Khinkal is a classic recipe. Khinkali step by step recipe with photos and from a real Georgian

Frozen khinkali cannot be compared with those made by hand. We advise you to take a chance and make this dish yourself - this way you will understand that the semi-finished product in the store is not worthy of your attention. This article will be useful to everyone who decides to properly cook khinkali at home. Here you will find best recipes with photos, and also learn a couple of secrets that will help facilitate the cooking process and achieve the best taste.

If you think that homemade khinkali is something similar to dumplings, then you are mistaken. There is a significant difference between these dishes. For example, for khinkali, the filling is prepared not with a meat grinder, but by hand - the meat must be chopped small pieces. According to real chefs, such meat filling takes on a special flavor.

The classic khinkali recipe does not necessarily contain only one meat, it is allowed to add vegetables, mushrooms, and cheese to it. It is also difficult to imagine this dish without the taste of cilantro - Georgians always add it to their favorite treat.

The dough is made from three components. It is necessary to take only flour, salt, water. And more to be added hot pepper is the national rule Georgian dishes, but you can not follow it if peppered food is contraindicated for you or you just don’t like it.

Properly preparing real khinkali is not only about mixing the ingredients in the right proportion. There are also cooking rules. Cooking a treat is worth it in a large saucepan, sending only a couple of things to boiling water. Cooking a large amount of khinkali can cause them to stick together.

Experienced Georgian culinary specialists believe that care must be taken when sculpting each product. When making a bag of filling, the edges of the dough must be connected, making folds. There are 18-19 such wrinkles in an ideal product. From the first time, such art may not be possible - do not be discouraged, the ability to make elegant meat pouches comes with experience.

Traditional option

If you started cooking khinkali at home, it will help you classic recipe with photo. You can use any kind of meat, but we recommend using lamb or a mixture of pork and beef. For meat, buy the following ingredients:

2 cups of flour.
Salt.
Water.
Bulb.
300 grams of meat.

We start preparing a treat by kneading the dough. To do this, sift the flour on the table in the form of a slide. Make a well in the center and pour half a cup into it. cold water. Then salt the water, knead the dough. Add water as needed. The dough should be tight and elastic. Now let's put it aside and take care of the meat.

Ideally, you need to take a knife, chop the meat tenderloin very finely. So you can cook khinkali at home with your own hands according to the classic recipe. Chop the onion separately. Add the onion to the mince.

It remains to salt the meat filling to taste, introduce cold water or broth into it. You need to do this like this: pour liquid in a thin stream, and actively stir the minced meat with the other hand (it should absorb water, but remain elastic enough).

We return to the test, it needs to be divided into parts, which we roll out separately into circles. Put the meat filling in the center of each circle. As the recipe reminds us, it needs so much that it is equal in weight to the amount of dough.

Now you need to collect the edges of each circle with wrinkles. The result is a bag with a tail. We will pull it up a little, twist it with a spiral. Having stuck as much khinkali as you need, you can freeze them for the future or immediately boil them in boiling water.

Properly cooking khinkali at home is not difficult. Heat water in a fairly wide saucepan. Each creation must be carefully lowered into it by the tail. As soon as the khinkali pop up, we note a little time (the bags are boiled for 10-12 minutes). We serve the dish to the table piping hot, do not forget to sprinkle with black ground pepper. The recipe also recommends decorating the treat with coriander, zira, mint, parsley. The taste of the dish will be amazing - the purchased ready-made khinkali cannot be compared with homemade ones.

We make a treat in a steamer

Now we will offer a method for cooking khinkali in a double boiler. First, assemble the ingredients for the dish:

0.5 kg of flour.
1 st. hot water.
1 egg.
Salt.
0.5 kg of meat.
3 bulbs.
Pepper, spices, herbs.

Let's start preparing the dish with meat processing. Cut, add onion. Now you need to add broth or water to the filling, how much liquid it will take in. It remains to pepper and salt the minced meat for khinkali, add finely chopped greens, mix well.

We will send the filling to the refrigerator, now we need to prepare the dough for khinkali. For him, you need to sift the flour, making a slide out of it. Make a hole in the center, break an egg into it, add salt, hot water. Knead the dough quickly. Let it sit for a bit - about half an hour.

Now we begin to sculpt khinkali. Divide the dough into parts, roll each into a circle. Now you need to put the filling in the center. It should weigh as much as the weight of the dough itself in each individual circle.

We carry out jewelry work - we collect the dough in a bag, folding the edges in the form of wrinkles. When each khinkali is molded, we send the bags to the double boiler. Cooking time - 30-40 minutes. By the way, after that you can additionally fry khinkali in the oven - this way they turn out a little crispy.

Immediately after the end of cooking, we hasten to put the food on the table. Sprinkle it with ground black pepper. Separately, you can offer greenery to your household or guests. Tarragon, cilantro, parsley, mint will perfectly complement the taste of the dish. It will be very tasty!

The secret of taste is in the right use

Even if you used classic step by step recipe cooking, you can get to know the taste of Caucasian treats if you learn how to eat correctly. To do this, you have to forget about the usual cutlery and etiquette rules. This dish is eaten with hands. If you manage to get into a real Georgian khinkal, you will notice that its guests are not shy. Moreover, a modest and quiet eating of a dish here will be considered an insult: it is believed that the guest did not like the treat, since he behaved with restraint during the meal.

Cooked khinkali should be held by the tail, biting through the bag with the filling with your teeth. First you need to drink a juicy and fragrant broth, and then proceed to the meat and dough. By the way, the real connoisseurs of this delicious dish don't eat ponytails. They turn out to be quite tough, and the Georgians call them the umbilical cord. Even in Georgia, it is not customary to serve khinkali sauce for a treat: the dish is considered perfect, so it does not require additional flavors.

If you are used to eating dumplings or dumplings dipped in sour cream or ketchup, then you can put them on the table. But it is better to just melt the butter - it does not have a too sharp taste, does not interrupt the aroma that real khinkali exude.

Khinkali are among the traditional dishes of Georgian cuisine and are small "knots" of dough with meat filling.

The traditional filling for this dish is minced lamb and beef, finely chopped with a knife. If desired, you can use any other meat (pork or chicken).

Vegetarian khinkali are also very tasty, for the filling of which mushrooms, cheese and potatoes are used. The main thing is not to be afraid of experiments, because in this dish it is the onion that is most important, which should be added to the filling as much as possible.

Classic khinkali
In order to cook classic Georgian khinkali, you should use the following recipe. If you strictly adhere to the above recipe, even an inexperienced hostess will be able to cope with this dish.

Ingredients:
½ st. meat broth,
4 bulbs
100 g beef,
200 g lamb,
1 chicken egg,

Black and red ground pepper, salt - a little, to taste.

Cooking:
First, we take a fairly deep bowl and pour the flour sifted through a fine sieve into it. Now, in the very center of our slide, we make a not very large recess, add a little water (warm!), Salt and an egg beaten in advance with a whisk, in a thin stream.

Now we start kneading the dough, as soon as it is completely ready, we again transfer it to a bowl, which we cover with a clean towel on top (you can use a simple cling film) and leave for about half an hour.

While the dough is infused, we are preparing the filling. We take the meat, wash it well cold water and cut into not very large pieces, you can twist through a meat grinder.

We take the onion, peel it and cut it into small cubes, after which we add it to our meat. In already minced meat enter meat broth, season with a small amount of black and red ground pepper, add a little salt - mix everything well until the minced meat becomes homogeneous.

Now back to the test again. On the table, roll out the dough into a thin layer (the thickness of the dough should be as on homemade noodles). Next, cut out circles with a diameter of about 10 centimeters from the dough (for this purpose, you can use a simple faceted glass).

Now, on each circle, lay out a spoonful of the finished stuffing from minced meat and carefully fold the edges of the dough with beautiful folds, and then fix it in the center and lightly press down so that the dough sticks together and the khinkali does not fall apart during cooking, otherwise the whole filling will fall out.

Now we take each khinkali and lift it off the table (this must be done so that the filling can slightly settle down), and then we fasten the folds of dough together again.

While we are forming khinkali, put a saucepan of water on the stove. As soon as the water boils, lightly season with salt and gently lower the khinkali into it. Now gently mix everything with a spoon so that they do not stick to the saucepan.

As soon as the water boils and the khinkali begin to float, boil them for another two to three minutes, then put them on a plate and serve.

If desired, khinkali can also be cooked in a double boiler, but the cooking time is about half an hour.

In Georgia, it is customary to eat khinkali very hot, as soon as they are cooked, without forks and knives - with your hands. Khinkali can be made in advance, frozen in the freezer and cooked a little later. Unlike dumplings, this dish cooks much faster.

Khinkali at home
It is very important during the preparation of khinkali to roll out the dough as thin as possible, but at the same time it should not tear during cooking, otherwise all the delicious filling will fall out.

Ingredients:
500 g flour (only the highest grade),
1 st. water,
300 g of meat (it is desirable to use lamb, beef and pork at the same time),
1 bunch cilantro
1 onion
1 small cracker (you can take dried bread),
70 g meat broth,
salt and pepper - a little, to taste.

Cooking:
First, take the onion and peel it from the husk, cut into several parts. We wash the meat with cold water, then cut into small pieces. Using a meat grinder, grind the onion and meat.

In the resulting minced meat, add a little pepper, salt, pre-chopped cilantro and mix everything well. If it is not possible to use meat broth, then you can replace it with a mixture of water and butter(50 grams of melted butter and 50 milliliters of boiled water).

As soon as the stuffing is completely ready, we proceed to the preparation of the dough. Sift the flour through a fine sieve so that the dough is more tender and soft, and add all the remaining ingredients - knead the dough. Then the dough should be left for about half an hour and rolled out.

We form khinkali from thin cakes, start with minced meat, and then boil in slightly salted boiling water. Khinkali can be served with sour cream or simply sprinkled with a small amount of coarse black pepper, it turns out very tasty.

Juicy khinkali
Of course, khinkali by themselves are quite juicy, but if you add to minced a large number of cream, they acquire additional juiciness and turn out simply delicious and incredibly tasty.

Ingredients:
500 g of water
1 kg minced meat (it is advisable to use a mixture of pork, beef and lamb),
250 g cream (10 or 15%),
1 onion
1/3 of chopped nutmeg,
pepper and salt - a little, to taste.

Cooking:
First, sift the flour through a fine sieve, then add water to the flour container and knead elastic dough. It is very important to mix the dough well, and this procedure should take at least 10 minutes. The result should be a fairly soft and pliable dough, not rubbery and not very tight. Ready dough leave for about 40 minutes, after which we will roll it out.

While the dough is infused, we are preparing minced meat. Wash the meat thoroughly with cold water, then cut into cubes and grind with a meat grinder. We clean and wash the onion, cut it into several parts and, like the meat, twist it through a meat grinder.

Mix the minced meat well, season with salt and pepper, add relatively a small amount of pre-chopped nutmeg and pour the cream. Again, mix everything thoroughly, as it is very important that the minced meat turns into a homogeneous mass.

Now we roll out the dough in a thin layer, using a simple faceted glass, cut out circles, the diameter of which should be approximately 10 centimeters. On top of each mug, lay out a spoonful of the finished minced meat, after which we twist the accordion with neat folds and fasten the edges of the dough from above.

At this stage of cooking, it is very important to ensure that the ends of the dough are well fixed, otherwise the filling will simply fall out during cooking.

We put a saucepan on the stove, pour water and leave it for a while until the water boils. Lightly season the boiling water with salt and carefully lay out the formed khinkali. After the water boils, cook the khinkali for five or seven minutes, after which we put them on a plate, and you can serve them.

Tips for cooking khinkali from experienced chefs:
- in the event that khinkali is made for the first time, of course, it will immediately be quite difficult to mold the correct folds, but over time and with practice it will be possible to achieve the desired result. To slightly simplify your task, you can act a little differently - a circle of dough is placed between the index and thumb, after which they simply connect into a ring. On top of the cake, ready-made minced meat is laid out and slightly pressed into the resulting ring, and the fingers are brought together - the result is the correct bag;

- if you cook khinkali according to all the rules, then it is worth remembering that during cooking they should not be interfered with with a slotted spoon or a spoon, since in this way it will be possible to damage them. But after all, during cooking, khinkali can stick to the surface of the saucepan, and to prevent this from happening, you need to shake the saucepan very gently. You have to be very careful not to spill boiling water. But for the first time, it would be best to use a simple spoon, but you must act very carefully so as not to damage the khinkali, otherwise all the filling will simply fall out of them;

You can serve khinkali with butter or sour cream, but before serving, be sure to sprinkle them with a small amount of ground black pepper;

- at the moment when the khinkali are completely cooked, but before they are taken out of the saucepan, one glass of very cold water must be poured into the saucepan. Thanks to such actions, it will be possible to bring down the temperature a little, so that the khinkali will not be very hot and you can eat them with your hands. Then khinkali are removed from the saucepan, transferred to a plate, seasoned with a small amount of coarse black pepper, and can be served at the table in combination with butter - it turns out very tasty.
If stick pretty simple recommendations to prepare such a Georgian dish as khinkali, you can please your loved ones with an unusual and incredibly tasty dinner.

Khinkali is a traditional Georgian dish very similar to Russian dumplings. Properly cooked khinkali are very juicy, satisfying and tasty. And the secret here is not only in the special filling with broth, but also in kneading the dough itself. There are several ways to prepare it, and each of them will be described below.

Classic recipe

Many people think that cooking correct test for this caucasian dish- a whole art, which only Georgian culinary specialists own, but in fact there is nothing complicated about it.

How to cook right dough for khinkali:

Georgian khinkali dough recipe (with egg)

Another way to prepare dough for this Georgian dish is based on adding an egg. The recipe is simple, as many housewives almost always add it to pastries. What is needed here:

This dough is prepared very quickly - in just 15 minutes. The calorie content of the product per 100 grams will not exceed 34 kcal.

How to cook (step by step):

Flour is poured into a suitable deep bowl, a small hole is made in the middle;
It is necessary to beat 2 eggs into this hole, then sprinkle everything with a small amount of salt on top;
The dough must be kneaded with your hands, first it is done in the bowl itself (5 minutes), then it is transferred to the table or cutting board, where it is kneaded for another 5 minutes;
Then it must be rolled into a large layer, after which it is possible to form circles for meat from it.

Eggs are the best for this recipe. room temperature, in this case, the dough itself will turn out to be more elastic.

Khinkali kefir dough recipe

Another cooking option is to add a little kefir to the recipe. You will also need the following:

Such a dough is prepared for about 2.5 hours, of which 30 minutes will be spent on kneading, and 2 hours - waiting until it fits. The calorie content of such a product is 36 kcal per 100 gr.

Step by step preparation:

Flour is sifted into a small bowl, then soda is poured into it (it is not necessary to extinguish it) and salt, the whole mass is slightly mixed;
Kefir is poured into the flour, it should be about 0.5 liters, but in fact it must be added until the dough becomes tight;
All ingredients should be thoroughly kneaded with your hands, this is done until the dough itself turns into a tight and elastic ball;
The dough is ready, but now it needs to rise: for this, it is placed in the refrigerator and remains there for about 2 hours;
Over time, it can be taken out and rolled out for subsequent cooking.

In this recipe, instead of kefir, you can also use sour milk.

Mineral water dough

The dough will turn out very tasty if you use mineral water in its preparation. It is prepared quite quickly, and here you will need the following products:

The cooking time will only take 30 minutes. 100 g of such a product will contain no more than 25 kcal.

How the product is prepared:

An egg is driven into a deep bowl, salt and sugar are added to it, all the ingredients are beaten with a mixer;
Next, they add mineral water and flour is gradually poured in, after which the dough must be thoroughly kneaded with your hands (first in a bowl, then on the table);
The finished tight and elastic dough must be left for 20 minutes, after which it can be rolled out for the subsequent preparation of khinkali.

How to make stuffing in Georgian

There are several cooking options delicious toppings for such a Georgian dish as khinkali. The main ingredient in them is meat, other components can be changed or supplemented. Several such preparation methods will be described below.

Method number 1 - Classic "mountain" recipe

The preparation time of such a filling is no more than 30 minutes. Calorie content in 100 gr - 352 kcal.

How to cook minced meat:

Lamb or beef meat must be passed through a meat grinder, but always with a large grill, so that the minced meat is not very small;
It is necessary to pour all the indicated spices into the prepared minced meat: zira, red and black pepper, salt;
Pass the garlic through a press, add to the meat;
Chop cilantro, also send in minced meat;
All ingredients must be thoroughly mixed, after which a glass of water is added, since the real filling for khinkali should be watery;
The minced meat is kneaded again, this time with a spoon, now it should look like porridge.

Water must be added here until the stuffing itself ceases to be dense. The amount of water poured in depends on its quantity, as well as on whether it is homemade or purchased.

Fat tail fat or lard is needed here only when beef is taken as meat. If you use lamb, then fat is not required.

Method number 2 - minced meat stuffing

It's another one classic way for a Georgian dish, which will also require the following products:

Filling preparation time - 30 minutes. The calorie content of such a product is about 225 kcal per 100 g.

Step by step recipe:

A whole piece of lamb must be cut into longitudinal strips, after which they are cut across into small cubes;
The resulting pieces are carefully chopped with a knife or a special hatchet, after which it must be placed in a bowl;
All spices are added to the meat, including garlic passed through a press and chopped cilantro;
The filling is kneaded until smooth, it should be tight;
Mineral water is added, since real khinkali cannot contain a cool filling.

Method number 3 - Filling in the broth

As already known, delicious khinkali contain not only meat inside, but also the broth, which is obtained by adding water during the preparation of the filling. But it will turn out even tastier if you replace the water with meat broth:

Cooking will take about 25-30 minutes, the calorie content of the product will not exceed 250 kcal per 100 g.

Step by step preparation:

The meat is passed through a large meat grinder, placed in a bowl;
The onion must be cut as finely as possible or grind in a blender;
Combine meat and onions together, add salt, pepper, seasonings, herbs to them, mix everything;
Gradually pour the finished broth into the meat, while stirring it. The finished filling can be laid out in circles of dough.

The broth is required exactly as much as the meat can absorb. If the broth began to separate from the filling, then there is too much of it, and this is unacceptable in the preparation of khinkali.

How to sculpt and cook khinkali

Forming bags of dough for khinkali is not the easiest thing, however, with experience it will take place automatically. According to tradition, each bag should have 22 folds, and some experienced chefs can form 36 such folds. But for ordinary home cooking they can be reduced to any number.

So, to begin with, the dough must be rolled out into a large layer 1.5 mm thick, and using a large glass, cut out circles, their diameter should be from 10 cm to 12 cm.

A small amount of liquid meat filling is placed in the middle of the circle, after which the edges of the dough are lifted and pinched in folds one by one. At least 14 such folds must be made in order for the khinkali to succeed.

The uneven edge of the dough, which is formed on top as a result of modeling, is cut off with a knife. Khinkali are lightly sprinkled with flour, then they can be boiled.

You can cook khinkali both in plain water and in broth. If desired, they can also be fried a little after cooking. The total cooking time is 15-20 minutes, water can also be slightly salted or added to it Bay leaf for flavor.

How to apply

Khinkali are served several pieces on a plate, they can be sprinkled with ground black pepper or herbs on top. Various sauces are also allowed.

It is not customary to eat khinkali with a knife and fork. Such a dish is traditionally eaten with the hands, and this is done as follows:

the pouch is taken by the upper tail, slightly raised sideways and bitten;
inside the bag there is a delicious and fragrant broth that needs to be drawn in, otherwise it will spill onto the plate, and the dish will lose its original taste;
then the dish can be eaten piece by piece, and tails are optional, they can be put on a plate.

Inexperienced housewives who have never cooked this dish before are advised to choose the simplest dough recipe, in which only water, flour and salt are present. Such a dough turns out to be the most elastic and dense, and the broth will not flow out of it.

During cooking, the dough is first prepared and only then the filling.

It is desirable to make the filling exclusively from lamb, but if there is none, beef mixed with a small amount of lard or fat tail is also quite suitable.

If there is a desire to prepare a real filling, which is considered the most correct, then for it it is necessary to take only chopped lamb, ground red and black pepper, garlic and cumin. Other variations with the addition of various spices and herbs were invented later.

Khinkali with meat a traditional dish Georgian cuisine, which is also quite common in our country. When preparing them, you need to observe a small number of subtleties. And it is important whether you are making dough or already cooking a semi-finished product. In this article, you will learn a few recipes khinkali with meat, and you will also be able to get acquainted with the features of the preparation and selection of all the necessary components.

The main principles of preparation and serving

It is worth noting that this dish has its own set of special rules, which should not be violated. Otherwise, you can spoil the final product:

It is necessary to knead the dough in water, adding salt. It is also not forbidden to add eggs.
This component is being prepared for a long time. Sometimes in two ways. The output should be a dense and elastic product.
The recipe for making khinkali with meat requires the use of either minced meat or finely chopped meat. Traditional options are: lamb, beef and pork. Sometimes you can find varieties in which types are mixed. Chicken is allowed.
The filling always contains a large amount of herbs and spices. Be sure to add water to form a broth.
The blanks can be boiled immediately or frozen and eaten when needed.
In order not to tear fresh khinkali, they must be lifted by the tail, allowing the filling to settle. Only after that they fall into boiling water.
The dish must be served hot. How does the garnish go spicy sauce reminiscent of adjika.
Traditionally, they are eaten with their hands, holding the tail.

Now you can proceed to the preparation of the main components of the step-by-step recipe for khinkali with meat.

Dough preparation

There are many options for creating it. Almost every cook will have their own way. V this case the algorithm for implementing the test according to traditional Georgian recipes.

Ingredients

To prepare the right foundation for a dish, you must use following products:

four tablespoons of premium flour;
two tablespoons of water;
four tablespoons of vegetable oil (its use is a slight departure from the traditional Georgian khinkali recipe with meat);
a pinch of salt.

Cooking

The entire cooking process presented below is quite simple, although it will take a decent amount of time. Let's get started:

First you need to pass the flour through a sieve so that it is saturated with oxygen. You need to do this several times.
Pour the sifted ingredient into a sufficiently deep cup. Should be a hill.
Next, make a small hole in the very center, then slowly and carefully pour water into it and vegetable oil. Add salt at the end.

Next, according to the recipe for making khinkali with meat at home, you need to knead the dough. This is done with a spoon, but very slowly and carefully. At first, the workpiece will be quite liquid, but in the process of processing it will become more and more dense.
Once the mixture is firm enough, put it on the table and start kneading as best you can.
After the kneading process is completed, the resulting dough must be left in a large container covered kitchen towel. For about forty minutes. According to the recipe for khinkali with meat at home, this should help the base become more elastic.

Meat preparation

It has already been said that the following varieties can be used as fillings:

beef;
pork;
mutton;
chicken.

The khinkali recipe with meat also allows mixing various options, to give more interesting taste. Once you have decided on what you will use, you can move on to the implementation process itself.

Filling preparation

It should be borne in mind that it is necessary to use meat without veins. In the presence of such, it is necessary to perform a cleaning, otherwise the filling will be inconvenient to chew. Let's start cooking it according to the recipe for khinkali with meat:

Traditionally, it is recommended to chop the filling with a knife into small cubes. To do this, it is cut into layers and slightly frozen. In the case of working with a meat grinder, it is necessary to use the largest grate.
Next, you need to peel and rinse the onion, after which either chop it finely or chop it in a blender. By the way, when choosing the second option, you can get a lot of juice, which will only improve the taste of the filling.

Now you need to mix the meat, parsley, thyme, salt, pepper and onion in a large bowl. Garlic is squeezed on top.
To form a broth, add about 150 milliliters of water. It should be at room temperature so as not to lead to clumping of fat. It is better to add gradually.
Start mixing the minced meat with your hands, not forgetting the water. According to the recipe for khinkali with meat, the preparation of the filling should turn out to be similar to sour cream, and at the same time mix well with a spoon.
Stuffing must be covered with a lid and left to infuse for about half an hour, at room temperature. During this time, it will absorb water and acquire the aroma of added herbs and spices.

How to sculpt khinkali?

Now you need to figure out how to create the correct shape of the workpiece and make sure that it does not fall apart during the cooking process. It should be noted that the algorithm is quite simple:

Dust your workspace with flour.
Roll the prepared dough into a sausage and divide into pieces. For this you need to use sharp knife.
Each individual part must be rolled in flour, and then rolled into a cake with a rolling pin. Its thickness should not exceed 2 millimeters.
Using a glass or any other round utensil, make several small circles. Repeat the procedure with each pancake;
Now, using a spoon, put the filling in the center of each prepared piece. Don't put too much in. This can lead to the fact that the juice will not form inside, which will spoil the taste of the dish.
Further, according to traditional recipe khinkali with meat, you need to start making "tucks", clockwise. The result should be a small bag with an open top. If you plan to cook for a couple, then you can not glue it, but if the dish is to be cooked, then the top must be closed.
The blanks must be folded on a board sprinkled with flour. Then you can either cook them or freeze them.

How to cook a dish in a pan?

Cooking khinkali with steamed meat is quite simple. But cooking is already more difficult. First you need to prepare the broth:

Bring water to a boil in a saucepan and season with salt (should be slightly salty).
Add a few bay leaves there, wait about three minutes and remove them from the bowl.
Now we need to remember an important note from the beginning. Before lowering the blanks into the pan, take them by the tail, allowing the filling to settle. But that's not all.
If you follow all the rules of the recipe, then before putting in the khinkali, you need to mix the water with a spoon clockwise to form a funnel. As soon as this happens, start adding blanks one at a time, without stopping to interfere. As a result, they must constantly spin.
When the water boils again, it is necessary to detect 7 minutes and continue to cook khinkali for the rest of the time.
At the end of cooking, put them in a separate bowl and grease with oil so that they do not stick together.

Cooking in a multicooker

Actually, there is nothing complicated here. The algorithm is simple, short and clear:

put the blanks on a special plastic bowl;
pour a quarter of the water into the multicooker from the total volume;
place the dishes with blanks on top and close the lid;
then you need to activate the "Steam" cooking mode;
in an hour the dish will be ready.

Traditional option

half a teaspoon of salt;
a tablespoon of cold water;
onion head;
greenery;
half a kilogram of beef;
black ground pepper;
chilli.

cooking

In order not to take up much time and space by repeating how to prepare the dough and stuffing, these procedures will be presented in abbreviated form. Let's get started:

Prepare the dough by mixing flour, water and salt in a deep bowl. Everything is as instructed above. Stir until the desired consistency is obtained and cover with a lid, leaving for half an hour.
At this time, rinse and clean the beef from the films. Chop it into very small cubes.

Also chop onion, herbs and chili peppers. Add to meat.
Add salt, pepper, 150 milliliters of water and mix until a thick consistency is obtained. At the same time, remember that the minced meat should be well mixed with a spoon.
Sprinkle flour on the work surface, roll out the dough. Roll a sausage out of it and divide into slices.
Roll each of them into a pancake two millimeters thick and use a glass to make small circles.
Put some stuffing in each of them and form a bag.
Boil water in a saucepan. Salt and add bay leaves. Remember to remove them after three minutes.
Now, forming a funnel and without stopping interfering, put khinkali into the dishes.
Boil until the water boils again. And then continue cooking for another seven minutes.
Lay out ready meal on a separate bowl and brush with oil.
Serve hot with various sauces or ketchup.

The result of the khinkali recipe with meat is in the photo below.

With Suluguni cheese

Another step-by-step recipe for Georgian khinkali with meat. As mentioned earlier, the filling can be absolutely anything. This option invites you to try cooking khinkali with meat and cheese. For this you will need:

three tablespoons of premium flour;
half a teaspoon of salt;
a tablespoon of cold water;
additional 250 milliliters of water at room temperature;
kilogram of Suluguni cheese;
the same amount of fresh beef;
five small onions;
half a pack of butter;
greenery.

cooking

You are already familiar with the process. Let's start with a test:

Place flour, water and salt in a deep bowl. Mix everything until you get a thick consistency. Cover with a lid or towel and leave to infuse for half an hour.
Wash the beef. cut into large pieces and pass through a meat grinder.
Peel and grate the onion coarse grater.
Grind the greens and add everything to the meat. Put ground pepper and salt there. Mix to a uniform consistency. Not too thick.
Process the cheese on a medium grater. Mix it with softened butter and add to the prepared minced meat.
Pour in the water while stirring.
As before, make small circles, put some filling in the center and form khinkali.

Fold them into the cooked broth (as in the previous recipe), stirring constantly.
After boiling, cook for another seven minutes.
Brush with oil before serving.

Khinkali, the recipe of which belongs to the national Georgian cuisine, are made in the likeness of Russian dumplings from a flour base with filling, but have a characteristic shape given by the culinary specialist during modeling. Amazing juiciness, excellent taste and originality of products made them popular far beyond the Caucasus.

Khinkali in Georgian

If you still don’t know how to cook khinkali, check out the basic rules for their design, which will help you get an authentic taste of goodies:

For the filling, minced meat with onions is used, which is very finely chopped with a knife - no meat grinder! No less important components that give a peculiar taste are Georgian spices.
The dough is kneaded without the addition of eggs or dairy products. Its main components are water, flour, salt and vegetable oil.
Khinkali are made from a rolled out flour base by filling the flat cakes cut according to the pattern with meat.
Products are boiled in water, less often - additionally fried in oil.
A sauce for khinkali based on tomato with garlic, spices and herbs is served separately.

Khinkali dough - recipe

Having prepared the right one, you can be sure that the dish will turn out the way it should. A well-rolled, plastic, but dense flour base will make it easy to complete modeling, maintain the integrity of products when heat treatment and, as a result, their juiciness, which is almost the main aspect in the characteristics of the dish.

Ingredients:

flour - 500-600 g;
water - 250 ml;
vegetable oil - 30 ml;
salt - 1 teaspoon.

Cooking

Sift flour into a bowl, pour in oil and salted water.
Knead for a long time and carefully, adding flour until the mass absorbs it.
A dense and tight lump is left in the bag for 40-60 minutes, after which it can be used to roll out and decorate a Caucasian dish.

Minced meat for khinkali - recipe

An equally important component is minced meat for khinkali, which largely determines the taste characteristics. The mass should turn out juicy, so in it in without fail add water, which should be well chilled. V original recipe a mixture of several types of meat is used. Often combined lamb with beef or beef with pork.

Ingredients:

pork - 250 g;
beef - 250 g;
onion - 150 g;
garlic - 2 teeth;
ice water- 250 ml;
zira, salt, pepper.

Cooking

The meat is slightly frozen, cut very finely along with the onions.
The mass is seasoned with zira, garlic, pepper, salt, add water and stir.
Allow the base of the filling to brew in the refrigerator for a couple of hours.

How to sculpt khinkali?

In addition to familiarizing yourself with the recipes for dough and filling, you need to know how to wrap khinkali. The correctness of this stage of creating a Caucasian delicacy depends on how it appearance, so taste characteristics and tasting impressions. To design products, you need to perform the following steps in stages:

Georgian khinkali recipe with meat

You got acquainted with the intricacies of creating dough and minced meat and learned how to cope with sculpting products. Further in the following recipe, in more detail about how to properly cook khinkali with meat filling, which is a classic. If desired, meat can be mixed with chopped cilantro or basil, add. From the dough and minced meat made according to the recipes proposed above, 6 servings can be made in 1.5 hours.

Ingredients:

dough - 800 g;
meat filling - 800 g.

Cooking

Prepare the dough, mince the meat and season it.
After the two bases are ready, draw up blanks.
Put on a wide plate large saucepan, pour water, add salt and let it boil.
Create a whirlpool with a spoon and lay one product at a time.
If you do not know how much to cook khinkali, then the average-sized blanks are kept in moderately boiling water for 10 minutes.

Khinkali with cheese

In addition to traditional variations with meat, there are recipes for Georgian dishes with other fillings. From the following recommendations, you will learn how to cook khinkali stuffed with cheese. In this case, suluguni is taken, but it is permissible to use feta cheese or its mixture with hard cheeses. Filling can be supplemented with herbs and crushed garlic. For an hour you get a treat for 6 people.

Ingredients:

dough - 800 g;
suluguni - 700 g;
butter - 100 g;
yolks - 2 pcs.;
salt, herbs.

Cooking

The recipe for khinkali with cheese is simple. Knead the dough, let it brew, roll out and cut out round cakes.
Grind the suluguni, mix the chips with butter and yolks, spread them in the center of the blanks.
Decorate the products and cook them in boiling water for 10 minutes.

Khinkali from lamb

Khinkali, the recipe of which is presented below, is prepared, unlike the authentic version, exclusively from lamb. For those who do not like such meat, tasting a dish decorated without a proper approach can be a real test. But if you scrupulously approach the execution of the process, choose the right product and complement the filling with appropriate accompaniment, the meal will bring incredible taste pleasure. For 1.5 hours you can order 6 servings.

Ingredients:

dough - 800 g;
young lamb - 400 g;
fat tail - 100 g;
onion - 350 g;
water - 200-300 ml;
garlic - 2 cloves;
chili pepper - 2 pcs.;
dried savory, pepper mixture, suneli hops - a pinch each.

Cooking

The preparation of khinkali begins with the preparation of the filling. The lamb is minced with fat tail, onions and garlic, seasoned with spices, poured in water and placed in the refrigerator to infuse.
The flour base is kneaded, after 30 minutes it is rolled out, templates are cut out and products are made from them, filling with minced lamb.
Boil blanks for 10 minutes.

Fried khinkali

Khinkali, the recipe of which will be described below, are issued according to classical technology, but in the end they turn out not the same as usual. This is due to the fact that the products are additionally fried in oil, acquiring golden brown and as a result, new taste characteristics. The dough in this case is rolled out a little thicker, up to about 2 mm. A meal for 6 people can be arranged in 1.5 hours.

Ingredients:

dough - 800 g;
minced meat - 700 g;
onion - 200 g;
broth - 200 ml;
spices, vegetable oil.

Cooking

Minced meat is prepared by adding onion and broth with spices, kneading the dough, letting the ingredients brew and decorating traditional Georgian products.
Immerse them in small portions in boiling water and cook for 7-10 minutes.
Spread on a colander, let drain.
Next, how to fry khinkali. Spread boiled specimens in a single layer of hot oil in a frying pan, brown on all sides and remove on a napkin.

How to eat khinkali?

Whatever khinkali recipe you choose, it is important, at least, to implement it correctly. In addition, it is necessary to master the knowledge of the use of products. Next, you will learn how to eat khinkali:

Products are served hot, peppering them additionally.
During the meal, cutlery (forks and knives) is not used - khinkali is eaten exclusively with hands, taking it by the tail.
They bite the product on one side, drink the broth, and then eat the filling with the dough.
Tails are left on a plate.