Khinkali, prepared with your own hands, is much tastier than store-bought ones, more juicy and fragrant. Lamb is traditionally used as a filling, which can be successfully replaced with beef and pork in equal proportions. Also, fresh herbs will be an obligatory ingredient for the dish: cilantro, parsley and a little dill will make the filling even more juicy and incredibly fragrant. So, we are preparing almost real Georgian khinkali - a step-by-step recipe with a photo to help you.
Dough Ingredients:
- flour - 3 cups;
- water - 1 glass;
- salt - 0.5 tsp.
Filling Ingredients:
- beef - 300 g;
- pork - 300 g;
- beef broth - 0.5 cup;
- onions - 2 pcs.;
- garlic - 1 clove;
- cilantro - 0.5 bunch;
- parsley - 0.5 bunch;
- dill - 4-5 branches;
- salt - 2 pinch;
- ground black pepper - 2 pinches.
How to cook khinkali: a recipe with step by step photos
First, prepare the filling so that it has time to infuse while the dough is mixed. For minced meat, you need to finely chop the meat with a sharp knife, grate the onion and garlic.
Of course, you can grind meat in a meat grinder (as for dumplings on mineral water), but traditionally it is chopped with a knife, due to which it retains more juices.
Add finely chopped greens to the chopped meat, pour in cold broth, salt, pepper, mix and set aside so that the resulting filling is well saturated with juices and aromas of greens. In general, minced meat should not be very liquid, but not thick, the broth should not flow out of it.
Cooking dough. To do this, in a large bowl, combine the flour sifted through a sieve with salt and pour ice water.
Knead the dough with your hands - the longer you knead the dough, the more plastic it will become. As a result, the dough should stop sticking to your hands, become very plastic.
We form a long sausage from the dough, and then cut it into pieces 3-4 cm in size.
We lightly crush each sliced \u200b\u200bpiece with the palm of our hand, and then roll it into circles with a rolling pin - the dough should be rolled out to a thickness of 2 mm. Do not try to make the circles too thin, otherwise the dough will tear.
Place 1 tbsp in the center of each circle. l. meat filling, after which we carefully collect the dough in a circle, forming folds.
We press the folds against each other - if you remove your hand, then the bag should keep its shape.
We continue to collect folds in a circle and at the very end of the remaining edge we turn up and close the bag.
The result should be a high ponytail. It can be cut with kitchen scissors or left - in the traditional cooking version, the tail is not cut off.
We cook khinkali. To do this, pour a lot of water into a large saucepan, salt it and bring to a boil. Dip khinkali into boiling water, holding them by the tails.
Lightly stir the water and cook the khinkali for 10 minutes after they float to the surface.
Serve hot, sprinkled with freshly ground black pepper. Usually, cutlery is not served, khinkali is taken by the tail and eaten with your hands, you can serve a spoon so that the broth is collected in it. Sauces are also traditionally not served, you can add a little butter to the dish. Bon appetit!
Khinkali ... What is it all the same? Big dumplings? Or something standalone… completely different? Of course, you had to eat them, but when you eat “something” prepared by someone, this is not quite the argument that will allow you to answer the questions posed. Therefore, it was decided to cook khinkali on their own ...
Having rummaged through the Internet and in smart books, it was decided to take the recipe from this book as a basis.
Information from which has never failed, by the way.
So.
Khinkali needs two main components. Minced meat - filling and dough - shell.
Let's start with minced meat. Here we decided to take the recipe from the book. What do you need?
Lamb 700 grams, pork 350, beef 350, onion 2 heads, parsley, coriander 1 tsp. salt 1 tsp, black pepper and water 7 tsp
Note that the recipe was slightly different. There was 700 beef and 350 lamb. But we decided that we would take more lamb, and vice versa beef. Why? Yes, this is how it happened.
Of course, it would probably be best to chop the meat finely with knives, but this is a dreary business. I'll jump ahead a little. I made such stuffing for manti. While I processed half a kilo of lamb, I missed it. That's why I used a large grate in a meat grinder to mince, then do it.
For lamb, a couple of shoulder blades were used. The lamb was very young, the shoulder blades were small. And minced meat had to be made for manti, except for khinkali. So we took a couple.
Of course, washed well, and then paper towels dried up.
And separating all sorts of unnecessary films and veins, they separated the actual meat from the bones.
For shurpa, for example, there will be the very thing that is needed. I answer.
And the rest went to the meat grinder.
Same thing with beef...
... and pork.
Next is the onion. There is a lot of it in the photo, but only three heads went into action. Because although it is fresh and vigorous, it is not very large. So they took three instead of two. Generally speaking, for the amount of meat that is stated, it was necessary to take more. Approximately at the rate of four, more than average, heads.
I cut the first head finely with my hands, i.e. manually with a knife. And I needed a lot of onions, so I remembered about such a device, bought somehow out of pure curiosity.
Why out of curiosity? And I have no confidence in any of these newfangled gizmos. But to my surprise, it turned out that this little thing is very useful.
This is how the bow is laid, and then you tap your top pimp and ... no tears and ...
And the result is quite good. For minced meat, the same size and condition.
Here. See for yourself. On the right - this is the one that was cut by hand, and on the left - from this same mini-chopper.
By the way, if suddenly you are too lazy to clean the onion, then cut the head into pieces and lay them unpeeled. Knock a couple of times, and then remove the husk and continue the chopping process. Do not forget to wash only the onion properly and clean the “ass” of it.
The only downside to this particular device is its size.
You have to cut the head smaller and you can’t put a lot in the chopper. It clogs and ... does not cut, as they say. But still it turns out faster than with a knife. And, I repeat, the “mourning factor” disappears.
We make the filling.
We take seven hundred grams of minced lamb.
Beef.
Onion. Spices. Salt.
Water. I note that it would be better for the broth ... but what was not at hand, that was not.
Parsley. The smaller you chop it, the worse it will be.
And mix well. Very good, I emphasize. So that nothing stands out separately, but becomes “all together”!
And covered the minced meat with a film, put it in the refrigerator. Let it stand. Will ripen.
And now we are back to the test. While we will fiddle with it, minced meat will do.
We will make the dough "in our own way." This recipe was suggested by Poskrebysheva's book. By the way, a very useful book.
Here is a test kit. All clear. The only note - in a glass of sour cream. I don’t know how much fat it is there and ... we have our own sour cream, homemade. The cow is still being milked. Not much milk, but the quality is excellent and the sour cream is excellent.
First of all, pour water into the container for kneading, spread sour cream, add salt, eggs and mix it all well.
I decided to use my usual dough mixer for the initial preparation of the dough. Moreover, the unit has been tested and has never disappointed with the result.
So let's add flour. Like this - from a spoon. She doesn't like to use a mucoshaking sifter. The spoon, he says, is more reliable.
And then choosing average speed, knead the dough.
In the process of kneading, control the consistency and add flour. We achieve the desired density and elasticity.
Of course and indisputably - I had to work with my hands. Knead, stretch, knead. Then we will form such a ball, also cover and send the dough to a cold place. Let it come.
Here's where you can take a break. For about half an hour. Forty minutes.
And minutes, means, through these forty. With the help of such a rolling pin ... by the way, I recommend it. A very handy thing. Heavy and the dough almost does not stick.
Roll out the dough. You don't need to be particularly thin. There is a recommendation to withstand a thickness of two to three millimeters.
Khinkali are among the traditional dishes of Georgian cuisine and are small "knots" of dough with meat filling.
The traditional filling for this dish is minced lamb and beef, finely chopped with a knife. If desired, you can use any other meat (pork or chicken).
Vegetarian khinkali are also very tasty, for the filling of which mushrooms, cheese and potatoes are used. The main thing is not to be afraid of experiments, because in this dish it is the onion that is most important, which should be added to the filling as much as possible.
Classic khinkali
In order to cook classic Georgian khinkali, you should use the following recipe. If you strictly adhere to the above recipe, even an inexperienced hostess will be able to cope with this dish.
Ingredients:
½ st. meat broth,
4 bulbs
100 g beef,
200 g lamb,
1 egg,
Black and red ground pepper, salt - a little, to taste.
Cooking:
First, we take a fairly deep bowl and pour the flour sifted through a fine sieve into it. Now, in the very center of our slide, we make a not very large recess, add a little water (warm!), Salt and an egg beaten in advance with a whisk, in a thin stream.
Now we start kneading the dough, as soon as it is completely ready, we again transfer it to a bowl, which we cover with a clean towel on top (you can use a simple cling film) and leave it for about half an hour.
While the dough is infused, we are preparing the filling. We take the meat, wash it well cold water and cut into not very large pieces, you can twist through a meat grinder.
We take the onion, peel it and cut it into small cubes, after which we add it to our meat. We introduce meat broth into the already prepared minced meat, season with a small amount of black and red ground pepper, add a little salt - mix everything well until the minced meat becomes homogeneous.
Now back to the test again. On the table, roll out the dough into a thin layer (the thickness of the dough should be as on homemade noodles). Next, cut out circles with a diameter of about 10 centimeters from the dough (for this purpose, you can use a simple faceted glass).
Now, on each circle, lay out a spoonful of the finished filling from minced meat and carefully fold the edges of the dough with beautiful folds, and then fix it in the center and lightly press down so that the dough sticks together and the khinkali does not fall apart during cooking, otherwise the whole filling will fall out.
Now we take each khinkali and lift it off the table (this must be done so that the filling can slightly settle down), and then we fasten the folds of dough together again.
While we are forming khinkali, put a saucepan of water on the stove. As soon as the water boils, lightly season with salt and gently lower the khinkali into it. Now gently mix everything with a spoon so that they do not stick to the saucepan.
As soon as the water boils and the khinkali begin to float, boil them for another two to three minutes, then put them on a plate and serve.
If desired, khinkali can also be cooked in a double boiler, but the cooking time is about half an hour.
In Georgia, it is customary to eat khinkali very hot, as soon as they are cooked, without forks and knives - with your hands. Khinkali can be made in advance, frozen in the freezer and cooked a little later. Unlike dumplings, this dish cooks much faster.
Khinkali at home
It is very important during the preparation of khinkali to roll out the dough as thin as possible, but at the same time it should not tear during cooking, otherwise all the delicious filling will fall out.
Ingredients:
500 g flour (only the highest grade),
1 st. water,
300 g of meat (it is desirable to use lamb, beef and pork at the same time),
1 bunch cilantro
1 onion
1 small cracker (you can take dried bread),
70 g meat broth,
salt and pepper - a little, to taste.
Cooking:
First, take the onion and peel it from the husk, cut into several parts. We wash the meat with cold water, then cut into small pieces. Using a meat grinder, grind the onion and meat.
In the resulting minced meat, add a little pepper, salt, pre-chopped cilantro and mix everything well. If it is not possible to use meat broth, then you can replace it with a mixture of water and butter (50 grams of melted butter and 50 milliliters of boiled water).
As soon as the stuffing is completely ready, we proceed to the preparation of the dough. Sift the flour through a fine sieve so that the dough is more tender and soft, and add all the remaining ingredients - knead the dough. Then the dough should be left for about half an hour and rolled out.
We form khinkali from thin cakes, start with minced meat, and then boil in slightly salted boiling water. Khinkali can be served with sour cream or simply sprinkled with a small amount of coarse black pepper, it turns out very tasty.
Juicy khinkali
Of course, khinkali by themselves are quite juicy, but if you add a small amount of cream to the minced meat, they acquire additional juiciness and turn out to be simply delicious and incredibly tasty.
Ingredients:
500 g of water
1 kg minced meat (it is advisable to use a mixture of pork, beef and lamb),
250 g cream (10 or 15%),
1 onion
1/3 of chopped nutmeg
pepper and salt - a little, to taste.
Cooking:
First, we sift the flour through a fine sieve, after which we add water to the flour container and knead the elastic dough. It is very important to mix the dough well, and this procedure should take at least 10 minutes. The result should be a fairly soft and pliable dough, not rubbery and not very tight. Ready dough leave for about 40 minutes, after which we will roll it out.
While the dough is infused, we are preparing minced meat. Wash the meat thoroughly with cold water, then cut into cubes and grind with a meat grinder. We clean and wash the onion, cut it into several parts and, like the meat, twist it through a meat grinder.
Stir the minced meat well, season with salt and pepper, add a relatively small amount of pre-chopped nutmeg and pour the cream. Again, mix everything thoroughly, as it is very important that the minced meat turns into a homogeneous mass.
Now we roll out the dough in a thin layer, using a simple faceted glass, cut out circles, the diameter of which should be approximately 10 centimeters. On top of each mug, lay out a spoonful of the finished minced meat, after which we twist the accordion with neat folds and fasten the edges of the dough from above.
At this stage of cooking, it is very important to ensure that the ends of the dough are well fixed, otherwise the filling will simply fall out during cooking.
We put a saucepan on the stove, pour water and leave it for a while until the water boils. Lightly season the boiling water with salt and carefully lay out the formed khinkali. After the water boils, cook the khinkali for five or seven minutes, after which we put them on a plate, and you can serve them.
Tips for cooking khinkali from experienced chefs:
- in the event that khinkali is made for the first time, of course, it will immediately be quite difficult to mold the correct folds, but over time and with practice it will be possible to achieve desired result. To slightly simplify your task, you can act a little differently - a circle of dough is placed between the index and thumb, after which they simply connect into a ring. On top of the cake, ready-made minced meat is laid out and slightly pressed into the resulting ring, and the fingers are brought together - the result is the correct bag;
- if you cook khinkali according to all the rules, then it is worth remembering that during cooking they should not be interfered with with a slotted spoon or a spoon, since in this way it will be possible to damage them. But after all, during cooking, khinkali can stick to the surface of the saucepan, and to prevent this from happening, you need to shake the saucepan very gently. You have to be very careful not to spill boiling water. But for the first time, it would be best to use a simple spoon, but you must act very carefully so as not to damage the khinkali, otherwise all the filling will simply fall out of them;
You can serve khinkali with butter or sour cream, but before serving, be sure to sprinkle them with a small amount of ground black pepper;
- at the moment when the khinkali are completely cooked, but before they get out of the saucepan, you need to pour one glass of very cold water. Thanks to such actions, it will be possible to bring down the temperature a little, so that the khinkali will not be very hot and you can eat them with your hands. Then the khinkali are removed from the saucepan, transferred to a plate, seasoned with a small amount of coarse black pepper, and can be served at the table in combination with butter - it turns out very tasty.
If stick pretty simple recommendations to prepare such a Georgian dish as khinkali, you can please your loved ones with an unusual and incredibly delicious dinner.
Khinkali is one of the most famous and popular dishes of Georgian cuisine. This dish is prepared by housewives for lunch or dinner, and is most often ordered in restaurants and cafes.
They say that in no institution in Georgia, one "khinkalina" can cost more than 1 lari - about 25 rubles. And to eat, five pieces are enough.
There is nothing particularly complicated, despite the exotic name, in the preparation of this dish. A little patience and skill, and your loved ones will be completely delighted with dinner.
How to cook dough for khinkali
- On your work table, make a mound of flour and add 1 teaspoon of salt.
- Make a hole in the center and add water to form a stiff dough. Put the kneaded piece of dough in a container with a lid and leave for about half an hour.
- The dough should become soft and elastic.
See recipes for ingredients.
Khinkali - a classic recipe
For cooking, it is important to observe the proportions and all stages of preparation. Step by step recipe does not require the purchase of any exotic products and will take approximately 1.5 hours.
Ingredients:
- wheat flour - 500 gr.;
- water 150 - gr.;
- beef - 300 gr.;
- pork - 200 gr.;
- onions - 1-2 pcs.;
- greens - 1 bunch.
- salt;
- pepper.
Cooking:
- To prepare minced meat, beef must be lean, and pork with fat. Turn the meat and onion in a meat grinder.
- Parsley or cilantro is best finely chopped with a knife. You can take half and cilantro and parsley, or use dried herbs.
- Minced meat should be mixed well, salt, add black ground pepper, herbs and about a glass of cold water. Minced meat should not be blurry, but without water there will be no broth inside khinkali.
- Roll on working surface from dough sausage, with a diameter of about 5 centimeters. Cut it into circles of 1-1.5 cm.
- Roll out each circle, trying to get a round pancake of the correct shape.
- Put a tablespoon of minced meat in the center and try to make about 15-18 folds.
- Connect all the folds and squeeze tightly with your fingers to make a brush at the top.
- Boil water with salt in a suitable size pot. Gently lower the khinkali into boiling water, try not to damage the thin dough. They should not stick together.
- A few minutes later, when they rose to the surface and cooked a little more, khinkali should be put on a large dish and served.
Ingredients:
- flour - 500 gr.;
- water 150 - gr.;
- beef - 300 gr.;
- pork - 200 gr.;
- onions - 1-2 pcs.;
- salt, pepper, seasonings to your taste;
Cooking:
- The dough is prepared as in the previous recipe.
- But with minced meat you have to tinker. Cut the meat into thin strips, then cut them into cubes. Then, with a large and heavy knife, chop the meat until the minced meat becomes homogeneous.
- Add finely chopped onion, salt, water and spices to the minced meat. You can add those that you like best: cumin, pepper, dried herbs. And you can take the finished mixture of hops-suneli.
- The principle of modeling remains the same, but they should be cooked for 1-2 minutes longer.
This recipe came to us from the mountainous regions of Georgia. They are characterized by the use a large number spices. But you can put a little - to taste.
There are other types of fillings for this dish. Try to cook such khinkali according to the Georgian recipe.
Ingredients:
- flour - 500 gr.;
- water 150 - gr.;
- egg 1 pc.;
- potatoes - 5-6 pcs.;
- suluguni - 200 gr.;
- onions - 1-2 pcs.;
Cooking:
- When kneading the dough, you can use a chicken egg or only protein for greater elasticity.
- For the filling, you need to boil the potatoes in salted water and rub it through a fine sieve.
- Onion should be cut into cubes and fried in vegetable oil. Grate the cheese on a coarse grater.
- Mix all the ingredients in a bowl and start sculpting khinkali.
- Since we have the filling ready, they should be cooked much less time.
- Your khinkali are ready when they float to the surface and the water in the pot is boiling again.
Ingredients:
- flour - 500 gr.;
- water 150 - gr.;
- potatoes - 5-6 pcs.;
- champignons - 200 gr.;
- onions - 1-2 pcs.;
- salt, pepper, seasonings to taste;
Cooking:
- Knead the dough and boil the peeled potatoes in salted water.
- Cut the slightly cooled potatoes into small cubes.
- Chop and fry mushrooms with onions in a pan. Better to use vegetable oil without smell.
- Combine the filling in a bowl. You can add a clove of garlic or any greens.
- Sculpt khinkali as usual, and then dip them into boiled water.
- They should be cooked, like the previous ones, a little less than khinkali with minced meat.
- When serving, you can not limit yourself to freshly ground black pepper, but prepare a sauce of sour cream or yogurt with cilantro and garlic.
Khinkali with cheese and herbs
There is also such a variety for those who do not want or cannot eat meat.
Ingredients:
- flour - 500 gr.;
- water 150 - gr.;
- greens - 1 bunch .;
- suluguni - 400 gr.;
- garlic - 2-3 cloves;
- salt, pepper, seasonings to taste;
Cooking:
- The preparation of the dough remains the same.
- For the filling, grate the cheese on a coarse grater.
- Depending on what kind of greens you want to use, you need to finely chop it and add it to the cheese. Or, if you want to add spinach, it should be scalded with boiling water and then mixed with cheese and garlic in a bowl.
- It is better to cook them in unsalted water, since suluguni is usually sold with us already very salty.
This recipe is suitable sauce based on sour-milk products.
It should be borne in mind that from the number of products that are given in the recipes, dinner will turn out for quite big company. At home, for a small family, you don’t need to cook so much. Freezing ready-made khinkali according to the principle of dumplings is not worth it. Better reduce the amount of ingredients and bon appetit!
Khinkali is a delicious Georgian dish that has long gained popularity among many nations. What is it? Khinkali are large bags of dough that contain juicy minced meat. By the way, it should be noted that it is minced meat for khinkali that plays leading role in the finished dish.
Some may say that khinkali are large dumplings. However, this dish only remotely resembles them. Their main difference is that half of these bags consist of delicious meat broth. In another way, such a dish can be called bags with hearty soup.
Do delicious stuffing for dough products it’s quite simple, especially since nowadays you can find any recipe for it: with herbs, ice water, onions, garlic, spices, and so on. includes the presence of broth inside, which gives the feature of khinkali, expressed in the juiciness of the dish.
The filling for khinkali is chosen in advance. It is worth noting that its recipe should directly depend on the dough, as it comes in different consistency.
What kind of meat should be used for minced meat
Traditionally, the recipe for khinkali requires the meat of a mountain bull. A few decades ago, its meat was chopped with daggers to make hearty large dumplings. Minced meat for them consisted only of meat, salt and ground pepper. Some only occasionally added a couple of sprigs of dill to it.
Today, of course, the minced meat recipe has changed significantly. Firstly, even because many current housewives use minced meat, not minced meat. Secondly, it is quite difficult to find a fillet of a mountain bull, therefore, in our time, minced beef and pork are used for cooking.
Real khinkali are prepared very large, so only 2 pieces are enough for one serving. They are made large so that the product is convenient to eat and drink meat broth.
Not everyone can cook khinkali: if any, even an inexperienced hostess, prepares the filling, then problems may arise with modeling. The fact is that when sculpting products, you need to practice making at least 20 folds.
Now the filling is prepared from almost all types of meat, however, it is better to use pork, beef or a mixture of them to make the dish really tasty. The main rule for cooking minced meat is juiciness. Therefore, any recipe must include water, milk or rich broth. Only in this case can the dish really turn out to be similar to the traditional one.
Minced meat for khinkali with water
It is not difficult to prepare a minced meat recipe with the addition of ice water, especially since such a filling is considered the fastest and easiest to prepare.
Required Ingredients:
- 500 grams of pork and beef;
- 2 onions;
- salt and spices;
- 250 ml ice water.
If desired, you can take one type of meat in minced meat.
Cooking:
That's all - as you can see, it's quick, simple and easy to cook such a minced meat recipe for khinkali on your own.
Minced meat for khinkali with herbs and minced meat
This recipe differs from the previous one in a more pronounced taste and aroma.
Required Ingredients:
- 400 grams of beef and lamb fillet;
- a glass of broth;
- 2 onions;
- a few cloves of garlic;
- bunch of parsley and dill.
Only ground pepper is taken as spices, as the greens will give the minced meat an excellent aroma and taste.
Cooking:
This recipe differs from the previous one in the way of preparation, since all products should be cut and mixed together. Any housewife can prepare such a filling.
Stuffing for khinkali with lard
Another fast and easy recipe stuffing for khinkali.
Required Ingredients:
- 800 grams of minced meat (beef);
- bulb;
- 100 grams of fat;
- a few cloves of garlic;
- a glass of broth.
Salo is necessary in order to add fat to the broth, since we use minced meat in this recipe, ready-made and beef, and it most likely has very little fat to saturate the entire filling.
Cooking:
Any filling for khinkali requires special preparation. Try to follow the method of cooking minced meat correctly and you will certainly succeed.
