Manty and Khinkali recipes

khinkali in Georgian step by step recipe with photo

1 hour 30 minutes

165 kcal

5 /5 (2 )

Delicious khinkali very similar to Russian dumplings- the national Georgian dish also consists of minced meat hidden inside a tender dough. However, khinkali is formed in a completely different way, and is used in a completely unusual way. During cooking, the inside of the product is formed amazingly appetizing broth, and during the absorption of this dish, the product is taken with hands, holding it by the "tail", which is not eaten, but is left on the plate.

I think every housewife would be interested in preparing such an unusual and very aromatic meat dish with broth. I invite you to join me and enjoy the preparation of khinkali according to a simple recipe with step-by-step photos and detailed video material, as well as to make out in detail how to properly sculpt these Georgian dumplings so that they turn out to be truly beautiful.

Kitchen appliances and utensils

• the sieve is useful for sifting flour, during which the ingredient is saturated with oxygen to make the products more delicate;
• a measuring bowl or kitchen scale will help you weigh the ingredients for khinkali correctly;
• it is also important to prepare several containers of different sizes and depths for laying out the necessary ingredients, as well as for preparing dough and filling;
• a whisk or an ordinary spoon is necessary for high-quality kneading of dough and preparation of the filling;
• of course, we cannot do without a wooden or plastic board and a well-sharpened knife;
• you will definitely need plastic wrap, but you can replace it with a regular plastic bag;
• without a rolling pin, it will not work to roll out the dough evenly;
• for cooking khinkali, a spacious saucepan with a volume of 5-6 liters is needed;
• I also suggest choosing in advance flat plates for laying out ready-made khinkali and serving them on the table.

Ingredients

Ingredients	amount
To prepare the dough
cold water	180 ml
Wheat flour	400 g
salt	5 g
To prepare the filling
minced meat (I took a mix - a mixture of beef and pork)	300 g
fresh cilantro	bundle
onion	80-100 g
cumin seeds	5-7 g
salt	taste
ground black pepper	taste
cold water	100 ml
Additional ingredients
cold water for cooking	4-5 l
salt	taste
ground black pepper	taste

Method of step-by-step preparation of khinkali

How to make khinkali dough in Georgian

How to make a filling for Georgian khinkali

How to sculpt khinkali in Georgian

How long does it take to cook khinkali

How to eat khinkali correctly

How to cook khinkali at home on video

It will be very useful to familiarize yourself with the video below on the preparation of the dough for the Georgian khinkali according to the recipe described above. After spending just a few minutes watching the video, you will learn how to sculpt khinkali correctly, how much to cook it, and how to eat it correctly.

Ready-made Georgian khinkali remain very tasty for a short time, so try to cook them exactly as much as you eat today, and freeze the rest in the fridge freezer. How to cook frozen khinkali in a saucepan? In the same way, as well as freshly molded ones, only they will have to be kept in boiling water a little longer - as soon as the products float to the surface, cook them for another 12-15 minutes.

Khinkali in Georgian - The Secret of Cooking Juicy and TASTY!

Khinkali recipe in Georgian is a real recipe for cooking at home. Homemade khinkali - juicy and fragrant! How to cook, sculpt, how to make and what dough for khinkali do you need? Cooking recipe in the description:

Step-by-step recipe with photos and detailed descriptions
on the website http://edanalyuboivkus.ru

Ingredients:
Dough:
flour - 400 grams;
cold water - 180 milliliters;
salt - 0.25 teaspoon.

Filling:
minced meat - 300 grams;
onion - 1 piece;
fresh cilantro - 1 bunch;
cumin - 1 teaspoon or caraway seeds (other taste) - 0.5 tsp;
cold water - 100 milliliters;
salt, pepper - to taste.

Preparation:
For the dough, mix flour, cold water and salt.
Knead the dough thoroughly.
We leave to rest for 40 minutes.
For the filling: mix the minced meat with onion, chopped cilantro, salt and pepper, rub the cumin with your fingers. Add ice water for juiciness.
Divide the dough into 10 pieces, roll each piece thinly.
Add the filling in the middle and collect the rolled circle into a bag, making folds.
Unscrew the top of the head.
Cook in salted water for 10-12 minutes. Serve sprinkled with black pepper. We eat with our hands, we leave the top of the head.
Khinkali according to this recipe is very juicy, tasty and satisfying. I advise you to cook!

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2017-07-15T13: 28: 55.000Z

How to steam khinkali in a multicooker

Be sure to cook a national Turkic dish! This name in translation means "five fingers" - the nomads ate this meat dish only with their hands. Your loved ones will really like this product, especially those who love dishes with a lot of meat.

Do not miss also the old recipe from the Avars, the people of northern Dagestan -. This dish is not only delicious and nutritious, but also incredibly beautiful. Such khinkali instantly arouse the genuine interest of all households and guests, disappearing from the table in a matter of minutes.

Of course, how not to draw your attention to the traditional Tatar dish - somewhat reminiscent of our stew with stewed vegetables, but very different in taste.

Also, do not forget about the beloved by many, a dish that is primarily distinguished by its speed of preparation and delicious taste. Delicate chicken meat in a fragrant sauce will be a great addition to your everyday or festive table. In addition, I cannot but recommend it, famous for its unforgettable view, taste and aroma.

I think it's time to end. If you need to clarify any nuances or you have any difficulties while cooking khinkali according to my recipe - let me know in the comments and I will immediately help you fix everything and avoid common mistakes. In addition, I would really like to hear about what types of khinkali are your family members' favorites? Share the recipe, tell us what ingredients you use to make the dough and filling! I look forward to your feedback and comments regarding khinkali in Georgian and not only!