Khinkali with Mushrooms
by Editorial Staff
Khinkali with mushrooms turns out to be very tasty, such a dish is perfect for lunch. Of course, you should not expect the effect from them, as from classic khinkali – they do not have rich meat broth, but as an experiment, such a lean dish will delight you. The dough turns out to be very elastic, it is a pleasure to work with it, and the lean mushroom filling will win you over with its aroma.
Servings: 3
Cook: 1 hour 20 minutes
Ingredients
For the dough:
- Flour – 500 g (+ for working with dough)
- Water (cold) – 250 ml
- Salt – 10 g
For filling:
- Champignons – 500 g
- Onions – 150 g
- Fresh parsley – 10 g
- Fresh cilantro – 10 g
- Adjika (sauce) – 10 g
- Vegetable oil – 20-30 ml
- Salt to taste
- Ground black pepper – to taste
Directions
- We prepare products.
The water should be cold.
In the process of work, you will need cling film.
- Sift flour (500 g is a little more than 3 glasses of 250 ml volume) into a separate container and add salt. We mix.
- Pour in water and start kneading the dough with a fork.
- Then we spread the dough on the work surface and continue kneading for about 10 minutes.
From time to time we make an incision in the dough kolobok and turn it inside out.
We continue to knead. - We collect the dough into a bun, put in a bowl and cover with cling film.
Let the dough rest for 30-40 minutes at room temperature. - At this time, we will deal with the filling.
We wash the mushrooms or wipe them with a damp kitchen towel, refresh the slices on the legs. Cut the mushrooms into medium pieces. - In a frying pan, heat half of the vegetable oil (10-15 ml) and fry the mushrooms until the liquid evaporates and light brownish – about 10 minutes.
- Peel the onion and cut into cubes.
- Heat the remaining vegetable oil (10-15 ml) in a frying pan and fry the onion until golden brown, 3-5 minutes.
- We wash and grind the greens.
- Combine fried mushrooms and onions, fresh herbs, adjika, salt and pepper. We mix.
- Put the dough on the table and divide into three parts.
- Roll a sausage from each part of the dough.
- Cut the dough sausages into pieces of about 45 grams.
(The dough that is not used in the work must be covered with cling film so that it does not weather.) - We put each piece of dough on the table, dusty with flour. Roll out the dough into a thin flat cake about 16 cm in diameter.
- Put 1 tablespoon in the center of the cake. a spoonful of filling.
- We collect the edges of the dough with an accordion and pinch.
- We hold the collected edges of the dough with one hand, and the last fold with the other. We pinch these two edges by turning the ponytail counterclockwise. The tail should be very tightly molded.
- We do this with all the dough and filling.
We must cover the pieces of dough and ready-made khinkali with cling film, otherwise the dough will begin to dry and lose its elasticity.
From this number of products, 15 khinkali were obtained.
(You can make khinkali blanks and store them in the freezer.) - We put a pot of water on heating. Salt boiling water.
Gently immerse the khinkali in it, mix with a wooden spoon so that the khinkali does not stick to the bottom of the pan.
Cook khinkali for 8-10 minutes. Cook frozen khinkali for 2 minutes longer.
- Khinkali with mushrooms are ready. We take out the khinkali with a slotted spoon and serve it hot.
Bon Appetit!
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