Khinkali in a slow cooker can be prepared in completely different ways. But in any case, such a national Georgian dish turns out to be very tasty, hearty and fragrant. In order for you to learn how to make it, we present to your attention a detailed recipe for making “bags” with mixed minced meat and rich broth.
How to cook khinkali in a slow cooker
Essential Ingredients:
- bay leaves - 6-8 broken pieces;
- wheat flour - 450 g;
- standard size chicken egg - 1 pc.;
- fresh fat mutton - 240 g;
- filtered drinking water - 180 ml;
- pitted and fat beef - 140 g;
- large onions - 3 pcs.;
- rich meat broth - 150 ml;
- black pepper and red allspice - ½ small spoon;
- table salt - add to the filling to taste.
Cooking basics
Before you cook khinkali in a slow cooker, you should carefully knead a thick base for them. To do this, you need to sift the wheat flour through a sieve, make a small depression in the resulting slide, pour in drinking water, break 1 chicken egg, and then mix all the ingredients together and get a cool dough. In order for it to reach the desired consistency, it must be wrapped in cling film and left in a warm place for half an hour.
Cooking toppings
Khinkali in a slow cooker are tasty and satisfying from any kind of meat. However, we decided to use only fat mutton and lean beef for such a Georgian dish. They must be washed, cleaned of all hard elements, and then chopped very finely with a knife. Some housewives process the meat ingredient for this dish with a meat grinder. But the tastiest and most satisfying of all such a dinner is obtained from the chopped product.
Thus, to the processed mutton and beef, finely chopped onions, table salt, red, as well as allspice should be added. After this, the products must be mixed well and pour in them aromatic and rich meat broth.
The formation of semi-finished products
To khinkali in the multicooker are well prepared, it is advisable to make them not very large. To do this, roll the previously mixed base into a layer, cut it into circles with a diameter of 10 centimeters, and then alternately lay out the filling with the broth and gently pinch the edges, collecting the folds from above.
The process of cooking khinkali steamed in a slow cooker
For such heat treatment, it is necessary to grease the grate from the kitchen appliance with oil (preferably creamy), and then carefully place all prepared semi-finished products on it. After that, a little filtered water should be poured into the bowl, lay out bay leaves, peas of black pepper and set up a filled net. Next, the slow cooker must be put into double boiler mode, select the “Meat” dish and set the timer for exactly 30 minutes.
How to serve for dinner
Ready khinkali is recommended to be presented to the table hot together with greens and raw vegetables, as well as hot pepper or ordinary tomato sauce (can be with sour cream or mayonnaise).