Khinkali with meat is a traditional dish of Georgian cuisine, which is also quite common in our country. When preparing them, it is necessary to observe a small amount of subtleties. And it is important whether you make the dough or already cook the semi-finished product. From this material you will learn several culinary recipes of khinkali with meat, and you can also get acquainted with the features of the preparation and selection of all the necessary components.
The main principles of preparation and serving
It is worth noting that this dish has its own set of special rules, which you should not violate. Otherwise, you can spoil the final product:
- Knead the dough in water, adding salt. It is also not forbidden to add eggs.
- This component is being prepared for a sufficiently long time. Sometimes in two approaches. The output should be a dense and elastic product.
- The recipe for khinkali with meat requires the use of either minced meat or finely chopped meat. Traditional options are lamb, beef and pork. Sometimes you can find varieties in which the types are mixed. It is allowed to use chicken.
- The filling always contains a large amount of herbs and spices. Be sure to add water to form a broth.
- Workpieces can be cooked immediately or frozen and eaten when necessary.
- In order not to tear fresh khinkali, they must be lifted by the tail, allowing the filling to settle. Only after that they fall into boiling water.
- Serve the dish hot. As a side dish comes a hot sauce reminiscent of adjika.
- Traditionally they are eaten with hands, holding the tail.
Now you can proceed to the preparation of the main components of a step-by-step khinkali recipe with meat.
Cooking dough
There are many options for its creation. Almost every cook will have his own way. In this case, the algorithm for implementing the test according to traditional Georgian recipes is given.
Ingredients
To prepare the right base for the dish, you must use the following products:
- four tablespoons of premium flour;
- two tablespoons of water;
- four tablespoons of vegetable oil (its use is a small departure from the traditional Georgian khinkali recipe with meat);
- a pinch of salt.
Cooking
The entire cooking process, presented below, is quite simple, although it will take a decent amount of time. Proceed:
- First you need to pass the flour through a sieve so that it is saturated with oxygen. You need to do this several times.
- Pour the sifted ingredient into a sufficiently deep cup. It should be a slide.
- Then, in the very center, make a small hole, and then slowly and carefully pour water and vegetable oil into it. Add salt at the end.
- Further, according to the recipe for making khinkali with meat at home, you need to knead the dough. This is done with a spoon, but extremely slowly and accurately. At the beginning, the workpiece will be quite liquid, but during processing it will become increasingly thicker.
- After the mixture is hard enough, lay it on the table and begin to crumple as best as possible.
- After the kneading process is completed, the resulting dough must be left in a large container covered with a kitchen towel. About forty minutes. According to the khinkali recipe with meat at home, this should help the base become more elastic.
Meat preparation
Earlier it was said that the following varieties can be used as a filling:
- beef;
- pork;
- mutton;
- chicken.
The khinkali recipe with meat also allows mixing various options to give a more interesting taste. After you decide what you will use, you can proceed to the implementation process itself.
Cooking toppings
It should be borne in mind that it is necessary to use meat without veins. In the presence of those, it is necessary to perform cleaning, otherwise the filling will be uncomfortable to chew. Let's proceed to its preparation according to the recipe for khinkali with meat:
- Traditionally, it is recommended to chop the filling with a knife into small cubes. To do this, it is cut into layers and slightly frozen. When working with a meat grinder, you must use the largest grate.
- Next, you need to peel and rinse the onions, after which either finely chop it or chop it in a blender. By the way, when choosing the second option, you can get a lot of juice, which will only improve the taste of the filling.
- Now you need to mix meat, parsley, thyme, salt, pepper and onion in a large bowl. Garlic is squeezed on top.
- Approximately 150 milliliters of water must be added to form the broth. It should be at room temperature so as not to cause clumping of fat. Better to pour gradually.
- Start mixing the minced meat with your hands, not forgetting about the water. According to the khinkali recipe with meat, the preparation of the filling should turn out to be similar to sour cream, and at the same time mix well with a spoon.
- Minced meat must be covered and left to infuse for about half an hour, at room temperature. During this time, it absorbs water and acquires the aroma of added herbs and spices.
How to sculpt khinkali?
Now you need to figure out how to create the correct shape of the workpiece and make sure that it does not fall apart during cooking. It is worth noting that the algorithm is quite simple:
- Sprinkle the workplace with flour.
- Roll the prepared dough into sausage and divide into pieces. To do this, use a sharp knife.
- Each individual part must be poured out in flour, and then rolled out with a rolling pin into a cake. Its thickness should not exceed 2 millimeters.
- Using a glass or any other round dish, make some small circles. Repeat the procedure with each pancake;
- Now, using a spoon, put the filling in the center of each prepared piece. Do not put too much. This can lead to the fact that juice will not form inside, which will spoil the taste of the dish.
- Further, according to the traditional khinkali recipe with meat, you need to start making "tucks" clockwise. The result should be a small bag with an open top. If you plan to steam, then you can not glue it, but if the dish is cooked, then the top must be closed.
- Billets must be folded onto a board sprinkled with flour. Then you can either cook them or freeze them.
How to cook a dish in a pan?
Steaming khinkali with meat is quite simple. But cooking is already more difficult. First you need to prepare the broth:
- Bring the water in the pan to a boil and salt (should be lightly salted).
- Add a few bay leaves there, wait about three minutes and remove them from the dishes.
- Now you need to remember the important note from the beginning. Before lowering the workpieces into the pan, grab them by the tail, allowing the filling to settle. But that's not all.
- If you follow all the rules of the recipe, then before you put khinkali, you need to knead the water clockwise with a spoon to form a funnel. Once this happened, start adding blanks one at a time, without stopping interfering. As a result, they must constantly spin.
- When the water boils again, it is necessary to detect 7 minutes and continue to cook khinkali for the remaining time.
- At the end of cooking, put them in a separate bowl and oil them so that they do not stick together.
Multicooking
Actually, there is nothing complicated. The algorithm is simple, concise and clear:
- put the blanks on a special plastic bowl;
- pour a quarter of the total volume of water into the multicooker;
- place the dishes with blanks on top and close the lid;
- then you need to activate the cooking mode "Steamed"
- in an hour the dish will be ready.
Traditional option
The following is a standard Georgian khinkali recipe with meat. In this case, beef is used as a substitute for lamb. The following products are required:
- three tablespoons of premium flour;
- half a teaspoon of salt;
- a tablespoon of cold water;
- onion head;
- greens;
- half a kilogram of beef;
- ground black pepper;
- chilli.
Cooking
In order not to take up much time and space by re-describing how to prepare the dough and the filling, these procedures will be presented in abbreviated form. Proceed:
- Prepare the dough by mixing flour, water and salt in a deep bowl. Everything as per the instructions indicated earlier. Stir until the desired consistency is obtained and cover with a lid, leaving for half an hour.
- At this time, rinse and clean the beef from the films. Chop it into very small cubes.
- Also chop onions, herbs and chili peppers. Add to the meat.
- Add salt, pepper, 150 milliliters of water and mix until a thick consistency. At the same time, remember that the prepared meat should be well mixed with a spoon.
- Pour flour onto the work surface, dump the dough. Roll a sausage out of it and divide into slices.
- Roll each of them into a pancake two millimeters thick and use a glass to make small circles.
- In each of them put a little filling and form a pouch.
- Brew water in a pan. Salt and add bay leaves. Remember to remove them after three minutes.
- Now forming a funnel and without stopping interfering, put khinkali in the dishes.
- Boil until boiling water again. And then continue cooking for another seven minutes.
- Put the finished dish on a separate bowl and oil.
- Serve hot with various sauces or ketchup.
The result of the khinkali recipe with meat is in the photo below.
With Suluguni Cheese
Another step by step recipe for khinkali with meat in Georgian. As mentioned earlier, the filling can be absolutely any. This option suggests you try cooking khinkali with meat and cheese. To do this, you will need:
- three tablespoons of premium flour;
- half a teaspoon of salt;
- a tablespoon of cold water;
- an additional 250 milliliters of water at room temperature;
- a kilogram of Suluguni cheese;
- as much fresh beef;
- five small onions;
- half a packet of butter;
- greens.
Cooking
The process is already familiar to you. Let's start with the test:
- Put flour, water and salt in a deep bowl. Mix everything until a thick consistency is obtained. Cover with a lid or towel and remove to brew for half an hour.
- Wash the beef. Cut into large pieces and mince.
- Peel and grate the onion.
- Grind greens and add everything to the meat. To put ground pepper and salt there. Stir until smooth. Not too thick.
- Process the cheese on a medium grater. Mix it with softened butter and add to the prepared mincemeat.
- Pour water in while stirring.
- As before, make small circles, fold a little filling in the center and form a khinkali.
- Put them in the cooked broth (as in the previous recipe) without stopping stirring.
- After boiling, cook for another seven minutes.
- Lubricate with oil before serving.