Corn khinkali
Description
The recipe won't take much time. Dagestani khinkal is a dish served with meat or chicken broth and boiled or roasted meat. It's quite filling—usually you can eat no more than 4–5 pieces at once, so it's not prepared in advance. Besides, making the dough is so simple that even a schoolchild can handle it! By the way, you can add various spices and seasonings to the dough according to your taste. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use corn flour, not cornmeal.
- 2
Step 2
Bring the water to a boil and pour it into a deep bowl or plate, previously sifting corn flour into it and adding salt.
- 3
Step 3
Carefully knead the crumbly choux pastry and let it rest for 15–20 minutes to make it more pliable.
- 4
Step 4
Pinching off pieces of dough, roll them into small balls in your hands and flatten them between your palms so that finger impressions remain on them. Place them on a board.
- 5
Step 5
Warm the water or broth in a deep skillet or saucepan, then reduce the heat to medium so the liquid simmers gently—do not let it boil vigorously, as the dumplings will fall apart, or too weakly, as they will stick to the bottom. Cook the khinkali for about 5–7 minutes, stirring occasionally.
- 6
Step 6
Place the side dish on a plate and serve with boiled meat, poultry, broth, sour cream, or tomato sauce.