Khinkali is not just one of the famous and magnificent dishes of Georgian cuisine. This is the food of the Georgian highlanders. They stuffed them with mountain goat meat , which was previously finely chopped with daggers. In the area, the mountainous regions where these harsh people lived, there wasn’t much greenery, so real "big dumplings" are cooked without it. Now we will analyze the most common Khinkali recipe .
A contentious issue in this recipe is the presence of greens inside the product. As in England there are two irreconcilable political parties - Labor and conservatives, so in Georgia there are those who cook khinkali with greens, and those who do without it. What is the original recipe, we have already noted, and we will consider it. But each region of the country has its own notes in the filling of this delicious and satisfying dish.
In order to comply with our khinkali recipe, you will need the following ingredients. For the test - flour (500 grams), water (200 grams), an egg and salt. For minced meat you need: lamb or beef - 400 grams, you can 200 grams of beef and pork; bulb; dill, parsley, pepper, salt.
The real mistress will always make the dough herself. We take flour, a small amount of clean water, a pinch of salt and an egg. Mix half the flour and the egg, add salt and water. Mix the resulting mass and for 10-15 minutes - under a napkin. Add a small amount of flour, mix again and do it several times - until a soft bun comes out. We cover the dough with a plate so that it does not dry.
The khinkali recipe pays a lot of attention to the correct filling. The best ratio is 1/3 of beef and 2/3 of lamb, but, of course, in every family they can also love other meat. The hostess decides everything here. Very important! As was already written in the first paragraph of the article, for real khinkali, minced meat is chopped, and not passed through a meat grinder. So it’s better to do everything manually, although this process is time-consuming.
The resulting minced meat is pepper and salt to taste, after which we add the onion, previously sliced or minced through a meat grinder. Pour a little water and let it soak. We beat the minced meat with flip flops on the table. We do this until it is completely homogeneous.
It will help us to understand how to make khinkali, a recipe for cooking with a photo. Roll the dough into sausages, then cut them into slices and roll each piece again. Then we put a little mincemeat on it. Well, now begins the most important, interesting and crucial stage. We begin to sculpt. We take the dough over the edge and in a circle we perform small folds. The photograph shows what should be the result.
The recipe for khinkali is completed by strengthening the crown of the obtained product in order to ensure its complete tightness during cooking. We dip our beauties in boiling broth or salted water. Cook until cooked for 12-15 minutes. Mandatory requirement: to get out of the tank only with a slotted spoon, so as not to damage the shell of the dough.
Do you know what unites khinkali and Siberian dumplings? Juice, delicious that is inside. But dumplings are picked up by the “ear” with a fork, bit, drink juice and thrown into the mouth, and our dish is eaten only by hand. And strictly fresh, hot. Allowed to cool - spoiled! Only, as they say, "in the heat of the heat", and as always did the highlanders of Georgia. Everything, we were able to make excellent khinkali. The recipe is mastered. Enjoy your meal!