Khinkali is a dish of the Caucasus Mountains, which has become famous throughout the world. The dish is distinguished by delicate thin dough, fragrant spicy meat filling and rich hearty broth inside. And the hallmark of khinkali was its original shape in the form of a bag.
Ingredients for Georgian Khinkali
For the test

4 tbsp. white flour;
2 tbsp. ice water;
4 tbsp.л. vegetable oil;
2 tsp rock salt.
For filling

700 gr. veal;
2-3 medium bulbs;
0.5 st. water at room temperature;
0.5 tsp black pepper;
0.5 tsp hot pepper;
1 tsp rock salt;
1 bunch of cilantro or parsley;
2 tbsp.л. olive oil or 100 gr. fat;
1 tsp ground zira.
Recipe
Half the success in making khinkali lies in the dough. It should be quite thin and at the same time dense, so as not to miss the broth. The dough is made fresh without the addition of eggs.
Dissolve salt in ice water. Sift wheat flour into a bowl. In the center, make a recess with your hand and pour water with salt and vegetable oil into it.
Mix everything first with a spoon, then with your hands. Some Georgian cooks do not add butter immediately, but when the dough starts to clump.
Vegetable oil makes kneading easier by preventing it from sticking to your hands and work surface. The kneading of the ideal dough for khinkali should last from 15 to 30 minutes.
Then we wrap it in cling film, put it on the shelf of the refrigerator for a quarter of an hour.
In the meantime, we make minced meat. Highlanders prepare minced meat for khinkali from an equal ratio of lamb and goat meat, but we will make the filling from veal. Ideally, only chopped minced meat is used to prepare this dish. To do this, freeze the meat a little, cut it very finely with a sharp knife. But you can speed up the process and grind the meat in a meat grinder with a large grate.
To make the meat juicy, be sure to add onions in the amount of 30% of the volume of meat. We clean the onion, cut it into a very small cube. So that it does not feel on the teeth.
In a bowl, mix meat with onions. Here we add finely chopped parsley and all other spices. Stir the mince thoroughly.
Because we have one lean veal, then to add extra juiciness to the meat, you can put 100 gr. chopped lard or olive oil. I chose the second option.
At the very end of the preparation of the filling, add half a glass of room water to the bowl with meat. temperature.
We tighten the bowl with a film so that the meat does not suffocate, make several punctures with a toothpick, and send the filling to the refrigerator for a quarter of an hour.
Now you can start sculpting khinkali. To do this, roll out the dough with a layer of about 2-3 mm, cut out circles (diameter 10-12 mm). It is convenient to do this using some kind of round template, for example, a saucer.
In the center of the round billet, lay out a tablespoon with a small slide of minced meat.
Holding the thumb on the inside of the khinkali, we begin to collect and pinch the dough with folds. We move in a circle, slightly lifting and pulling up the edges of the dough
Pour a little meat juice into the resulting hole and securely fasten the ends.
We pinch off the top of the product with frills, leaving a small tail.
It is unnecessary to sculpt all khinkali at once, because. they can become sour from the wet filling. It is better to sculpt in portions of 5-7 pieces and immediately boil them. In the meantime, the previous batch is cooking, sculpt the next one.
In salted boiling water, make a funnel with a spoon, quickly throw a portion of khinkali into it.
Immediately, they must be gently mixed so that none stick to the bottom of the pan. After the products float, cook for 10 minutes.
Because khinkali are not lubricated with oil, so that they do not stick together, pour a spoonful of ice water over each product that pops up before the very end of cooking. Then boil them for a couple more minutes and put them on a dish. Sprinkle with ground black pepper before serving. Khinkali should only be eaten hot. They eat this Georgian dish only with their hands, taking the tail, biting off a piece on the side and drinking all the broth. If desired, you can serve sour cream or hot sauce. Enjoy your meal!