Khinkali is quite a complicated name for such a simple dish, isn’t it? One of the best Georgian dish is an extraordinary example of a traditional cuisine. Being usually associated with the mantle or dumplings, khinkali is absolutely genuine Georgian dish and quite different from all its ‘'counterparts''.
Main features:
When centuries ago somewhere in the mountains of Georgia, stuffing on khinkali was prepared manually, according to tradition, by cutting the ingredients like mutton or beef, previously slaughtered with a sharp dagger. In addition to salt, pepper and broth, a variety of local herbs were used. A bit later, chopped onion and garlic were included in the recipe. The dough which was previously mixed in water was rolled out more than once, thereby turning it into a soft ball. Then it was divided into pieces, each of which was rolled out into a thin pice.
Modern Georgians chefs use ordinary beef in combination with other kinds of meat, twisted together with onions and herbs in a coarse meat grinder, but if you change the shape of khinkali, you’ll break the tradition and offend Georgians that take their national dishes very seriously.
The process of cooking implies the use of a large pan with a well-salted boiling water, but the invention of modern kitchen techs has diversified and facilitated the preparation process, so we can easily cook khinkali in multi-cooker. In this recipe, along with traditional way of cooking, steam option will be mentioned as well. Kneading of the dough and filling in this genuine Georgian recipe will surprise everyone with its unique tricks to cook, of course, deserve praise and admiration.
For the dough:
For the filling:
Onions should be peeled and cut into pieces.
Beef and chop the meat, then slightly freeze.
Wash and chop the cilantro.
Peel and we cut some garlic if you like.
For marinating, all the ingredients mentioned above should be put in a large bowl and seasoned with salt.
Then add pepper to the marinade.
Thoroughly whisk and mind marinating takes not less than 5 hours.
For the dough, sift the flour into a bowl.
In the flour, carefully ad warm water.
While the dough is still liquid, add some salt.
Knead the dense dough from water, flour and salt.
The ready dough should be wrapped and placed in the freezer for 10 minutes.
In the meantime, grind marinated meat once.
Broth or water should be gradually added and throughly mixed.
Once the liquid starts to be absorbed well, you can proceed to the molding of khinkali.
Dough should be rolled out to 3 mm thickness.
Form the blanks of khinkali with a glass.
Each piece should be rolled out so that the edges become thinner than basis. Then, put some stuffing in the middle.
Now mold the same thing you see here.
Ready khinkali should be slightly shaken by the tail to make it more elongated.
Spread khinkali on a floured surface.
If you like, you may cut the stretched tails.
Place them on a distance from each other, them steam for about 30 minutes.
Carefully remove them and lay on a dish, then sprinkle with pepper again.
Have the portion cooked.
Serve khinkali hot, 3 pieces per portion. It is important not to tear them to maintain the broth.
How to properly eat khinkali:
Variations and options for khinkali in multi-cooker
Nutritious Meat. For a balanced diet, meat products is exactly what your body needs. Meat protein is able to replenish the protein stock of a human. In this recipe we use dietetic beef, which contains not only a valuable and complete protein, but also a whole range of vitamins B, as well as macro- and microelements.
The use of coriander. The filling contains such useful grass as cilantro (coriander)where carotene, mineral salts, and vitamins C, B1, B2, P are present in large quantities. Even the leaves of coriander are considered a good antibacterial agent to the oral cavity.
Onion the Folk healer. The properties of onion can not be overestimated, it is useful entirely, especially red. It is believed that the red onion has a rejuvenating effect, but also enhances sexual desire.
Healthy pepper. Many of us think that pepper can damage the digestive system but, in fact, it just aids digestion in the operation, under the influence of which increases the secretion of hydrochloric acid. Morevoer, pepper is a good protector for the skin exposed to UV light, serves as antiseptic, antioxidant, diuretic, etc.
There’s no healthy products in the recipe and the method of preparation is considered a 100% healhty. Perhaps that is why Georgia is a country of centenarians. They eat khinkali with a glass of red wine and always smiling. By the way, a positive attitude is a distinctive feature of the Georgian nation. We promise that our dish will cheer you up after your try it. Cook, experiment, enjoy a tasty and healthy food as do the real Georgians! And we’re always looking forward to your letters with original recipes. Always yours, HozOboz!