Delicate dough, tasty, fragrant filling, juicy broth - it’s impossible not to fall in love with khinkali! In addition to meat, you can put many other fillers in the khinkali filling: in any case, it will turn out delicious.
Khinkali steamed - general principles of cooking
The process of making khinkali is simple and straightforward: knead the dough, prepare the filling, form khinkali, and boil it a couple.
Khinkali dough is made from basic products: water, flour, salt. Eggs are usually not laid.
Most often, the minced meat serves as the filling: beef, pork, lamb, chicken. Less often put mushrooms, vegetables, dried fruits, cheese.
Additionally used spices, herbs and herbs: basil, zira, coriander, garlic and others give the dish a more rich and interesting taste.
To knack khinkali requires dexterity, but if you want and zeal to form a bag of dough with folds with juicy stuffing inside, everyone can do it.
1. Khinkali steamed in a slow cooker
Ingredients:
Dough:
• 300 ml of water;
• 500 g flour;
• salt - 10 g.
Filling:
• beef meat - a small piece;
• 3 onion heads;
• salt - 10 g;
• ground black pepper - half a teaspoon;
• 1 glass of water;
• 6 cloves of garlic;
• half a bunch of green cilantro.
Cooking:
1. Peel the onion, cut it into 4 parts.
2. Cut the prepared meat into medium slices.
3. Grind cilantro with a knife.
4. Peel and cut the garlic into slices.
5. Put meat and all prepared ingredients for minced meat in a deep cup, sprinkle with salt and pepper. Close the cup with a lid and leave for 40 minutes so that the meat is saturated and accumulated juiciness.
6. Pour the sifted flour into a not very deep cup.
7. Pour boiling water into a separate cup, add salt, and pour it into flour in several stages.
8. Knead your hands with a cool dough.
9. Put the dough in a plastic bag in the freezer for several minutes.
10. Grind meat slices soaked in pepper and cilantro through a meat grinder with a mesh with large holes, mix thoroughly.
11. Pour some water into the cooked minced meat and mix again.
12. We take out the dough from the freezer, divide it into parts, roll it into flat cakes with a thickness of not more than 3 mm.
13. A glass squeezes circles with a diameter of 6 cm.
14. These circles are rolled again.
15. For each we put the meat filling, make a bag with folds out of it, blocking the edges.
16. Put the blinded khinkali on the multicooker grate, pour water into the lower container, set the "steam cooking" mode and cook until the water boils, and after that we cook for 10 minutes.
17. Serve the cooked khinkali, decorating with greens.
2. Khinkali steamed at home
Ingredients:
• 3.5 cups flour;
• 2 glasses of water.
For minced meat:
• half a kilogram of beef meat;
• 2 onion heads;
• 300 ml of water;
• salt - 10 g;
• mixed red and black pepper, ground - 1 teaspoon;
• seasoning of zira - 20 g;
• green cilantro and parsley - 1 bunch each.
Cooking:
1. Pour the sifted flour onto a plastic sheet, make a recess, pour a little salt.
2. Pour boiled cold water into the recess.
3. Slowly with a fork, we shift the flour into the middle. We shift and mix until a thick mass is obtained.
4. When you get a very thick mass, knead the dough with your hands.
5. Knead the dough with all our might, from time to time we cut it with a knife, and, as it were, turn it inside out, with the gradual addition of flour.
6. Put well-knit elastic dough into a bag and let it rest for a couple of hours.
7. In the meantime, prepare the filling: scroll the meat through the meat grinder at the same time as the onion.
8. Finely chop fresh cilantro and parsley and add to the meat, add salt, pepper, sprinkle with seasoning, mix thoroughly. Pour water in several doses, mix again. The filling should be liquidish. We put the finished stuffing in the refrigerator for 60 minutes.
9. Roll out test cakes with a thickness of not more than 2 mm.
10. In the middle we put the forcemeat, glue the edges, making like a bag with assemblies.
11. Fill a deep pan with water to half the volume, boil until bubbles appear.
12. We put a special lattice on top of the pan, on which we put khinkali.
13. Close the lid and cook for 20 minutes.
14. Serve with sour cream or mayonnaise.
3. Khinkali steamed in Georgian
Ingredients:
• beef meat - half a kilogram;
• pork - 300 g;
• 3 onion heads;
• 6 cloves of garlic;
• parsley - 1 bunch;
• any seasoning - half a pack;
• flour - 12 tbsp. spoons.
Cooking method:
1. We wash the meat, peel and chop the onion, chop the parsley, chop the garlic into slices.
2. Scroll the meat through a meat grinder with onions and garlic, add chopped parsley, salt, seasoning.
3. Pour some water into the minced meat, mix well, leave for 1 hour in the refrigerator.
4. Knead the dough: pour 1 cup of boiled warm water into a cup, add salt and slowly pour the flour, first stir with a spoon, and then knead the dough with your hands.
5. We give the finished test to lie down for half an hour.
6. Divide the dough into several parts, each roll out not very thick flagellum.
7. Cut into pieces and roll into thin cakes.
8. Put the minced meat on the cakes, collect the edges into an accordion, connect them together and twist them in the form of a bag.
9. Put the khinkali on the grate for steam cooking, pour water into the lower container, bring to a boil, put the grate and cook the khinkali for 25 minutes.
10. Serve khinkali steamed in Georgian with spicy sauce or ketchup.
4. Steamed khinkali with spicy aromatic minced meat
Ingredients for the dough:
• kilogram of flour;
• sunflower oil - 3 tbsp. spoons;
• milk - 300 ml;
• eggs - 2 pcs.;
• salt - 10 g.
For filling:
• beef meat with fat - a little less than a kilogram;
• a small piece of lamb meat;
• 2 onion heads;
• garlic - half a head;
• meat broth - 1 glass;
• salt - 1 teaspoon;
• hot and ground black pepper - 10 g each;
• dried cilantro, coriander, mint, parsley - half a teaspoon each.
Cooking method:
1. Knead the dough: pour one part of the sifted flour into a flat dish, make a hole in it and pour a little beaten eggs. Pour a little salt into the milk, stir and pour into the flour along with the vegetable oil and the remaining flour. Knead a tough dough. Leave the dough to rest for 1 hour.
2. Cooking the filling: scroll all the meat through a meat grinder. Cut the onion into small crumbs, garlic through a press and put it into the meat, add salt, pepper, pour spices. Separately, finely chop the parsley leaves fresh and also put in the filling, mix thoroughly, pour a little broth from the meat and let it brew for half an hour.
3. The rolled out dough is rolled into a long, medium-thick flagellum, cut into small pieces and rolled into thin cakes. We put the minced meat on each, pinch the edges firmly with our fingers (be sure to tightly so that the broth does not leak out of the khinkali during cooking).
4. Fill a large, wide container to half the volume with water, bring to a boil.
5. In this container we put another one of the same, only slightly smaller in diameter, grease it with sunflower oil and put khinkali, cook for 25 minutes.
6. Served khinkali served with sour cream.
5. Steamed diet khinkali with mushrooms and vegetables
Ingredients:
For the test:
• water - 350 ml;
• flour - half a kilogram;
• egg;
• a pinch of salt.
For filling:
• fresh champignons - 300 g;
• onion head;
• 1 carrot;
• suluguni - 30 g;
• fresh parsley - 1 bunch;
• spinach - 200 g;
• 3 cloves of garlic;
• salt - on the tip of a teaspoon;
• black ground pepper - 20 g;
• sunflower oil - 2 tbsp. spoons.
Cooking method:
1. We combine all the necessary products for the dough in a cup and knead a cool dough. We leave it in a plastic bag in the refrigerator for 2 hours.
2. Onion and spinach cut into small crumbs.
3. Mushrooms - in small cubes.
4. Carrot on a grater with large teeth.
5. Put onions and carrots in a pan and fry in oil. After a few minutes, put the mushrooms.
6. When the liquid has completely evaporated, spread the spinach.
7. Fry for several minutes, add salt, pepper and add chopped garlic, stir well, remove from heat and cool.
8. After cooling vegetables with mushrooms, add chopped parsley and large pieces of suluguni to them, stir everything.
9. Roll out the test cakes, put the vegetable filling on them, and roll them in the form of a bag.
Boil khinkali steamed (possible in a double boiler) for 7 minutes.
10. When serving, lay out on portioned plates, garnishing with dill and parsley.
6. Steamed Khinkali
Ingredients:
• dough mixed in water, flour and salt;
• prunes, figs - 2 handfuls;
• raisins, dried apricots - 1 handful;
• 2 green apples;
• walnuts without shell - 2 tbsp. spoons;
• icing sugar - 30 g;
• sugar - 30 g;
Cooking method:
1. On water with salt, we knead a cool dough, let it rest in the refrigerator.
2. Figs are cut into several parts, put in a deep bowl.
3. Put dried apricots, prunes and pour everything with strong tea leaves at room temperature.
4. Soak raisins in another cup.
5. After 10 minutes, dried apricots, prunes and figs are pulled out of the tea leaves and dried in paper towels.
6. Peel the apples, remove the core, cut into a 1 cm thick cube. Sprinkle with sugar.
7. With a blender, grind nuts to a tender, thick consistency.
8. In the capacity of the food processor we put dried apricots, figs, prunes and grind into a tender, thick mass.
9. We shift everything into another cup.
10. Add apples, nuts, powdered sugar to the chopped dried fruits and stir well.
11. We divide the dough into several parts, roll it into a sausage, cut it into small pieces.
12. We roll them into cakes, put a fruit and sweet filling in the center, mold them in the shape of boats, that is, fill the edges on both sides, and leave a hole in the middle.
13. We put on steaming lattices, put them in a deep wide pan and cook no more than 7 minutes.
14. Serve such unusual khinkali with cream.
Khinkali steamed - small tricks
• To prevent the khinkali from sticking during cooking, do not forget to grease the pan with vegetable oil.
• If it is difficult for you to make many correct folds, proceed as follows: put the filling on a rolled out circle of dough, put the dough on your palm and, clutching your fingers, connect the khinkali with a bag.
