Homemade khinkali in Georgian

Step-by-step cooking

1. Step 1:

   

   How to make homemade khinkali in Georgian? Prepare the products. I took the ready-made ground beef. I didn't use parsley. Be sure to cool the water before cooking. Flour may take a different amount, you will look at the test.

2. Step 2:

   

   Sift the flour onto the work surface. Make a crater-type depression in the center, pour salt into it. Start gradually pouring water into the center, collecting flour from the edges to the center.

3. Step 3:

   

   Work only with a fork — pour water, mix — and so on until the end, until the water runs out.

4. Step 4:

   

   All the flour should get wet and gather into a lump. I had to add some water because the dough remained dry. Keep in mind that you may take more or less flour than me. Focus on the consistency of the dough.

5. Step 5:

   

   Next, start kneading the dough with your hands. From time to time, cut the dough in half and turn it out, since it is wetter inside than outside. Sometimes add flour so that the dough does not stick.

6. Step 6:

   

   Knead the dough long and hard, it should become steep, but elastic at the same time.

7. Step 7:

   

   Wrap the finished dough in a bag and leave for two hours to "rest". During this time, gluten will develop in it, and the dough will become very elastic.

8. Step 8:

   

   While the dough is resting, do the stuffing. If you have meat, then scroll it through the meat grinder along with the onion. Since I have minced meat, I just grated the onion.

9. Step 9:

   

   Wash the greens well, dry them. Finely chop it.

10. Step 10:

    

    Add onion, herbs, spices and salt to the minced meat. Mix well.

12. Step 11:

    

    Start adding water to the minced meat in portions, kneading well after each serving. The minced meat should become liquid. I added less water, about a glass. The readiness of the minced meat can be determined as follows — stick a spoon into it, it should start to tilt. Put the minced meat in the refrigerator for an hour.

13. Step 12:

    

    Roll the leftover dough into a sausage, then cut it into identical pieces. Roll out each piece into a circle 2 mm thick and the size of a palm. Try to make the edges thinner than the center.

14. Step 13:

    

    Roll out all the pieces in this way. Fold them one on top of the other, sprinkling with flour. I got 16 pieces, but I could have done all 20, since the khinkali came out big.

15. Step 14:

    

    It's time to sculpt khinkali. For convenience, take a small bowl. Put a piece of dough on it. Put a tablespoon of minced meat in the center. Gather the edges of the dough into folds in the center.

16. Step 15:

    

    Wrap the last fold around the others, connecting with the first one.

17. Step 16:

    

    Slightly twist the tail counterclockwise.

18. Step 17:

    

    Cut off the top of the tail with a knife.

19. Step 18:

    

    Form all khinkali in this way.

20. Step 19:

    

    To boil khinkali, boil water in a saucepan. Salt it. Throw in the khinkali. Do not cook a large amount at once, so that they do not stick together when cooking. Stir the contents of the pan from time to time so that the khinkali does not stick to the bottom. Cook the khinkali for about 14 minutes, then remove with a slotted spoon to a plate.