Dough for khinkali. Khinkali: a step by step recipe

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

Russian dumplings, Ukrainian dumplings, Italian ravioli… What cuisine does not have a dish that is a bag of dough with minced meat inside? In the countries of Transcaucasia, this dish is called "khinkali". It is clear that the dishes differ from each other not only in name. Each of them has its own regional characteristics. Here they are also present in khinkali. This feature consists in the fact that the broth must also be contained inside the bag of dough. And the meat (in the traditional recipe it is lamb) is chopped with a dagger into tiny pieces and mixed with greens.

The art of sculpting khinkali is the skill of creating many folds. It should really turn out to be a bag, not a bag (dumpling). Visually authentic khinkali looks like it is tied with a thread. Given this specificity, the requirements for the test are special. After all, it must be very elastic and at the same time strong so that the broth does not flow out ahead of time. In this article, we will look at how to make khinkali dough. Modeling Caucasian dumplings is an art, and we will try to master it.

Classics and allowed innovations

Earlier, the rules for preparing this dish were strict. Mountain meat was used for the filling.goats or domestic sheep. Minced meat was flogged with a dagger. Only s alt, black pepper, wild dill and cilantro were added there. Khinkali dough also did not require many ingredients: only flour, water and s alt. Sometimes an egg was added to it. But kneading the dough was very laborious. But the hard work paid off handsomely. The dough came out soft and elastic, well retained tightness during cooking. The size of khinkali varied, depending on regional characteristics. Somewhere they were the size of a walnut, and sometimes one "dumpling" occupied the entire plate. But what all khinkali had in common was the shape of the bag with numerous folds. What is permissible for a modern culinary specialist who wants to taste the delicacies of Caucasian cuisine? Firstly, expensive lamb can be replaced with beef or pork. Minced meat can be passed through a meat grinder. But the dough for khinkali, if you want to get a bag of broth, should be prepared according to the traditional recipe.

Knead

Sift three cups of flour into a deep bowl. Sprinkle a few pinches of s alt. We make a recess on the tip with our finger, and pour a glass of water into this crater. It must be icy - this is the requirement. Stir with a fork. When the mass begins to more or less resemble dough, we shift it to a table sprinkled with flour and knead for a long time. It should turn out elastic and stop sticking to your fingers. When you have achieved this, cover the dough for khinkali with a napkin and leave for thirty minutes. While you do the stuffing. In 500 grams of minced meat, add two onions passed through a meat grinder and pour in a glassice water or broth. The filling absorbs liquid well. It will come out moist and a bit viscous, but firm.

Another khinkali dough recipe

Flour (half of the amount indicated in the above method), sift with a slide, mix with s alt. Add a glass of broth. In a separate bowl, shake the egg with a fork and also add to the “crater”. After kneading, we transfer to a table sprinkled with flour. The dough will be very sticky at first. Therefore, palms should also be dipped in flour from time to time. After the first, longest, kneading, you need to let the dough rest for half an hour. During this time, you can prepare the filling. After that, you need to knead the dough for khinkali, add the remaining half of the flour and knead for another ten minutes or a quarter of an hour. It is necessary to start modeling bags immediately.

Recipe 3

Some families add olive oil to the dough. This makes it even more flexible. And the egg makes the dough strong, so that the broth from the middle of the khinkali will not spill out during cooking. We start kneading as in the previous recipe. Sift one and a half cups of flour into a bowl. This is half the required rate. Sprinkle a teaspoon of s alt. Mix and form a volcano with a crater. Pour two or three soup spoons of olive oil into it. We also drive in one chicken egg. Slowly knead with one hand, and with the other we begin to add cold water. You can do it a little differently. Dissolve s alt in water and leave to cool. But this is an insignificant difference. When you get a homogeneous and soft mass, cover it with a towel and leave to rest for half an hour. After that, as the recipe for khinkali dough No. 2 advises, add the remaining flour and knead for ten minutes. But, unlike the previous method, we do not start sculpting. Again, cover the bun with a towel for half an hour. After this time, knead the dough again. If it still sticks to your hands, add more flour.

Dough rolling

Real housewives, when they make homemade khinkali, roll out the dough for each bag separately. This can be done in two ways. The first is to simply pinch off pieces of dough the size of a large nut from a kolobok. This often leads to a variety of khinkali sizes. You can resort to the second method: form a sausage from the whole dough, cut it into slices one and a half centimeters thick. Well, the easiest way is the way we usually make dumplings or dumplings. We roll out the dough in one thin layer and cut out round cakes with the help of a mold. The only difference is that the pattern here is not a glass or even a glass, but a saucer. The tortillas should be large - about 10-12 centimeters in diameter (like a CD) - and thin, no more than two millimeters.

Shaping pouches

The canon requires the hostess that each khinkali has at least 20 folds. And some craftswomen can bring their number up to 36! How to sculpt khinkali correctly? A step-by-step recipe advises first to lay out inthe middle of the cake a tablespoon of minced meat. Next, with two fingers, take two opposite ends of the circle and connect them. We let the khinkali hang a little so that the dough stretches. Now let's remember how in childhood we folded an accordion from a sheet of paper. It's the same principle here. We sculpt the folds one to the other at the tail, moving the cake in a circle. It takes skill here. Most likely, you will spoil the first ten khinkali, but over time the skill will come. Some chefs are trying to form blanks in a different way. They simply connect the edges of the tortilla together and twist the bag so that it is screwed like a candy wrapper around a candy. This method is easy, but there is one thing. In a pot of boiling water, the pouch can open as quickly as it was screwed on.

Cooking

The preparation of khinkali is no different. They are cooked in the same way as ordinary dumplings. The only thing is, do not throw all the products into boiling s alted water at once. From contact with each other, they can stick together, and the dough can tear. Lower them with a slotted spoon one at a time. After the bags float, they need to be boiled for about six more minutes. We spread them on a large dish, sprinkle with coarsely ground black pepper. Separately, you can serve tkemali, satsebeli or dogwood sauce. And a bottle of Khvanchkara would be nice.

How to eat khinkali

This dish is taken only by hand. From a puncture with a fork, the broth from the bag will flow out onto a plate, and cooking khinkali is a rather laborious process to allow such barbarity. After all, the numerous folds that the hostess painstakingly sculpted,are a guarantee that the dough will not tear. They eat khinkali like this. They take it by the tail, dip the “ass” into the sauce (if any) and bite. Then the delicious, scalding broth will go right into your mouth. Well, then eat everything else. Tails can be folded on the edge of the plate.