It is known that many peoples have their own khinkali recipe, the most popular variation is Georgian, but Dargin hinkal, for some unknown reason, remains in the shade among all this family of dishes. We decided to restore justice and devote a separate material to this recipe, and you must try out such a simple cooking technology yourself.
Layered darginsky hinkal - recipe
This hinkal is called a layer because of the peculiar manner of folding: the dough rolls into a roll, and then it is cut into small portions. Ready spirals are boiled, and readiness is checked by how the dough is opened, if you pull it for a free edge.
Inside khinkala you can put finely chopped nuts, but many prefer to simply lubricate the surface with oil.
Ingredients:
For broth:
- beef or lamb - 1,1 kg;
- onions - 115 g.
For hinkala:
- walnuts - 115 g;
- butter - 90 g;
- vegetable oil - 45 ml;
- milk - 240 ml;
- flour - 540 g;
- yeast - 10 g.
Preparation
Put the base meat broth, laying the washed and peeled pieces of meat into the water along with the onion. Leave broth for an hour and a half, not forgetting to periodically remove noise from the surface. Ready broth and meat will be an authentic addition to hinkala.
For the test itself, dilute the yeast in warm milk with vegetable oil and pour the solution into the flour. After kneading the elastic dough, leave it to lie back for 15 minutes, and then thinly roll. Lubricate the surface of the rolled layer with melted butter and sprinkle with nuts, then gently fold everything into a tight roll and cut into 2 cm pieces. As part of this cooking recipe, the Dargin hinkal is brewed about 40 minutes above the steam, and then served with meat, broth and a spicy tomato sauce.
The recipe for darginsky hinkala without nuts
Ingredients:
- flour - 390 g;
- yeast - 10 g;
- warm water - 240 ml;
- vegetable oil - 35 ml;
- sugar - 5 g.
Preparation
Here the scheme of preparation is completely similar to the classical scheme of kneading yeast dough, and therefore before cooking Darginsky hinkal, sweeten warm water and dilute yeast in it. When the yeast is activated, pour in the oil and sprinkle the flour. Ready-made elastic dough leave to lie down for 20 minutes, and then as thinly as possible roll it out. Fold the layer into a roll and cut into pieces 2-2.5 cm. Leave the hinkal to cook for a couple of 8-10 minutes.