Hello friends! Today I prepared khinkali , georgian dumplings for you according to an old recipe that I have been looking for for a long time ..
How to sculpt khinkali correctly, what spices to use. I will present all this to you now.In the highlands, greens and garlic were not added to khinkali, and cumin was also not added. Some people added low-mountain thyme and such a kvliavi seasoning (it is similar to cumin, but it has a more intense aroma)Greens began to be added to khinkali later. They are called kalakuri khinkali (translated as city). They also have a wonderful taste, the main thing is to cook it right.
I won’t talk about folds in khinkali: the more the better.
About minced meat: I didn’t chop the minced meat, but chop it in a meat grinder. And so we cook khinkali.
Ingredients:
For test:
1.1 kg of premium flour
2. 450 ml cold water
3. 2 tsp salt
Ground meat:
4.1 medium sized bulb
5..h. l. red hot pepper
6. 1.kg of minced meat (60% beef and 40% pork.
7.650-700 ml bone or meat broth.
8.2 tsp salt, optional
9. black pepper. sprinkle already cooked khinkali.
10. Divided the minced meat into two parts, added klyavi to one, for a variety of tastes,
Get 40-45 pieces, depending on the size of course.
Cooking:
Knead a fairly elastic dough, leave for 30 minutes. During this time, season the minced meat. Finely chop the onion, combine all the ingredients and mix well. If there is no broth, you can use water.
If the meat is fatty, it is better not to add a lot of liquid, it interrupts the taste. The indicated amount of broth can be reduced, you need to add it gradually, at your discretion. Khinkali should be juicyRoll out the finished dough half a centimeter thick and cut out circles, you can also use a glass. Roll out the circle: first tell the whole circle, then only around, without affecting the middle of the circle, as shown in the video. Then mix the minced meat with a spoon and put it on the finished dough. making folds with your right hand, squeezing the dough again with your right hand (see video)., Khinkali should not remain open, so with your right hand, with three fingers, twist the khinkali and squeeze the assembled upper part until it closes completely, as in the video .Then we tear off the excess, leaving a small knot at the top. You can already cook.
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The dough turns out elastic, does not boil soft during cooking.
One tablespoon of minced meat is enough for one khinkali, although more is possible.
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Cooking:
Pour water into a large saucepan. When it boils, add salt. Let it boil again and slowly, piece by piece.
Lower the khinkali. Do not put too much at a time, so as not to stick together. At the end, stir very slowly and carefully and let it boil. When the khinkali floats, cook for another 5 minutes. ..Then turn off the fire, pour our khinkali on top with cold water and transfer to a wide dish, sprinkling them with black pepper on top. Bon appetit.
Good luck.