Khinkali are big relatives of ravioli. Although, they are distinguished not only by size or shape, but also taste. More spices, greens, and sometimes vegetables are added to the mince.
Khinkali fillings are always a lot, so it is important to close everything up carefully, so that nothing will come out during cooking, everything is preserved inside.
Proper dough is the key to success. There are dozens of interesting recipes, the best of them are collected here.
Dough for khinkali - general principles of cooking
Fresh dough for khinkali can be kneaded in the usual way, when all the ingredients are simply combined, or using custard technology. In this case, a part of the liquid is boiled, then it is added to the flour, or vice versa, it is quickly mixed, that is, brewed.
What products are used:
• Flour. Usually used top grade. But there are recipes for dough with corn, buckwheat, oatmeal or bran. Flour must be sieved so that the product is saturated with oxygen.
• Fluid. Usually water or milk is used, there are recipes for kefir, yogurt or whey, some of them are lower. Water is added to the flour or vice versa, depends on the technology.
• Salt. Always added, gives the taste of the dough. On average, 12–15 g of salt is used per kilogram of flour.
• Oil and other fats. There are not always recipes, but they are often added. Butter comes in a small amount, usually a few spoons. It makes the dough easier to work, does not allow him to strongly contracted.
• Eggs. Also optional ingredient. The dough with them is tastier, but it turns out a little tougher. Usually add 1 egg per 300 ml of liquid. This ingredient is better to put in the dough less than more.
Any unleavened dough, regardless of the ingredients it contains, should be laid for about half an hour. During this time, the gluten will swell, the mass will become soft, elastic, the pieces will not be tightened during rolling, it will be more convenient to work.
Classical dough for khinkali
The easiest recipe for dough for khinkali, which will require a minimum amount of ingredients. The amount of flour indicated is approximate, you may need a little more.
Ingredients
• 250 g of water;
• 600 g of flour;
• 250 ml of oil;
• 0.75 tsp. salt.
Cooking
1. Take ice water, dissolve salt in it, add vegetable oil, stir. We do it all in a big circle.
2. Sift the flour on the countertop, a large chopping board or in a wide bowl in which it will be convenient to knead the dough. In the central part of the hole.
3. We take a spoon in the right hand, in the left mug with salted water. Pour the liquid in a thin stream into the hole, gently rotate the spoon in a circle.
4. As soon as it becomes difficult to turn the spoon, you can remove it, begin to knead with your hands. Raise the dough from the edges, wrap inside.
5. Knead until the lump stops soaking up the flour, if necessary, add an additional portion.
6. Put the dough in the bag, send in the fridge for 20 minutes.
7. We take out the dough, knead it again with our hands and leave another 15 minutes in the bag. Now you can not clean in the refrigerator.
8. Done! You can start sculpting home khinkali.
Choux pastry for khinkali
The recipe of choux pastry for khinkali, which is notable for its special consistency, plasticity. The mass can be rolled thinly, but it will not break when forming products and subsequent cooking in water.
Ingredients
• 1.5 glasses of water;
• 1 spoon of butter;
• 1/4 tablespoon salt;
• flour.
Cooking
1. Pour the measured water into the saucepan, add oil and salt. Put on the stove, stir and bring to a boil.
2. Measure out a glass of flour. Another 2.5-3 cups can be sifted directly into the bowl.
3. Pour a glass of flour in hot water. Quickly mix with a spatula, gradually add another glass of flour, the mass will begin to cool.
4. Put brewed dough into the rest of the flour, knead very cool dough. At first it will be crooked, rough, this is normal. Transfer to package. 5. Leave an en 30-40 minutes, then you can sculpt khinkali.
Dough for khinkali on milk
This dough distinguishes not only the composition, but also the taste. It is more pronounced, rich, pleasant. You can cook not only khinkali, but also dumplings, dumplings and even pasties.
Ingredients
• a glass of milk (250 ml);
• 1 egg;
• 40 ml of oil;
• 3 pinches of salt;
• flour.
Cooking
1. Break an egg into a bowl, add salt, beat everything with a fork.
2. Add milk at room temperature, stir, pour in almost all the oil, leave a few drops to lubricate the finished dough.
3. Add portions of flour. Knead cool unleavened dough. Thoroughly knead until it stops absorbing flour.
4. Lubricate the resulting lump with vegetable oil, shift it into a regular bag, close it and leave for 30 minutes. You can knead the dough in the evening, put in the refrigerator.
Half-cooked dough for khinkali with egg
Recipe for dough with high elasticity, which is prepared by an unusual technology with an egg. It is very convenient to work with it, the products are durable, flexible, with a traditional taste. A recipe for a mixture of milk and water, but you can use one thing.
Ingredients
• 0.5 cup whole milk;
• 0.5 cups of plain drinking water;
• 3 cups of flour (plus for underdust);
• one egg;
• 2 tablespoons of any oil;
• 2/3 tsp. salt.
Cooking
1. Boil the kettle, pour 0.5 cups of boiling water. If whole milk is used for the dough, then immediately measure out, boil in a small saucepan. Make sure that it does not “run away”.
2. Beat egg with salt so that all small grains are dissolved.
3. Sift three cups of flour into a bowl, prepare a spoon.
4. Pour milk in a thin stream of flour, quickly stir.
5. Add salted egg, continue to stir.
6. Enter cold milk or water, if the dough is prepared only from it.
7. We continue to knead, in the process add a couple of spoons of vegetable oil.
8. As soon as it becomes difficult to knead, transfer the lump on the table, sprinkled with flour. Pause until you have a smooth, smooth dough in your hands. 9. Put it in the bag, leave for forty minutes. You can just cook the stuffing for khinkali.
Dough for khinkali on kefir with egg
In fact, not only kefir, but also yogurt, any ryazhenka or yogurt, sour milk, will do. This dough is also different taste, suitable for different homemade dishes.
Ingredients
• 300 ml of kefir or other replacement product;
• one large egg;
• salt (about 0.5 tsp);
• flour (how much dough absorbs).
Cooking
1. Take the kefir out of the refrigerator in advance so that it gets hot. Salt and stir.
2. In a bowl, break the egg, shake until smooth, add salted kefir, stir.
3. Sift flour, add two glasses to kefir at once, stir.
4. Add more flour, knead until you get a stiff dough, put it in a bag, or just cover with an inverted bowl.
5. After fifteen minutes to get the dough, mix well.
6. Let the bed rest for another quarter of an hour and you can make khinkali.
Dough for khinkali with buckwheat flour
In the store now you can buy different flour: buckwheat, corn, oatmeal. So, why not use it in dough for khinkali. Rule one - such flour should be only an additive. Completely knead on it is not worth it, the dough needs high-quality wheat gluten.
Ingredients
• 1 tbsp. buckwheat flour (corn, oat);
• 1.2 Art. water;
• 1 egg;
• 2.5 cups of wheat flour;
• salt;
• 2 spoons of butter.
Cooking
1. Mix both types of flour, sift in a deep bowl. By the way, buckwheat flour can not buy, and cook yourself. To do this, rinse, dry, grind with a coffee grinder, then sift through a sieve.
2. Mix water with butter and egg, salt and shake well with a fork.
3. Make a hole in the flour, gently pour in water, while mixing the dough with a spoon.
4. At the end remove the spoon, knead the mass with your hands. On a consistence it should turn out same dense, as well as usual dough.
5. We give a buckwheat dough in the bag and you can begin to form the khinkali! 6. Cooking products with buckwheat flour will be absolutely the same as from the usual dough.
Dough for khinkali “pink” with beet juice
The recipe is bright and appetizing dough with beet juice. The taste of the vegetable will not be felt at all, but the look will change. Khinkali will turn out unusual, very interesting.
Ingredients
• 1 tbsp. water;
• 2 spoons of butter;
• 100 ml of beet juice;
• 3.5 cups flour;
• 1 tsp. (without tubercle) salt.
Cooking
1. Beets choose hard, juicy. Root vegetables need to be cleaned, cut into pieces, skip through a juicer. Or rub, squeeze with gauze. Combine the juice with a glass of water. If you need to get brighter khinkali, you can completely replace all the liquid with juice.
2. Add salt to the water, stir.
3. Sift three cups of flour in a bowl, add salted water to the center. Immediately pour the prescription oil.
4. Knead the dough. First with a spoon, then with your hands. Knead until smooth.
5. We remove the lump in the bag, leave for half an hour, then prepare ordinary khinkali.
Khinkali dough - useful tips and tricks
• There is dough for khinkali, and there is no more filling? Roll thin tortillas. Bake thin pita bread in a dry frying pan.
• The dough for khinkali perfectly tolerates freezing, but after thawing it may become a little sticky. It will be necessary to pour flour.
• Fresh dough is stored in the refrigerator for no more than 2 days, then it becomes gray, ugly, loses its properties and taste.
• It is not necessary to add vegetable oil to the dough; everything is fine with butter or melted margarine.
