Corn khinkal with filling. Recipe

22.02.2024

Corn flour improves digestion, normalizes metabolic processes and removes harmful substances from the body. Products made from corn flour are considered dietary. It is known that corn flour is easily absorbed by the body and confidently reduces cholesterol levels in the blood.

Corn khinkal. Recipe

1. 600 gr. corn flour

2. 100 gr. Wheat flour

3. 3 tbsp. spoons of semolina

4. fresh whey

5. 1 pack. instant yeast

6. salt, sugar to taste

For the filling you will need:

1. 500g ground beef with spices

Heat the whey to 40 degrees. Sift corn, wheat flour and semolina into a bowl with a deep bottom for ease of further mixing. Pour in the entire packet of instant yeast, a pinch of salt and sugar.
Mix everything thoroughly and add hot whey. To make the corn khinkal tasty, continue kneading the dough until a homogeneous elastic mass is obtained. Let the dough rise for about 20 minutes... Instead of whey and yeast, you can use kefir in combination with soda. For the specified amount of flour, you need to add soda at the tip of a knife.

Wash your hands thoroughly with laundry soap and get to the fun part. Thanks to wheat flour and semolina,the dough should be elastic. We break off pieces of the dough of the size we need (in my case, the size of a small walnut). Shape into a flat cake.Use a teaspoon to add the filling to the corn khinkal. The main thing in this matter is not to overdo it.ь with filling. Cover the top with the second cake and connect along the edges. We remove the excess dough and give the khinkal a neat shape. It is important that the dough is not completely thin m, or vice versa. You can use cottage cheese, nettles...etc as a filling. It all depends on the preferences and imagination of the author of the dish. Cook in a double boiler for 20 minutes. corn khinkal with filling is ready!

The preparation of khinkali is present in various national cuisines, each of which has its own characteristics. The most popular and widespread is the Georgian dish, which is served in many restaurants around the world. The original variety is khinkali, made from corn flour products. They are quite easy to prepare, the recipe does not contain any special difficulties. If you want to please your guests with a good treat, this dish is worth considering.

The main feature of the recipe in question is corn flour, while most often wheat flour is used to make such dishes (the best option is to use both varieties). There are many ways to prepare khinkali; over time, changes are made to the list of products used, which, in the opinion of the chef, can improve the taste.

Once you've mastered a standard recipe, don't be afraid to experiment with a variety of ingredients.

corn flour - 200 g;
wheat flour - 200 g;
eggs - 2 pieces;
sunflower oil - 100 g;
kefir - one and a half glasses;
soda - 1 teaspoon;
lamb - 500 g (beef can be used instead);
potatoes - 5 regular size;
garlic - 4 cloves;
sour cream - 5 teaspoons (mayonnaise becomes an alternative);
salt - a couple of pinches (to taste).

You can prepare khingali in various ways; the resulting taste of the dish largely depends on the method chosen. An example is the Dagestan recipe for water, where pieces of dough are boiled in broth and then served with meat, herbs and vegetables on the table. This is significantly different from what we are used to seeing in life and in photographs. The more traditional method is steaming; often in this case it becomes necessary to use a pressure cooker.

Step-by-step cooking process

The first step is to prepare the dough; for this, wheat and corn flour are mixed, after which the mixture is poured onto the table or into a large deep bowl. This entire pile is leveled to a uniform height, and a small depression is made in its center. Half a teaspoon of salt is stirred in kefir, a raw egg is added, and the resulting liquid is poured into the previously formed hole. Sometimes cottage cheese is added to the dough; due to the curd mass, it sticks less to your hands.

Once the dough is kneaded, it can be placed in a bag for half an hour to acquire the necessary characteristics.

The fat tail is cut and placed in a frying pan, after which frying begins;
Chopped onions are added for the last couple of minutes of frying, after which everything cools a little;
Combine twisted lamb with fried fat tail and onions, add salt and pepper, chopped cilantro (it is recommended to use sprigs).

The main action is modeling. To do this, pinch off a piece of dough, make an indentation with your thumb, and stretch the sides. In its shape, the resulting workpiece vaguely resembles a jug. Minced meat (in our case, lamb) is placed in the hole; the edges are carefully pinched towards the center. The amount of meat can be large, cornmeal has good properties in making the dough able to bear a lot of weight. Until this stage, the methods of cooking with water and steam are largely similar.

Steaming

Steamed corn khinkal is quite simple to prepare and does not require any special skills. The most important part is filling the dough with filling; cooking is a purely technical point. Cornmeal products are placed evenly on the multicooker tray so that they can receive the same amount of steam.

To make khinkal made from corn flour tasty, the following conditions must be met:

lubricate the tray with vegetable oil;
the larger the size, the longer the cooking takes (large ones should be cooked for 30 minutes after boiling);
follow the cooking sequence according to the recipe.

The question often arises about how long the cooking process lasts. Boil large khinkali longer so that you can feel the correct aroma and taste in the broth. A small product will take less time to cook, but you should be careful not to take it out ahead of time. Don't worry about the dough breaking; corn has good binding properties, which makes cornmeal an important ingredient. Kefir also contains important substances.

Features of serving

How to prepare corn khinkal becomes clear if you carefully study the recipe. If you boil it the right way, your guests will be impressed with the treat you serve. The most important point is to add meat, do not overdo it with the filling. Over time, you will become instinctively aware of how much lamb is required for optimal flavor. The ratio of other ingredients is also important, including cottage cheese and kefir.

Proper serving of the dish is no less important than following the recipe for corn khinkal.

In photographs, khinkali are often decorated in different ways. Products made from corn flour can be served in different ways, often the choice depends on the tastes of the owner. It is difficult to identify any traditional rules; over the years, Georgian cuisine has undergone certain changes and felt the influence of foreign cultures.

You can serve khinkali with the following products:

cooked meat;
potato;
sauce or ketchup;
fresh greens.

The presented recipe will help even a beginner step by step to understand the preparation of this dish from corn flour. It is suitable for a variety of occasions. If you need a good appetizer for a feast, be sure to cook khinkali. This product is also suitable as food in the morning after noisy parties on the previous day. This is one of those dishes that is characterized by simplicity and versatility. It does not contain ingredients that are difficult to find; corn flour is sold in any store.

Products
Lamb (shoulder or neck) - 700 grams
Potatoes - 5 pieces
Corn flour - 200 grams
Wheat flour - 200 grams
Eggs - 2 pieces
Carrots - 1 piece
Onions - 1 head
Vegetable oil - 100 grams
Kefir - one and a half glasses
Garlic - 3 cloves
Sour cream - half a glass
Soda - half a tablespoon
Salt - to taste
Ground black pepper - 1 teaspoon

How to steam corn khinkali
1. Place the lamb in a saucepan and add 2 liters of water.
2. Add 1 peeled onion, salt and pepper to the meat, put the pan on the fire.
3. Cook the lamb for 1 hour after boiling, skimming off the foam, then strain the broth and return to the pan.
4. Peel the potatoes and cut them into 1.5 centimeter cubes, add them to the broth and cook for 20 minutes.
5. Sift wheat and corn flour together through a sieve, add butter, eggs, soda, kefir and knead the dough.
6. Roll the dough into a sausage with a diameter of 4-5 centimeters, cut them into circles 1 centimeter thick, and slightly squeeze on both sides to form a medallion shape.
7. Place the tortillas on oiled steamer trays.
8. Cook the xalpama for half an hour.
9. At this time, make the sauce - crush the garlic with salt, mix with sour cream.
10. Serve the khalpama with meat, potatoes and broth, the sauce separately.

There are different types of Khinkali. For some peoples these are just flatbreads made from unleavened dough, for others they are stuffed, for some they are puff snails.

There are several ways to prepare the dish, one of the interesting options is using corn flour. Shall we try?

Corn khinkali - general principles of preparation

To prepare the dough you will need corn flour; you can buy it in the store or make it from cereal. In any case, you will need to sift, only then start kneading the dough. Sometimes corn and wheat flour are mixed.

What is used for the test:

Milk or kefir, whey;

After kneading, they let it sit for half an hour, but more is possible. Next, roll out the flatbreads. They cook khinkal. Or they make full-fledged products with different fillings, or boil them by steaming or in water. The dish is served with different sauces, the taste and appearance of which depends on the filling and other additional ingredients.

Dagestan corn khinkal on water

Traditional corn khinkal in Dagestan consists of pieces of dough boiled in broth or water. They are served with various sauces, boiled meat, herbs, broths, and vegetables.

Ingredients

120 ml water;

300 g corn flour;

0.5 tsp. salt.

Preparation

1. Dissolve salt in water at room temperature.

2. Sift corn flour, make a hole, add water. Take a spoon and start stirring clockwise in the center of the well.

3. As soon as the spoon becomes difficult to rotate, dip your hands in and knead the stiff dough, as for dumplings or homemade noodles. We put it in a bag or leave it on the table, but cover it with an inverted bowl.

4. Let the corn dough rest until it acquires the desired consistency and becomes soft and pliable.

5. Now we pinch off small pieces from the dough, slightly smaller than a quail egg, and flatten them in our hands to make a flat cake. Place on a cutting board. We make a lot of these flatbreads.

6. Place in boiling water or broth and cook after boiling.

Corn khinkali with steamed lamb

Recipe for traditional corn khinkali. They are steamed; you can use a pressure cooker.

Ingredients

500 g corn flour;

250 grams of wheat flour;

0.2 liters of kefir;

300 g lamb pulp;

100 g fat tail fat;

1 onion;

Greens for serving;

A little cilantro in the minced meat.

Preparation

1. Mix corn and wheat flour, sift onto the table or into a large bowl, make a well in the center.

2. Combine kefir with 0.5 tsp. soda and the same amount of salt, stir, add a raw egg. Pour into the hole and knead into a not very stiff dough. Transfer to a bag, leave for half an hour, let it lie on the table.

3. Cut the fat tail, place it in a frying pan, and start frying.

4. Chop the onion, add to the fat tail, sauté together for a couple of minutes. Then cool a little.

5. Twist the lamb, combine with fried fat tail and onion, add salt and pepper, chopped cilantro. In general, it is better to use twigs, but you can also use leaves.

6. Take out the dough, pinch off a small ball, make a depression in it with your thumb, stretch the sides to make a kind of jug. We put minced lamb into the hole and pinch it. You will get a round donut with filling. Place it on the steamer tray.

8. Turn on the steamer, cook the khinkali after boiling for 25-30 minutes, depending on their size.

9. Place on a plate, garnish with fresh herbs, and serve with garlic sauce or ketchup.

Corn khinkali with boiled beef and garlic sauce

A recipe for oriental khinkali made from corn flour, which does not have to be cooked only with beef. Pork or lamb will also work.

Ingredients

0.2 kg corn flour;

0.3 kg wheat flour;

0.5 tsp. salt in the dough;

Glass of water.

1 kg of meat.

For the sauce:

200 g thick sour cream;

5 cloves of garlic;

Salt, black pepper;

Any greens.

Preparation

1. You can take any meat, if there are a lot of bones, then take more. Fill with water, about 3 liters, cook for 2 hours until tender, add salt. Remove the pieces from the broth. We will cook corn cakes in it.

2. Mix both types of flour, salt the water, knead the usual unleavened dough, let it rest for the gluten to swell.

3. Roll out the dough into thin flat cakes, maybe a few pieces, sprinkle with flour so that the rolling pin does not stick.

4. Cut the rolled out cakes into squares, rectangles or diamonds. The size is slightly larger than a matchbox.

5. Throw the flatbreads into the boiling meat broth, boil for 3-5 minutes, check when done. Remove to a bowl with a slotted spoon, coat with a few drops of oil and shake well.

6. Prepare the sauce: mix all ingredients with sour cream, chop what needs to be chopped.

7. Cut the meat into pieces, remove the bones.

8. Place boiled khinkal on a dish, pieces of boiled meat on top, serve with garlic sauce.

Corn khinkal with cottage cheese

A curd version of corn khinkali. If desired, you can add a little grated cheese to the filling, it will also turn out tasty and interesting. You can cook in water or steam, as you prefer.

Ingredients

140 g kefir;

300 g corn flour;

100-150 g wheat flour;

0.3 tsp. salt;

1 small egg;

0.5 tsp. soda

Filling:

200 g cottage cheese;

1 yolk or small egg;

2-3 sprigs of dill.

Preparation

1. Stir kefir with soda and salt, wait a little until the quenching reaction takes place. Add the egg, shake well.

2. Combine seasoned kefir with corn flour, then add wheat flour, knead into a stiff dough. Let it sit for about half an hour.

3. Grind the cottage cheese until smooth, add salt, add a little dill, but not necessarily. Enter the egg. If the cottage cheese is weak, then you can leave it out or add only the yolk. Stir again.

4. We make round khinkali of a classic shape or just koloboks with filling.

5. Transfer to a greased tray and steam for 15 minutes.

6. Or throw it into boiling water, boil after boiling for 3-5 minutes, check for readiness. Be sure to salt the water.

7. This blueberry is served with sour cream and garlic sauce. Greenery. It can be fried in butter.

Corn khinkali with nettles from Yulia Vysotskaya

The famous TV presenter knows how to cook corn khinkali not only with meat. Yulia Vysotskaya has a wonderful recipe for a dish with young nettle leaves.

Ingredients

0.3 kg corn flour;

80-100 g wheat flour;

120 ml kefir;

1 spoon of oil;

Soda 0.5 tsp;

A little salt.

Filling:

Fresh nettle;

Boiled egg;

1 onion;

2 tablespoons of oil;

Preparation

1. Knead the usual dough, dissolving soda in kefir, adding salt, while kneading, add a little vegetable oil, it will make the mass more pliable and soft. Set aside and cover with film or an inverted bowl.

2. Cut the onion into small cubes, put it in a frying pan, add oil and sauté until golden brown.

3. Chop the boiled egg and mix with fried onions. Sort through the nettles, you will need a medium bunch, remove the leaves, cut, add salt and mash with your hands. Combine with the rest of the filling ingredients, pepper to taste.

4. Take out the corn dough, divide it into pieces, and make filled balls in any convenient way. The main thing is to pinch the edges well.

5. Place in a steamer and cook for 12-15 minutes

6. Or boil khinkali in hot water for several minutes.

7. Serve this dish with sour cream and pour butter.

Corn khinkali with pumpkin and cheese

A variant of a bright filling for khinkali made from corn. In fact, you can also cook a sweet dish with pumpkin; in this case, you need to replace the cheese with cottage cheese and add raisins.

Ingredients

500 g corn flour;

210 ml water;

2 tbsp. l. vegetable oil;

0.2 kg pumpkin;

0.1 kg cheese;

1 clove of garlic;

A little pepper;

50 g butter.

Preparation

1. Dissolve a little less than half a teaspoon of salt in a glass of water. Add corn flour, knead the dough, and add vegetable oil at the very end. Knead thoroughly and leave to rest.

2. Grate the pumpkin and squeeze lightly if it is juicy. Add grated cheese, squeeze a little garlic into the filling, add pepper and mix. If you don’t plan to make khinkali right away, don’t add salt yet.

3. Roll out the dough into a sausage, cut across the puck, dip in flour and use each rolling pin to roll into a thin flat cake.

4. Place the filling, gather the edges into a pile, and press the knot so that nothing falls apart.

5. Place corn khinkali in a steamer. After the water has boiled, cook for at least 20 minutes, since the pumpkin is raw. If you use stewed or boiled pumpkin, the time can be reduced.

6. Transfer the finished khinkali to a dish and pour melted butter over it.

Khinkali will taste better if you add a little wheat flour to the corn flour.

After cooking, any khinkali must be greased so that they do not stick together. You can use any butter or vegetable oil.

If you add a little oil to the unleavened dough when kneading, it will become more convenient and easier to work with, and will not shrink too much.

When cooking khinkali, you do not need to stir it often so as not to damage the shape. But when boiling, it is important to stir well. Since filled items are heavy, they may stick to the bottom of the pan.

Is the dough not giving in? Is it difficult to make khinkali? Get away from the classic shape and make regular dumplings or small pies. It's better than suffering and spoiling food.

If there are corn khinkali left, they can be fried in a frying pan in butter or baked in the oven with sour cream, cheese, and any other additives. It will also turn out delicious.

There are different types of Khinkali. For some peoples these are just flatbreads made from unleavened dough, for others they are stuffed, for some they are puff snails.