Khinkali in a slow cooker

Let's do the test first:

1. Sift the flour into a convenient container for kneading the dough.
2. Having made a recess in the center of the slide, pour warm water into the flour.
3. Beat the chicken egg in a separate bowl and also add it to the bowl with flour.
4. Add salt and knead the dough.

The dough should not stick to your hands, but it is also undesirable to make it too tight, so do not overdo it with extra flour. Cover the bowl with the dough with a towel and leave it for 30 minutes.

Preparing the filling:

1. Cut the meat into very small pieces. I do not recommend taking ready-made minced meat or grinding fillets in a meat grinder yourself. Spend more time on cooking, providing your dish with a juicy filling.
2. Pour the chopped meat with broth. Also cut the onion very finely.
3. Add spices, salt and chopped onion to the meat. Mix all the ingredients thoroughly to get a homogeneous mixture.

Let's move on to creating the khinkali themselves:

1. Roll out a thin elastic layer of dough and using a round shape about 10 cm in diameter (saucers / special shapes) cut circles on it.
2. Carefully put an even amount of filling on each circle.
3. Assemble the edges of the circles into a bag shape by overlapping one fold with another. Be sure to secure the top of the "bag" by twisting it into a tube.

The last stage is the easiest, because cooking khinkali in a slow cooker is faster than on the stove:

1. Pour water into the bowl of the slow cooker and bring it to a boil by selecting the "Cooking" program
2. When the water starts to boil, put the khinkali carefully into the bowl.
3. As soon as the khinkali are ready, they will begin to float to the surface.
4. Take the products out of the water and let them cool down a little, then serve them on the table.

Pour melted butter over the finished dish. Enjoy a real Georgian dish!