KHinkali - recipe for cooking

Aromatic and juicy khinkali are distinguished by their unique taste, juiciness and satiety. Prepare this incomparable Georgian dish is not difficult, you just need to understand the intricacies of the process itself.

Recipe for cooking khinkali in Georgian at home

Ingredients:

• flour - 485 g;
• water is warm - 245 ml;
• salt;
• beef and pork - 220 g;
• onion - 1 piece;
• a bunch of coriander fresh;
• meat broth - 55 ml;
• a piece of bread;
• salt and pepper.

Preparation

Meat, bread and onions twist in a meat grinder. In the mince, add broth, finely chopped coriander, salt and mix. Carefully sift the flour with a hill and make a small depression in it, pour gradually warm water, kneading the dough, add a pinch of salt. Mix the mass in a circular motion and make sure that the water remains in the hole and does not flow out of the flour. Cover and leave it for 25 minutes, then divide it into parts and roll it out. Cut out a glass of mug. Distribute to the center of each of the tablespoon of the filling. Form the bags, along the perimeter making small creases and fastening in the middle. Grasp the dough well. The cooking time khinkali - 15 minutes, then take out the products carefully, so as not to break the shell. Serve extremely hot.

KHinkali - recipe for cooking

Ingredients:

• beef tenderloin - 345 g;
• lard is not salted-145 g;
• zir - 15 g;
• flour - 450 g;
• salt;
• coriander fresh - 1 small bunch;
• Red pepper;
• boiled water - 145 ml;
• water in the dough - 235 ml.

Preparation

Beef and lard chop through a large nozzle in a meat grinder or very finely chop with a knife. Salt minced meat, pepper, ziru and vymeshivat intensively. Kinzu finely chop and add to the filling. Now in the mince add cold, boiled water, so that khinkali succeeded succulent. Now leave the minced meat soaked and soaked with the aromas of the spices.

Mix flour with water, salt and mix well, the dough should be steep. Roll out to a thickness of 5-7 mm, cut out the circles along the entire formation with a glass. Then put a spoonful of minced meat in the center of each.

Fix, clamping the edge, and with the other hand, feed a new crease and so on to the end in a circle.

Khinkali is usually boiled in large quantities of well-salted water and periodically mixed.

Eat khinkali exclusively hands, taking the tail and, after the first bite, the broth formed inside the product.