Khinkali - a national dish of Georgian cuisine, originally appeared in the mountainous regions of this country. The peculiarities of khinkali are the form, traditional methods of molding and eating habits that do not change over time.
How to cook khinkali in Georgian at home?
Ingredients:
- fillet of beef - 350 g;
- lard - 150 g;
- zira - 1 teaspoon;
- flour - ½ kg;
- salt;
- coriander - 1 bunch;
- pepper ground red;
- water cold boiled - 150 ml;
- water is cold - 250 ml.
Preparation
Preparation of khinkali always begins with the preparation of minced meat. Beef and lard let through the largest nozzle in the meat grinder. Salt the mince, add the red pepper, ziru and mix well. Kinzu very finely chop with a knife and add to ground meat. Now it is necessary to add cold, but boiled water to the stuffing, in order to make them juicy. The more minced the minced meat, the more delicious the khinkali will be. But here the main thing is not to get caught up in it, because with very thin stuffing, khinkali can only be made by very experienced housewives who have been cooking this dish since childhood. All, now you can set aside stuffing, so to speak insist.
Mix the flour with water, salt with one teaspoon of salt and mix well, the dough should be steep. Here's how to make a dough for khinkali. Roll out the dough to a thickness of about 5-7 mm, and now with a cup or glass cut the mugs over the entire surface of the dough. Then you need to roll out each circle separately. To simplify modeling, roll out a dough circle in a saucer. Then put a tablespoon of stuffing in the center, about 40 grams. And sculpt, clamping two fingers around the edge, and with the other hand, feed the next crease and so on the circle. Two-thirds of the tail obtained from the dough can be safely plucked, you do not need it.
Khinkali cook in a lot of boiling salted water and periodically stir, although the Georgians do not interfere, they sharply jerk the pan.
There khinkali correctly hands, grabbing the top tail and after the first bite drinking the resulting broth. Now you know how to cook Georgian khinkali at home.
How to cook homemade khinkali properly and tasty
Ingredients:
- fillet of beef - 250 g;
- pork fat - 200 g;
- onion - 2 pieces;
- flour - ½ kg;
- salt;
- garlic - 2 teeth;
- green pepper - 1 pod;
- pepper ground black;
- parsley - 1 bunch;
- coriander - ½ tsp;
- pepper ground red;
- meat broth - 120 ml;
- water is cold - 250 ml.
Preparation
As always khinkali begin with the preparation of stuffing. Meat, onions, garlic and green hot peppers are chopped with a meat grinder or blender. Then add spices, finely chopped parsley, salt. Now it is necessary to add meat broth and mince into minced meat. Watch for consistency, since with very thin stuffing it will be difficult to sculpt khinkali, although it is known that the more minced the stuffing, the better the khinkali. Leave the mince infused and take up the dough.
Mix the flour with cold water and salt, mix well. The dough should get pretty steep.