Khinkali

Khinkali is the legend of Georgian cuisine!

Cook: 1 hour 30 mins

Servings: 5

Ingredients

For the test:

• Flour – 1 kg
• Water – 450 ml
• Salt – 2 teaspoon

For filling:

• Minced meat – 650 g
• Onions – 300 g
• Garlic – 20 g
• Ground black pepper – 1/2 teaspoon
• Hops-suneli – 1 teaspoon
• Red chili pepper (flakes) – 1/2 teaspoon
• Salt – 2 teaspoon
• Cilantro – 30 g
• Water – 150 ml

For filing:

• Ground black pepper

Directions

1. Cooking dough for khinkali. Add salt to a bowl of flour and mix well. We pour in water. Mix thoroughly.
2. We spread the kneaded dough on a board and continue to knead for 15 minutes until smooth.
3. Cover the dough or send it in a bag and leave it for 30 minutes at room temperature.

   

4. Preparing the filling for khinkali. Grind onions and garlic in a blender.
5. Add salt, suneli hops, ground black pepper, red chili flakes, finely chopped cilantro and water to the minced meat. Mix everything well and put the minced meat in the refrigerator for 30 minutes.
6. If the meat has completely absorbed all the water, add another 50 ml of water and stir.
7. After 30 minutes, remove the dough from the bag. Knead the dough for another 10-15 minutes. The dough should be firm and smooth.
8. We make a “sausage” from half of the dough and cut into equal pieces of about 30-40 g each.
9. Roll each piece with a rolling pin into a circle with a diameter of about 15 cm, roll the edges thinner than the middle.
10. Put 1 tablespoon in the center of the circle. a spoonful of minced meat. We pinch the dough in a circle to make folds. We fasten the folds together. Then we collect all the folds in a “bundle” and gently squeeze the top. Cut off 0.5 cm of the tops with a knife to fix the dough.

    

11. Add salt to boiling water to taste. We immerse the khinkali in boiling water only one at a time, then stir with a wooden spoon. After the khinkali float, cook for 12 minutes.
12. Before you start eating, sprinkle with black pepper that has already been cooked with meat. You need to eat khinkali only with hot and only hands. The main thing is to keep the broth inside when biting. As Georgians say, all the charm of real khinkali is in the broth.

Bon Appetit!

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