Khinkali with Suluguni Cheese
by Editorial Staff
Easy to prepare and very tasty and juicy khinkali with suluguni cheese. We knead a simple dough, prepare a filling of cheese, yolk, butter and garlic, make khinkali. This dish is exactly the case when a simple algorithm of actions will give an amazing result for lovers of khinkali and cheese. Even if they are new to cooking.
Ingredients
For the test:
- Water – 125 ml
- Flour – 200 g + for working with dough
- Salt to taste
For filling:
- Suluguni cheese (fat, pickled) – 250 g
- Butter – 30 g
- Egg yolk – 1 pc.
- Garlic – 1 clove
For filing (optional):
- Fresh herbs (cilantro, parsley) – several sprigs
- Ground black pepper – to taste
Directions
- First, let’s prepare the dough. Sift the flour into a bowl.
- Add salt to the flour and gradually pour in water and knead the dough, which will not stick to your hands. Depending on the flour, you may need a little more water or flour.
- Cover the finished dough with a towel and set it aside.
- Let’s take care of the filling. Let’s prepare the necessary ingredients. It is better to choose suluguni cheese brine and quite fat, then during the heat treatment the khinkali will get a juicy filling. Separate the egg yolk for the test.
- Rub the suluguni cheese on a coarse grater and put it in a separate bowl.
- Melt the butter in a water bath or microwave.
- Pour butter, egg yolk to the cheese, squeeze the garlic through a press.
- Mix the filling.
- Knead the dough a little, divide into 8-10 parts.
- Roll each part of the dough into a thin circle about 10 cm in diameter. (If necessary, add flour to work with the dough.)
- We collect and join the edges of the dough above the filling in folds, forming khinkali.
- We do this with all the dough and filling. Meanwhile, boil water in a large saucepan, add some salt.
- Boil khinkali in salted water until tender, about 10 minutes.
- We serve hot khinkali with suluguni cheese to the table. Pepper to taste, sprinkle with chopped herbs
Bon Appetit!
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