Khinkali with minced meat. Khinkali in Georgian (step by step recipe) - a hearty meat dish

My husband recently returned from a business trip and constantly brags about how delicious khinkali they and colleagues ate every day for lunch. 🙂 In general, we both love Georgian cuisine very much. In Moscow, we also often visit themed restaurants. And we will certainly order khinkali. Personally, this one always drives me crazy delicious juice, which you drink first of all while eating khinkali. I like the serving of the dish itself, its appearance and satiety.

• Khinkali dough should be elastic and quite dense. The whole secret correct test in cooking technology. This is a very unhurried process. I personally knead the dough three times.
• For the filling, finely chopped meat is very often used, and not minced meat. Meat types can be chosen according to your taste. Traditionally, these are lamb, beef and pork. It all depends on the region of Georgia. The filling is flavored with various spices and herbs. Often this is a mixture of spices - Georgian Svan salt, cumin and black pepper are also added. From greens, cilantro goes very well with meat. Also, it is customary to add water to the filling. It is thanks to the water that delicious broth inside khinkali.
• Modeling the "bag" is the most interesting and, perhaps, the most difficult process simultaneously. The highest skill among cooks is considered if there are 19 folds on the tail. Of course, there may be less of them, as it turns out. Over time, if it is not the first time to cook khinkali, the skill is honed.
• Khinkali is usually served with a red sauce reminiscent of adjika. It may include tomatoes, peppers, garlic, aromatic herbs and spices. But often khinkali is eaten without sauces at all, seasoned with black pepper.
• They eat khinkali according to the rules: they take the tail with their hands, bite through a small hole, drink the juice, and then you can bite off more.

Well, now let's move on to the recipe itself. I know that there are different technologies. I will share with you exactly the one that I am used to myself.

For 24 pieces you will need:

Dough

• 500-520 gr flour
• 200 ml of water
• 1 teaspoon salt
• 1 large egg
• 3 tablespoons vegetable oil

Filling

• 500 g mixed minced meat(I take beef-lamb 50/50)
• 2 onions
• 1.5 tablespoons of seasoning and salt
• bunch of cilantro
• 100 ml of water

Cooking process:

1. DOUGH. I will say right away that the dough preparation process is not quick. It requires 3 kneads. In general, making khinkali is a whole ritual. Haste is inappropriate here. You can get your whole family together and do it together. 🙂 So, first take a deep bowl and pour exactly half the flour into it. Make a recess in the middle. Break an egg there and pour 3 tablespoons of vegetable oil. At firstI use a mixer with a spiral attachment and at a slow speed start to mix all the ingredients in the bowl. Gradually pour in 200 ml of water, continue to stir with a mixer.
2. As a result, you will end up with such a sticky slurry. Cover this dough with a clean towel and let it rest for 30 minutes.
   
3. In the meantime, you can make the filling. Put the minced meat in a deep bowl. Chop 2 onions and cilantro finely. Combine minced meat, onion, cilantro and spices with salt in a bowl. Pour 100 ml of water and stir everything thoroughly. I do it with my hands. Leave the filling, let the minced meat absorb the water.
   
4. Open the dough, add the remaining flour. And here we are already starting to work with our hands. First, knead the dough in a bowl until all the flour is evenly distributed. Then sprinkle the table with flour, put the dough on the work surface and begin to knead on it.
   
5. Here's what you get after 10 minutes. Smooth, homogeneous dough. Put it back in the bowl, cover with a towel and leave for 30 minutes.
   
6. When the time is up, put the dough on a floured table and start kneading again. I told you that the process is not fast! 😉 Knead well, thoroughly, about 10 minutes. The finished dough will become firm and soft. You will get such a bun.
   
7. Next, roll out the dough. Sprinkle the table well with flour. Roll out the dough into a layer about 0.5 cm thick. The dough is very elastic and pleasant to the touch.
   
8. Arm yourself with a regular glass and give it circles. Collect the rest of the dough, roll into an even ball. Roll out again with a rolling pin, repeat the manipulation with the glass.
   
9. Sprinkle flour on the table again. Prepare a tray or dish where you will put the stuck together khinkali. Sprinkle with flour too, so that nothing suddenly sticks and breaks. So, now each circle cut out by a glass needs to be rolled out. Roll out so that the edges are thinner than the middle. That is, in the middle, the thickness will be approximately 0.3 cm, and even thinner at the edges. This is necessary in order to mold a beautiful bag and so that the khinkali does not break during the cooking process.
   
10. Finally, you can start sculpting khinkali. Put a tablespoon of the filling in the middle of each mug of dough.
11. Keep in mind that when sculpting, you need to leave some free space between the filling and the tail to form the juice. Now form a pouch. Make folds with an overlap in a circle and, most importantly, at the top it is very good to close everything up in the tail, so that the bags do not fall apart during cooking. It is customary to pinch off an unnecessarily long tail.This is what happens after much effort. Admire what a beauty!
12. Now it's time to cook khinkali. And this should be done in a large container and in several pieces, it is impossible for khinkali to stick to each other. Take a large 4-5 liter saucepan, boil salted water. When the water boils, turn down the heat a little, too much boiling can break the khinkali. Submerge 7-8 pieces in water. Cook for about 15 minutes, no more. As a rule, khinkali do not stick to the bottom. But, if it does happen, use a wooden spoon and mix them gently.Serve ready-made khinkali with tomato-garlic sauce... And I wish you bon appetit!

Khinkali is a legendary dish of Georgian culinary specialists, reminiscent of large dumplings with juicy meat filling inside. How to cook khinkali in your kitchen so that they do not differ from the original Georgian food, we will tell in this material.

Nowadays, not every culinary specialist adheres to traditional technology cooking this dish. But the basic simple rules have been preserved: Georgian "dumplings" must necessarily be large, filled with juicy minced meat, with a lot of aromatic spices. The main highlight is the shape, which is difficult for beginners to sculpt. They resemble a bag with many folds and a tail, for which they take it, because they eat this dish with their hands.

Traditional khinkali in Georgian

To begin with, we want to tell you the recipe for khinkali, according to which they are usually prepared in Georgia. The energy value this product is 235 kcal.

We will need:

For minced meat:

• 0.6 kg of fatty lamb pulp;
• 0.3 kg of beef pulp;
• 3-4 pcs. Luke;
• 4-5 cloves of garlic;
• a bunch of fresh parsley, dill, cilantro;
• salt, ground black pepper to taste;
• 100-150 ml of cold water.

For the test:

• 1-1.3 kg of flour;
• 10 g salt;
• 700 ml of water.

Description of the cooking steps:

1. Let's start with the filling. It will require patience and scrupulousness from you. We take the meat and chop it into small pieces with a very sharp knife. Chop the onion, garlic, herbs. Mix the ingredients, add and season with spices.
2. To make the meat juicy, and during cooking, a lot of broth formed inside our Georgian dish, add about 100-150 ml of cold water to the minced meat. Pour it in in small portions, and each time mix the whole mass well.
3. Khinkali dough is very easy to prepare. We add water and, pouring in the sifted flour in parts, knead a thick, plastic mass. It takes a long time to knead it.
4. Let's start forming our food. We roll out thin cakes in a diameter of 10 centimeters. Put about 1 tablespoon of minced meat in the middle of the cake. Raise the free edges of the cake over the pile of meat and connect, forming folds. Finally, we scroll the "bag" of meat so that we get a "tail". A large number of wrinkles is considered a sign of the chef's skill. You can compare the result of your work with a photo.
5. If you have a question about how to cook khinkali, then we will answer you - just like dumplings, only longer. Pour about 2 liters of liquid into a large saucepan, add, add a few pieces of allspice, bay leaf and bring it to a boil. They eat this dish hot, so you need to boil them as much as they eat at a time. We put our "bags" in boiling water, mix, wait for them to come up and cook them for half an hour.
6. We put ready-made khinkali in Georgian on big plate... If desired, you can pour over the melted butter and sprinkle with any herbs.

Home-style meat "bags"

This method of cooking Georgian food is very much like dumplings. But the filling inside is much juicier.

To make homemade khinkali, we need the following set of products:

• 300 g of pork pulp;
• 300 g of beef pulp;
• 2 onions;
• 75 ml cold broth;
• 1 bunch of any greens;
• 1 egg;
• 350 g warm water;
• 30 g olive oil;
• 3-3.5 tbsp. flour;
• salt, spices to taste.

1. To cook minced meat, grind the meat with a meat grinder. Onions, herbs finely. We mix the ingredients, add and add any spices. Knead the resulting mixture, pouring in portions of the cold broth. Cover the minced meat and put it in a cold place.
2. We sow the flour with a slide, make a depression into which we drive an egg, pour in water and oil, add salt. Gently mix everything with a fork. The dough should be plastic and not stick to your hands.
3. We form our food and cook in the same way as in the previous recipe. If you wish, you can steam khinkali. In this case, they will definitely not stick together or get damaged, since they do not need to be constantly stirred. Pour liquid into a large saucepan, more than half of its volume, and boil it. When the water starts to boil, we install a special mesh, put our meat bags on it, cover everything with a lid and cook them for half an hour. You can use a double boiler.
4. We serve them with cream, herbs or sour cream sauce.

Georgian "puff sausages" with meat and mushrooms

If you want to cook something extraordinary and quite satisfying, then flaky khinkali is the most suitable option.

Required Ingredients:

• 350 ml of water;
• 30 ml olive oil;
• 3-3.5 tbsp. flour;
• 600g chicken fillet;
• 2-3 pieces of onion;
• 6 pcs. large mushrooms;
• a small bunch of dill;
• salt, spices to taste.

To fill:

• 1 tbsp. broth;
• 150 ml sour cream or cream;
• 2 cloves of garlic;
• salt, ground black pepper to taste.

1. First, let's make the dough. In a bowl, mix water, salt and oil. Little by little add the sifted flour and knead a dense, elastic mass. We cover it and put it in a cold place.
2. Now let's start preparing the filling. Chicken fillet and chop the onion with a meat grinder. Cut the mushrooms into small pieces, chop the dill. We mix all the ingredients, add and add spices.
3. Divide the dough into 4 parts. We take 1 part and roll it into a thin layer. Apply a layer of minced meat and fold everything into a sausage. Cut it into pieces about 3 cm long and put in a deep baking sheet greased with oil.
4. We will cook them in the filling. Mix the broth and cream. Add ground black pepper, finely chopped garlic and add to taste. Pour the rolls with this mixture, cover the baking sheet with foil and send it to the oven, heated to 180 degrees. Cooking khinkali in the oven will take about half an hour. After the time has elapsed, remove the foil and keep it in the oven for a few more minutes, so that they lightly brown. If desired, you can grate on top hard cheese and sprinkle with dill. They are best eaten hot with tomato sauce.

Sweet Georgian "dumplings" with cherries

If you want something tasty, but not very high in calories, then prepare dumplings with cherries, the calorie content of which is only 105 kcal.

To prepare them, we need basic foods:

• 350 ml of water;
• 1.5 tbsp. tablespoons of salt;
• 3-3.5 tbsp. flour.
• 600 g cherries with pits;
• 200 g sugar;
• 35 g starch.

Cooking description:

1. Pour into a bowl warm water, add it. Pour the sifted flour in parts and knead the elastic mass. We cover it with a napkin and give it a little rest.
2. We wash and dry the cherries. Mix sugar with starch.
3. Roll out the dough thinly and cut out circles with a diameter of 7 centimeters. Put an incomplete spoonful of the starch-sugar mixture and 6-7 berries in the middle. We form the balls, as in the previous recipes.
4. Pour 2-2.5 liters of liquid into a large container, add a spoonful of salt and boil it. Dip the dumplings with cherries in boiling water and mix gently so as not to damage. We cook them for 5 minutes after they float.
5. We put the finished products on a towel so that they dry. Serve on a platter, sprinkled with sugar. You can use any other berries for the filling.

We told you several options for a Georgian dish, and it’s up to you how to cook khinkali. In any case, you will get an invariably tasty and satisfying meal.

Video: Khinkali with cheese

• 0.6 kg of beef (pulp);
• 0.2 kg of pork (pulp);
• 0.5 tbsp. icy water;
• 2-3 onions;
• 1 tbsp vegetable oil;
• A little salt and black pepper;
• 3 tbsp. white flour;
• 1 tbsp. some water.

• Preparation time: 00:40
• Cooking time: 00:20
• Servings: 10
• Complexity: average

Preparation

Georgian khinkali are different juicy filling, to which water is traditionally added. And for the preparation of minced meat, lamb, beef, pork or a mixture of them are used. Below is a step-by-step recipe with a photo, following which you can easily cook delicious Georgian khinkali.

1. We begin the preparation of khinkali by kneading the dough. Sift the flour into a bowl a couple of times. Having formed a depression in the center, pour out the vegetable oil, water, and salt. We knead the dough. It should become elastic, dense so that the products do not break during cooking.
   
   

   Depending on the quality of the flour, you may need it a little more than stated in the recipe.

2. Cover ready dough with a film or a towel so that it rested, and in the meantime, we cook the minced meat.
   
   
3. Chopped is traditionally used for Georgian khinkali. Ground beef with a small addition of pork (proportions 3: 1 or 4: 1). To prepare it, rinse the pieces of meat, clean them from films or veins. Cut the meat into thin strips with a sharp knife, which, in turn, cut into small cubes. If you don't have time to chop meat, you can use a meat grinder with a large grid.
   
4. We clean the onion, cut the heads into small cubes, add to the meat. Season the minced meat with spices, add ice cold water, knead thoroughly with your hands. It is necessary to achieve a viscous consistency, for this you will have to knead the minced meat for a quarter of an hour.
   
5. Now you can start forming products. Sprinkle the surface with white flour, roll out the remaining dough with a thin layer (1.5 mm). With a large glass or coffee saucer, squeeze out blanks with a diameter of about 10 cm.
   
6. Placing 2-3 tsp. minced meat in the center of the mug, begin to pinch the edges in a circle, forming a bag. On top of the bag we form a tail. It can be left, or it can be completely or partially cut off with scissors.
   
   

   Real Georgian khinkali should have at least 20 small folds.

7. Pour water into a large saucepan, add salt, bring to a boil. We put one product on a slotted spoon, carefully lower it into boiling water. We practically do not stir the khinkali during cooking, because they can break easily. Therefore, we cook such a number of products at a time that they fit in a pan in one layer. Depending on the size of the khinkali, cook for up to a quarter of an hour after boiling again.
   
   
8. We serve khinkali hot, sprinkled with black or red ground pepper and herbs.

Khinkali is Georgian dish from unleavened dough with spicy meat filling. This recipe is very similar to Russian dumplings, only the form and way of using these dishes are fundamentally different. Because khinkali are formed in the form of "bags", and they are eaten exclusively by hand, taking by the tail, gently biting, drinking the broth formed inside and then eating everything except the tail.

Khinkali in Georgian is not as difficult to cook as it seems. The main thing is to learn how to form correct and strong bags. In order not to lose a drop of valuable broth during cooking, which is formed inside during heat treatment.

Servings: 10.

Cooking time: 1 hour 20 minutes.

• 500 gr. boneless pork;
• 0.25 kg of beef pulp;
• 0.25 kg turkey fillet;
• 0.4 kg of onions;
• 0.5 bunch of cilantro and parsley;
• 3.5 cups of water (including 1.5 tbsp. For making dough);
• 7 peas of black pepper;
• 1 lavrushka;
• 2 fresh eggs;
• 8.5 tbsp. white wheat flour.

Cooking process:

1. First, sift the flour onto a dry countertop surface. After that, the flour will be saturated with oxygen, so the dough will be tender and soft.
2. We collect flour in a pea, making a kind of "volcano". In its center we break 2 chicken eggs(before that, wash the eggs thoroughly with soda). We start to knead cool elastic dough adding some water in portions. Wrap the dough ball in a film, leave it to rest so that the gluten swells.
3. For minced meat, each bite meat fillet rinse, dry, cut off the hymen. We cut the meat into medium pieces, scroll in a meat grinder with a large grill.
4. Season the resulting minced meat with spices, mix well.
5. Separately peel, rinse, three onions on a medium grater.
   

   To prevent eyes from watering from onions, while working with a vegetable, you must chew a sprig of fresh parsley .

6. Wash fresh greens with cool running water, dry them with a towel, sort them out, removing tough stems and spoiled leaves. We put the bunch on a cutting board, chop finely with a sharp knife.
7. Mix the chopped onion with herbs into the minced meat. Finally, pour in all the water, carefully mixing it into the filling.
8. On the fire, we put a wide saucepan with salted water on the stove to boil, and we ourselves begin to sculpt khinkali.
9. We release the dough from the film, roll it into a sausage. Cut it into portions obliquely. Dip each dumpling in flour and roll it thinly into a large pancake. We put a large spoonful of the filling, sculpt khinkali. We start modeling from one edge, grabbing and holding the dough in small folds in a circle. At the end, we carefully connect the top of the product, forming a tail, which, if desired, can be cut or pinched off.
10. Add peppercorns, lavrushka to boiling water and carefully lay the khinkali one by one.
11. After a quarter of an hour, put Georgian khinkali on a plate. We immediately serve them hot on the table, adding various hot or spicy sauces.

Khinkali - delicious dish, which is simply impossible to break away from. We offer a recipe for Georgian khinkali with young lamb and fat tail fat.

Servings: 4-5.

Cooking time: 80 minutes.

Ingredients for cooking:

• 3 tbsp. wheat flour;
• 2 tsp rock salt (including 1 tsp for minced meat);
• 1 tbsp. some water;
• 0.3 kg of young lamb;
• 0.1 kg of fat tail fat;
• 1 tsp cumin;
• 1 tsp red pepper powder;
• 1 bunch of cilantro;
• 2 garlic cloves;
• 3-4 peas of allspice.

Cooking process:

1. Sow 3 cups of white flour into a bowl for kneading dough, pour in cold water, put 1 tsp. salt. Mix everything, knead the unleavened tight dough. If the dough is too soft, it may sag from the moist minced meat or tear. Roll a bun out of the dough, wrap it in a plastic bag, leave it to lie down for half an hour. The gluten will swell, the dough will become elastic and pliable.
2. We wash a piece of meat in cold water, cut off all excess, dry it with a napkin. Cut into medium pieces, twist in a meat grinder with a large grill or cook minced meat... Add chopped fat or lard.
3. Rinse the greens, dry them, chop finely. Peel the garlic, chop finely. Add chopped greens, cumin, ground pepper, garlic to the minced meat. Knead everything well by hand, pour in cold water and re-mix so that all the moisture is absorbed. As a result, you should get minced meat, which resembles a thick soup in its consistency.
4. We release the dough from cellophane, knead it again, form a sausage from it. We cut it across into 12-14 parts. We turn each piece into a thin cake with a diameter of 15 cm.
5. We take a tea saucer, sprinkle it with flour, put a cake on it. Thus, it will be easier to shape the product and not to spill valuable meat juice. We spread a spoonful of minced meat on the middle of the cake. Raising one side of the dough, collect the edge with an accordion. As we move in a circle, we also rotate the saucer. You should try to make more tucks. The larger and smaller the folds, the better the khinkali shape will be. Then, lifting by the top, squeeze the edges tightly to get a bag. We cut off too long tails with a knife or kitchen scissors.
6. Boil water and salt in a saucepan. We make a whirlpool with a spoon, and lower the khinkali one by one into its center. In movement, khinkali do not stick together and do not stick to the bottom. After a quarter of an hour, put them on a dish, season with ground allspice and serve hot. Bon appetit, everyone!

Video:

Manty and Khinkali recipes

khinkali in Georgian step by step recipe with photo

1 hour 30 minutes

165 kcal

5 /5 (2 )

Delicious khinkali very similar to Russian dumplings- the national Georgian dish also consists of minced meat hidden inside tender dough... However, khinkali is formed in a completely different way, and is used in a completely unusual way. During the cooking process, the inside of the product is formed amazingly appetizing broth, and during absorption of this dish the product is taken by hand, holding it by the "tail", which is not eaten, but is left on the plate.

I think every housewife would be interested in preparing such an unusual and very fragrant meat dish with broth. I invite you to join me and enjoy cooking khinkali po simple recipe with step by step photos and detailed video material, as well as to make out in detail how to properly sculpt these Georgian dumplings so that they turn out to be truly beautiful.

Kitchen appliances and utensils

• the sieve is useful for sifting flour, during which the ingredient is saturated with oxygen to make the products more delicate;
• a measuring bowl or kitchen scale will help you weigh the ingredients for khinkali correctly;
• it is also important to prepare several containers of different sizes and depths for unfolding necessary ingredients, as well as for making dough and filling;
• a whisk or an ordinary spoon is necessary for high-quality kneading of the dough and preparation of the filling;
• of course, we cannot do without a wooden or plastic board and a well-sharpened knife;
• you will definitely need a plastic wrap, but you can replace it with a regular plastic bag;
• without a rolling pin, it will not work to roll out the dough evenly;
• for cooking khinkali, a spacious saucepan with a volume of 5-6 liters is needed;
• I also suggest choosing in advance flat plates for laying out ready-made khinkali and serving them on the table.

Ingredients

Ingredients	amount
To prepare the dough
cold water	180 ml
Wheat flour	400 g
salt	5 g
To prepare the filling
minced meat (I took a mix - a mixture of beef and pork)	300 g
fresh cilantro	bundle
onion	80-100 g
cumin seeds	5-7 g
salt	taste
ground black pepper	taste
cold water	100 ml
Additional ingredients
cold water for cooking	4-5 l
salt	taste
ground black pepper	taste

Method of step-by-step preparation of khinkali

How to make khinkali dough in Georgian

How to make a filling for Georgian khinkali

How to sculpt khinkali in Georgian

How long does it take to cook khinkali

How to eat khinkali correctly

How to cook khinkali at home on video

It will be very useful to familiarize yourself with the video below on the preparation of the dough for the Georgian khinkali according to the recipe described above. After spending just a few minutes watching the video, you will learn how to sculpt khinkali correctly, how much to cook it, and how to eat it correctly.

Ready-made Georgian khinkali remain very tasty for a short time, so try to cook them exactly as much as you eat today, and freeze the rest in the freezer of the refrigerator. How to cook frozen khinkali in a saucepan? In the same way, as well as freshly molded ones, only they will have to be kept in boiling water a little longer - as soon as the products float to the surface, cook them for another 12-15 minutes.

Khinkali in Georgian - The Secret of Cooking the Juicy and TASTY!

Khinkali recipe in Georgian - real recipe home cooking. Homemade khinkali - juicy and fragrant! How to cook, sculpt, how to make and what kind of dough for khinkali do you need? Cooking recipe in the description:

Step by step recipe with photo and detailed description
on the website http://edanalyuboivkus.ru

Ingredients:
Dough:
flour - 400 grams;
cold water - 180 milliliters;
salt - 0.25 teaspoon.

Filling:
minced meat - 300 grams;
onion - 1 piece;
fresh cilantro - 1 bunch;
cumin - 1 teaspoon or caraway seeds (other taste) - 0.5 tsp;
cold water - 100 milliliters;
salt, pepper - to taste.

Preparation:
For the dough, mix flour, cold water and salt.
Knead the dough thoroughly.
We leave to rest for 40 minutes.
For the filling: mix the minced meat with onion, chopped cilantro, salt and pepper, rub the cumin with your fingers. Add ice water for juiciness.
Divide the dough into 10 pieces, roll each piece thinly.
Add the filling in the middle and collect the rolled circle into a bag, making folds.
Unscrew the top of the head.
Cook in salted water for 10-12 minutes. Serve sprinkled with black pepper. We eat with our hands, we leave the top of the head.
Khinkali according to this recipe is very juicy, tasty and satisfying. I advise you to cook!

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2017-07-15T13: 28: 55.000Z

How to steam khinkali in a multicooker

Be sure to cook a national Turkic dish! This name in translation means "five fingers" - the nomads ate this meat dish only with their hands. Your loved ones will really like this product, especially those who love dishes with a lot of meat.

Don't miss also old recipe from the Avars, the people of northern Dagestan -. This dish is not only delicious and nutritious, but also incredibly beautiful. Such khinkali instantly arouse the genuine interest of all households and guests, disappearing from the table in a matter of minutes.

Of course, how not to draw your attention to the traditional Tatar dish-, somewhat reminiscent of our stew with stewed vegetables, but very different in taste.

Also, do not forget about the beloved by many, a dish that, above all, is distinguished by its speed of preparation and delicious taste. Tender chicken meat in aromatic sauce will be a great addition to your everyday or festive table. In addition, I cannot but recommend it, famous for its unforgettable view, taste and aroma.

I think it's time to end. If you need to clarify any nuances or you have any difficulties while cooking khinkali according to my recipe - let me know in the comments and I will immediately help you fix everything and avoid common mistakes. In addition, I would really like to hear about what types of khinkali are your family members' favorites? Share the recipe, tell us what ingredients you use to make the dough and filling! I look forward to your feedback and comments regarding khinkali in Georgian and not only!

Khinkali is a special, delicious dish Georgian cuisine, a bit like dumplings, but larger, juicier and much tastier. We offer you a recipe for khinkali in Georgian: this dish is difficult to prepare, but our step by step photos help you master this art without much difficulty.
Traditionally, Georgian khinkali are stuffed with mutton or goat meat. We will make a simplified version and use pork and beef. The main thing is that it is fresh, non-greasy and without films.
Khinkali differ from their counterparts dumplings and mantas not only in the form of molding, dough and minced meat. The main difference between khinkali and mantas is that mantas are steamed, and khinkali - in water. Dumplings differ from khinkali in that they do not form broth inside. The serving of the dishes is also different: traditionally, khinkali is sprinkled with black pepper. They can also be served with sour cream, garlic or tomato sauce.

Taste Info Dumplings, dumplings

Ingredients

• minced meat - 400 g;
• onions - 2 pcs.;
• cilantro - to taste;
• ground black pepper - to taste;
• salt to taste;
• wheat flour - 2 cups;
• chilled water - 1 glass;
• sunflower oil - 2 tbsp. l.

Total cooking time: 2 hours 40 minutes, including:
- preparation - 2 hours 30 minutes,
- cooking - 10 minutes.
Servings - 4

How to cook khinkali in Georgian

I knead the dough for khinkali. Sift flour, pour it into a wide bowl. I make a depression in the flour, pour water into the depression, add a pinch of salt.


I stir flour with water with a spoon, adding sunflower oil... Then I knead the dough with my hands. It takes me 15-20 minutes to knead the dough. I make sure that the dough is tight and elastic enough. If necessary, you can add more flour. Then, covering the bowl with the dough with a lid, I put it in the refrigerator for 1 hour.
For minced meat, I take pork and beef. When there is lamb, I add that too. I twist the meat through a coarse mesh, if you do not have this opportunity, just cut it into small pieces. Important: do not grind the meat too much! Onion I clean, wash, cut into cubes, as for sautéing. Pour the chopped onion into the minced meat, mix, adding black pepper and cilantro. If there is fresh, you can add it, finely chopping it. Constantly stirring the minced meat, pour in water. This is a prerequisite for the formation of broth in the dough bags. I want the minced meat to be moist, but firm. When the meat has absorbed all the water and becomes homogeneous mass, put it in the refrigerator for 30 minutes.


I take the dough out of the refrigerator, roll it out thinly on a floured table. I cut out circles from the dough 9 cm in diameter. You can use a saucer or an unnecessary CD as a mold.


I put 1 tablespoon of minced meat in the center of the circle.


Raise the edges of the circle so that the minced meat comes out in a dough bag.
Along the edge of the bag, I gently fold the dough in folds, pressing them. I form folds one after another, moving in a circle.

I try to have 19-20 folds, if you get more, it will be even better.




I squeeze the folds at the top.


Holding the khinkali by the top of the folds, I twist it, the folds twist. I lift the khinkali by the formed "tail", shaking slightly so that the bag stretches a little, preparing a place for the broth.


If you make large khinkali, then the nodules formed when the folds are joined can be left. With their help, it will be convenient to hold the khinkali in your hands while eating.

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I have a small khinkali - I remove the excess dough to make it small and neat.


I throw the khinkali into boiling salted water one at a time. As soon as the dough has sunk to the bottom, I immediately gently lift each bag with a wooden spatula. If this is not done, khinkali can stick to the bottom of the pot.


A common question is: how long should khinkali cook? The answer is simple and obvious: 10 minutes is enough.
Then I pour a cup into the pan cold water... When the water boils again, I take out the khinkali with a slotted spoon, one per plate. Sprinkle with black pepper.


How to eat khinkali correctly?
Real Georgian khinkali are eaten hot. In this case, they take the knot with one hand, and with the other hand hold the bag on the side. When biting through the dough, they first drink the broth, and then eat the khinkali.