How to cook khinkali in a multi-pair store?

Khinkali in the multivark can be cooked in completely different ways. But in any case, such a national Georgian dish turns out to be very tasty, hearty and fragrant. In order for you to learn how to do it, we will present to your attention a detailed recipe for the preparation of "bags" with mixed ground beef and rich broth.

How to cook khinkali in a multivark

Necessary ingredients:

• Laurel leaves - 6-8 broken pieces;
• Wheat flour - 450 g;
• Egg of chicken of usual size - 1 piece;
• Mutton fresh fat - 240 g;
• Drinking water filtered - 180 ml;
• Beef without pits and fat - 140 g;
• Large bulbs - 3 pcs .;
• Broth meat-rich - 150 ml;
• Pepper black and red fragrant - ½ small spoon;
• Salt cooked - add to the filling to taste.

Preparation of the basis

Before cooking khinkali in a multivark, you should carefully knead them for a thick foundation. To do this, you need to sift the wheat flour through a sieve, make a small groove in the resulting hill, pour in the drinking water, break up 1 chicken egg, and then mix all the ingredients together and get a steep dough. To get it to the desired consistency, it must be wrapped in a food film and left in a warm place for half an hour.

Preparation of the filling

Khinkali in the multivark are tasty and satisfying from any kind of meat. However, we decided to use for this Georgian dish only fat mutton and lean beef. They need to be washed, cleaned of all hard elements, and then very finely chopped with a knife. Some housewives process the meat ingredient for this dish with the help of a meat grinder. But it's more delicious and more satisfying to have such a dinner from a chopped product.

Thus, to the processed mutton and beef it is necessary to pour finely chopped bulb onions, table salt, red, and also black fragrant pepper. After that, the products must be well mixed and poured into them a fragrant and rich meat broth.

Formation of semi-finished products

To khinkali in multivarke well prepared, they should preferably not be very large. To do this, it is required to roll out the previously mixed base in the layer, cut it into circles with a diameter of 10 centimeters, and then alternately lay out the filling with broth and gently pinch the edges, collecting the folds from above.

The process of cooking khinkali in a steam in a multivark

For such heat treatment, it is necessary to lubricate the grill (preferably creamy) with a large amount of oil from the kitchen unit, and then gently place all prepared semi-finished products on it. After that, pour a little filtered water into the bowl, lay the laurel leaves, peas of black pepper and set the filled net. Next, the multivark needs to be put in steamer mode, select the "Meat" dish and set the timer exactly for 30 minutes.

How to serve for dinner

Finished khinkali is recommended to be presented to the table in hot form together with greens and raw vegetables, as well as with hot pepper or usual tomato sauce (with sour cream or mayonnaise).