Khinkali

There are lot’s of variations of boiled meat and dough in the world, and Georgia is not an exception. It’s known, that Georgian khinkali origin from Mongolia, but who knows, they could appear independently, too.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Luka Nachkebia

Ingredients

Beef

550 gram

Pork

150 gram

Onion

100 gram

Cumin

20 gram

red pepper flakes

10 gram

highest quality flour

1 kilogram

step

The most important thing for tasty khinkali is proper meat and flour. For stuffing, you should use 70% of greasy beef and 30% of not greasy pork. Of course, it’s not the rule, but I think it’s tastier this way. You should add chopped onion, red pepper flakes and salt to this. If meat is not of highest quality, add a bit of cumin. I don’t like greenery in khinkali. Proper stuffing is the goal to delicious khinkali – it should be liquid. The spoon should be sinking in minced meat.

step

As for the dough – it should be made out of highest quality flour. For 1 kg. flour you will need about 250-300 ml. of water. Knead the dough until it will become smooth and leave for 10 minutes. At that time it will become softer, you should knead it once again and leave for 5 more minutes.

step

Give the dough the shape of a sausage, cut slices of the desired size and roll them out. Put the stuffing in the middle of the dough and wrap it. The main thing is that khinkali should not burst and the stuffing should have enough space in the dough.

Serve

Cook in boiled, salted water. After khinkali emerge, keep them in boiling water for 4-5 more minutes. Then put out of the pan and pour over with cold water to stop the cooking process.

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