Khinkali is the most revered dish of the cuisine of the peoples of the Caucasus, especially among Georgians and Abkhazians, they are prepared, like Italian ravioli, Uzbek manti and Russian dumplings, from minced meat wrapped in thin batter fresh from the water.
But each of these dishes has only the characteristic features of cooking. Is it possible to cook traditional classic khinkali at home? Sure. Even those who do not have skills can prepare them according to the instructions. If you do not want to cook khinkali at home, you can order them at - This is the site of the restaurant "Kazan" in Ufa.
For the filling of this dish, lamb and beef are taken in almost equal proportions, a lot of onions and fresh leaves of cilantro are added to the minced meat, and for juicy seasoned with meat broth. Unlike other brethren, khinkali are molded larger than dumplings and round in shape, pinching the edges of the dough with folds.
And now specifically given instructions for preparing this delicious dish. To do this, take:
1. Lamb meat - 250 gr.
2. Beef - 150 gr.
3. 4-5 bulbs of large sizes.
4. Meat broth - half a glass.
5. Wheat flour - 2 - 3 cups.
6. 2 eggs.
7. Salt, black pepper, cilantro and other seasonings as desired.
1. First you need to knead the dough, for this sift the flour on the board with a slide, making a hole in it. Whipped raw chicken eggs are stirred in warm water and gradually pour this water into the hole, kneading the dough. Add flour with water as needed. Khinkali dough should not stick to your hands. Ready dough is laid aside for half an hour, best in a cool place.
2. While the dough is resting, begin to prepare the meat filling. Films with veins are removed from pieces of meat, cut into small pieces and chopped in a blender or food processor. Some pass the meat through a large grinder grinder. But real gourmets prefer to grind meat manually with a sharp knife. Do exactly the same with onions, cutting them by hand or in a blender bowl. In a deep plate, chopped or skipped meat is combined with chopped onion, seasoned with black pepper, fresh cilantro, and salted. For juiciness, half a glass of pre-prepared aromatic meat broth is poured into the minced meat, so that the mass becomes homogeneous, mix thoroughly.
3. The dough for khinkali has already rested, having taken it out, they begin to roll it out on a table into a thin layer. After rolling, cut out dough circles with a glass or saucer. A tablespoon put the filling in circles, raising the edges of the dough and pinching them, form in the form of an accordion. In the center, by tightly pinching the dough, a peculiar tail forms. Ready khinkali should be cooked by lowering them in boiling water, stirring with a slotted spoon. A few minutes later they pop up, then they get them out and serve on the table, abundantly sour cream. When eating, khinkali is held by the tail.
But khinkali are tastier and juicier when steamed like manti. In this case, the juice does not flow into the water, is completely stored inside, giving the dish a piquancy.