Khinkali is a national Georgian dish. There, cooking them is a whole art. They are prepared with different meat fillings. Note that Georgian khinkali are fundamentally different from Azerbaijani and Dagestan khinkali.
Ingredients for the dough:
- 0.5 kg of wheat flour;
- 250 ml of ice water;
Ingredients for minced meat:
- 500 g of beef;
- 2 onions;
- 0.5 liters of cold water;
- 1/2 tsp seasonings of cumin;
- 1 bunch of cilantro;
- 1 bunch of parsley;
- pepper hammers to taste;
Preparation:
- Sift the flour on the table and make a small depression in it, pour salt into it and pour in cold boiled water.
- We use a fork to knead the dough. Raking the flour to the center, stir and rake again until the dough can be picked up with your hands. Next, you need to knead the dough with your hands.
- When the dough becomes firm and elastic, cover it with cling film and leave to "rest" for 2 hours.
- At this time, let's start cooking minced meat. Grind the beef and onion through a meat grinder. Chop the herbs finely and add it to the meat, send the spices there, mix everything well. Add cold water in small portions, kneading the minced meat. It should turn out to be liquid (if you put a spoon in it, it should fill up). Put it in the refrigerator for an hour.
- We take our dough, it should be soft enough, but not stick to your hands. Roll into sausage and cut into portions.
- Roll out portions of dough into palm-sized flat cakes. Roll out the edges especially carefully.
- Take a small bowl, put the rolled cake into it and put the minced meat in it. Pinch the khinkali in a circle.
- We lower our khinkali into a pot of boiling water, stir constantly so that they do not stick. Cook for 10-15 minutes. When they roll over with their tails down, they are ready.
