Khinkali is a dish that came from the Caucasus. Many people confuse it with the Dagenstan khinkal, you should not do this, since these are absolutely two different things. Reminding dumplings, khinkali are also found in the cuisines of Georgians, peoples of Dagestan, Azerbaijanis, Armenians, Chechens and Ossetians. A double boiler will help you to cook this dish quickly and conveniently.
It is necessary
-
- double boiler;
- for dough: 1kg flour
- 2 eggs
- 1 tbsp salt
- 1 glass of milk
- 1 tbsp vegetable oil;
- for minced meat: 800g beef
- 600g lamb
- 2 onions
- 5 cloves of garlic
- 1 tsp black pepper
- 1 tsp red hot pepper
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp salt
- 2 sprigs of mint
- a bunch of parsley
- bunch of cilantro
- 200g of meat broth.
Instructions
Step 1
Take a container for making the dough. Pour 1 kg of flour into it, make a depression in the center and break two eggs into it. Add 1 tablespoon of salt there. Pour a glass of milk, a tablespoon of vegetable oil into the mixture. Knead the dough until smooth.
Step 2
Powder down your kitchen countertop. Spoon out the resulting dough and continue kneading thoroughly until it has absorbed all the flour that has remained in the mold. To check whether the dough is ready or not, roll it into a ball, and if it does not spread on the table, then everything is in order. Next, cover it with the mold in which you kneaded and leave it for 40 minutes.
Step 3
Prepare minced meat for khinkali. Take 800 grams of fatty beef and 600 grams of lamb. Correctly cooked minced meat is the most important thing for this dish. It is best to cut it into small pieces that are 0.7 cm long and wide.
Step 4
Chop two onions finely and place in a saucepan with the meat. Stir. Put there one teaspoon of black pepper, hot red pepper, cumin and two teaspoons of coriander and salt. Stir the minced meat to start the marinating process. Chop the garlic finely with a sharp knife and stir in the meat.
Step 5
Prepare minced greens. Wash two sprigs of mint, each bunch of parsley and cilantro. Chop everything finely and mix with the minced meat with your hands.
Step 6
Add 200 g of broth to the minced meat and leave for 20 minutes.
Step 7
Roll up a tourniquet from the dough and cut into equal pieces. Roll them out with a rolling pin, but not very thinly, so that the minced meat stuffed with broth does not flow out.
Step 8
Put 1 tablespoon on the resulting circles. minced meat, right in the middle. Gently lifting the edges, fold them in neat folds and connect at the top in the center so that you get a knot.
Step 9
Prepare your steamer. If your wonder machine does not have an anti-stick coating, take out the grates and grease them with vegetable oil. Put the khinkali on the lower tier, pour the required amount of water into the appropriate tank, turn on the steam boiler and set the timer for about 30-35 minutes.
Step 10
After the time is up, place the khinkali on a large platter and serve.
