Pork dumplings (Khinkali)
Description
The recipe won't take much time. As you'll see, making khinkali is quite simple. The dough and filling are very basic. However, you need to properly shape the dumpling so that the filling doesn't leak out. There should be at least 12 pleats on the dumpling, although different cooks have their own opinions on this matter. In any case, it will turn out delicious. Serve hot.
Instructions
- 1
Step 1
Prepare the meat and greens. Wash everything. Cut the meat into small pieces, and tear the greens by hand or chop with a knife.
- 2
Step 2
Pass the meat through a meat grinder. If you have time, it's better to chop it finely with a knife into very small pieces. Add the herbs, salt, and pepper, and thoroughly mix the mince.
- 3
Step 3
While the filling is marinating, prepare a simple dough by mixing flour, salt, and water. Use enough water so that the dough becomes elastic and does not stick to your hands. Knead well, divide into three parts, and roll into thick sausages.
- 4
Step 4
Cut each sausage into slices. Roll them out to a thickness of about 3 mm. Place one tablespoon of filling on each slice.
- 5
Step 5
Now it's time to properly shape the khinkali. Form a pouch and fold the edges into several pleats, sealing them together. Finally, steam the dish for about 15 minutes. Now it's ready to be tasted.