Cookware: deep bowl, sieve, cup, cutting board, knife, rolling pin, measuring container, slotted spoon, spacious pan, cling film.
Ingredients
| Name | amount |
| Wheat flour | 400-420 g |
| Onion | 1 PC. |
| Minced meat, ready | 300-350 g |
| Zira | 1 tsp |
| Drinking water (room temperature) | 180 ml |
| Ice water | 100 ml |
| Fresh cilantro | 1 bunch |
| Salt | 1 tsp |
| Pepper and seasoning | taste |
Step cooking
Knead the dough
- Dissolve ¼ tsp. salt in 180 ml of water. Sift 400 g of wheat flour into a deep bowl, and leave 20-25 g for the undercutting of the cutting surfaces.
- In the center of the flour sifted with a knoll, make a deepening, pour water with salt and knead a tight dough, kneading it for at least 10 minutes.
- Roll the dough into a ball, wrap it in a plastic bag and leave at room temperature for 40 minutes.
Did you know? Steep dough can be kneaded in several stages, giving it a break of 5-10 minutes. for "relaxation" to facilitate the process.
Cooking stuffing
- Chop one large onion into small cubes.
- A bunch of fresh cilantro (only leaves) is very finely chopped.
- Put chopped onions in a separate cup, pour in ¼ tsp. salt and mash hands until juice appears. Add onion ready minced assorted minced meat (150 g of pork and beef), passed through a large meat grinder. Grind with hands 1 tsp. zirs and add to the minced meat.
- Send finely chopped greens, a pinch of ground black pepper (optionally, red hot pepper) to the same place and mix well.
- Pour 100 ml of ice-cold water portionwise into the finished filling with constant stirring.
- Cover the minced meat with a film or plastic bag and send for 15-20 minutes. in the fridge.
Important! The consistency of the finished filling should be liquid and resemble dough for fritters.
We form khinkali
- Lightly knead the leavened dough and divide into 10 parts.
- From each piece to form a ball, fold on a cutting surface and cover with cellophane or film. Remove the minced meat from the refrigerator and mix thoroughly.
- Roll out dough balls 1-2 mm thick.
- In the center of each cake, put a full tablespoon of the filling.
- Pinch the edges so that you get a “bag”. And there should be 16-18 pinches.
- Twist the top of the “bag” into a tight tourniquet and tear off or cut off the long end so that the “tail” is no more than 2 cm long.
Did you know? Stir the filling every time before laying in the khinkali.
Cooking Georgian Dumplings
- In a boiling water over a large fire in a spacious pan, drop a pinch of salt. Gently lower a few khinkali pieces and cook until tender 10-12 minutes.
- Remove each khinkali separately with a slotted spoon and place on a serving dish or immediately in portioned plates. Sprinkle each serving with ground black pepper and serve hot to the table.
Video recipe
Watch a very detailed video about the technology of cooking a classic Georgian dish - khinkali. The simplest method of cooking and cooking Georgian dumplings is demonstrated here.
Thank you for your attention to the Georgian dumpling recipe. Have you already managed to evaluate the recommendations to the manual that make it easy and simple to cook this dish? Share your opinion.What new have you learned from the article? Perhaps you have your own option of cooking khinkali. You can place your way of cooking this dish at the bottom of the article in the comments section, so that readers can experience your method of cooking Georgian dumplings. Enjoy your meal!