Georgian cuisine: recipe for cooking khinkali

Khinkali is not just one of the famous and magnificent dishes of Georgian cuisine. This is the food of the Georgian mountaineers. They stuffed them with the meat of a mountain goat, which was previously minutely cut with daggers. In the area, mountain areas where these harsh people lived, there was no greenery, so real "big dumplings" are prepared without it. Now we will analyze the most common recipe for cooking khinkali.

The controversial issue in this recipe is the presence of greenery inside the product. As in England there are two irreconcilable political parties - Labor and Conservatives, so in Georgia there are those who prepare khinkali with greens, and those who do without it. What an original recipe, we have already noted, and we will consider it exactly. But in every region of the country there are their own notes in the filling of this delicious and hearty dish.

In order to comply with our recipe for cooking khinkali, the following ingredients will be needed. For the test - flour (500 grams), water (200 grams), egg and salt. For stuffing, you need: lamb or beef - 400 grams, you can have 200 grams of beef and pork; bulb; Dill, parsley, pepper, salt.

The real owner of the dough will always do it herself. We take flour, a small amount of pure water, a pinch of salt and an egg. Half the flour and egg mix, add salt and water. The resulting mass is mixed and for 10-15 minutes - under a napkin. Add a small amount of flour, stir again and do it several times - until the soft bun is released. Cover the dough with a plate to keep it from drying.

The recipe for cooking khinkali pays a lot of attention to the correct stuffing. The best ratio is 1/3 of beef and 2/3 of lamb, but, by itself, in each family can love other meat. Here everything is decided by the landlady. Very important! As it was already written in the first paragraph of the article, for these khinkali minced meat is cut, and not passed through a meat grinder. So it's best to do everything manually, although this process is labor-intensive.

The resulting minced pepper and salt to taste, then add the onion, previously sliced or passed through a meat grinder. We pour a little water and let it sink in. We beat off stuffing slap on the table. We do this until it is completely homogeneous.

It will help us to understand how to make khinkali, the recipe of cooking with a photo. Roll the dough into sausages, then cut them into slices and roll out each slice again. Then we put a little stuffing on it. Well, now begins the most important, interesting and responsible stage. We proceed to modeling. Dough we take for the edge and in a circle we perform small creases. The photo shows what should happen as a result.

The recipe for cooking khinkali is completed by strengthening the crown of the finished product to fully seal it when cooking. We lower our handsome men into boiling broth or salted water. Ready to cook for about 12-15 minutes. Obligatory requirement: remove from the container only with the help of noise, so as not to damage the shell of the dough.

Do you know what unites khinkali and Siberian dumplings? The juice is very tasty, which is inside. But dumplings are picked up by the fork with a fork, biting, drinking the juice and throwing into the mouth, and our dish is eaten only with hands. And strictly fresh, hot. Let it cool down - spoiled it! Only, as they say, "from the heat with the heat," and as always did the mountaineers of Georgia. All of us, we were able to make excellent khinkali. The recipe is mastered. Bon Appetit!