Can I make khinkali at home?

Khinkali is the most revered dish of the cuisine of the peoples of the Caucasus, especially among Georgians and Abkhazians, they are prepared, like Italian ravioli, Uzbek manti and Russian pelmeni from minced meat, wrapped in a thin fresh dough on water.

But each of these dishes has only the peculiar features of cooking. Is it possible to cook traditional classical khinkali at home? Of course. Even those who do not have skills, can cook them according to the instructions. If there is no desire to cook khinkali at home, it is possible to order them at http://www.kazan-rest.ru/ - this is the site of the restaurant "Kazan" in Ufa.

For the filling of this dish, mutton with beef in almost equal proportions is taken, a lot of onion and fresh cilantro leaves are added to mince, and for juiciness it is refilled with meat broth. Unlike other brethren, khinkali are molded larger than dumplings, and round in shape, tearing the edges of the dough with folds.

And now it is specifically given the instruction to prepare this delicious dish, For this we need to take:
1. Meat of lamb - 250 gr.
2. Beef meat - 150 gr.
3. 4-5 bulbs of large size.
4. Broth of meat - polstakana.
5. Wheat flour - 2 - 3 cups.
6. 2 eggs.
7. Salt, black pepper, coriander and other condiments at will.
1. First you need to knead the dough, for this, sift the flour on the board with a slide, making a hole in it. In warm water stir whipped raw chicken eggs and gradually this water is poured into the hole, kneading dough. If necessary, add flour with water. Dough for khinkali should not stick to your hands. Ready dough put aside for half an hour, best in a cool place.

2. While the dough is resting, proceed to the preparation of the meat filling. At pieces of meat remove veined films, cut into small pieces and crushed in a blender or food processor. Some skip meat through a large grinder grinder. But real gourmets prefer to manually chop the meat with a sharp knife. Likewise, they come with a bow, cutting it manually or in a blender bowl. In a deep plate, chopped or missed meat is combined with chopped onion, seasoned with black pepper, fresh coriander, salt. For juiciness, pour half a cup of pre-prepared fragrant meat broth into the ground so that the mass becomes homogeneous, mix thoroughly.
3. Dough for khinkali has already rested, getting it, begin to roll out on a table in a thin layer. After rolling out cut out dough circles with a glass or a saucer. A tablespoon is put into the circles of the filling, raising the edges of the dough and tearing them, form in the form of an accordion. In the center, a peculiar tail is formed by dough knitting. Ready khinkali should be cooked, lowering them into boiling water, stirring with a noise. After a few minutes they float up, then they get it and serve it on the table, abundantly watering sour cream. At meal khinkali keep for a tail.

But khinkali turns out tastier and juicier, when they are cooked, like manta, for a couple. In this case, the juice does not flow into the water, is completely preserved inside, giving the dish a piquancy.