The Georgian dish Khinkali is a Georgian dish originating from the regions of Pshavi, Mtiuleti and Khevsureti. Kinkali is filled, basically, with spicy meat, as a rule, beef and pork, or mutton, and for flavor usually add onions and greens. Khinkali should be cooked long enough for raw meat to boil well, be careful not to destroy the bag and not allow the broth to leak. Therefore khinkali eat with their hands and whole, richly pepper and refined tasty sour cream!
Ingredients:- Flour, wheat 300 g
- Water 70 ml
- Eggs chicken 1 pc.
- Salt 1 pinch
- Pepper black ground 1 pinch
- Beef minced 500 g
- Onion white 1 pc.
- Garlic 1 clove
- Oregano dry 1 tsp.
- Step 1 To prepare you need: flour, water, egg, ground beef, onion, garlic, salt and pepper.
- Step 2 Mix the water and the egg and beat well. Add a little flour and knead the batter. Leave to rest for 15 minutes.
- Step 3 After the time has passed, add the remaining flour and mix the soft dough. If there is not enough water, lubricate the dough with additional water and stir it until the dough becomes soft and elastic. Leave the dough rest for 20 minutes in a cool place.
- Step 4 Roll out the dough and form a pancake medium thickness.
- Step 5 Next, roll the dough with a rolling pin or a paste machine to get strips 2-3 mm thick. Cut the circles with a glass.
- Step 6 Prepare the filling by rubbing onions and garlic. Salt and add oregano or other herbs.
- Step 7 In the center of each circle, place a teaspoon of the filling.
- Step 8 Pair the edges together and pull out the khinkali by hanging it in the air.
- Step 9 Cut off all the tops of the caps with a pair of scissors.
- Step 10 Put the khinkali in boiling water for 4-5 pieces using a noise.
- Step 11 Cook for 20-25 minutes, after they come up. Serve hot, abundantly pepper and season with sour cream.