Shop khinkali often some tasteless, solid dough, now I will show you how to cook homemade

Khinkali is the pride of Georgian cuisine. Roughly speaking, khinkali are similar in composition to dumplings. But there is a huge gap between these dishes. The peculiarity of khinkali is that in the dough bag there is not only minced meat, but also a large amount of broth, which makes khinkali juicy and tender to taste. Soup is the most valuable thing in Khinkali. The dish is cooked with beef, lamb, pork can also be used. Semi-finished products from the store are just a parody of an exquisite Georgian dish. Today I will tell you how to cook khinkali at home tasty and correctly.



There is a tradition according to which khinkali is prepared only by men. This is due to the fact that, according to the rules, khinkali should be placed in a man’s clenched palm. Georgian brides prepare a national dish for their husband’s friends before their wedding. If khinkali turned out to be juicy and tasty, then young people are waiting for a happy and well-fed life.

There are quite a lot of types of khinkali, the most famous of them are Avar (heavy and lush), Dargin (cooked with nut grass and dried sausage), shepherd (with bean flour), Lezgin with chicken meat, Azerbaijani with fried minced meat and kefir sauce. There is also a mountain recipe and a city recipe. In mountain meat is crushed with a knife, and in urban you can make mince on a meat grinder. Today I share a classic urban recipe of khinkali in Georgian with beef.



The ingredients

• 500g flour
• 200 ml of water
• 600g beef
• 1 onion
• 1 tsp curing
• 0.5 tsp salt
• 0.5 tsp red pepper
• cilantro

Preparation

1. Ask for flour and make a deepening in the middle. Pour clean cold water into the flour, add salt and mix dough. Usually, salt is not even added to the dough if the dish is eaten immediately. And if you plan to store khinkali in the refrigerator, it is better to salt the dough.
2. Mix tight elastic dough and leave it in the fridge for 30 minutes.
   
   
   
   
3. Pass the beef and onions through the meat grinder. Grind the cilantro and add it to the mince. Sprinkle it, grind it and rub it with your hands.
4. Now add water to the mince - as much as the meat absorbs, and leave the mince in a cold place. The mince should be quite liquid, but keep the shape so that it is convenient to lay it out in the blank from the dough with a spoon.
   
   
   
   
5. Roll a sausage out of dough and divide it into 15 pieces. Every piece of dough roll with a roller.
6. Form khinkali. For convenience, put the cake on the saucer and put the filling. Plug the edge of the khinkali tightly in a circle from above, cut the edges of the tail or tear off so that the khinkali are neat.
   
   
   
   
7. Boil 500 ml of water and a little salt it. Make a funnel in the water and one by one lower the khinkali into the water, you can use noise.
8. Continue to stir the water carefully so as not to touch the khinkali, otherwise the broth will leak out. On a heavy fire, boiling khinkali for 15-20 minutes until they surface. Some hostesses cook khinkali for a couple. This is less likely to tear the thin shell from the dough. In this case, khinkali should be cooked for a couple of 20-30 minutes, lubricating the container with vegetable oil.
9. Carefully remove the khinkali with one noise. Sprinkle the khinkali with black pepper and serve the dish hot. Bon appetit.
   
   
   
   

If you have to try khinkali in a Georgian restaurant, remember that there is khinkali with your hands, holding the khinkali by the tail. These ponytails are only needed to hold the khinkali, and usually this part of the dish is not eaten. The most important thing is to eat khinkali a maximum of two bites. First you need to bite the khinkali and drink the broth, then eat the rest. You can not pour broth on a plate or eat khinkali with a fork, so you will offend the cook and will not feel the true taste of khinkali. Georgians often throw khinkali in their mouths whole, not afraid to burn themselves with hot fragrant broth.