Khinkali with meat

Many Georgian goodies have entered the category of international. For example, we eat shish kebab and do not think that the idea of frying meat on a fire came to us from Georgia. Today I propose to cook khinkali – a national Georgian dish.

In the homeland, khinkali is considered an independent dish, they are sprinkled with ground black pepper and simply eaten with their hands. For cooking, we will need dough, as well as lamb and poultry filling.

Sift flour into a bowl, make a small depression, pour water into it, drive in an egg, add salt. Knead the dough. The finished result depends on how it is mixed up. The dough should be soft, elastic and should not tear.

The filling for khinkali usually consists of mutton, and the meat itself is finely chopped with a knife in the traditional cooking recipe. But you can also use minced meat rolled in a meat grinder, just choose a large grate for this.

Add minced chicken, finely chopped onion and herbs to the lamb, salt, pepper. Before kneading, pour in a little water so that the filling eventually turns out juicy. From the greens, you can also add garlic feathers, dill, parsley and even mint.

An equally important step in creating khinkali is working on their form. We roll out the dough, cut out circles of 8-10 centimeters in diameter from it. We put the filling in the middle, lift the edges up and form a bag so that a small tail turns out at the top. Calculate the amount of minced meat so that there is room in the bag for the juice formed during cooking.

We cook khinkali in a lot of water, but in small portions. We lower them into boiling, slightly salted water, mix very carefully so that they do not stick to the bottom. From the moment of boiling until ready, it is enough to hold them on the stove for 5-7 minutes.

Bon appetit!