You can diversify your cuisine and please your loved ones with something unusual by preparing real homemade khinkali. In appearance, they differ from the usual dumplings only in shape and size, but their unique taste really makes this dish completely unlike any other.

Ingredients

Before proceeding with how to prepare homemade khinkali, you need to make sure that you have all the ingredients you need. Everything is simple with the dough, for its preparation you need:

• flour - 3 cups;
• egg - 1 pc.;
• water - 1 glass;
• vegetable oil - 3 tablespoons;
• salt to taste.

As for the meat part of the khinkali filling, the recipe includes several variations. Most often, beef or pork is used, less often lamb. Two types of meat will be used for this recipe:

• beef - 250 gr;
• pork - 250 gr;
• onions - 3 pcs.;
• meat broth;
• cilantro, parsley, mint, coriander, cumin - to taste;
• ground black pepper, salt to taste.

In some cases, mushrooms or cheese can be added to khinkali, and some types of classic seasonings include herbs that grow exclusively in Georgia.

Preparation

The dough is prepared in the usual way. Sift the flour, make a depression in the middle of the flour pea. Now you need to add water, oil, salt and an egg there. After kneading the dough, it must stand for about half an hour to reach. In the meantime, you can do the stuffing.

As for minced meat, in order to cook khinkali correctly, it is advisable to finely chop the meat, and not pass it through a meat grinder. Add chopped onion, chopped herbs, spices and salt to it. Pour broth into the minced meat. There should not be a lot of broth, it should be completely absorbed into the meat.

Now it remains to sculpt khinkali. To do this, roll out the dough into small cakes. The fillings are placed so that its weight is approximately equal to the weight of the dough.

Next, the edges of the cake need to be lifted and folded. Classic khinkali consist of 18-19 such folds! The resulting knot must be “closed” by squeezing it with your fingers. If the upper "tail" of the dough is too big, you can cut it off, but you shouldn't get rid of it at all.

Brewing process

Khinkali is very simple to cook. So that they do not stick together, there must be a large amount of water. Throw them into boiling water, stirring carefully during cooking and making sure that they do not stick to the walls of the pan, otherwise the dough may break - and the khinkal will be spoiled. From the moment they boil, they are boiled for an average of 10-15 minutes.

But it is not necessary to cook them in the usual way, you can cook khinkali in a multicooker for steam. To do this, grease the multicooker grid with a small amount of vegetable oil and put khinkali on it. You can add bay leaf and a little allspice to a bowl of water, this will make the dish even tastier. In the "Steamer" mode, you must select the type of dish "Meat". Khinkali will take about half an hour to cook.

Do you know that you can cook khinkali differently: like dumplings, fry in a pan.

Khinkali is served on the table, sprinkled with black pepper and chopped herbs. They eat them with their hands, carefully lifting them by the tail. On the first bite, you should carefully drink all the broth contained inside so that it does not spill. You can not eat khinkali tails, but simply leave them on the edge of the plate. They are always eaten hot, and cooled Georgian dumplings are sometimes fried in a skillet.