Khinkali - the best recipes. How to properly and tasty cook Khinkali.

Khinkali - the best recipes. How to properly and tasty cook Khinkali.

Khinkali - general principles and methods of preparation

If we say that khinkali are the same dumplings, only of a different form, the people of Georgia will not understand this. After all, they know that the preparation of khinkali is a whole art. It's not easy to put the stuffing on the cake and pin the edges as it will. The dumplings themselves need to be collected according to all the rules. Collect it in a bag with folds. A special chic and indicator that the hostess is a great craftswoman, is considered to make at least 20-24 such folds. Special mistresses make 36.

Khinkali sculpted so. Put minced meat on a rolled dough circle. The edges of the pellet are lifted upward and joined, making small folds of dough with a hand, like plisse or corrugation. The shape should get strapped at the top of a bag with a tail of dough. Here there are two options: either this tail is torn off, pinching it with your fingers, or left. This is someone like more. Some people like to eat khinkali, holding this tail.

By the way, if you try khinkali at a party, do not eat them with a knife and fork, because All the juice will flow out, this will offend the hostess. After all, she tried so hard to preserve this juice: she collected the dough into folds so that it did not break, she picked up the meat correctly, a little with fat, so that it was juicy. This juice is the most gum khinkali. Therefore, they are not cut with a knife, they are not pierced with a fork, but taken with hands and bit, so that the juice gets into the mouth, and not on the plate.

Khinkali - product preparation

For the preparation of dough using the most common products as for dumplings - flour, water and eggs. Flour sift and knead dough. But you need to knead it especially in good faith and carefully, so that it is elastic. After all, the dough should not be torn during cooking, so as not to drain a tasty broth.

For khinkali, meat is ground in a meat grinder with a large grill. Add salt, seasonings. But on the account of greenery, opinions were divided - half of Georgia adds greens to its stuffing - cilantro, mint, etc., and the other is not, only meat, salt, pepper. For minced meat it is better to use a mixture of beef and lamb with fat, but you can cook it with pork. Stuffing should be juicy, a little watery, so they add, more correctly, they drive in water.

Khinkali - the best recipes

Recipe 1: Khinkali in Georgian

Khinkali - the best recipes. How to properly and tasty cook Khinkali.

The most popular recipe for making khinkali. This recipe with the addition of greens. By the way, they roll out these khinkali one thing at a time. But if it seems like a long time for you, you can roll out a thin, large layer and cut many circles at once. Only need the diameter of the notch to take more than a glass. For example, cut cakes saucer. The diameter of the circle should be about 10-15 centimeters.

Ingredients: Dough - egg - 1, flour - 3 stacks, oil grows. - 2-3 tablespoons table., Salt, water - 1.5 cups. Stuffing - 1 kg of meat (0.3 kg of mutton + 0.7 kg of beef), 1 onion, a bunch of cilantro, salt of Svan - 1 tsp.

Method of preparation

Ingredients for the dough mix, add flour and knead the mixture thoroughly. Give the dough to rest for a while, but for now prepare the mince.

Chop the cilantro, onion and meat, preferably in a meat grinder with a large grill. Salt, add Svan salt (or ground coriander). Stir the stuffing, if it is dry, add a little water, about half a glass. Pour water in parts and mix immediately.

You can begin to build khinkali. Roll out a thick layer, about 1 cm thick. Cut small circles into a small glass, and then roll out the mugs into thin flat cakes. Blind a portion of khinkali and boil. After surfacing, they are boiled for 10-15 minutes, depending on the size.

Recipe 2: Homemade Khinkali

Khinkali - the best recipes. How to properly and tasty cook Khinkali.

Lepya Khinkali, you need to try to roll the dough thinner, but so that it does not break and the broth remains inside. Eat such pelmeshiki hands. Take the tail, bite, drink juice, then eat minced meat with dough. It turns out like a hot soup with meat in portion pots of dough.

Ingredients: dough - half a pound of flour, salt, water - 1 cup. Stuffing - 300g of meat (pork, beef, lamb, and better their mixture), a bunch of cilantro, 1 onion, 1 slice of rusk or dried bread, pepper, salt, 70g of meat broth (or 50 ml of water + 50g of melted butter).

Method of preparation

Bread, onions and meat grind large in a meat grinder. Add chopped cilantro and broth or water with butter, salt and mix.

Sift the flour, add the remaining ingredients and knead the dough. Let him rest for 40 minutes and roll it out. Blind khinkali and boil. Serve sprinkled with coarse black pepper.

Recipe 3: Khinkali juicy

Khinkali - the best recipes. How to properly and tasty cook Khinkali.

Khinkali juicy by themselves. But the cream, which is added to the stuffing, give them extra, double juiciness. They eat hinkali with their hands, holding the tail. The tail itself is usually not eaten, because it turns harsh, it is placed on the edge of the plate. If you do not find all three types of meat, cook one or two. But it is this combination of meats, as in the recipe, that makes the filling more delicious.

Ingredients: dough - water 0.5 l, salt, flour. Stuffing - 1 kg of minced meat (a mixture of beef, lamb and pork), cream - 200-250 ml (10-15%), salt, pepper and nutmeg for an incomplete teaspoon, 1 onion.

Method of preparation

Flour salt, pour water, knead the dough. It must be thoroughly mixed for about ten minutes. It should be soft and supple. Not tight and rubber. Allow to rest for 40-50 minutes. Then you can roll out.

Take the minced meat or grind the meat. Add chopped onion (grate, twist or chop finely), sprinkle with salt, nutmeg, pepper, pour cream. Mix everything in a homogeneous mass.

On the dough, with a diameter of 10-12 cm, put the stuffing, collect in a bag with folds, like an accordion. Ensure that the top hole is well sealed. The shape of khinkali remotely resembles a head of garlic with a tail. Blind the bags into boiling water and boil for five to seven minutes after boiling. Serve sprinkled with pepper.

Khinkali - useful tips from experienced chefs

- If you are sculpted for the first time, it will be difficult for you to immediately make the right folds with your fingers, so you can simplify the process. Put a circle of dough between your thumb and index finger, connecting them into a ring. Place mince on the cake, press into the hole of the “ring” and squeeze your fingers - the bag is ready.

- When khinkali cook, before you get them, add a glass of cold water to the pan. This slightly knocks down the temperature so that they are not very hot when they are eaten with their hands. Then the khinkali are removed with a slotted spoon, sprinkled with pepper, poured with melted butter and served.

- when cooking khinkali, it is not customary to interfere with a spoon or a slotted spoon, so as not to damage the shell. And so they do not stick to the bottom, the pan must be gently shaken.

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