shape of a bag and close up the top. You should not save energy in order to avoid opening the bag during the cooking process.
Immerse raw khinkali in boiling water and cook for ten minutes. It is recommended to pre-salt the water. After that, take out the bags and place them on the plates. Serve with butter. You can use sour cream as a sauce or make a sauce with your own hands. Bon Appetit!
KBZHU and composition for the whole dish
Since its appearance in several regions of Georgia (Pshav-Khevsureti and Mtiuleti), the dish has quickly spread throughout the Caucasus and far beyond its borders. Hence the variety of all kinds of options and recipes for cooking. In addition to lamb without herbs, which khinkali is stuffed today in the mountains, beef, pork or a meat mix with herbs, cheese, potatoes, mushrooms and even crayfish meat are used as the filling. The dough kneading and molding form remain unchanged. Today - the recipe for the most common khinkali, the so-called "kalakuri", or urban, - with meat, cilantro and spices from dough without eggs. I'll give you the recipe for the egg dough too.
"Arithmetic" of ideal khinkali
- Khinkali dough is prepared with or without eggs - the same way. To prevent khinkali from tearing, the ratio of 1: 2 should be observed, that is, two parts of flour are added to one part of water (250 ml of water - 500 g of flour)
- The ideal thickness for rolling the dough, so that it turns out to be elastic and holds the broth, is 2 mm. In general, thin, as thin as possible. Too thick dough cakes will not cook well, and excessively thin ones can break.
- To make the filling juicy, the ratio of meat and onions should be 1: 3, that is, 330 g of onion is needed for 1 kg of meat. If you take too little, the filling will turn out to be rather dry, and if you overdo it, the onion will overpower the taste of the meat.
- The amount of dough and filling should be approximately equal, the ratio is 1: 1, that is, 40 g of dough will need 40 g of meat (1 tablespoon). Then the products will be cooked evenly, the taste will be harmonious.
- Work on the form takes a significant place in the preparation. The more folds a khinkali has “tail”, the more experienced the molder is considered. Some mehinkle (the so-called chefs who prepare khinkali) can collect 28 or even 32 folds. The tradition goes back to pagan times. The tail of the khinkali symbolizes the sun, and the folds represent its rays.
Total time: 50 minutes / Cooking time: 25 minutes / Exit: 20 pcs.
Ingredients
for dough without eggs:
- wheat flour - 500 g
- salt - 1 tsp
- ice water - 250 ml
- sunflower oil - 2 tbsp. l.
For filling:
- beef - 450 g
- pork - 450 g
- onions - 300 g
- garlic - 3 teeth. (optional)
- ground thyme - 1 chips.
- dried cumin - 1 chips.
- hops-suneli - 0.5 tsp.
- salt - 1 tsp
- ground black pepper - 0.5 tsp.
- cilantro - 1 bunch.
- warm water - 150 ml
Preparation
Then I roll each circle with a rolling pin into thin cakes - they should be large and thin, about 12 cm in diameter, 2 mm thick, weight 40-42 g. But this is very strict. In total, I get 20 blanks. I put 1 spoonful of filling on each cake in the center.
I lift the edges of the dough up and collect with an accordion - so that a bag with minced meat is formed inside. You don't have to try to release all the air from the inside. On the contrary, the more air space the filling has, the more broth will eventually form. Take the khinkali by the tail and let the filling fall down, it's good if it squishes a little.
From the editorial board... At this stage, the tails can be neatly trimmed to give the khinkali a more aesthetic look.
How to cook khinkali
It remains to boil the products. A large and wide saucepan is best suited for this, where the khinkali will feel free. In boiling, well-salted water, I put one thing at a time, holding by the tail. To avoid sticking to the bottom of the pot, you can make a funnel in boiling water by stirring it with a spoon. You don't need to lay too much, they should be cooked in one layer, otherwise they will stick together, the dough will break.
Willingness is very easy to determine: as soon as the bags turn over strictly vertically, tail down, it's time to time the time and cook for another 10-15 minutes.
Innings. How to eat khinkali correctly
Before serving, be sure to sprinkle with freshly ground pepper. It is customary to eat Georgian dumplings with your hands (by no means with a fork and a knife!). You need to take it by the tail, turn it over and bite off the edge, drink the fragrant broth until it flows out onto the plate (the broth that has leaked onto the plate is unacceptable), and then be taken as a basis. The ponytails themselves are not eaten, but left on the plate. After a meal, they often arrange comic calculations by tails, who could eat how many khinkali. They eat dozens of them, despite their impressive size.
It is not accepted to eat khinkali with bread or ketchup.
Pickles are good with Georgian dumplings and fresh herbs, and from alcohol, beer and vodka (Georgian "chacha") are suitable for them, but not wine.
Khinkali dough
* If the kneaded dough continues to stick to your hands, add a little flour to the listed ingredients.
The first thing I do is knead the dough. Sift 500 g of flour into a bowl, make a hole in the center. I take ice water - it will prevent the gluten from swelling, so the dough will turn out to be pliable, non-sticky, it will be easy to knead. I add salt to a glass of water and stir until the crystals are completely dissolved. Pour cold salted water into a funnel, in portions, gradually stirring with a spoon.
Then I pour refined dough into the dough vegetable oil- it will facilitate the kneading of the dough, make it more elastic, it will not tear even with very thin rolling.
I knead for a long time - at least 15 minutes, with my hands, with love and special perseverance. The dough will become firm, elastic, completely non-sticky either to hands or to the work surface. Ideally, it should rest 2-3 times for 10-15 minutes in the process. But this time I did it for 1 kneading, wrapped the bun in cling film and sent it to the refrigerator for 30 minutes to rest the dough.
Filling
In the meantime, I am preparing the filling. Beef, pork, lamb are suitable for meat khinkali. It is advisable to take meat without veins, preferably beef entrecote and pork neck. If there are streaks, then they must be cleaned, otherwise they will fall into the filling and it will be inconvenient to chew it.
Traditionally, meat is chopped by hand with a knife. To make slicing easier, I recommend pre-freezing the pieces (not to be confused with completely freezing!). To do this, I cut the pork and beef into large layers and send them to the freezer for literally 20 minutes. I chop the frozen meat with a wide knife - cutting into small cubes.
If you do decide to use a meat grinder, choose the largest grid.
Peel and chop the onion. You can chop it finely and finely with a knife, but I prefer the option of chopping with a blender - the process is performed in just a couple of button presses, and most importantly, the onion gives a lot of juice, and you don't have to cry.
IN meat filling add chopped onion, salt, pepper, thyme and cumin. I squeeze out the garlic. Be sure to add finely chopped cilantro, which gives the dish a special taste and amazing aroma (if you can't stand cilantro at all, you can replace it with parsley).
To make the filling very juicy and form a lot of broth inside the dough, it is necessary to add water to it - about 150 ml, warm or at room temperature, so that the fat in the minced meat does not come in lumps. I add water gradually, stirring the minced meat with my hands. The consistency should be like sour cream - the finished minced meat should be easily mixed with a spoon.
I leave it for 30 minutes at room temperature, so that the meat is marinated, absorbed water, the aroma of spices and herbs. I cover the top with a plate so that it does not get windy.
How to sculpt khinkali
The dimensions of the khinkali are impressive, large - it is believed that one khinkali should fit exactly into a man's palm. For one serving, 3-5 pieces are enough (however, in Georgia they will laugh at you, there they eat dozens of them). The rest can be frozen.
To freeze, place the semi-finished product on a board generously sprinkled with flour, always at some distance from each other so that they do not stick together. Send to the freezer for 3 hours, then transfer to a bag for more compact storage.
Boil like dumplings, but longer, 15-20 minutes, until the filling is fully cooked. The semi-finished product normally tolerates freezing, but it is still better to cook khinkali in small portions, at a time, then they will be especially fragrant and juicy.
If the khinkali get cold, don't worry, the fried ones are no less tasty. Fry in a frying pan in a little vegetable oil.
Khinkali on dough with egg
The preparation is the same as above, so I only give the calculation of the ingredients.
Dough:
flour - 3 cups
chicken egg - 1 piece
water - 1.5 cups
salt - 1 teaspoon
vegetable oil 2-3 tbsp. l.
extra flour (if necessary)
Filling:
beef - 0.7 kg
lamb - 0.3 kg
onions - 1-2 large onions
water or broth - as needed
greens to taste - a lot is suitable (cilantro, parsley, mint, a pinch of dried cumin)
salt, red and black pepper to taste
How they cook in Tbilisi Khinkalnaya
Khinkali are so firmly entrenched in our lives that they fell in love even more than our traditional dumplings. And all thanks to the numerous brands that have introduced this completely unconventional dish for us into our menu. And I am grateful to them, otherwise I would not even know that there is such a miracle.
To be honest, khinkali in our house have replaced dumplings. Well, who will refuse juicy and spicy filling? Homemade khinkali are of course the most delicious. I want to suggest a recipe for mixed minced meat - chicken and lamb, believe me, this is something special!
For making khinkali with mixed mince prepare products according to the list. And let's get down to making the dough.
Pour the sifted flour into a deep bowl, add a teaspoon of salt and beat in one egg. Mix the egg with flour and gradually pour in hot water, constantly mixing flour with water. In order not to burn your hands with hot water, you must use a spatula or spoon. Dump the dough onto a floured table and knead the dough.
The dough should be elastic and resilient. Depending on the quality of the flour, you may need a little more. Roll the dough into a ball and put it in a plastic bag. This is necessary in order for the dough to mature and not dry out.
Minced meat for khinkali is usually made with lots of onions and herbs. It is the combination of meat with onions and herbs that gives the taste that distinguishes khinkali from ordinary dumplings.
Onions can be chopped with a blender or, like me, finely chopped. Add chopped onions and herbs to the meat. Salt and pepper to taste. Khinkali should be spicy!
Knead the minced meat, add a little water so that both salt and pepper are evenly distributed in the minced meat. And this water will make the filling juicy, so after a bite of khinali you can drink the spicy broth formed inside.
Let's start preparing the khinkali themselves. You can roll out the dough into a layer, cut out a kind of "dumplings" with a diameter of about ten centimeters from it, spread the minced meat and mold khinkali.
I didn't want to roll a large cake, so we cut off a small piece of dough, roll a sausage out of it and cut it into cubes. Then we roll each block into a cake up to ten centimeters in diameter. Put the minced meat in the middle of the cake and fill it in a circle, making, as it were, folds, form a bag.
Press the dough tightly into the tail with your fingers.
Dip khinkali in boiling salted water. Cook for about five minutes from the moment of boiling.
Khinkali with mixed minced meat are ready.
Khinkali is a traditional Georgian dish. Outwardly, they resemble bags of tight dough, inside which is hidden juicy minced meat.
According to the classic recipe, the filling for khinkali is made from pork and beef, sometimes lamb is used. The meat can be finely chopped with a knife or minced through a meat grinder. Be sure to add spicy spices to it, which give a peculiarity to the taste of khinkal and a unique aroma to the broth.
This article provides detailed instructions how to cook juicy minced meat for khinkali to make a traditional Georgian dish.
The classic recipe for minced meat in Georgian
Ingredients:
- Beef meat -200 grams
- Lamb meat -200 grams
- Bulb onions -2 pcs.
- Parsley -1 bunch
- Dill -1 bunch
- Garlic-2 wedges
- Broth -1 glass
- Ground pepper and salt to taste
- Rinse and dry the meat pieces. Chop the meat into small pieces, as much as possible like minced meat twisted through a meat grinder. Mix beef and lamb.
- Peel and dice the onion and garlic; they should be slightly finer than minced meat.
- Rinse and chop the herbs.
- Mix all ingredients in one bowl. Season the minced meat with salt and pepper.
- An important step is adding broth to the filling. Pour it in in small portions, stirring immediately to control the consistency of the filling. Ideally, it should not be too runny and well saturated with broth. The broth should not appear on the surface of the minced meat.
- After impregnation, the filling should stand a little, absorb the aromas of spices and herbs.
The classic method of preparing minced meat for khinkal takes more time than the more simplified version using a meat grinder, but yummy, which is ultimately worth any investment of time.
By Georgian traditions, lamb is added to the minced meat for khinkal, but since it has a specific taste, it can be replaced with pork or veal. Also, instead of broth, ice water is used, it also adds juiciness to the minced meat.
Minced meat with water
Ingredients:
- Pork-500 grams
- Beef or veal -500 grams
- Onions -2 heads
- Ice water - 200-250 ml.
- Spices to taste
- Rinse the meat and pat dry with a napkin. Remove streaks, paying special attention to the beef. Then chop it into small pieces.
- Finely chop the onion, add spices to taste.
- Pour half of ice water and mix the minced meat thoroughly. Continuing to knead, add the rest of the water, bringing the filling to the desired consistency.
This recipe is very simple. Minced meat is juicy and aromatic. The main thing is that you do not have to mess around with meat for a long time, you need to choose the right fillet pieces, where there are the least veins and films. This will significantly speed up the minced meat cooking process.
For those who prefer less fatty foods, there is a recipe for minced chicken meat. The composition is less high-calorie, very tasty, juicy and aromatic.
Minced chicken
Ingredients:
- Chicken breast -400 grams
- Onion-2 medium onions
- Carrots -1 piece
- Ground black pepper and salt - to taste
- Vegetable oil-1 tbsp
- Butter - 70 grams
- Water -150-200 ml.
- Wash carrots, peel and mince or chop in a blender. 2. Preheat a frying pan, add vegetable oil. In it, stew the carrots until soft, adding two tablespoons of water, 2-3 minutes.
- Rinse the chicken and mince it along with the onions.
- Melt butter and add to the minced chicken.
- Add the stewed carrots.
- Pepper and salt the minced meat, mix well.
- Pour in the right amount water and knead the minced meat thoroughly.
Khinkali with chicken meat are much softer. Spices and butter in the composition give the bags original taste... If you want to diversify favorite dish, you can replace the usual chicken meat.
How to cook minced meat for khinkali from different varieties meat is now clear, then you need to master one more important secret- dough recipe.
Dough recipe
Traditionally, the dough is prepared unleavened, without the addition of eggs. So that during the cooking process it does not boil and break, it is necessary to observe the proportions of water and flour in a ratio of 1: 2. Two glasses of flour requires one glass of water. The dough is kneaded elastic and soft. This should be done in several stages.
Ingredients:
- Flour - 500 gr.
- Cold water - 250 ml.
- Salt - 1 hour l.
- Vegetable oil -2-3 tbsp. l.
- Prepare the table on which we will work. Peel off crumbs so that they do not accidentally fall into the dough.
- Sift flour into a bowl. The flour will be saturated with oxygen, and the dough will eventually be soft and pliable.
- Add salt, half water and vegetable oil.
- Knead well and add a little the rest of the water. The dough should come off your hands easily. When sticking, add a little flour and knead thoroughly.
Cover the finished dough and leave for 15 minutes to rest. Then do two more approaches, alternating kneading and resting the dough. It is the long and persistent kneading of the dough that helps to achieve the necessary elasticity and softness. Vegetable oil and ice water in the composition will make it elastic and sticky, and, when boiled, the khinkal will not tear and retain beautiful shape... After all the stages of mixing, put the dough in the refrigerator for half an hour, then you can start sculpting.
How to sculpt khinkali
In Georgia, khinkal is molded with a special approach, it is not just sculpting bags of dough and meat, but an indicator of a woman's economy. It is believed that the khinkal of a skilled hostess consists of 18-20 folds, and seasoned craftswomen in the “Khinkalnaya” collect 36 pinches.
- Remove the dough from the refrigerator and knead again. Then roll it into a sausage and cut into small pieces.
- Roll each piece with a rolling pin into a flat cake with a diameter of 10-15 cm, a little more thick than a dumplings.
- Take a tea dish with a depression in the center and place the cake on it. Put the meat filling in it. The amount of meat should be sufficient.
- Gently lift the edge of the dough and start gathering the folds. Pinch the folds one after another in a circle, when the edges are collected, they need to be pressed so that there is no hole left. This is required so that the khinkal does not lose delicious juice when cooking.
- If the tail is very long, it can be cut with a knife so that you can take the cooked khinkal for it.
- Form khinkali from the remaining dough in the same way.
Who would not agree that this is a very exciting and interesting process. The beauties of Georgia appear before your eyes, and fragrant Georgian cuisine blows in the air.
To make it easier to master the process of forming khinkal, we suggest watching the video
How to cook khinkali
The cooking process is as follows:
- Take a large saucepan or cauldron, cover with water, salt to taste and set on maximum heat. After the water has boiled, reduce the flame to medium.
- Stir the water with a spoon so that a whirlpool forms in the center of the cauldron.
- Take the khinkal by the tail and send it to the cauldron so that it starts spinning in a circle. This will help prevent sticking to the bottom of the pot.
- Until the moment when all the khinkali float up, it is necessary to continue to gently stir the water. Professionals in this field simply shake the cauldron and do not use any cutlery. They find it very easy to damage the dough with them when cooking. Since it is very dangerous to shake a pot of hot water, you can adjust and without touching the dough, stir the fragrant broth with a spoon.
- After surfacing, it takes 15-20 minutes to cook khinkali.
- Take out the khinkali with a slotted spoon, grabbing it by the bottom. Put on a dish. Sprinkle with black pepper and finely chopped herbs on top. Add butter if desired. Khinkali is served hot.
Depending on the volume of the pan used, the cooking process is carried out in one or two steps. It is very important that khinkali float freely in the water while boiling. Thus, their original form will be preserved.
Another the traditional way cooking this dish is frying.
The recipe for fried khinkal appeared a long time ago and is very much appreciated by their lovers.
Fried khinkali
To start frying you need:
- The first step is to boil khinkali in the traditional way.
- Put the finished bags on a dish and leave to cool.
- Take a deep frying pan and put on fire.
- Pour vegetable oil into a skillet and let it heat up.
- After that, put the khinkali in heated oil and fry until golden crust... Look at the photo
A prerequisite for uniform frying is a sufficient amount of sunflower oil... Khinkali should be completely immersed in oil, only in this case they will acquire a uniform golden brown... In this way, you can also fry raw khinkali, the difference is that they will have to be kept on fire for a longer time.
Georgian cuisine has a large number of delicious dishes... Khinkali is one of them. This is a very popular dish in the Caucasus, without which not one can do festive table... Anyone can add a Georgian touch to their usual diet. Following the cooking secrets described above of this dish, you can diversify your usual food a little, especially since the composition of this dish is very useful for the body.
How to cook juicy and flavorful minced meat for Georgian khinkali how to knead the dough correctly and form tasty and juicy bags is shown in the next video.
In conclusion, I would like to say that georgian cuisine has in its reserve a large number of delicious dishes. Khinkali is one of them. This is a very popular dish in the Caucasus, without which not one festive table can do. Anyone can add a Georgian touch to their usual diet. Following the secrets of cooking this dish described above, you can diversify your usual food a little, especially since the composition of this dish is very useful for the body. The cooking process is very exciting, and the result exceeds all expectations!