Khinkali dough with meat

A classic dish with meat filling for lovers of Georgian cuisine. Khinkali is a classic dish of Georgian cuisine, which is prepared from dough with meat filling. I usually cook the minced meat myself, mixing pork with beef. You can buy ready-made minced meat for dumplings.

ninaola

Recipe author

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Composition / ingredients

servings:

For the dough:

Eggs

Water (hot)

Salt (part in the filling)

to taste

Wheat flour

0.5

For filling:

Parsley

to taste

Ground black pepper

to taste

Ground red pepper

to taste

Onion

Spices dry (Georgian)

to taste

Dill

to taste

Beef (bold)

300

Pork

200

Broth (meat)

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 11 g

Fats 13 % 5 g

Carbohydrates 59 % 23 g

177 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 1 h 40 min

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Cut the meat into pieces and pass it through the meat grinder twice with the onion.

Pour into the minced meat broth in such an amount that what kind of meat will "accept" it. The filling should be juicy. Add spices, dry peppers, salt, finely chopped parsley and dill, mix.

Sift the flour on a suitable surface, collect it in a mound. In the center, make a hole where to pour warm water, beat in an egg, add salt.

Knead a very steep dough and leave it for half an hour under a napkin.

Divide the dough into pieces according to the number of khinkali.

Roll out each piece thinly into a round cake. Put the filling in the center of the tortilla. By weight, it should be equal to the mass of a piece of dough.

Now assemble the dough in folds into knots and fasten tightly.

You need to cook khinkali in the same way as dumplings - in boiling salted water. When the khinkali pop up, you can give them another boil, and then take it out with a slotted spoon.

In Georgia, khinkali is served with ground black pepper. They are sprinkled with them at will.

Khinkali goes well with cold beer.