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.
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
- ยฝ 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.
- Pour flour into a bowl and add ยผ tsp of salt.300 g flour, ยฝ tsp salt
- Mix, make a well in the center. Pour in cold water, 160 milliliters, the rest will go into the filling.220 ml water
- Start mixing with a fork.
- 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.
- 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.ยฝ tsp salt, 300 g pork, 1-2 pcs onion, 1 pinch pepper, 220 ml 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.
- 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.
- Cut off the thick tails with scissors.
- Drop the khinkali into boiling water. Stir immediately and gently so they do not stick to the bottom of the pot.
- 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.
Nutrition
Calories: 471kcalCarbohydrates: 57gProtein: 20gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 54mgSodium: 95mgPotassium: 299mgFiber: 2gSugar: 0.2gVitamin A: 7IUVitamin C: 1mgCalcium: 25mgIron: 4mg
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