Khinkali in a slow cooker for a couple

How to make khinkali in a slow cooker for a couple? Peel and chop the onion (so that it can be passed through a meat grinder). Wash the beef and cut it into small pieces. Finely chop the cilantro. Peel and chop the garlic. Put the beef, onion, garlic and cilantro in a deep bowl. Add salt and pepper. Stir and set aside (the meat will be soaked and the filling will be more salty). Prepare the dough: pour flour into a container with sides, which should be sifted beforehand.

Gradually pour hot water into the flour. Add salt. Knead a tight dough, cover with cling film and send it to the freezer for 10 minutes. Twist the meat saturated with sharpness and aroma in a meat grinder with a large mesh and mix. Pour in a glass of water and mix the minced meat thoroughly. Roll out the dough into a layer 3 mm thick. Using a glass, cut out circles with a diameter of 6 cm. Roll out each circle again. Put the filling in the middle. Form a pouch with folds, pinching the edges with your fingers.

Put the formed khinkali on a board well sprinkled with flour. After all the khinkali are made, place them with an indentation from each other, in a bowl for steamed dishes (pour water into the lower bowl) and cook for 30 minutes from the moment the water boils in the lower bowl. The "steaming" mode. After the time has elapsed, put the khinkali on a dish. Pepper, garnish with herbs and serve to the table!

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique. 

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).