Khinkali with meat: homemade recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Khinkali with meat is a traditional dish of Georgian cuisine, which is also quite common in our country. When preparing them, you need to observe a small number of subtleties. And it is important whether you are making dough or already cooking a semi-finished product. From this material you will learn several culinary recipes for khinkali with meat, and you will also be able to get acquainted with the features of the preparation and selection of all the necessary components.

Main principles of preparation and serving

It is worth noting that this dish has its own set of special rules that you should not break. Otherwise, you may spoil the final product:

• It is necessary to knead the dough on water, adding s alt. It is also allowed to add eggs.
• This component is being prepared for quite a long time. Sometimes in two ways. The output should be a dense and elastic product.
• The recipe for cooking khinkali with meat requires the use of either minced meat or finely chopped meat. Traditional options are lamb, beef and pork. Sometimes you can find varieties in which types are mixed. Chicken may be used.
• The filling always contains a large amount of herbs and spices. Be sure to add water to form a broth.
• Blanks can be boiled immediately or frozen and eaten when needed.
• In order not to tear fresh khinkali, they must be lifted by the tail, allowing the filling to settle. Only after that they fall into boiling water.
• Serve the dish hot. As a garnish, there is a spicy sauce reminiscent of adjika.
• Traditionally they are eaten with hands, holding the tail.

Now you can proceed to the preparation of the main components of the step-by-step recipe for khinkali with meat.

Preparing dough

There are quite a lot of options for its creation. Almost every cook will have their own way. In this case, the algorithm for the implementation of the test according to traditional Georgian recipes is given.

Ingredients

To prepare the right base for the dish, you need to use the following products:

• four tablespoons of premium flour;
• two tablespoons of water;
• four tablespoons of vegetable oil (its use is a slight departure from the traditional Georgian khinkali recipe with meat);
• a pinch of s alt.

Cooking

The entire cooking process presented below is quite simple, although it will take a decent amount of time. Let's get started:

• First you need to pass the flour through a sieve so that it is saturated with oxygen. You need to do this several times.
• Pour the sifted ingredient into a sufficiently deep cup. Should be a slide.
• Next, make a small hole in the very center, then slowly and carefully pour water and vegetable oil into it. Add s alt at the end.

• Further, according to the recipe for making khinkali with meat at home, you need to knead the dough. This is done with a spoon, but very slowly and carefully. At the beginning, the workpiece will be quite liquid, but in the process of processing it will become more and more thick.
• After the mixture is hard enough, put it on the table and start kneading as best as you can.
• After the kneading process is completed, the resulting dough must be left in a large container covered with a kitchen towel. For about forty minutes. According to the recipe for khinkali with meat at home, this should help the base become more elastic.

Meat preparation

It has already been said before that the following varieties can be used as fillings:

• beef;
• pork;
• mutton;
• chicken.

The recipe for khinkali with meat also allows mixing different options to give a more interesting taste. Once you have decided on what you will use, you can move on to the actual implementation process.

Preparing the filling

It is worth bearing in mind that it is necessary to use meat without veins. If there are any, it is necessary to perform a cleaning, otherwisethe filling will be uncomfortable to chew. Let's start cooking it according to the recipe for khinkali with meat:

• Traditionally, it is recommended to chop the filling into small cubes with a knife. To do this, it is cut into layers and slightly frozen. When working with a meat grinder, you must use the largest grate.
• Next, you need to peel and rinse the onion, then either chop it finely or chop it in a blender. By the way, when choosing the second option, you can get a lot of juice, which will only improve the taste of the filling.

• Now mix the meat, parsley, thyme, s alt, pepper and onion in a large bowl. Garlic is squeezed on top.
• To form a broth, add about 150 milliliters of water. It should be at room temperature so as not to lead to clumping of fat. It is better to add gradually.
• Start mixing the minced meat with your hands, not forgetting the water. According to the recipe for khinkali with meat, the preparation of the filling should look like sour cream, and at the same time mix well with a spoon.
• Minced meat must be covered and left to infuse for about half an hour, at room temperature. During this time, it will absorb water and acquire the aroma of added herbs and spices.

How to sculpt khinkali correctly?

Now you need to figure out how to create the correct shape of the workpiece and make it so that it does not fall apart during the cooking process. It should be noted that the algorithm is quite simple:

• Sprinkle your workspace with flour.
• Roll the prepared dough into a sausage and divide into pieces. To do this, you must use a sharp knife.
• Each separate part must be rolled in flour, then rolled into a cake with a rolling pin. Its thickness should not exceed 2 millimeters.
• Using a glass or any other round utensil, make a few small circles. Repeat procedure with each pancake;
• Now, using a spoon, put the stuffing in the center of each prepared piece. Don't put too much in. Doing so may cause no juice to form inside, spoiling the flavor of the dish.
• Next, according to the traditional recipe for khinkali with meat, you need to start making "tucks", clockwise. The result should be a small bag with an open top. If you plan to cook for a couple, then you can not seal it, but if the dish is to be cooked, then the top must be closed.
• The blanks must be placed on a board sprinkled with flour. Then you can either cook them or freeze them.

How to cook a dish in a pot?

Cooking khinkali with steamed meat is quite simple. But cooking is already more difficult. First you need to prepare the broth:

• Bring water to a boil in a saucepan and season with s alt (should be slightly s alty).
• Add a few bay leaves, wait about three minutes and remove them from the bowl.
• Now you need to remember the important note from the beginning. Before lowering workpiecesinto the pan, take them by the tail, allowing the filling to settle. But that's not all.
• If you follow all the rules of the recipe, then before putting in the khinkali, you need to mix the water with a spoon clockwise to form a funnel. As soon as this happens, start adding blanks one at a time, without stopping to interfere. As a result, they must constantly spin.
• When the water boils again, you need to detect 7 minutes and continue cooking khinkali for the rest of the time.
• At the end of cooking, put them in a separate bowl and grease with oil so that they do not stick together.

Cooking in a slow cooker

Actually, there is nothing complicated here. The algorithm is simple, short and clear:

• put the blanks on a special plastic bowl;
• pour a quarter of the total volume of water into the multicooker;
• place the dish with blanks on top and close the lid;
• next you need to activate the "Steam" cooking mode;
• The dish will be ready in an hour.

Traditional

The following is a standard Georgian khinkali recipe with meat. In this case, beef is used as a substitute for lamb. The following products are required:

• three tablespoons of premium flour;
• half a teaspoon of s alt;
• tablespoon of cold water;
• onion head;
• greens;
• half a kilo of beef;
• ground black pepper;
• chili.

Cooking a dish

To save time andplaces with repeated descriptions of how to prepare the dough and stuffing, these procedures will be presented in abbreviated form. Let's get started:

• Prepare the dough by mixing flour, water and s alt in a deep bowl. Everything is as instructed above. Stir until the desired consistency is obtained and cover, leaving for half an hour.
• At this time, rinse and peel the beef from the films. Cut it into very small cubes.

• Also chop the onion, herbs and chili. Add to meat.
• Add s alt, pepper, 150 milliliters of water and mix until a thick consistency is obtained. At the same time, remember that the minced meat should be well mixed with a spoon.
• Sprinkle flour on the work surface, roll out the dough. Roll it into a sausage and divide it into slices.
• Roll each of them into a pancake two millimeters thick and use a glass to make small circles.
• Put some filling into each of them and form a bag.
• Brew water in a saucepan. S alt and add bay leaves. Be sure to remove them after three minutes.
• Now forming a funnel and continuing to stir, put khinkali into the dishes.
• Cook until water boils again. And then continue cooking for another seven minutes.
• Put the finished dish on a separate dish and brush with oil.
• Serve hot with various sauces or ketchup.

The result of the khinkali recipe with meat is in the photo below.

With Suluguni cheese

Another step-by-step Georgian khinkali recipe with meat. As mentioned earlier, the filling can be absolutely anything. This option invites you to try cooking khinkali with meat and cheese. For this you will need:

• three tablespoons of premium flour;
• half a teaspoon of s alt;
• tablespoon of cold water;
• additional 250 milliliters of room temperature water;
• a kilogram of Suluguni cheese;
• as much fresh beef;
• five small onions;
• half a pack of butter;
• greens.

Cooking a dish

You already know the process. Let's start with the test:

• In a deep bowl add flour, water and s alt. Mix everything until you get a thick consistency. Cover with a lid or towel and leave to infuse for half an hour.
• Wash the beef. Cut into large pieces and mince.
• Peel and grate the onion.
• Chop the greens and add everything to the meat. Put ground pepper and s alt there. Mix to a uniform consistency. Not too thick.
• Process the cheese on a medium grater. Mix it with softened butter and add to the prepared minced meat.
• Add water while stirring.
• As before, make small circles, put some stuffing in the center and form khinkali.

• Add them to the prepared broth (as in the previous recipe), stirring constantly.
• After boiling, cook for another seven minutes.
• Butter before serving.