Georgian dumplings khinkali

Georgian dumplings khinkali

Georgian dumplings khinkali is a famous Georgian dish. It is a dough pouch filled with juicy minced meat and a large amount of aromatic broth. Preparing khinkali requires certain skills from the cook, the most experienced can make about 30 folds. It is by this feature that culinary skill is assessed. The way of eating it is also interesting. The pouch is taken by the tail, turned over, and bitten at the bottom, first drinking the broth from inside. The dish is very tasty and definitely worth trying.
5 from 2 votes
Cook Time 1 hour
Total Time 1 hour
Cuisine Georgian
Servings 4 people
Calories 471 kcal

Equipment

  • 2 mix bowl
  • 1 meat grinder
  • 1 teaspoon
  • 1 tablespoon
  • 1 pot
  • 1 rolling pin
  • 1 fork

Ingredients
  

  • 300 g flour
  • 220 ml water drinking
  • ½ tsp salt
  • 300 g pork
  • 1-2 pcs onion
  • 1 pinch pepper ground

Instructions
 

  • Prepare everything necessary. Any meat can be used, but it is better if it contains some fat, so the khinkali will be tastier and juicier.
    Necessary ingredients for cooking georgian dumplings khinkali
  • Pour flour into a bowl and add ¼ tsp of salt.
    300 g flour, ½ tsp salt
    Flour, salt
  • Mix, make a well in the center. Pour in cold water, 160 milliliters, the rest will go into the filling.
    220 ml water
    Water
  • Start mixing with a fork.
    Kneading the dough
  • When it becomes difficult, continue with your hands. Work intensively for at least 5 minutes. The dough should be soft, elastic, and not sticky to the hands. Leave it for half an hour, covered with a towel.
    Khinkali Dough
  • Cut the pork as small as possible or grind it with a meat grinder using a coarse mincing attachment. Chop the onion. There should be a lot of onion, about a quarter of the volume of meat. Season with salt and ground pepper. Pour in a little water.
    ½ tsp salt, 300 g pork, 1-2 pcs onion, 1 pinch pepper, 220 ml water
    Pork, onion, salt, pepper, water
  • Mix with your hands and continue to add liquid until the minced meat absorbs it, meaning it should not collect at the bottom of the dish. Here the meat ‘took’ 60 milliliters.
    Minced meat for khinkali
  • Roll out a piece of dough into a flat circle 8-9 centimeters in diameter, trying to make the dough thinner at the edges than in the center. Place a teaspoon of the filling. Start gathering the edges upwards, forming folds and slightly twisting them.
    Khinkali formation
  • Cut off the thick tails with scissors.
    Cutting off the khinkali tail
  • Drop the khinkali into boiling water. Stir immediately and gently so they do not stick to the bottom of the pot.
    Cooking khinkali
  • Cook until they start to float bottom up. The khinkali are ready. Inside the pouch of tender dough is juicy meat and a lot of aromatic broth.
    Georgian dumplings khinkali

Nutrition

Calories: 471kcalCarbohydrates: 57gProtein: 20gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 54mgSodium: 95mgPotassium: 299mgFiber: 2gSugar: 0.2gVitamin A: 7IUVitamin C: 1mgCalcium: 25mgIron: 4mg
Keyword dinner, meat, pork

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