Khinkali in Georgian is an interesting dish, somewhat reminiscent of our dumplings, but very different from them in terms of forcemeat composition, and in appearance, taste, aroma.
Not everyone knows how to cook khinkali so that they turn out both juicy and beautiful. Consider all the subtleties and nuances.
Khinkali in Georgian - general principles of preparation
To get started, let's get acquainted with the basic khinkali recipe, only after understanding the principle of preparation, you can try a variety of recipes, of which there are many.
• It is advisable to use minced meat with a large amount of onion for the filling: lamb, pork, veal, chicken is also suitable. A meat grinder is not used for cooking minced meat.
• Georgian spices add a peculiar taste, khinkali flavor to the dish - do not forget about this important component of the dish.
• Knead the dough on the simplest ingredients: flour, water, oil, salt. Dairy products or eggs are not added to the dough.
• Form khinkali in the form of a bag with a large number of folds.
• Prepare the dish by boiling in salted water, sometimes the finished khinkali is additionally fried in a pan in oil.
• Freshly prepared garlic and tomato sauce, as well as all kinds of greens, complement khinkali.
Dough. It should be plastic, dense, not sticky to the hands. So khinkali during heat treatment will maintain their integrity, respectively, remain juicy, which is the main aspect of this dish.
Minced meat. The mass must be juicy, therefore, ice water is necessarily poured into the prepared products, after the minced meat is thoroughly kneaded for a long time, raised, and again lowered into the bowl with force. The finished mass is removed for half an hour or an hour in a cold place, then mixed again.
Khinkali Modeling - Another important point. After all, it is precisely the correctly formed khinkali that will allow you to fully appreciate the taste and appearance of the dish. Knead the dough, clean it in the refrigerator for an hour, then take it out, knead it again and roll it out with a layer of about 1.5 mm. Cut large circles with a diameter of at least 10 cm. Prepared minced meat is laid in the center of each circle. Gradually lift the edges up, pinch them, forming a large number of folds, ideally from 15 pieces. The fingers tightly compress the folds so that there is not a single gap left. If irregularities remain on top, they are cut off. Finished khinkali spread on a tabletop sprinkled with flour.
1. Khinkali in Georgian
Ingredients:
• minced meat (beef with lamb) - a little less than half a kilogram;
• 2 onions;
• cilantro in dry form, black pepper in powder - 1 teaspoon each;
• salt - a pinch;
• flour - 400 g;
• some sunflower oil.
Cooking method:
1. First, knead the dough: pour sifted flour into a deep bowl, make a hole in the flour and pour the water purified through the filter, add salt. First stir with a spoon, at the same time slowly pour vegetable oil. Once the dough is tight, lay it on the table and knead with your hands for about 20 minutes. Cover the finished dough with a clean cloth and let it rest a little.
2. While the dough is settling, prepare the filling: add chopped onion into the chopped meat, season with salt, pepper, season with dry cilantro. Stir the minced meat thoroughly with your hands, adding a little water for juiciness.
3. Divide the pasted dough into portions, each in turn roll into a wide cake with a thickness of 1.5 mm.
4. With a glass or mug, cut out small circles with a diameter of 9 cm.
5. Place the prepared minced meat in these circles.
6. Start forming khinkali in this way: raise the edges of the tortilla to make a bag. Roll up the edges in waves, pressing tightly to each other.
7. Clamp all the waves above.
8. Each kinked khinkali shake a little at the top to leave air space for juice.
9. Put all the kinked khinkali into boiling water, boil it for no more than 10 minutes with constant stirring, make sure that they do not go blind.
10. Put the cooked khinkali on a serving plate, sprinkle with pepper and chopped parsley.
2. Georgian Khinkali with tomato and sour cream spicy sauce
Ingredients for the dough:
• half a kilo of flour;
• 10 g of salt;
• purified water - 150 ml;
For minced meat:
• half kilo minced pork with beef;
• 1 onion head;
• a bunch of fresh cilantro;
• meat broth - a little less than half a glass;
• seasoning for meat, salt - half a teaspoon.
On the sauce:
• half a glass of sour cream;
• tomato - 30 g;
• a few cloves of garlic;
• a bunch of parsley;
• hot pepper in powder - 1 teaspoon;
• salt - 20 g.
Cooking method:
1. Of all the listed ingredients for the dough, knead a tight elastic dough. If necessary, flour can take more. Wrap the well-wrinkled dough in a plastic bag, leave it in the refrigerator for 2 hours.
2. Add the onion to the scrolled minced meat - small crumbs, garlic, crushed leaves of cilantro, crushed leaves of cilantro, salt, pepper squeezed through the garlic.
3. Stuff the minced meat thoroughly, pour a little meat broth or regular water, and mix again until a uniform, thick consistency.
4. Divide the dough into parts and roll it into a layer.
5. Cut small small cakes with special recesses, put a little mincemeat on each.
6. Raise the edges of the cakes, fold them into folds. Lift these folds a little and twist them clockwise, making a bag, as it were.
7. Cook the formed khinkali in boiling water, stirring constantly, for 20 minutes.
8. Put the cooked khinkali on a flat wide plate around the edges, and in the middle put a small bowl with sauce, which is prepared as follows: put sour cream and tomato in a blender bowl, pour chopped leaves of parsley, a little boiled cold water, salt, red pepper, cloves of garlic , turn on the blender and chop everything. After grinding, stir well again with a spoon.
3. Georgian Khinkali with Mushroom Stuffing
Ingredients for the dough:
• 10 glasses of flour;
• 2 eggs;
• water - a little more than a glass;
• salt - 10 g;
For filling:
• 5 medium boletus;
• 4 onions;
• some sunflower oil;
• salt, seasoning - 30 g each
Cooking method:
1. Pour the sifted flour into a deep bowl, beat the egg in a separate plate, beat with a fork and add to the flour, salt, pour water and stir with a spoon. Put the tough dough on the table and continue to cook with your hands until elastic. Put the dough in the refrigerator for half an hour.
2. Peel the mushrooms, wash, cut into small cubes and fry in oil along with chopped onions.
3. Roll out the pasted dough into a wide layer, squeeze out a glass with circles, on which put a little mushroom filling, connect the edges, pinching tightly in the form of a bag.
4. Throw khinkali into boiling water and boil for 10 minutes.
5. Serve the khinkali served with butter.
4. Georgian Khinkali with pumpkin forcemeat
Ingredients:
• 10 tbsp. tablespoons of flour;
• 50 ml of sunflower oil;
• a small piece of pumpkin;
• onion head;
• a little lard;
• salt, seasoning for vegetables - 30 g.
Cooking method:
1. Pour flour into a deep cup, make a small hole, pour some sunflower oil and water into it, add salt, stir well with a spoon (if necessary, add more flour). When the dough becomes thick, lay it on the table and dominate with your hands. Allow the dough to rest a little.
2. Cut into small squares pumpkin, fresh lard and onion. Mix everything thoroughly until a uniform thick consistency.
3. Add a little salt, seasoning for vegetables to the filling and mix again.
4. On small rolled flat cakes, lay out a tablespoon of the filling, curl the edges and stick in the form of a bag.
5. Place Georgian khinkali with such an unusual filling in boiling water and cook for 12 minutes.
6. Serve on a portioned flat dish, sprinkled with parsley, you can put sour cream next to it if desired.
5. Georgian Khinkali
Ingredients for the dough:
• half a kilogram of flour;
• purified water - 300 ml;
• some salt.
Filling:
• for a small piece of beef and pork meat;
• 2 onion heads;
• half a liter of water;
• salt - 10 g;
• a mixture of black allspice with hot pepper - 1 teaspoon;
• seasoning zira - a pinch;
• leaves of cilantro and parsley - 5 pcs.
Cooking method:
1. From flour, water and salt, knead a tough, elastic dough. Cover with a plastic bag and leave to rest for half an hour.
2. Meanwhile, prepare the minced meat: chop the meat with 2 onion heads in a meat grinder.
3. Add ground cilantro and parsley to the minced meat.
4. Pour seasoning, mix thoroughly. Pour water into several receptions and mix again. The minced meat should have a liquid consistency.
5. Place the minced meat in the refrigerator to brew for 60 minutes.
6. Separate the leaked elastic dough into several parts and roll each into a not-very-thin flagellum.
7. Cut the flagellum into small balls, weighing no more than 45 g.
8. Roll the balls into flat cakes, pay more attention to the edges, so that they turn out thinner than the middle.
9. On each flat cake put a little mincemeat.
10. Lift the edges, pinching them, creating, as it were, assemblies. Leave one fold.
11. Lift all the folds slightly with one hand, and take the remaining fold with the other and turn them as if to the other side, blinding the edges.
12. Turn the apex in a circle clockwise. And trim a bit.
13. Throw the blinded khinkali into hot, slightly salted water and cook, with frequent stirring, for 10-15 minutes.
14. When serving, put the khinkali in a large plate, sprinkle with fresh herbs.
6. Juicy khinkali in Georgian
Ingredients:
Dough:
• half a liter of water;
• a pinch of salt;
• flour - 3 cups.
Minced meat:
• minced pork and lamb - 1 kg;
• cream of medium fat content - 1 jar;
• salt - 10 g;
• black allspice powder and nutmeg - 20 g each;
• onion head.
Cooking method:
1. Pour a little salt into the sifted flour, fill with water, knead the dough not very tight. Leave it for 2 hours.
2. In minced pork and lamb, add onion, chopped into small crumbs, add salt, add black pepper, nutmeg, pour cream, stir until all the ingredients are mixed.
3. Roll the dough into small cakes, put the minced meat on them and roll them in the form of a bag. Close up the top of the bag especially well so that juice does not leak out during cooking.
4. Put salted water on the stove, bring to a borehole and throw khinkali, cook for 7 minutes until it emerges, and then boil a little more.
5. When serving, put juicy Georgian khinkali on a dish, sprinkle with ground red pepper.
Khinkali in Georgian - which sauce is better?
It was mentioned above that khinkali are good with tomato-garlic sauce.
You can cook it like this: three to four large fleshy tomatoes are peeled, ground on a grater with medium teeth.
The tomato mass is transferred to a small pan, brought to a boil.
Add crushed garlic, salt to taste, supplement with hot spices, mix. Remove the sauce from the heat, cool.
