How to cook khinkali, how much to cook, what to serve with

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

Despite belonging to Georgian cuisine, khinkali is loved in many states of the post-Soviet space. True, not everyone knows how to cook them, but they eat them with pleasure, especially since you can sometimes buy quite good frozen semi-finished products in supermarkets.

How many minutes to cook khinkali is usually written on the package. But mostly they cook longer than the usual dumplings or dumplings. Some are boiled in s alt water, others are steamed like manti.

It turns out delicious in both cases, it is important that during the cooking process the walls of the "bag" of dough are not damaged and the juice does not flow out, which should be quite a lot in the middle of the khinkali. How much to cook them so that the dough does not burst and they do not turn out to be raw is not so important, the main thing is to do it as carefully as possible and in plenty of water. At their core, they are a bag of dough, inside of which there is meat with onions and spices.

As for the recipes for making khinkali (how much to cook, how to make the dough, what size and shape they should be), these moments can be radically different, to the point that each village has its own unique composition or form.

How to make dough

For khinkali, it should be insipid, thin, and easy to roll. In principle, it does not differ much from dumplings or from the one from which manti is made. For 3 cups of flour, take a glass of water, an egg and a little s alt. Water is beaten with an egg, s alted, flour is poured onto the table, a recess is made in the hill, liquid components are poured and the dough is kneaded. In order for it to roll out well, it should be kneaded for quite some time, and then put in a cold place for an hour, covered with a towel or wrapping with a film.

mince

Naturally, the main component of the filling will be meat. True, in the original it is not passed through a meat grinder, but finely chopped, but in the store, of course, there will be ordinary minced meat. If you cook them at home, then you can spend time cutting them. For a pound of meat (it can be pork, lamb, beef or a mixture of several types), 3 onions and a glass of meat broth are taken (juicy and tasty khinkali are obtained with it). How much to cook the broth and how to cook it depends on the meat, you can not do this on purpose, but use the one left from cooking another dish. In addition, you will need s alt to taste, spices(red, black peppers are better to take freshly ground) and herbs (basil, parsley, dill).

Finely chop the meat and onion, add spices, herbs, broth and knead the minced meat until smooth (you can even beat it slightly). If there is too much liquid, so much that the components in it begin to float, it is better to drain a little.

Cooking process

A small sausage is made from part of the dough, which must be divided into rounds. A circle is formed from each and rolled out thinly enough, but not to transparency, so that the dough does not break during the cooking process. The stuffing is laid out in the center (the circle should be large enough - about 10-12 cm in diameter) and, having folded the edges, pinch them with your fingers, forming a tail, with which you can later take khinkali. How long to cook them depends on the size, but on average - about 15 minutes after boiling. And certainly in plenty of water so that they do not stick to the walls of the pan or to each other.

When serving, this dish is sprinkled with black pepper and fresh herbs. Some housewives think how much to cook khinkali in a double boiler, hoping that this way the dish will come out juicier. In fact, with proper preparation and in a saucepan, they will come out tasty and juicy, but in a double boiler they will have to be kept for 40 minutes, if you have time, you can try it, it’s also delicious.