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.
red pepper flakes
highest quality flour
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.
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.
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.
How To 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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