Khinkali is a dish from the Caucasus mountains that descended into the city and gained great popularity.
After all, from the first piece it is able to fall in love with everyone who has tried it.
Dough soft as a feather, fragrant filling, such a rich hearty broth or juice inside ... This is how one can describe the real khinkali.
A dish can be considered both the first and second. To fully get enough, you need three or four khinkali.
How to cook khinkali - the general principles of cooking
The process of creating khinkali can be divided into four stages:
1. Knead the dough.
2. Prepare the filling.
3. Create a form.
4. Heat treatment of the semi-finished product.
The dish is prepared from dough mixed with flour, water and salt. No eggs are used. To properly cook khinkali, the dough must be prepared according to the recipe.
The main filling of khinkali is minced meat. It is also scrolled through a meat grinder. Lamb, pork and beef are used.
In addition to meat, the filling can be made both sweet and vegetable.
Dried fruits, mushrooms, nuts and cheese are relevant in khinkali.
Parsley, spinach, cilantro and dill add a touch of freshness to the finished dish.
Seasonings and spices strengthen the aroma, create a more rich and varied taste. Use zira, pepper, coriander, basil, mint and garlic.
An important element in creating khinkali is the work on its form. Traditionally, the dish is molded in the form of a bag with a tail.
But first you need blanks. To prevent the khinki from breaking during the cooking process, the thickness of the dough should be approximately two millimeters. It must be divided into circles of ten or twelve centimeters in diameter.
Put slices of dough on a platter and cover with an accordion. To do this, collect the dough into folds of 3 cm. The more there are, the more professional the cook is considered. The fold may be 14-19. Twist the top counterclockwise, tightly clamp and tear off the tail.
Leave air space inside the khinkali.
Khinkali is cooked in the following main ways:
1) In boiling water.
2) For a couple.
For the first method you need boil water in a wide saucepan and add salt to it.
The khinkali semi-finished product is heavy, so if you randomly throw it in a saucepan, you are ensured to the bottom. To prevent this from happening, the stuffed bags should sink to the bottom slowly. It can be done like this.
1. Unscrew the water with a slotted spoon and make a small funnel, then lower the khinkali.
2. Grab the bag by the "tail" and do not let go, but drive through the water. Then the dough has time to brew. After a few seconds, the khinkali let go.
3. Lower the workpiece into the water in a brisk: slightly untwist and release.
Putting it in a saucepan, one khinkali, tail up.
You need to cook in one layer, otherwise at any time the bags can stick to each other. The dough will burst and the entire broth will go into the water. The amount of khinkali cooked at the same time depends on the width of the pan.
Make sure that the water does not stop boiling intensively. This will not allow the khinkali to sink to the bottom of the pan and stick to it - they will constantly come up.
Do not stir with a slotted spoon. You need to take two tacks, raise the pan and very carefully twist it clockwise.
It is not necessary to cover with a lid.
The optimal cooking time for khinkali is thirteen minutes.
When they surfaced and turned tail down - done!
The cooked dish should be removed with a slotted spoon and placed on a plate.
For steaming khinkali you will need a sieve with the same diameter as the pan. It is filled with water at ¾ volume. It is necessary to check whether the sieve is sinking in the liquid. To do this, you need to put it on the pan and make sure that it is above the water.
Water should boil. Put khinkali on a sieve and steam for up to ten minutes. On the surface of the sieve they should be located freely. Cover the sieve with a pan lid.
You can sprinkle meat khinkali with black pepper, pour with mayonnaise or ketchup. Honey is added to the sweet dish.
You can take a chance and buy semi-finished khinkali. They are sold frozen. But then before cooking, you need to find out how much to cook frozen khinkali.
And they are prepared, as a rule, in boiling water for ten to fifteen minutes.
You can successfully freeze your own khinkali.
1. How to cook classic khinkali with meat
A dish prepared according to the classic recipe of Georgian culinary specialists will like it right away. Juicy and tasty filling, tender dough - all this brings real pleasure.
Ingredients:
For the test:
• Half a kilogram of flour.
• Two tbsp. tablespoons of refined sunflower oil.
• Glass of water.
• A teaspoon of salt.
For minced meat:
• 0.4 kg of pork.
• 0.4 kg of beef.
• 0.3 kg beam.
• A teaspoon of salt.
• Three cloves of garlic.
• Glass of water.
• One gram of ground zira and thyme.
• Half a teaspoon of black pepper.
Cooking method:
Cook the dough. Roll it into a ball, wrap it in a damp linen cloth and put in the refrigerator for about fifteen minutes.
Grind the onion head. Frozen meat, chopped finely with a knife and mix with onions. Add salt, sprinkle with zira and thyme, add pepper and squeezed garlic. Pour in water and stir the minced meat. Gradually, it should become like thick sour cream.
Roll out the dough, and then roll into a sausage. Cut into slices of three centimeters. Roll each into a formation with a diameter of approximately twelve centimeters.
Put minced meat in a tortilla and cover it with an accordion. Send to boiling and salted water. Wait until the khinkali emerges to the surface, pour them with two spoons of cold water. Then cook for another four minutes.
Serve the finished dish in a beautiful plate, sprinkled with black ground pepper.
Khinkali can be prepared with a margin and sent to the freezer. Then at any time they will help to eat.
Most people know how to cook frozen khinkali. You need to boil water, add salt and load the future dish. It takes about fifteen minutes to prepare.
2. How to cook khinkali with vegetables
Perfectly cooked filling with cheese and vegetables, juicy and aromatic, placed in a delicate layer of dough, provides khinkali with an unforgettable taste.
Ingredients:
• A pound of finished dough.
• 0.300 kg of mushrooms.
• Onion.
• Carrot.
• 150 grams of suluguni.
• Five sprigs of parsley.
• 200 grams of spinach.
• Three cloves of garlic.
• Half a teaspoon of kitchen salt.
• 1/4 teaspoon ground black pepper.
• Two tbsp. tablespoons of sunflower oil.
Cooking method:
Prepare the dough and hold it in the refrigerator.
Chop onion and spinach.
Mushrooms cut into small pieces.
Grate carrots using a larger grater.
Pour vegetables into a hot pan and fry. After a couple of minutes, add slices of mushrooms. Wait until the juice has evaporated, add pieces of spinach.
Stew for three or four minutes. Add salt and pepper. Squeeze garlic directly into the pan. Mix everything and send to cool.
Cut parsley branches. Grate the suluguni with a grater. Send to the pan to the mixture of vegetables. Stir everything.
Roll out the dough from the dough. Put minced meat in their middle. Wrap khinkali in the form of a tied bag.
The dish is steamed. Sprinkle khinkali with vegetable filling with herbs.
3. How to cook khinkali sweet
The filling of dried fruits, nuts and apples, mixed into a homogeneous pasta, contains a lot of vitamins and healthy substances. To make it very sweet, you need to pour khinkali with honey.
Ingredients:
• Ready dough.
• 0.3 kg of figs and prunes.
• 0.2 kg of dried apricots and raisins.
• Two green apples.
• 0.2 kg of walnuts.
• A teaspoon of powdered sugar.
• Art. a spoonful of sugar.
Cooking method:
Send the finished dough to the refrigerator.
Cut the figs into four parts. Put it in a deep plate. Pour dried apricots and prunes here. Pour with warm tea leaves.
Soak raisins separately.
After five minutes, dried fruit must be removed from the tea leaves and dried.
Peel the apples, remove the seeds and cut into cubes about one centimeter. Sprinkle with granulated sugar.
Using a blender, grind the nuts to a paste state.
Pour dried apricots, figs and prunes into a blender cup. Grind into a homogeneous mass. Pour into a deep bowl.
Add apple slices and raisins. Pour powdered sugar. Mix.
Prepare a test basis. Put the filling on rolled cakes and mold in the form of a boat. Wrap an accordion on both sides, leave an open space inside. Cook for a couple of minutes seven.
4. How to cook khinkali with beef
Khinkali cook quickly, especially if the dough is already available. There are few ingredients, but enough to make the dish juicy and aromatic.
Ingredients:
• A pound of finished dough.
• 500 g of beef.
• Bulb is large.
• A bunch of cilantro.
• A teaspoon of coriander.
Cooking method:
Cook ground beef.
Chop the onion smaller. Mix with minced meat.
Add coriander and chopped cilantro. Dilute minced meat with water. Mix.
Form khinkali and cook in boiling water in the usual way.
5. How to cook khinkali with basil and pepper
An abundance of fresh herbs in the filling creates a fresh and attractive aroma. The dish is tasty and healthy.
Ingredients:
• 300 g of finished dough.
• 200 g of pork and beef.
• Onion.
• Half a bunch of cilantro and parsley.
• 100 g of basil.
• Salt and black pepper.
• Two pods of chili pepper.
Cooking method:
Pepper to free from the stalks and inner grains.
Scroll the meat in a meat grinder.
Chop greens and chilli into small pieces. Grind.
Cut the onion and send it to the meat grinder.
Stir the minced meat by hand. Add salt and pepper, add a little water and mix again.
Form bags and cook in salted water.
Khinkali can be frozen raw and cooked at any time. This, of course, is convenient, although the taste will be worse.
How to cook frozen khinkali? Not more than fifteen minutes.
How to cook khinkali - tricks and tips
In order for the finished dish to be tasty and justify the time spent on its preparation, it is very important to observe all the necessary proportions.
Khinkali in the cooking process will not break if the ratio of water to flour during kneading is 1: 2.
Proportions of meat and onions to get a juicy dish 1: 3.
In order for the khinkali to boil evenly, the ratio of minced meat and dough is 1: 1.
Khinkali will not stick together if you add a few tablespoons of cold water during boiling. It needs to be added a little bit. In this case, it is necessary to carefully monitor that the water does not stop boiling.
Boil only in salted water, otherwise the liquid will take away salt from the dish and the khinkali will become tasteless.
It is convenient to keep a frozen dish in the refrigerator. It is better to cook in reserve only khinkali with minced meat, although no one forbids keeping a dish with other fillings in the freezer.
How much to cook frozen khinkali depends on their size and what is inside.
