Khinkali Homemade

Very juicy, tasty, satisfying! I’ll make a reservation right away that I will make khinkali not quite traditionally, as they are prepared in Georgia. I will do as they used to eat in my family. Home-style pork khinkali.

Cook: 1 hour

Ingredients

For the test:

• Flour – 400-450 g (how much dough will take)
• Water – 200 ml
• Salt – 0.5 teaspoon

For filling:

• Pork (neck part, whole piece) – 500 g
• Bulb onions (large) – 1 pc.
• Water – 200 ml
• Cilantro – 1 bunch
• Zira (optional) – to taste
• Ground black pepper – 1 teaspoon
• (who likes to burn, add more chopped allspice black pepper)
• Salt – 0.5 tbsp

Directions

1. Prepare all ingredients for khinkali

   

2. Start by making the dough, because it should be infused. Pour the sifted flour in parts into a deep bowl, make a depression and pour water into it, add salt.
3. Knead the dough. Add flour gradually. The dough should be firm but elastic. Knead for about 5-10 minutes.
4. Put the dough ball on a floured surface. You do not need to take a lot of flour so that with further kneading the dough does not become tight.
5. Continue kneading the dough for another 5 minutes. Cover the finished dough with cling film and refrigerate – let it infuse.
6. For the filling, I’ll take a whole piece of pork neck. You can substitute pork for beef, lamb, or make a platter of meat. It is important to choose meat with fat layers, and not lean, then the khinkali will be juicier. Many add fat tail fat. As for me – a pork neck is enough. Cut the meat into small pieces. You can use a meat grinder and scroll the meat through it. I like the chopped meat filling better when the chunks are felt.
7. Chop the onion into small cubes.
8. Rinse cilantro and chop randomly.
9. In a bowl, combine meat, onion, cilantro, pepper and salt. Knead the filling well with your hands.
10. Add water to the meat filling. So khinkali will be juicy inside and much tastier. Fill a large saucepan halfway with water and leave to warm up.
11. Divide the “rested” dough into 3 parts. Put the two pieces back into a bowl under the plastic wrap, and from the remaining dough make a sausage and cut into pieces of about 35-40 grams.
12. Roll out each piece of dough from the middle to the outside. Put the dough on a saucer, so it is more convenient for me personally to form khinkali and navigate in size. Put a little more than 1 teaspoon of the filling in the middle.
13. An important element in making khinkali is working on the form. Traditionally, Georgian housewives sculpt khinkali in such a way that a small “tail” of dough is formed on the top.

    

14. It is believed that khinkali at the base when approaching the “tail” should have at least 18 folds, I have 22 of them. Pin the edges of the dough at least 18 times, close the top well.
15. The water warmed up and boiled. You can salt the water – if you wish, I don’t salt. Put some of the stuck khinkali into boiling water using a slotted spoon, so there is less splashing. In this case, you need to make a water cycle so that the khinkali do not stick to each other. You can do without a skimmer, but you have to get used to it. The amount of khinkali that you put out depends on the volume of the pan. I have a saucepan of 3 liters, I put 4 pieces to cook.
16. Boil khinkali after boiling water for 10 minutes each batch. From this amount of dough, this time it turned out 14 pieces. But I also needed flour to knead the dough, only 400 grams. I usually do not cook everything at once, I freeze some of it.
17. Serve khinkali with ground black pepper and herbs. Add sour cream if desired. Hope the recipe was helpful. 

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