Georgian cuisine: khinkali recipe

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

Khinkali is not just one of the famous and magnificent dishes of Georgian cuisine. This is the food of the Georgian highlanders. They stuffed them with the meat of a mountain goat, which was previously finely chopped with daggers. In the area, the mountainous regions where these harsh people lived, there was not much greenery, so real "big dumplings" are prepared without it. Now we will analyze the most common recipe for making khinkali.

The controversial issue in this recipe is the presence of greens inside the product. As in England there are two irreconcilable political parties - the Laborites and the Conservatives, so in Georgia there are those who cook khinkali with greens, and those who do without it. We have already noted which recipe is original, and we will consider it. But each region of the country has its own notes in the filling of this delicious and satisfying dish.

In order to comply with our khinkali recipe, you will need the followingIngredients. For the dough - flour (500 grams), water (200 grams), egg and s alt. For minced meat you need: lamb or beef - 400 grams, you can have 200 grams of beef and pork; bulb; dill, parsley, pepper, s alt.

A real hostess will always make the dough herself. We take flour, a small amount of clean water, a pinch of s alt and an egg. Mix half the flour and the egg, add s alt and water. Mix the resulting mass and for 10-15 minutes - under a napkin. Add a small amount of flour, mix again and do this several times - until a soft bun comes out. Cover the dough with a plate so that it does not dry out.

The khinkali recipe pays a lot of attention to the right stuffing. The best ratio would be 1/3 beef and 2/3 lamb, but, of course, every family may like other meats. Here everything is decided by the hostess. Very important! As already mentioned in the first paragraph of the article, for real khinkali, minced meat is chopped, and not passed through a meat grinder. So it's better to do everything manually, although this process is laborious.

Pepper and s alt the minced meat to taste, then add the onion, pre-cut or minced. Add some water and let it soak in. We beat the minced meat with flip flops on the table. We do this until it is completely homogeneous.

Good to help us understand how to make khinkali, cooking recipe with photo. Roll out the dough into sausages, then cut them into pieces and againroll out each piece. Then we put some stuffing on it. Well, now the most important, interesting and responsible stage begins. Let's start sculpting. We take the dough by the edge and make small folds in a circle. The photo shows what should be the result.

The recipe for making khinkali ends with strengthening the top of the resulting product in order to completely seal it during cooking. We lower our beauties into boiling broth or s alted water. Cook until ready for 12-15 minutes. Mandatory requirement: remove from the container only with a slotted spoon so as not to damage the shell of the dough.

Do you know what khinkali and Siberian dumplings have in common? Juice, very tasty, which is inside. But dumplings are picked up by the "ear" with a fork, bite, drink the juice and throw it into the mouth, and our dish is eaten only with the hands. And strictly fresh, hot. Allowed to cool - spoiled! Only, as they say, "piping hot", and as the highlanders of Georgia always did. Everything, we were able to make excellent khinkali. The recipe has been mastered. Bon appetit!