- The dough is kneaded without eggs;
- The filling is soaked with herbs and broth;
- The original shape;
- Utensils are not used when eating.
A little bit of history
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.
Ingredients for khinkali in multi-cooker
For the dough:
- 250 ml of water
- 3,5 cup of wheat flour
- 1 tsp of salt
For the filling:
- 600 grams of beef
- 1.5 head of red onion
- 1 head of white onion
- Black pepper
- 1 tsp of slat
- 1/2 beam of cilantro
- 1 cup of water
How to cook khinkali in multivarka
- To start, peel the onion and slice it.
Onions should be peeled and cut into pieces.
- Wash and cut the beef, then freeze it a bit.
Beef and chop the meat, then slightly freeze.
- Finely chop the cilantro.
Wash and chop the cilantro.
- Prepare the garlic, you may not use it and replace this amount with onion.
Peel and we cut some garlic if you like.
- We’re moving to the stuffing now or marinating the meat. Put the ingredients in a bowl and add some salt.
For marinating, all the ingredients mentioned above should be put in a large bowl and seasoned with salt.
- Season it with pepper as much as you want. Georgians are big lovers of spicy food.
Then add pepper to the marinade.
- Whisk everything and leave to soak up. This method allows you to make stuffing incredibly juicy.
Thoroughly whisk and mind marinating takes not less than 5 hours.
- Dough for khinkali is rather easy to make! Add sieved flour in the container.
For the dough, sift the flour into a bowl.
- Slowly pour hot water in the flour.
In the flour, carefully ad warm water.
- When mixing water with flour, salt it.
While the dough is still liquid, add some salt.
- If possible, knead the dough for quite a long time.
Knead the dense dough from water, flour and salt.
- The ball turned tight, it must be packaged in a plastic bag and put in the freezer for 10 minutes.
The ready dough should be wrapped and placed in the freezer for 10 minutes.
- The meat should be now twisted on a hand coarse grinder and mixed.
In the meantime, grind marinated meat once.
- Gradually add water, slightly raising minced meat with a spoon.
Broth or water should be gradually added and throughly mixed.
- If the liquid is absorbed, the filling is ready. Georgian khinkali are mold quickly yet carefully, until the liquid begins to come out.
Once the liquid starts to be absorbed well, you can proceed to the molding of khinkali.
- Roll out dough piece into the 3 mm layer.
Dough should be rolled out to 3 mm thickness.
- Using a cup, form 6 mm circles.
Form the blanks of khinkali with a glass.
- Again, roll out the dough, but each circle separately, from the center to the edge, so that the middle remained more dense. In the middle of a pancake spread the filling.
Each piece should be rolled out so that the edges become thinner than basis. Then, put some stuffing in the middle.
- Put pancakes together connecting edge just as shown in the picture.
Now mold the same thing you see here.
- Holding khinkali, gently sway it so that the form has turned more elongated and the meat uniformly lay down on the bottom.
Ready khinkali should be slightly shaken by the tail to make it more elongated.
- Place them all on the floured surface.
Spread khinkali on a floured surface.
- You may cut the long tails off.
If you like, you may cut the stretched tails.
- Now we’ll try to cook khinkali in multi-cooker. Put them all in the bowl and cook fro for 30 minutes after boiling. Turn on the "steaming" mode.
Place them on a distance from each other, them steam for about 30 minutes.
- Carefully remove them not to tear the skin with valuable juice. Season it with pepper and try!
Carefully remove them and lay on a dish, then sprinkle with pepper again.
- Now prepare a second batch of khinkali in the same manner and without draining the water, just drop some of them into a container of multi-cooker and mix. Then pinch of salt and cover with a lid. Just 10-13 minutes and khinkali is ready.
Have the portion cooked.
- As you see, our khinkali in multi-cooker recipe is excellent! As a result, we have a yummy dish made in accordance with all the rules of Georgian cuisine. Serve three pieces for portion.
Serve khinkali hot, 3 pieces per portion. It is important not to tear them to maintain the broth.
How to properly eat khinkali:
- Only hot and with hands only.
- Holding the tail, bite the edge and drink juice.
- Eat in a few bites, leaving th rest of the dough.
- You need a special skill to eat the full with a single bite.
Variations and options for khinkali in multi-cooker
- As for the dough, it can be kneaded with egg.
- You can use different kinds of meat, as well as their combination with the addition of mushrooms.
- The stuffing is great with various spices (cumin, coriander, etc.) and hot peppers.
- It is not necessary to cut off the tails.
Healthy features of khinkali
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!