Khinkali is a dish without which Georgian cuisine is impossible. Aromatic and juicy, real khinkali are distinguished by their unique pure and concise taste, juiciness and satiety. Prepare Georgian "meat dumplings" is not so difficult, it is only necessary to understand a few subtleties.
How to properly prepare khinkali, as well as filling and dough for khinkali, you will learn from this article.
How to make khinkali?
The subtleties of cooking and eating khinkali are not that difficult, but they need to pay attention before proceeding directly to the recipes.
So, many misconceptions reign around the national Georgian dish, and one of them is building associations with Russian pelmeni, Buryat poses or Tatar manti. The difference between the khinkali, from all the dishes mentioned, consists in the special properties of the dough (its density and elasticity) aimed at preserving and retaining the meat juices inside the dumpling, which, in fact, is the peculiarity of the dish. Traditionally khinkali is prepared from mutton, or beef, however, addition of pork and fat is also welcomed. The filling for khinkali, as usual, is cured with coriander, and the dough itself is cooked on a lean basis, that is, without the addition of eggs (in contrast to the same dumplings).
As for the eating of Georgian khinkali, here too there are some subtleties: a bag of dough is kept for a characteristic "tail" - the place of dough protection at the top, after biting off a small piece of the eater first sucks out all the meat juice, and after eating the dough and stuffing up to that most "tail", which is not eaten, but put it on the edge of the plate.
The main characteristics of the dish were discussed, now we turn to the recipes themselves.
The recipe for real khinkali
Ingredients:
For the test:
- flour - 1,5 kg;
- water - ½ item;
- salt - 1 teaspoon.
For filling:
- beef - 500 g;
- pork - 500 g;
- coriander - 1 bunch;
- onion - 3 pcs .;
- garlic - 1 clove;
- lard - 100 g;
- salt, pepper - to taste.
Preparation
First of all, we prepare the dough: in the entire volume of water, we begin to fill in the flour, until the consistency of the mass looks like a dough for pancakes (that is, liquid enough but viscous). In this condition, we set it aside for 30 minutes, so that the flour forms gluten.
Waiting for a long half an hour you can tackle stuffing, which will be chopped (!) Meat and fat, pressed garlic clove, chopped onions and coriander, and finally - spices.
During the preparation of forcemeat, the dough had time to brew and now it must be brought with flour, the amount of which is limited to the term "how much will it take," and in the end comes out a very steep and dense lump that is kneaded to smoothness and left for another half an hour.
Next, the sausage is formed from the dough, which must be cut into 3 cm slices. Each piece is rolled into a thin cake the size of a saucer. At the center of the cake, put a full tablespoon of minced meat and tear the hinkal, gathering the edges of the dough into a knot.
Ready khinkali immediately sent to cook until floating, and after the dish can be served to the table,
Prepare khinkali also possible in aerogril at a temperature of 260 degrees 10 minutes, and after at 235 degrees for another 20 minutes.
Many are interested in the question of how to fry khinkali? Khinkali is not fried at all, never, except for heating, but often Georgians are frying what is called "navel" - the very nodules of the dough that should not be eaten with boiled hinkala. Kinkali fried, served only as an option is not an authentic dish, which is prepared by roasting in vegetable oil until light golden crust. A similar recipe is also used for cooking khinkali with cheese, poultry, potatoes and mushrooms and other ingredients that, in fact, have nothing to do with real khinkali, but nobody forbade giving vent to fantasies, so dare and have a nice appetite!