It was from the Georgian cuisine that juicy khinkali came to us, which can be compared with our dumplings, but the former are much tastier. Khinkali is a very hearty dough dish with meat filling and a fragrant broth in the middle. Khinkali is difficult and capricious in preparation, but if you make every effort, you will get a divinely delicious dish as a result.
It is necessary
- Dough:
- -2 cups of flour,
- -10 grams of salt
- -1 glass of water
- -1 egg.
- Filling:
- -300 grams of lamb,
- -300 grams of minced chicken,
- -3 medium onions,
- -fresh greens to taste,
- -salt to taste,
- - ground black pepper to taste.
Instructions
Step 1
Pour the sifted flour into a large bowl (it is better to stir in it), rake it up a hill and make a depression into which we slowly pour a glass of water. Add one egg and salt. We begin to knead soft and elastic dough.
Step 2
Real khinkali is made from lamb, which is chopped with a knife. But if you do not want to chop meat, then it is quite possible to use a meat grinder with a large grill and cook minced meat.
Step 3
Mix chopped lamb with minced chicken, finely chopped onions and herbs (parsley, cilantro or dill), salt and ground black pepper. Pour some water into the minced meat and begin to knead the meat filling.
Step 4
In the preparation of khinkali, special attention is paid to creating the shape. So, roll out the dough on a clean, dry surface. Using a mug, cut out neat circles from the dough. We put minced meat on each circle, raise the edges of the dough up and fasten it together, thereby forming a bag. You don't need to put a lot of minced meat, as there will be juice inside, which is formed during cooking.
Step 5
Pour water (about 2-3 liters) into a saucepan with a little salt and put on medium heat. After boiling, cook the khinkali for about 7 minutes. It is best cooked in small portions with gentle stirring. We lay out the finished khinkali with meat in portions, decorate with fresh herbs and serve.
