After bustling for several hours in the kitchen, preferably with the whole family, you can replenish the bins with semi-finished products home made... Today we are preparing khinkali - a traditional dish Georgian cuisine, which is a large dumplings with a juicy filling.

The cooking process will not be quick - khinkali is never made in a hurry, because this dish requires maximum attention and some skill. We have tried to prepare a detailed step by step recipe khinkali with a photo! We hope you succeed!

Ingredients:

For the test:

• flour - 500 g;
• salt - ½ tsp;
• drinking water - 250 ml.

For filling:

• minced meat - 500-600 g;
• large onion - 1 pc.;
• cilantro or other greens (optional) - a bunch;
• meat broth(or water) - about 80 ml;
• salt, spices - to taste.

For the sauce (optional):

• sour cream - 150 g;
• tomato paste - 2-3 tbsp spoons;
• boiled water - 50 ml;
• garlic - 2-3 teeth;
• greens (any) - 3-4 branches;
• salt, red ground pepper- taste.

How to make dough for khinkali

1. Khinkali is traditionally prepared with a simple basic dough. To make it, sift the flour with a slide onto the work surface, throw in the salt. We form a depression and add warm drinking water to the flour mixture.
   
2. Diligently knead the mass, kneading moderately dense, steep dough that does not stick to your hands. Increase the flour portion if necessary. We cover with a napkin and be sure to give the dough about half an hour of rest.
   

   How to make khinkali filling

3. In parallel, we will prepare the filling. Khinkali in Georgian is usually made from mixed minced meat, often with the addition of lamb. However, it cannot be found everywhere on sale, so it will work at home. Ground beef with the addition of fatty pork. If you do not trust the quality of the finished semi-finished minced meat, you can skip the meat pulp through a meat grinder. Throw in salt, spices and chopped onions as fine as possible.
   
4. Stir the mass until smooth. To make the finished khinkali as juicy as possible, add meat broth to the minced meat or plain water, knead. The liquid will be required as much as the minced meat can completely absorb, without dividing into meat and water parts. Now the filling is ready! Sometimes garlic or fresh cilantro is added to the minced meat, but this is optional.
   
   
5. Roll out the "rested" dough in parts into a thin layer (no more than 2 mm thick). Using a bowl / bowl or any round shape cut out flat cakes with a diameter of 12-15 cm. Collect the rest of the dough and roll it out again.
   
6. In the center of each circle, place a portion of minced meat (about 1 tbsp. Spoon).
   
7. Gently lift the edges of the cake, collecting in a circle in folds. Simply put, we form a kind of "bag" with meat filling.
   
8. Blind all the folds tightly in the center. We take the formed workpiece by the formed tail and raise it, allowing the semi-finished product to hang a little. This is necessary for better edge gluing. In the same way, we form all the khinkali and put it on a chopping board sprinkled with flour. If you are not going to immediately boil all the semi-finished products, send them for storage in the freezer.
   
   
9. We boil khinkali for several pieces in a large number salted boiling water. We lower the semi-finished products into boiling water carefully, trying not to tear thin crust... After our "bags" float to the surface, we continue cooking for 10-15 minutes.
   
10. You can serve khinkali in Georgian without any additions, lightly sprinkle them with ground pepper. But if you wish, you can still cook a spicy sour cream sauce... For this, sour cream and tomato paste put in a blender bowl with knives, add chopped greens and 50 ml of pre-boiled and cooled water.
    
11. We combine the components into a homogeneous mass. Taste, add salt, hot pepper to taste and squeeze out the garlic teeth. Mix again. By the way, this sauce also goes well with

Manty and Khinkali recipes

1 hour 30 minutes

165 kcal

5/5 (3)

Delicious khinkali very similar to Russian dumplings- the Georgian national dish also consists of minced meat hidden inside tender dough... However, khinkali is formed in a completely different way, and is used in a completely unusual way. During the cooking process, the inside of the product is formed amazingly delicious 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 fragrant meat dish with broth. I invite you to join me and enjoy cooking khinkali po 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 the 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 flat plates in advance for laying out ready-made khinkali and serving them on the table.

Ingredients

Ingredients	number
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	bunch
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

How to cook khinkali at home on video

It will be very useful to familiarize yourself with the video material 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 and how to eat it correctly.

Ready 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 freezer of the refrigerator. 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.

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.

Don't miss also 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. Tender chicken meat in aromatic sauce will be a great addition to 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!

On New Year's holidays, you can get together with friends and cook what you have wanted for a long time, but you didn't have enough time for that. For example, stick on khinkali and eat them right there. Moreover, it is not difficult to cook them, and the simplest and most familiar products are needed.

How to cook real Georgian khinkali tells Mamiya Jojua, chef of the Kazbek restaurant:

We will make a popular and restaurant-adapted version of khinkali. The fact is that khinkali is a dish for mountain shepherds. When leaving to graze cattle, they could take flour with them. Knead simple and unleavened dough in the mountains - not a problem, there is water there. Some spices and herbs grow. And of course, there were such khinkali with lamb, because these shepherds grazed lambs. Therefore, the filling contains just meat, maximum pepper and salt, possibly cumin - a minimum of spices. Then, in restaurants, in cities, they began to make khinkali with beef. But she doesn't have that bright aroma like lamb. Therefore, onions are added to the filling, a lot of cilantro. I also put black and red peppers.

Khinkali

For 2-3 servings, about 15-17 khinkali

Dough:

Filling:

600 g beef

400 g fatty pork

Parsley

Black pepper

Red pepper

Step 1. Mix flour with salt, add to the mixture cold water... Knead the tough dough gradually.

Step 2. Knead the dough thoroughly, it should become elastic, but harsh. Allow to rest under the film.

Step 3. Roll out the dough, roll it into a tight sausage and let it rest for at least 15 minutes.

Step 4. For the filling, chop the onion and herbs very finely. Chop the meat.

Step 5. Mix the minced meat, onion and herbs, season with salt and pepper, add a little water and stir.

Step 6. Cut the dough sausage into small pieces, roll each piece into a cake about 15 cm in diameter.

Step 7. Place the filling in the center of the cake and seal the edges in a bag.

Step 8. Boil khinkali in salted water for 6-8 minutes.

Dough

The most important part of the process is the preparation of the dough. It should be elastic, but harsh so that it does not break during cooking.

The flour must be sieved so that debris and lumps do not get into the dough.

Important! You need to knead the dough in cold water.

The longer you need to knead the dough, the better. If you have a professional mixer at home, put the dough in there and let it knead. If not, you will have to knead with your hands. For such a small amount of dough, like ours, 20 minutes of kneading is enough. But usually more dough is made and it may take even an hour to knead it.

Do not mix in all the crumbs that you have left, they will remain dry pieces and will tear the dough.

Restaurant dough

It is done in a completely different way, with the help of a specially designed machine. Firstly, restaurant dough contains much less water - 300 ml per 1 kg of flour. And we knead it for a very long time. It turns out free-flowing and enters the pressing machine. Where it is twisted and pressed many, many times. And then it becomes elastic, silky and very thinly rolled. A typewriter too, of course. Homemade dough so thin I can not roll.

Rolling

I make a very thick dough sausage and leave it to rest. Such blanks can be stored even for a day, wrapped in cling film. The dough in them gains elasticity and stickiness.

If you knead the dough well and let it rest, then it will not stick, and you will need very little flour for rolling out.

Molding

The filling should be about the same as the dough. We will have large khinkali, the dough for one piece will go - 50 grams. And meat too - 50. This is about one and a half tablespoons.

We sculpt khinkali so that the dough fits freely around the filling, but there should not be much space left inside.

The main thing is that the top is very well sealed, pay special attention to this.

How much khinkali do you need

It is difficult to say how much khinkali is needed per person. If only gatherings with khinkali are supposed, then there are 7-8 pieces. If the khinkali are large, then 5 will be enough. If you have a large feast and a lot of other dishes, do no more than 3 pieces per person.

Dumplings, dumplings, ears, dolma, ravioli, manti, wontons ...
Once I was looking at my shelf with cookbooks and was surprised to find that none of them knew anything about khinkali.
Even the "Book of Vusnoy and healthy food"1953, published with the aim of telling people about food that they have never seen in their lives. This thick book even contains illustrated instructions for cutting artichokes and the percentage of edible parts in ten species of fish. The alphabetical index to a given letter lists - halva, kharcho, brushwood , horseradish, persimmon. ”There are no khinkali.

And although many years have passed since then and new people have grown up, still not everyone knows about khinkali. About real khinkali.

But it always happens that if you ask correctly, you will definitely get the right answer.
And there was no need to go to distant Georgia, because in Lviv there is a restaurant of Georgian cuisine "Khinkalnya", in which a master class on making khinkali was held, in which I was happy to great benefit I took part for myself.
Of course, you can just go to Khinkalnyu on Kriviy Lipi, order khinkali and eat them, along the way examining the details of the interior. But how much more interesting is it to try to do it yourself, eat them, and then order khinkali ...

We are not distracted, we open the doors.

And we find ourselves in a cozy room with many interesting things and details.

We are offered, while waiting for the others, to drink coffee.

We drink flavored coffee in the company of hospitable men.

The participants of the master class gathered to check the work of the devices.

Restaurant Development Director Irina Klimenko introduces us to the chef Lebanon Meparishvili and the khinkal-maker Svyatoslav.

In order to make khinkali, we need dough and minced meat. The dough is simple, made from flour and water, no frills like eggs and baking powder are added.
Minced meat is made from veal with the addition of lard, spices and finely chopped hot pepper and cilantro. The consistency of the minced meat should be liquid, so that in the finished khinkali, in addition to meat, there is also broth.
Stanislav is ready to stick about three hundred khinkali in an hour, if they help him roll out the dough.

The dough pieces are stored wrapped in foil so as not to dry out.
When the time comes for sculpting, they are rolled thinly. Anyone who does not have such a special machine can use an ordinary rolling pin.

Circle diameter 12-15 cm

Minced meat is placed in the middle.

It will be easier for beginners to sculpt on a platter so that the juice does not spill out.

We take away uniform folds in a circle. It is not necessary to press down strongly.

The neatly folded folds are compressed to form a long-topped knot.

The top of the nodule is pinched off with a rotational motion.

And this is such a beautiful khinkali.

It is necessary to put raw khinkali carefully so that they do not flatten, but keep their shape.

It's the turn of bloggers. yellow_mamba sculpts his first khinkali

Some learn, while others carefully document the process.

Juice should not be allowed to hit the edge of the dough, the dough will not stick well and all the juice will flow out during cooking.

orest_zub examines the consistency of minced meat.

All the folds of the dough are collected, now you need to squeeze - and you're done!

It's the turn vovando

Elena Luganskaya-a great lover of khinkali, now she can make them herself :)

You need to sculpt and cook quickly so that they do not lose their shape and look beautiful after cooking.

Our works were taken to the kitchen to cook, we are looking forward to the result.
Cooking takes place in a large amount of boiling water with constant stirring. As expected, unnecessary people are not allowed into the kitchen. And they are absolutely right.

In the meantime, khinkali are boiled, we learn to eat them using the example of a ceramic dummy.

And according to the paper instructions.

Between sculpting and waiting for the tasting, a bonus awaits us.
Now we will touch upon the secret of making khachapuri in Mingrelian style.

Yeast dough, bryndza cow, chopped. Cheese is poured onto a flattened circle, a lot and tasty.

It is pinched in the manner of khinkali, in a circle.

Will flatten again.

And again it is thinly rolled into a cake.

The tortilla is placed on a baking sheet, and on top is smeared with a mixture of milk / egg / feta cheese.
Thus, when baked, a fragrant, slightly crispy crust is formed, the most delicious thing in the world.

Temperature 260 degrees, time 7 minutes.
Here it is!!!

The first batch of khinkami arrived.

By this time, the theory of eating has been mastered, we are starting to practice.

The second batch was made by professionals, but just as tasty as the first :)
Especially with Georgian wine.

And now the most important secret. The ponytail, as you already know from the instructions, is not eaten. The dough there is quite thick and it simply does not have time to boil.
It is convenient to calculate how much was eaten by the number of tails on the plate.
But once this tradition became the cause of some problem in the then Soviet Georgia.

Intrigued? Go and order khinkali, not only this story will be told to you.

Khinkali are dough products with meat filling, created many years ago. Georgian chefs... In terms of cooking technology, they partly resemble the famous Russian dumplings, although they look different. To prepare such a dish, one must not only be able to make delicious filling, but also correctly knead the dough for khinkali. We offer to make a semi-finished product in different ways.

The simplest khinkali dough can be made with only three main components available:

• 250 milliliters of drinking water;
• 750 grams of premium flour;
• 10 grams of table salt.

Semi-finished product preparation technology:

1. Sift the measured amount of flour, pour into a deep container. It could be a large bowl.
2. Add salt.
3. Introducing flour in portions, mix the products with your hands. First, this is done directly in a bowl, and a little later, the process must be transferred to a cutting board.
4. As a result, you should get a lump of tight dough that will not stick to your hands.
5. Further, practically ready dough should be wrapped in a thin plastic wrap and left on the table to ripen.

In just half an hour, the semi-finished product will be suitable for further work.

Georgian style with egg

Georgian classic recipe slightly different from the one described above. Local chefs usually add an egg to such a dough.

It will make the semi-finished product more elastic, which makes it easier in the future, the final stage of sculpting products.

For this option you will need:

• 1.2 kilograms of wheat flour;
• some fine salt;
• 2 raw chicken eggs;
• 450 milliliters of warm water.

You need to prepare the dough in stages:

1. Pour all the flour into any wide dish. Make a small indentation in the center.
2. Pour salt into this hole and beat in eggs.
3. Start mixing the ingredients with your hands. For about 5 minutes this can be done in a bowl. Then, when the mass is slightly compacted, transfer to the board and continue kneading. It will take another 5 minutes.
4. Roll out the finished dough with a rolling pin into a thin layer. Further, blanks can be cut out of it.

This option is convenient because the dough practically does not need to ripen. After a short mixing, it is completely ready for use. In addition, the presence of eggs in the recipe makes the mass more elastic, while maintaining the desired density.

How to make on kefir

The dough on khinkali in Georgian is sometimes made not on water, but on kefir. Such a semi-finished product remains soft, tender and does not shrink for a long time.

This is especially important in the case when large quantities of products are planned.

For such a test, you need to take:

• 1 kilogram of bread flour;
• 24 grams of baking soda;
• salt;
• 2 full glasses of kefir.

How to cook this semi-finished product:

1. First, sift the flour into a bowl. You can even do this several times.
2. Add slaked soda to it. The role of vinegar in this case will be played by kefir. Add salt at the same time and mix it all slightly.
3. Pour kefir. This should be done slowly with constant stirring. Gradually the dough will turn into a plastic tight ball.
4. After that, it should rest a little (about 2-3 hours).

Before the work itself, the ripened semi-finished product will only have to be rolled out with a rolling pin on the table, sprinkled with flour.

Dough for khinkali on mineral water

If you wish, you can make a dough for khinkali even with mineral water. It is slightly different from the usual lean convenience food.

Due to the gas present in the mineral water, dry components dissolve faster. This shortens the mixing time.

We select the following composition:

• 640 grams of flour;
• 10 grams of salt;
• 1 glass mineral water(carbonated);
• 50 grams of sugar;
• egg of category C1.

The test execution technology will be completely different:

1. Break an egg into a wide bowl.
2. Add loose components, then beat everything with a mixer.
3. Pour mineral water into a bowl.
4. Pouring flour in portions, carry out the final batch.
5. Cover the finished dough and set aside for 20-25 minutes.

The mass turns out to be moderately dense, and due to the eggs it is also quite strong. Unlike the usual lean semi-finished product, it does not break.

Cooking in a bread maker

To prevent the products from falling apart during the cooking process, the dough for khinkali should be sufficiently steep and uniform. This cannot always be achieved by hand. Easily and reliably prepare dough in a bread maker.

There is one original recipe for which you will need:

• 450 grams of flour;
• a pinch of salt;
• 200 milliliters of water;
• 1 egg;
• 40 grams of vodka.

How to make dough in a bread maker:

1. Sift the flour first. This will make the dough softer.
2. All components are immediately loaded into the form.
3. Place it in the body of the bread machine, close the lid and select the "dough" program on the panel. The device itself will signal the end of the process.

The dough prepared according to this recipe does not need rest. It can be immediately laid out on the table and rolled out.

Layered base for a dish

When using juicy fillings, it is best to choose puff pastry for khinkali. The process of its preparation is rather long and laborious. If the hostess has limited time, she can use a simplified version.

Let's take:

• 320 grams of wheat flour;
• 25 grams of sugar;
• 200 grams (1 pack) butter;
• half a glass of cold drinking water.
• 2-3 grams of salt.

You need to prepare a quick dough as follows:

1. Pour flour onto a cutting board.
2. Put butter, cut into small cubes, and chop the food well with a knife.
3. Add the rest of the ingredients and stir until the mass turns into a dense bun. In this case, flour should be added in portions.
4. Wrap the gingerbread man in plastic and put it in the refrigerator for several hours.

Before work, the ripened dough will only have to be rolled out 5-7 times, while folding it in several layers.

Choux dough for khinkali

Ideal for a dish like khinkali choux pastry... Due to its original consistency and plasticity, it rolls quite thinly. In addition, this semi-finished product never breaks when molded or cooked.

To prepare it, you need only four components:

• 3 cups flour;
• 20 grams of butter;
• 2 grams of edible salt;
• 400 milliliters of water.

To make khinkali choux pastry:

1. Pour water into a saucepan.
2. Add salt and oil to it, and then stir and bring to a boil.
3. Pour 2 cups of flour into hot water one by one. Stir very quickly, as the mass will immediately begin to cool.
4. Add the rest of the flour and make the final batch. The dough will be pretty steep.
5. Put the dough in a bag and leave alone for literally 30-35 minutes. During this time, it will mature and level out.

After that, the dough can be rolled out and the molding process can begin.

Traditional filling for khinkali

Khinkali is known to be a Georgian cuisine dish. Therefore, traditionally, the filling for it is prepared from lamb meat. The Georgian classic recipe requires minced meat to be juicy and aromatic.

Therefore, you can use the following set of products:

• 0.4 kilograms of lamb fillet;
• a few cloves of garlic (to taste);
• 200 milliliters of broth;
• a little salt;
• 2 medium onions;
• pepper;
• 1 bunch of dill and parsley.

To prepare the filling:

1. Cut the meat into small pieces with a sharp knife. It is not recommended to use a meat grinder in this case.
2. Chop the onion and garlic at random. Try to make the blanks as small as possible.
3. Chop the greens.
4. Collect the chopped food in one container.
5. Add a little salt, a little pepper, mix.
6. Add broth. Stir everything again.

The mass should stand for a little so that the meat partially absorbs the liquid. The filling should not crumble or stratify into fractions.