Recipe khinkali - a relative of traditional ravioli

In the world there are many dishes that can rightly be called international. Depending on the territory of the cooking, their names and small details change, but the main thing remains unchanged: a great taste, an attractive appetizing look and a great idea that allows one or another dish to become a national property deserving deep respect. These dishes include pelmeni - a dish that at first glance is simple and simple, but has a long history and a wide geography of distribution. Dumplings were prepared and prepared all over the world - in China they are jiaozi, in Israel - in braces, in Italy - tortellini or ravioli, in our country there are pelmeni proper, in neighboring countries - in Uzbekistan and in the Caucasus - mantas, chebureks, poses, samsa, chuchvara And, most importantly, it was here that the delicious recipe of khinkali was invented.

There is one general principle by which all of the above dishes are recognized as a kind of relatives: a delicious filling wrapped in a lean dough (simple bezdozhzhevoe), and otherwise the cooks are given scope and freedom of experimentation. Recipe khinkali - and this dish, along with pelmeni is the most popular in our country - almost does not differ from the recipe of other similar dishes. If you are thinking about how to cook khinkali correctly, you should remember that this dish, unlike pelmeni, needs a special preparation. It should be borne in mind that khinkali always make a large size, and a thin layer of dough, in which the filling is wrapped, should be curled in a kind of "bundle" on the "crown" of the product. In addition, it is necessary to eat this wonderful product correctly, without piercing it with a fork so that the delicious juice that forms inside during the cooking process does not flow out. In general, the process of eating this delicacy is similar to a certain ritual - khinkali should be slightly cooled and eaten by hand, gently drunk the aromatic meat juice that has accumulated inside.

Here is one recipe for khinkali, which is considered both simple and very tasty. For its implementation, take flour (900 grams), water (350 grams), meat - beef and pork (300 grams), onions (3 pcs.), As well as salt, spices and herbs to taste. First of all, it is worth kneading the dough - pour the flour on the table with a slide, make a groove on the top, into which to pour the water, throw the egg and salt. Next, the dough is carefully kneaded and set aside for about half an hour, after which it is divided into pieces of the same size and rolled them into thin cakes. It is important to remember that the weight of the filling should match the weight of the flat cake, and also that the dough is not too thin, otherwise the finished dish will break. Before cooking khinkali, it is worth to practice to properly fix the dough with stuffing, gently picking it up with folds and twisting on the "top" of the dish with a knot, leaving the top "tail" for convenience in eating. It is very important to properly create the filling - take fresh minced meat, finely chop it, thoroughly mix with your favorite spices, chopped onions, dilute with water if necessary. The water should be as much as the meat can absorb - along with the delicious additives from it, subsequently formed that wonderful juice, thanks to which this recipe khinkali deserved in our country real respect.

To cook wonderful khinkali it is necessary in salted water to taste, being guided not by time - so it is possible to be late and to lose the precious juice accumulated inside, but by the fact that the products started to float. Stir the ready-made food in no case - hot, it is too thin, so to remove it you should carefully use a wooden spoon. When you submit to the table, these "relatives" of ravioli should sprinkle with black pepper in order to as thin as possible to shade their delicate taste.