These delicious products resemble large dumplings, decorated in a special way. Traditional Caucasian cuisine food has long been firmly established in our diet. Tight and elastic dough that hides meat or other fillings with fragrant spices and seasonings is an obligatory component of Georgian khinkali.

Variations of making dough for khinkali

In fact, khinkali dough can be prepared in two ways.

For the first option, you need to prepare:

  • premium flour - ½ kg;
  • cold water - 250 ml;
  • vegetable oil - 50 ml;
  • salt - 1 pinch.

For the second method you will need:

  • wheat flour - 3 tbsp .;
  • eggs - 1 pc.;
  • vegetable oil - 50 ml;
  • salt - 1 tsp;
  • ice water - 0.4 l.

We proceed to the batch, the process of which is observed with any technology of its preparation:

  1. We sift wheat flour with a slide, in the center we make a small depression.
  2. Pour a little cold water into the hole, place a slightly beaten egg and salt, and proceed to kneading.
  3. Gradually adding portions of liquid, with the help of a whisk we connect the components until a thick mass is formed.
  4. Pour in the aromatic oil to make it more supple and supple.
  5. It will take at least 15 minutes to get a really tight and hand-pleasing product. You can send the ball to rest in the refrigerator. After half an hour, repeat the procedure and again leave the dough alone. Ideally, up to three approaches are required.

Now the basis for khinkali in Georgian meets all the requirements of national cuisine. It will remain intact during the heat treatment of products, preserve inside all the aromatic juices that make up the main highlight of a delicious meal.

Secrets of the perfect filling

As for meat, you can use pork, lamb or beef for khinkali. And you can take several types at once.

It is best to prepare a piece on which there are no streaks.

Stuffing is not suitable for the original dish. However, in order to save time and energy, many housewives use food processors, grinding the product on a large grate.

To get the perfect filling, use the sharpest knife. This is best done when the meat is slightly frozen. To do this, send it to the freezer for 20 minutes.

Initially, the flesh is divided into thin layers, cut into long and narrow strips, which we chop into small cubes. Next, peel and chop the onions into small pieces, combine vegetables with minced meat, season with salt and your favorite spices. Thyme, pepper, and zira are most suitable.

Add chopped garlic to the resulting mass. In the Caucasus, cilantro is used without fail, but it can always be replaced with fresh parsley.

To get a juicy filling with a lot of broth, pour a little drinking water - up to 150 ml. The liquid should not be very cold, otherwise the fat will take lumps. Knead the filling only with your hands. Its correct consistency resembles fat sour cream. Georgian cooks add a little fat of fat to the classic composition of the filler.

Before sculpting Georgian dumplings, we give the filling time to relax. Half an hour will be enough for this to make the meat marinate, absorb the liquid composition, and find the aroma of fragrant herbs and spices.

Features of cooking and serving

To prepare khinkali, you will need a large pan: in it, exquisitely designed products will feel quite spacious, will not go together in one mass, they will remain in their original form.

We fill the container with filtered water, heat to a boil, add salt, and then carefully lay one in a piece, holding each khinkali by the tail.

It is very simple to understand that the dish is already ready: after the products have taken the vertical position with the “skirt” down, you must set the timer for 15 minutes. After a specified time, it will be possible to get hot items.

Before serving the exquisite aroma delicacy to the table, sprinkle it with pepper. Khinkali is eaten exclusively by hands. To do this, take each little thing by its tail, turn it over and carefully bite off the edge. They drink the whole broth, and only then eat the rest. At the same time, the tail is not used, because it serves as a “kitchen appliance”, and therefore remains on the plate.

A traditional dish of Georgian cuisine

Real Georgian khinkali turns out to be very juicy.

 

To prepare them, you will need the following products:

  • lamb flesh - 600 g;
  • beef - 300 g;
  • onion - 4 heads;
  • garlic - 5 cloves;
  • greens - 1 bunch;
  • wheat flour - 1 kg;
  • water - 0.8 l;
  • salt - 1 tsp;
  • ground pepper - 1 pinch.

Stages of preparation:

  1. We wash the meat and use a very sharp knife to chop it using the method described in the previous recipe.
  2. Grind onion heads and cloves of garlic along with herbs.
  3. We combine vegetables with meat, fill everything with water in a volume of 100 ml.
  4. Mix everything thoroughly with wet hands.
  5. Knead the dough from flour, water (700 ml) and salt according to the above procedure.
  6. Roll out thin small cakes the size of a saucer using a rolling pin.
  7. In the center of each we place the filling (1 tbsp. L.), Raise the free edges, assemble in the form of pleating. Georgian housewives make at least 18 such folds.
  8. We sculpt the remaining products in the same sequence.
  9. Pour drinking water into a wide pan, add salt and let it boil. Dip one in the bubbling liquid, cook until tender.

Khinkali should be served in Georgian on a large tray, served with herbs and vegetable slices.

With mushrooms

You can slightly vary the taste of the dish by adding fresh mushrooms to the filling.

Essential Ingredients:

  • water - 350 ml;
  • olive oil - 50 ml;
  • wheat flour - 3 tbsp .;
  • pork - 0.6 kg;
  • onion - 2 heads;
  • garlic - 3 cloves;
  • champignons - 300 g;
  • dill, parsley, cilantro - 3 branches each;
  • salt - 1 tsp;
  • pepper - 1 whisper.

Cooking method:

  1. Knead the elastic dough from premium flour, water, salt and olive oil.
  2. We give him 30 minutes to stand in the cold.
  3. We chop the pork into small cubes, mix with chopped onions and chopped garlic cloves.
  4. Also finely chop the mushrooms and combine with the meat.
  5. We salt well, sprinkle with pepper and herbs.
  6. We divide the base into several parts, each of which is rolled into a thin cake.
  7. We lay on each filling, fix on top the edges of the formed "skirt".
  8. Pour water into the pan, add salt, put on the stove and wait until it boils.
  9. Lower khinkali and cook until tender.

Sprinkle the hot dish with plenty of chopped herbs and serve.

Cooking with Cheese

Very unusual, tender and mouth-watering khinkali with cheese filling are obtained.

To create a meal you need the following components:

  • premium wheat flour - ½ kg;
  • ice water - 0.4 l;
  • hard cheese - ½ kg;
  • eggs - 1 pc.;
  • vegetable oil - 50 ml;
  • salt and spices to taste.

Step-by-step preparation of a hearty lunch:

  1. From premium flour, water and salt, knead a tough and elastic dough.
  2. We place the formed ball in a plastic bag and put it in the refrigerator.
  3. Finely grate hard cheese, combine the chips with a beaten egg.
  4. We take out the dough, form a long sausage from it, cut into small pieces.
  5. We roll each in the form of a thin cake.
  6. In the center of each stack 1 tbsp. l cheese filling.
  7. Raise the free edges and twist them slightly.
  8. We dip the workpiece in salted boiling water, boil the product.

After 15 minutes, the dish will be ready. Carefully get the product using a slotted spoon, place it on a warm dish, pour over greens, serve to the table.

Georgian sweet khinkali

For sweet tooth, you can arrange a somewhat excellent version of Georgian dishes. The filling in this case will not be meat, but cherry.

The following ingredients are included in this recipe:

  • water - 0.4 l;
  • salt - 1 tsp;
  • wheat flour - 3 tbsp .;
  • fresh or frozen cherry - 0.6 kg;
  • granulated sugar - 0.2 kg;
  • starch - 30 g.

Next, we act in the following order:

  1. Sift the flour with a slide, fill in drinking water, add salt. We knead the elastic dough, cover it with a towel and leave it to “ripen”.
  2. With my cherry, remove the seeds and dry the berries in a natural way.
  3. We combine granulated sugar with starch.
  4. Roll out the dough and cut out with a glass of circles.
  5. We spread ½ teaspoon on each cake. sugar mixture and a few berries.
  6. Lift the edges of the dough up and twist in a familiar version.
  7. Pour cold water into a large pan, add salt to the liquid.
  8. As soon as it boils, we throw cherry khinkali.

Constantly stirring the delicacy, we cook products for 8 minutes from the start of a new boil. We get ready khinkali in Georgian. The presented dish will especially appeal to children.

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