Georgian Cuisine

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Khinkali

For stuffing can take the pork, beef or lamb (you can mix pork and beef). Meat for the stuffing should be chopped finely with a sharp knife or a heavy crank grinder. Scroll onion and mix with stuffing. Add pepper and salt. You can add the parsley, coriander, and savory that will Khinkali "Qalaquri." Add very cold water (about 1 cup). Water must be dead cold.

Dough to make very strong. It is best done in three steps. For 10-12 large khinkali need to take 4 cups flour, 2 tablespoons vegetable oil (odorless), 1 teaspoon salt, 1 cup ice water (pre-pour the water into a glass and throw in a couple of ice cubes).
Take a roomy enameled bowl through a fine sieve and place 2 cups flour. Add a teaspoon of salt, vegetable oil and constantly stirring the whole mass of hands (step by step add water). Stir sticky mass crease about 15 minutes, until smooth and leave to stand for half an hour.
After half an hour, add 1-1.5 cups flour. Stir again about 15 minutes prior to the state when the dough does not stick to hands. Set aside the dough for another half hour.
After half an hour add the remaining flour and still stir for about 15 minutes to complete homogeneity. As a result, we get a very stiff dough that doesn't stick to hands and bowl.
Gather dough into a ball, wrap in plastic wrap and refrigerate for 15-20 minutes.
After that, form the dough sufficiently large cylinder and a slightly floured.
With a sharp knife cut circle of dough, put it on the table sprinkled with flour and roll out a circle with a diameter of about 15 cm and a thickness in millimeters. If the dough is kneaded for a long time, it will never be broken.
Now put in the middle of the circle a tablespoon of minced meat and begin to turn in order to get a bag. Close the throat of the bag much as possible.
When the pouch is formed, pick bag up by the "neck", that he had a little sag under the weight of meat, and finally formed a capacity for future stock.
Ready khinkali put aside for powdered floured surface.

Boil a very large pot of water and salt it. Please note that khinkali must swim quite freely in boiling water, in any case, not to stick together. Lower khinkali one by one, in the rapidly boiling water and let's not stick to the bottom of the pan. Boil khinkali be from 10 to 15 minutes, depending on volume.

Eat khinkali to the following rule:
Khinkali take hold of the "tail", holding with other hand and a bag, first drink the broth, hot, fragrant, delicious! And then eat the rest of the khinkali, leaving the tail on the plate.

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