Georgian-style khinkali
Description
The dish is prepared without unnecessary complications. No family celebration in Georgia is complete without khinkali. In essence, khinkali are the same as dumplings—meat boiled in a dough wrapper. But that's only for those who haven't tried them! Boiling, and most importantly, properly shaping khinkali is a true art. By the way, there should be no fewer than 20 pleats in the dough. Traditionally, for authentic Georgian khinkali, it's best to use lamb or young goat meat. But in our harsh realities, beef will do just fine. Be sure to use the spices khmeli-suneli and cilantro! Check out the recipe. The finished dish can now be served.
Instructions
- 1
Step 1
Rinse the meat, greens, and onion.
- 2
Step 2
Make the filling by chopping the herbs and finely slicing the onion. Mix everything together thoroughly. Add spices.
- 3
Step 3
Important! Cooking hinkali produces broth inside. Therefore, we add water to the filling—approximately 1.5 cups. Add gradually and mix thoroughly. The filling should be dense, yet moist.
- 4
Step 4
You don't need much for the dough: flour, water, and salt. Add water to the mound of flour and start kneading.
- 5
Step 5
Now roll out the dough. The diameter should be 10-12 cm, thickness—2 mm. It's very important that it's not thinner or thicker—otherwise, the hinkali won't be tasty.
- 6
Step 6
Now place the filling—one tablespoon at a time. Begin carefully shaping the dumplings.
- 7
Step 7
It should look like in the photo. Then boil in boiling water for about 10-15 minutes (until they float). Use plenty of water and be sure to salt it. Serve hinkali hot.