Khinkali is a dough product with meat filling, created many years ago by Georgian cooks. According to the cooking technology, they partly remind themselves of the famous Russian dumplings, however, they look different. To prepare such a dish, you must not only be able to make a delicious filling, but also properly knead the dough for khinkali. We offer to make semi-finished products in different ways.

Classic Khinkali Dough Recipe

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 preparation technology:

  1. Sift the measured amount of flour, pour into a deep container. It could be a big bowl.
  2. Add salt.
  3. Introducing portioned flour, mix food by hand. First, this is done directly in the bowl, and a little later, the process needs to be transferred to a cutting board.
  4. The result should be a lump of tight dough that will not stick to your hands.
  5. Next, the almost finished dough needs to be wrapped in a thin plastic wrap and left on the table for ripening.

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

Georgian with egg

Georgian classic recipe is slightly different from the option described above. Local chefs usually add an egg to this dough.

It will make the semi-finished product more elastic, which facilitates the final stage of molding products in the future.

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. In the center, make a small indentation.
  2. Pour salt into this hole and drive in eggs.
  3. Start mixing the ingredients with your hands. About 5 minutes, this can be done in a bowl. Then, when the mass is slightly condensed, 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 from it you can cut the workpiece.

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

How to make kefir

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

This is especially important when large batches of products are planned.

For such a test, you need to take:

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

How to cook this semi-finished product:

  1. Sift the flour into a bowl first. You can do this even several times.
  2. Add non-slaked soda to it. The role of vinegar in this case will be played by kefir. At the same time introduce salt and mix it all lightly.
  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 bit (about 2-3 hours).

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

Mineral water khinkali dough

If desired, you can make dough for khinkali even on mineral water. It is slightly different from ordinary lean meats.

Due to the gas that is present in the mineral water, dry components dissolve faster. This reduces kneading time.

We select the following composition:

  • 640 grams of flour;
  • 10 grams of salt;
  • 1 cup of mineral water (sparkling);
  • 50 grams of sugar;
  • Category C1 egg.

The technology for executing the test will be completely different:

  1. Break the egg into a wide bowl.
  2. Add loose components, then beat everything with a mixer.
  3. Pour mineral water into a bowl.
  4. Falling asleep flour portioned to hold the final batch.
  5. Cover the finished dough and set aside for 20-25 minutes.

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

Cooking in a bread machine

So that the products do not fall apart during cooking, the khinkali dough should be steep and uniform enough. This can not always be achieved with your hands. Simply and reliably prepare the dough in a bread machine.

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 can I make the dough in a bread machine:

  1. Sift the flour first. Due to this, the dough will be softer.
  2. All components are immediately uploaded to the form.
  3. Install it in the case of the bread machine, cover 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.

Puff base for the dish

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

Take:

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

Prepare a quick dough as follows:

  1. Pour the flour onto a chopping board.
  2. Put butter cut into small cubes here and chop the food thoroughly with a knife.
  3. Introduce the remaining ingredients and mix until the mass turns into a tight bun. In this case, the flour should be added in portions.
  4. Wrap the gingerbread man and put it in the refrigerator for several hours.

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

Khinkali Choux Dough

For a dish like khinkali, choux pastry is ideal. Due to its original consistency and plasticity, it rolls out quite thinly. In addition, this semi-finished product never breaks during molding or cooking.

To prepare it, you need only four components:

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

To make khinkali custard dough:

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

After this, the dough can be rolled out, and proceed with the molding process.

Traditional Khinkali Filling

Khinkali, as you know, is a dish of Georgian cuisine. Therefore, traditionally, the filling for him is prepared from lamb meat. Georgian classic recipe requires minced meat to be juicy and fragrant.

Therefore, you can use the following set of products:

  • 0.4 kilograms of lamb fillet;
  • several 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 with a sharp knife into small pieces. Using a meat grinder in this case is not recommended.
  2. Chop onion and garlic arbitrarily. Try to get the workpieces as small as possible.
  3. Chop greens.
  4. Collect chopped products in one container.
  5. Add a little salt, a little pepper, mix.
  6. Top up the broth. Stir everything again.

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

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