Khinkali on kefir
Description
The dish is prepared without unnecessary complications. A wonderful, complete lunch or dinner is ready. Serve the kefir-based khinkali beautifully: place the khinkali on a plate, put the chicken meat on another, pour warm broth into a small bowl, and prepare the sauce. You can use tomato paste as a sauce, but I don't particularly like it, so I make a sour cream sauce instead. To do this, mix garlic, sour cream, and fresh herbs, then drizzle the sauce over the khinkali—it turns out incredibly attractive and delicious. Make khinkali on kefir at home. The finished dish can now be served at the table.
Instructions
- 1
Step 1
Sift the flour into a large bowl. Add a little baking soda (do not pre-activate it), a pinch of salt, strictly to your taste. Mix and pour in kefir or soured milk. I usually add kefir by eye, until the dough becomes firm and smooth. Knead the dough with your hands; it should become smooth and elastic.
- 2
Step 2
Leave the finished dough in the refrigerator for several hours. Once the dough has cooled, divide it into 2-3 pieces, sprinkle the countertop with flour for convenience, and prepare the rolling pin.
- 3
Step 3
Roll out the dough into thin pieces, about 7-10 mm thick. Then take a knife and cut the future dumplings into pieces. The pieces should not be too large, otherwise they won't taste very good and will be inconvenient to eat.
- 4
Step 4
Boil the broth by placing a piece of meat (I prefer chicken) into salted water with a bit of seasoning, and cook for about 1.5–2 hours. Once the broth is ready, remove the meat, add the dumplings (khinkali) to the broth, and cook for about 15–20 minutes. Place the cooked khinkali into serving bowls, add the meat, and serve with sauce.