Khinkali is a famous dish of Georgian cuisine, which is a large and juicy dumplings with minced meat inside. The most difficult thing in cooking is to make the dough correctly for khinkali. This is what we are going to tell you today.
Test recipe for khinkali
Ingredients:
- egg (large, selected) - 2 pcs .;
- wheat flour (high quality) - 1.2 kg;
- warm boiled water - 450 ml.
Preparation
Before you start making dough for khinkali, we sift the flour well. Then we make a depression on top, smash raw eggs there and gradually pour warm water. Thoroughly mix everything and mix the dough. We form a ball from it, and then we roll it out with a rolling pin into a layer, about 1 cm thick. Cut out the cut glass of the circle and fill it with stuffing.
Dough on khinkali on mineral water
Ingredients:
- mineral water - 1 item;
- flour (exceptionally high quality) - 3 items;
- salt food;
- vegetable oil - 3 tbsp. spoons;
- an egg (large, selected) - 1 piece;
- sugar (small) - 1 tbsp. a spoon.
Preparation
The egg is broken into a deep bowl, we throw salt, sugar and lightly beaten with a mixer. Further we infuse vegetable oil, we introduce portions of flour and dilute with mineral water. We knead an elastic smooth dough and leave it to rest for about 20 minutes, covered with a kitchen towel.
Kefir dough for khinkali
Ingredients:
- soda - 2 teaspoons;
- flour - 1 kg;
- salt;
- kefir .
Preparation
We sift the flour several times in a bowl. We throw there soda, a pinch of salt and gradually pour in kefir, stirring constantly. We knead the dough with our hands and clean for a few hours to rest. After that, we spread it on a table covered with flour and roll it out with a rolling pin. With the help of a glass, cut out carefully the circles and proceed to the preparation of the filling.
Yeast dough for khinkali
Ingredients:
- Wheat flour - 495 g;
- sour cream low-fat - 245 ml;
- kefir or curdled milk - 245 ml;
- sugar (white) - 5 g;
- fresh yeast - 10 g;
- soda - 0,5 tsp.
Preparation
We put the warm sour cream into a bowl, introduce baking soda and sugar. Then put the fresh yeast, diluted with water, and stir well. Leave the mixture for 15 minutes, and then pour in a small portion of sifted flour and mix. Next, pour kefir warmed to room temperature and knead the soft and elastic dough with your hands. We roll it into a smooth ball, cover it with a towel and leave it in any warm place for 45 minutes. Without losing time, we turn to the preparation of the filling for our future khinkali.