Khinkali is a traditional Georgian dish. They are "knots" of pelmeni dough with a variety of fillings. They are cooked with mushrooms, cheese, potatoes, but the classic always remains a minced meat, chopped with a knife. Let's figure out how to cook khinkali with a steamer.
Kinkali in a double boiler
Ingredients:
For the test:
- flour - 1 kg;
- egg - 2 pieces;
- salt - 1 tbsp. a spoon;
- milk - 1 item;
- vegetable oil - 1 tbsp. a spoon.
For filling:
- beef - 800 g;
- lamb - 600 g;
- onions - 2 pcs .;
- garlic - 5 denticles;
- Black pepper, red pepper, salt - to taste;
- coriander - 2 tsp;
- mint;
- parsley, coriander;
- meat broth - 200 g.
Preparation
For cooking khinkali in a double boiler, pour the flour into the pan, make a groove and break the eggs into it. Then add the salt and pour in the milk, vegetable oil. All carefully mix and knead a homogeneous dough and lay it on the flour-poured table. Cover the top with the form in which it was kneaded, and leave for 40 minutes.
In the meantime, we will prepare the filling for the khinkali. We take beef, lamb and cut the meat into small pieces. Now shinkem onions and put the meat together in a saucepan.
From the dough we roll the tourniquet and cut it into equal pieces. Roll them out with a rolling pin and in the middle lay out a little cooked stuffing. Then gently raise the edges, add them neat folds and connect them at the top in the center in such a way that a knot appears.
How to cook khinkali in a double boiler? On the lower tier lay out khinkali, fill the necessary amount of water in the tank, turn on the steamer and set the timer for about 30 minutes. Ready dish sprinkled with fresh herbs and served to the table with any sauces.