Hinkali, the recipe of which refers to the national Georgian cuisine, are made in the likeness of Russian dumplings from a flour base with a filling, but have a characteristic shape attached to the culinary during molding. Amazing juiciness, great taste and originality of products made them popular far beyond the Caucasus.
Khinkali in Georgian
If you do not already know how to cook khinkali, read the basic rules for their design, which will help to get an authentic taste of delicacies:
- For the filling use chopped meat with onions, which is very finely cut with a knife - no meat grinder! No less important components that impart a peculiar taste are Georgian spices.
- The dough is kneaded without the addition of eggs or dairy products. Its main components are water, flour, salt and vegetable oil.
- Formed khinkali from the rolled up flour basis by filling the cut out on a pattern of flat cakes with meat.
- Products boil in water, less often - they are additionally fried in oil.
- Separately serve a tomato khinkali sauce with garlic, spices and herbs.
Dough for khinkali - recipe
By preparing the right dough for khinkali , you can be sure that the dish will turn out as it should. A well-rolled, plastic, but dense flour base will easily complete the molding, preserve the integrity of the products during heat treatment and, as a consequence, their juiciness, which is almost the main aspect in the characteristic of the dish.
Ingredients:
- flour - 500-600 g;
- water 250 ml;
- vegetable oil - 30 ml;
- salt - 1 teaspoon.
Preparation
- Sift into a bowl of flour, pour in oil and salted water.
- Stir well for a long time and carefully, adding flour, while the mass will absorb it.
- A dense and tight coma is left in the package for 40-60 minutes, after which they can be used to roll out and decorate a Caucasian dish.
Minced for khinkali - recipe
An equally important component is minced meat for khinkali, which determines to a greater extent taste characteristics. The mass must turn out to be juicy, so water must necessarily be added to it, which must be well chilled. In the original recipe, a mixture of several types of meat is used. It often combines lamb with beef or beef with pork.
Ingredients:
- pork - 250 g;
- beef - 250 g;
- onions - 150 g;
- garlic - 2 teeth;
- iced water - 250 ml;
- zir, salt, pepper.
Preparation
- Meat a little freeze, cut very finely together with the bulbs.
- Mass season with zira, garlic, pepper, salt, add water and stir.
- Give the basis of the fillings to brew in the refrigerator for a couple of hours.
How to sculpt khinkali?
In addition to familiarizing yourself with the recipes for the test and the filling, you need to know how to wrap the khinkali. From the correctness of the performance of this stage of creation of the Caucasian delicacy depends both on its appearance, taste characteristics and impressions of tasting. For product design, you need to perform the following steps step-by-step:
- Prepared flour flour roll out to a thickness of 1.5 mm and cut a large cup or saucer circles with a diameter of 10-12 cm.
- Put a spoonful of minced meat into each one, raise the edges to the top and begin to gradually patch them, forming folds, which in total should be no less than fourteen.
- Then squeeze the folds denser, so that there is no lumen and the product is carefully sealed.
- Cut the rough edges of the dough from above and spread the billets on a flour-dusted table.
Recipe khinkali in Georgian with meat
With the subtleties of the creation of the test and minced meat, you learned and learned how to cope with the modeling of products. Next, in the following recipe, more details on how to properly cook khinkali with meat stuffing, which is classic. If desired, the meat can be mixed with chopped cilantro or basil, add hops-suneli . From the test and minced meat made according to the recipes proposed above, for 1.5 hours you can make 6 servings.
Ingredients:
- dough - 800 g;
- meat filling - 800 g.
Preparation
- Prepare the dough, cut the meat into minced meat and season it.
- After the two bases are ready, they prepare the blanks.
- They put a large large pot on the stove, pour water, add salt to it and allow it to boil.
- Create a spoon with a whirlpool and lay one piece each.
- If you do not know how much to cook khinkali, then the average size of the workpiece is kept in moderately boiling water for 10 minutes.
Kinkali with cheese
In addition to traditional variations with meat, there are recipes of Georgian dishes with other fillings. From the following recommendations, you will learn how to make khinkali with a filling of cheese. In this case suluguni is taken, but it is permissible to use brynza or its mixture with hard cheeses. Filling can be supplemented with greens and pounded garlic. For an hour, you can have a treat for 6 people.
Ingredients:
- dough - 800 g;
- suluguni - 700 g;
- butter - 100 g;
- yolks - 2 pieces;
- salt, herbs.
Preparation
- The recipe for khinkali with cheese is simple. Knead the dough, let it brew, roll out and cut out round cakes.
- Rub suluguni, mix the shavings with butter and yolks, put them into the center of the blanks.
- Decorate the items and boil them in boiling water for 10 minutes.
Khinkali from mutton
Khinkali, whose recipe is presented below, are prepared, unlike the authentic version, exclusively from lamb. For those who do not favor such meat, tasting a dish designed without an appropriate approach can be a real test. But if you scrupulously approach the execution of the process, choose the right product and complement the filling with appropriate accompaniment, the meal will bring an incredible taste delight. For 1.5 hours you can make 6 servings.
Ingredients:
- dough - 800 g;
- young lamb - 400 g;
- Kurdyuk - 100 g;
- onion - 350 g;
- water - 200-300 ml;
- garlic - 2 teeth;
- chili pepper - 2 pcs .;
- dried cabbage, pepper mix, hops-suneli - by pinch.
Preparation
- Preparation of khinkali begins with the preparation of filling. Lamb is chopped with kurdjukom, onions and garlic, season with seasonings, pour in water and put in the refrigerator to insist.
- Mix flour base, after 30 minutes roll out, cut out patterns and make out products from them, filling with mutton minced meat.
- Cook billets for 10 minutes.
Fried khinkali
Khinkali, the recipe of which will be described below, are formalized according to the classical technology, but in the end they are not obtained as usual. This is due to the fact that the products are further roasted in oil, getting a ruddy crust and, as a consequence, new taste characteristics. The dough in this case is rolled a little thicker, up to about 2 mm. A meal for 6 persons can be arranged in 1.5 hours.
Ingredients:
- dough - 800 g;
- forcemeat - 700 g;
- onions - 200 g;
- broth - 200 ml;
- seasonings, vegetable oil.
Preparation
- Prepare forcemeat, adding onions and broth with spices, knead the dough, give the ingredients to brew and make out traditional Georgian products.
- Dip them in small portions into boiling water and boil for 7-10 minutes.
- Spread out in a colander, allow to drain.
- Further on how to fry khinkali. Spread the boiled specimens in a scalded oil in one layer, browned from all sides and extracted on a napkin.
How correctly is khinkali?
Whichever recipe for khinkali you choose, it is important, at least, to implement it correctly. In addition, it is necessary to master the knowledge of the use of products. Next, you will learn how to eat khinkali:
- Products are served hot, pepper them additionally.
- When eating, cutlery (forks and knives) are not used - khinkali are eaten solely by hands, taking as a tail.
- Bite the product on one side, drink the broth, and then eat the filling with the dough.
- Tails left on a plate.