Cooking: 1 hour 20 min
Recipe for: 20 servings
We bought and cooked khinkali several times, there was a desire to learn how to cook khinkali at home. I read a lot of recipes and recommendations for cooking this dish. It will seem to some that khinkali are Georgian, but this is absolutely not the case. The peculiarity of khinkali is that juicy minced meat with saturated broth encased in a shell of dough. Hot khinkali with a delicious juicy filling, with herbs and spices are eaten with your hands so that the juice does not leak out.
How to cook khinkali at home
For classic khinkali minced meat is made from lamb, but pork and veal can also be used. To cook homemade khinkali, you need meat, onion, flour, salt, water, spices to your liking.
Ingredients
- For the test
- Flour - 3-4 cups
- Egg - 2 pcs.
- Water - 200 ml
- For filling
- Meat - 0.5 kg
- Onions - 3 large onions
- Broth - 1 cup
- Salt - teaspoon
Step by step cooking recipe
How to eat khinkali 1. Ideally, this is a delicious dish - khinkali is eaten with your hands. You need to take it by the tail and bite it so that the juice gets into your mouth, and does not spread over your hands.2. They eat khinkali without sauces. The dish is self-sufficient and does not require additions.3. Only greens - cilantro, parsley can be an addition to khinkali.Khinkali is a delicious dish, the recipe of which is taught to Georgian children even before the ABC. It consists of three main ingredients: meat, flour and water. However, the preparation of classic khinkali has its own peculiarities: correctly making a bag with many folds is a separate type of cooking art. It is believed that real masters can collect up to 36 folds. Those who cook at home can try to reach at least the number 18. The dough for khinkali should be soft and elastic, it should not tear or crumble - only then juicy stuffing it will not leak out of minced meat and retain the taste and aroma of meat, garlic, herbs and seasonings. According to Georgian traditions, only lamb was used before, but today minced meat for khinkali can be prepared from any meat of your choice. By the way, it is better to chop it by hand, without using a meat grinder for this. Ready khinkali resemble large dumplings. They are eaten exclusively with their hands, drinking the rich broth after the first bite. The dish is unusually satisfying, tasty and nutritious, and cooking it is actually not at all difficult. Although each hostess adds something of her own to please the family with their taste preferences, but there is a basic classic recipe on which all the others are based.
Initially, the khinkali recipe came to us from Georgia, where this dish is one of the traditional ones. Cooking khinkali takes a lot of time, but it is a truly fascinating and addictive process. Many secrets are passed down from generation to generation, and khinkali is often prepared by the whole family, approximately like our dumplings.
Basic classic recipe for khinkali
Ingredients:
- water (2 glasses);
- Wheat flour(650 g);
- veal (350 g);
- beef (350 g);
- lard (150 g);
- garlic (2-3 cloves);
- onions (6-7 tablespoons);
- salt (1 tablespoon);
- seasonings: cilantro, red chili pepper, ground cumin.
Cooking:
- For minced meat, it is recommended to take the meat of young animals, previously cleaned of veins. The brisket or butt is best. Fat, finely chopped garlic and onions are added to the meat passed through a meat grinder.
Khinkali in Georgian should be juicy. Therefore, further it is necessary to pour water into the resulting mass - as much as the minced meat can absorb, without dividing into water and meat fractions. On average, about 150 ml of water is needed for 0.5 kg of meat. Add seasonings to taste immediately.Step-by-step khinkali recipe: add as much water as the minced meat can absorb maximum | eda.ru
- We mix flour, 150 ml of water and salt, after which we begin to knead the dough for khinkali. It should be quite tight and dense. It is most convenient to use a dough mixer and a special dough sheeter for this, but you can do everything manually - however, it will take much more time.
Important: keep in mind that even in a cool place, the dough will be stored for no more than 30-40 minutes. After that, it begins to lose its noble properties, so you need to work as quickly as possible.
- To make homemade khinkali perfect, it is necessary that the dough has as many layers as possible. Ideally, there should be about twenty. To achieve this, roll out the dough with a rolling pin to a layer 1 cm thick and cut it into 4x4 cm squares. Each of these pieces must be rolled out and folded, dusted with flour, up to 10-15 times. As a result, you should get a kind of puff sheets with a thickness of 2.5-3 mm each.
To prevent homemade khinkali from falling apart, the dough must be dense | eda.ru
- original recipe It is not by chance that khinkali begins with the preparation of minced meat: when the sheets are ready, you must wrap the meat in them as soon as possible in order to prevent the dough from drying out. Inside each square put a spoonful of minced meat (about 40 g).
Tip: if during this time the mixed water managed to appear on the minced meat, before spreading it on the dough, mix everything thoroughly again
How to cook khinkali: wrap the bags quickly so that the dough does not have time to dry out | eda.ru
- You need to fold the edges of the sheet with an accordion as tightly as possible to get 18-20 folds. Take the resulting bag in one hand, and twist the other in the same direction in which the folds were made, and then tear off the excess dough so that only the “stump” remains on top. After that, the khinkali must be laid out on the board so that their bottom becomes flat.
Ideal homemade khinkali have at least 18-20 folds | eda.ru
Two-story khinkali appeared in Georgian cuisine relatively recently - and this is considered the avant-garde ...
- After cooking you will get 3 servings
- Cooking time: 120 minutes
Ingredients:
- Stuffing No. 1 - Sulguni cheese - 300 g
- Onion - 200 g
- Butter– 70 g
- Egg - 1 piece
- Filling No. 2 - Meat - 0.5 kg
- Onion - 250 g
- cilantro - 2 bunches
- Zira - 1 tsp
- Dried Basil - 1 tsp
- Black pepper - to taste
- Salt - to taste
- Red hot pepper- taste
- Dough - Flour - 0.5 kg
- Water - 180 ml
- Salt - 1 tsp
Cooking:
Complete recipe See video for preparation.
How to cook khinkali?
Put a pot of water on the fire, bring to a boil, and then begin to intensively spin the bubbling water with a spatula to form a kind of “whirlpool”. Salt the water and, without stopping stirring, throw in 9-10 khinkali. Only with this method of cooking they will not stick to each other or to the walls of the pan, and they will turn out not only tasty, but also beautiful.
How long to cook khinkali? In fact, the “technology” here is the same as with dumplings: wait until they float to the surface and let them float for a while. On average, everything takes about 10 minutes. You need to take out ready-made khinkali very carefully - it is best to do this with a slotted spoon.
5 secrets of cooking khinkali
Now that you have the khinkali recipe, you can move on to the fun part. To make homemade khinkali really tasty, you can use a few tricks.
- If you have enough patience, then the meat, like other products, is better not to twist in a meat grinder, but to cut it with a knife into small pieces- as in the original old recipe khinkali.
- Spread the minced meat so that there is free space inside the dough bag for the juice.
- You can cook Avar khinkali: they have no filling, but it is easy to cook the meat separately. It is best to eat such cakes with tomato-garlic or sour cream sauce.
- If possible, it is better to replace beef with lamb, as in the national Georgian cuisine.
- To add more freshness to the dish, you can add more variety of greens to the minced meat.
Photo khinkali for inspiration
Traditional Georgian khinkali | elisheva.ru
Appetizing homemade khinkali with Satsebeli sauce | elisheva.ru
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After working for several hours in the kitchen, preferably with the whole family, you can replenish the bins with semi-finished products home production. Today we are preparing khinkali - a traditional dish Georgian cuisine, which is a large dumplings with a juicy filling.
The cooking process will not be quick - khinkali is never made in a hurry, because this dish requires maximum attention and some skill. We have tried to prepare a detailed step by step recipe khinkali with photo! We hope that everything will work out for you!
Ingredients: 
For test:
- flour - 500 g;
- salt - ½ teaspoon;
- drinking water - 250 ml.
For filling:
- minced meat - 500-600 g;
- large onion - 1 pc.;
- cilantro or other greens (optional) - a bunch;
- meat broth (or water) - about 80 ml;
- salt, spices - to taste.
For the sauce (optional):
- sour cream - 150 g;
- tomato paste - 2-3 tbsp. spoons;
- boiled water - 50 ml;
- garlic - 2-3 teeth;
- greens (any) - 3-4 branches;
- salt, red ground pepper- taste.
How to make khinkali dough
- Khinkali is traditionally prepared with a simple basic dough. To make it, sift the flour with a slide on the work surface, throw salt. We form a recess and introduce warm drinking water into the flour mixture.
- Carefully knead the mass, kneading a moderately dense, steep dough that does not stick to your hands. If necessary, increase the portion of flour. We cover with a napkin and be sure to give the test about half an hour of rest.
How to make stuffing for khinkali
- At the same time, prepare the filling. Khinkali in Georgian is usually made from mixed minced meat, often with the addition of lamb. However, it can not be found everywhere for sale, so at home it will do. Ground beef with fatty pork. If you do not trust the quality of the finished semi-finished minced meat, you can skip the meat pulp through a meat grinder. We throw salt, spices and chopped onion as finely as possible.
- Mix the mass until smooth. To make ready-made khinkali as juicy as possible, we introduce meat broth into the minced meat or plain water, knead. You will need as much liquid as the minced meat can completely absorb, without dividing into meat and water parts. Now the filling is ready! Sometimes garlic or fresh cilantro is added to the minced meat, but this is optional.
- In parts, roll out the “rested” dough into a thin layer (no more than 2 mm thick). Using a bowl / bowl or any round shape, cut out cakes with a diameter of 12-15 cm. Collect the rest of the dough and roll it out again.
- In the center of each circle we place a portion of minced meat (about 1 tablespoon).
- Gently lift the edges of the cake, collecting folds in a circle. Simply put, we form a kind of "bag" with meat filling.
- We tightly blind all the folds in the center. We take the formed workpiece by the formed tail and lift it, allowing the semi-finished product to hang a little. This is necessary for better gluing of the edges. Similarly, we form all the khinkali and put them on a cutting board sprinkled with flour. If you are not going to immediately boil all the semi-finished products, send them to storage in the freezer.
- Boil khinkali a few pieces in in large numbers salted boiling water. We lower the semi-finished products into boiling water carefully, trying not to tear thin dough. After our "bags" float to the surface, continue cooking for 10-15 minutes.
- Georgian-style khinkali can be served without any additions, lightly sprinkled with ground pepper. But if desired, you can also cook spicy sour cream sauce. For this, sour cream and tomato paste put in a blender bowl with knives, add chopped greens and 50 ml of pre-boiled and cooled water.
- We connect the components in homogeneous mass. We try, add salt, hot ground pepper to taste and squeeze the garlic cloves. Mix again. By the way, this sauce is also suitable for
Khinkali is a delicious Georgian dish that has long gained popularity among many nations. What is it? Khinkali are large bags of dough that contain juicy minced meat as a filling. By the way, it should be noted that it is minced meat for khinkali that plays the main role in the finished dish.
Some may say that khinkali are large dumplings. However, this dish only remotely resembles them. Their main difference is that these bags are half composed of delicious meat broth. In another way, such a dish can be called bags with hearty soup.
Do delicious stuffing for dough products it’s quite simple, especially since nowadays you can find any recipe for it: with herbs, ice water, onion, garlic, spices and so on. includes the presence of broth inside, which gives the feature of khinkali, expressed in the juiciness of the dish.
The filling for khinkali is chosen in advance. It is worth noting that its recipe should directly depend on the dough, as it comes in different consistency.
What kind of meat should be used for minced meat
Traditionally, the recipe for khinkali requires the meat of a mountain bull. A few decades ago, its meat was chopped with daggers to make hearty large dumplings. Minced meat for them consisted only of meat, salt and ground pepper. Some only occasionally added a couple of sprigs of dill to it.
Today, of course, the minced meat recipe has changed significantly. Firstly, even because many current housewives use minced meat, not minced meat. Secondly, it is quite difficult to find a fillet of a mountain bull, therefore, in our time, minced beef and pork are used for cooking.
Real khinkali are prepared very large, so only 2 pieces are enough for one serving. They are made large so that the product is convenient to eat and drink meat broth.
Not everyone can cook khinkali: if any, even an inexperienced hostess, prepares the filling, then problems may arise with modeling. The fact is that when sculpting products, you need to practice making at least 20 folds.
Now the filling is prepared from almost all types of meat, however, it is better to use pork, beef or a mixture of them to make the dish really tasty. The main rule for cooking minced meat is juiciness. Therefore, any recipe must include water, milk or rich broth. Only in this case can the dish really turn out to be similar to the traditional one.
Minced meat for khinkali with water
It is not difficult to prepare a minced meat recipe with the addition of ice water, especially since such a filling is considered the fastest and easiest to prepare.
Required Ingredients:
- 500 grams of pork and beef;
- 2 onions;
- salt and spices;
- 250 ml ice water.
If desired, you can take one type of meat in minced meat.
Cooking:
That's all - as you can see, it's quick, simple and easy to cook such a minced meat recipe for khinkali on your own.
Minced meat for khinkali with herbs and minced meat
This recipe differs from the previous one in a more pronounced taste and aroma.
Required Ingredients:
- 400 grams of beef and lamb fillet;
- a glass of broth;
- 2 onions;
- a few cloves of garlic;
- bunch of parsley and dill.
Only ground pepper is taken as spices, as the greens will give the minced meat an excellent aroma and taste.
Cooking:
This recipe differs from the previous one in the way of preparation, since all products should be cut and mixed together. Any housewife can prepare such a filling.
Stuffing for khinkali with lard
Another fast and easy recipe stuffing for khinkali.
Required Ingredients:
- 800 grams of minced meat (beef);
- bulb;
- 100 grams of fat;
- a few cloves of garlic;
- a glass of broth.
Salo is necessary in order to add fat to the broth, since we use minced meat in this recipe, ready-made and beef, and, most likely, there is very little fat in it to saturate the entire filling.
Cooking:
Any filling for khinkali requires special preparation. Try to follow the method of cooking minced meat correctly and you will certainly succeed.
Khinkali, the recipe of which belongs to the national Georgian cuisine, is made in the likeness of Russian dumplings from a flour base with filling, but they 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
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 Georgian dishes with other fillings. From the following recommendations, you will learn how to cook khinkali stuffed with cheese. V 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.
