Khinkali (classic recipe)
Description
The recipe won't take much time. Look, serve hot.
Instructions
- 1
Step 1
For the dough, we will need: flour, cold water, and salt. The flour to water ratio is 2:1.
- 2
Step 2
Sift the flour onto the work surface, make a depression in the center, add water and salt. Gradually mix the flour with water.
- 3
Step 3
Knead a firm, pliable dough. Cover it and let it rest in a cool place. Meanwhile, prepare the filling.
- 4
Step 4
For the filling, take beef with some fat, one large onion, and cold water.
- 5
Step 5
Grind the meat through a meat grinder using a coarse blade. Finely chop the onion and cilantro. Salt to taste, add pepper and cumin. Knead the meat mixture thoroughly.
- 6
Step 6
To make the hinkali filling juicy, add a generous amount of water to the minced meat. Knead the meat mixture thoroughly once again and refrigerate for half an hour.
- 7
Step 7
Roll the dough into a sausage and cut it into 15-17 equal pieces, about 40g each.
- 8
Step 8
Roll out each piece into a thin pancake the size of a saucer.
- 9
Step 9
For easier shaping of the hinkali, place the dough round on a small plate. Put 1–1.5 tablespoons of filling in the center of the dough. Gather the dough into pleats around the edge. Traditionally, hinkali should have no fewer than 19 pleats.
- 10
Step 10
Pinch the folds in the center tightly, pressing firmly so that the broth doesn't leak out during cooking. Tear off or cut with a knife part of the long tail, leaving a small portion of the tail so that you can hold the hinkali while eating.
- 11
Step 11
Bring water to a boil, add salt. Stir the water to create a whirlpool.
- 12
Step 12
Drop the dumplings one at a time and continue stirring gently with a wooden spatula to prevent them from sticking together.
- 13
Step 13
Boil over high heat for 15-20 minutes, until they float with their tails pointing downward.
- 14
Step 14
Remove the khinkali using a slotted spoon, sprinkle with black pepper, and serve.
- 15
Step 15
Hinkali are eaten by hand, holding them by the tail. Carefully bite from the side and drink the meat broth, leaving the tail.