Caucasian cuisine cannot be imagined without a dish like khinkali. They resemble Russian dumplings with their appearance, have similarities with Ukrainian dumplings. Everything is explained quite simply: the essence of khinkali is minced meat, which is wrapped in dough and boiled in boiling water.
If we turn to the etymology of this word, then the suffix "al" means the plural. Apparently, this refers to the fact that khinkali resemble a bag tied with a rope. When they are folded, then in the test you get a lot of folds. This is the first distinctive feature of khinkali from dumplings and dumplings.
Many housewives want to impress their households with original dishes, and therefore they often cook Georgian khinkali, the recipe of which is not as complicated as it might seem at first glance.
The main secret, how to cook khinkali, is that they contain broth. This is the pinnacle of culinary skill of any housewife.
It is necessary to ensure that the dough retains its integrity, is airtight, and the broth is by no means poured. How to cook khinkali?
So, for cooking khinkali, you will need the following ingredients: a piece of fat beef tenderloin, lamb, a few cloves of garlic, onions, cilantro, parsley, a little fresh mint, as well as a wide variety of spices, such as black, red pepper, coriander, zira. Do not forget about salt.
First of all, the recipe for how to cook khinkali begins with the preparation of the test. For the test you need to take a kilogram of flour, two eggs, about three hundred grams of milk, vegetable oil and salt.
The whole secret of the khinkali test is that it is not enough just to knead it, you still need to let it brew. You should be especially careful when preparing the dough, especially if you are steaming khinkali.
Pour flour into a bowl or deep bowl, break two eggs into it. There is another option: pour flour into the center of the table, make a hole in it and break the eggs into it. If you believe the advice of housewives, then the second option is preferable, but here you should not be afraid to get dirty again.
Then add a spoonful of salt to the flour. The recipe on how to cook khinkali is distinguished precisely by the fact that the teto must be salty without fail, but here it is worth being very careful: in no case should you over-salt it.
After that, add a glass of milk and a little vegetable oil to the flour, after which the dough must be kneaded properly and brought to the desired consistency.
Please note that the dough should be elastic, homogeneous, it should not stick to your hands or spread on the table - in short, it is worth finding a middle ground.
After the dough is ready, it needs to be given time to brew. As a rule, forty minutes is enough.
According to all recipes, how to cook khinkali, after preparing the dough, it is worth doing the preparation of minced meat. It is usually scrolled through a meat grinder. Onion must be added to the meat, spices and salt, as well as garlic, mint, cilantro and parsley. In minced meat you need to add meat broth. As a rule, it needs about two hundred grams. Pour it into the minced meat in small portions while stirring the minced meat. In no case can the broth be poured, otherwise it will not remain in the minced meat, and the dough will be torn when modeling the khinkali.
After the dough and minced meat are ready, you can proceed to the next stage - you can sculpt khinkali. The most important thing here is to make as many folds as possible and assemble them into a bundle.
How to cook khinkali? This is best done in boiling water or broth. They turn out more fragrant and tastier if you cook them in broth. There should be plenty of water in the pan, and khinkali, on the contrary, should be scarce. This is necessary so that they do not stick together while boiling.
In the process of cooking, make sure that the dough does not tear, in any case, otherwise you will not succeed in khinkali dishes.
As soon as the khinkali begin to emerge, you will need to cook them for about ten minutes, after which they can be removed from the fire and serve.