Khinkali based on Georgia

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients for khinkali. I will immediately make a reservation that I will do khinkali, not quite traditionally, as they are prepared in Georgia. I'll do it the way my family used to eat.

2. Step 2:

   

   Start with the preparation of the dough, because it should be infused. Pour the sifted flour in parts into a deep bowl, make a recess and pour out the water, add salt. Knead the dough, add flour. It should be cool, but elastic. Knead for about 5-10 minutes.

3. Step 3:

   

   Put the finished bun on a flour-dusted surface. Do not take a lot of flour, so that the dough does not become tight during further kneading. Continue kneading for another 5 minutes. Put the finished dough in a bowl and cover with cling film. Let it brew and rest.

4. Step 4:

   

   For the filling, I'll take the pork neck in a whole piece. Pork can be replaced with beef, mutton or make an assortment of meat. It is important to choose meat with fat layers, not lean. Then khinkali will be juicier. Many add chicken fat. As for me – pork neck is enough. Cut the meat into plates, then into small pieces. You can use a meat grinder and scroll the meat through it. I like it better when the pieces are felt.

5. Step 5:

   

   Chop the onion into small cubes.

6. Step 6:

   

   Wash the cilantro and cut it arbitrarily, so that it is felt later in the dish. I know that most often they add more cumin, I cook without it.

7. Step 7:

   

   In a bowl, mix the meat, onion, cilantro, pepper and salt. Knead the filling well with your hands. Add water. So khinkali will be juicy inside and much tastier.

9. Step 8:

   

   Fill the pan with half of the water and put it to warm up. The "rested" dough is divided into 3 parts. Remove two pieces back under the film, and make a sausage from the rest and cut into about 35-40 gr.

10. Step 9:

    

    Roll out each piece from the middle to the edges. Put it on a saucer, so it's more convenient for me personally to form khinkali and navigate by size. Put a little more than 1 tsp of filling in the middle.

11. Step 10:

    

    An important element in creating khinkali is working on the form. Traditionally, Georgian housewives sculpt them in such a way that a small "tail" of dough turns out on the tops. It is believed that khinkali at the base when approaching the "tail" should have at least 18 folds, I have 22 each. Pinch at least 18 times the edges of the dough.

12. Step 11:

    

    It is good to seal the top at the same time.

13. Step 12:

    

    The water warmed up, boiled. You can add salt to the water if desired.Put some of the stuck khinkali into boiling water with a slotted spoon, so there is less splashing. At the same time, you need to make a water cycle so that the khinkali do not stick to each other. You can do without a skimmer, you need to get used to it.I have a 3-liter saucepan, I put 4 pieces to cook. Cook after boiling water for 10 minutes each batch.

14. Step 13:

    

    With this amount of dough, this time it turned out 14 pcs.I usually don't cook everything at once, I freeze part of it. Serve with ground fragrant black pepper and herbs. If desired, add sour cream. I hope the recipe was useful. Enjoy your meal.