Options for how to cook dough for khinkali?
Along with the choice of meat, dough is the most important element. Make mistakes in cooking and fragrant Georgian bags will break up into pieces, turning into something inedible. There is nothing difficult in the correct test for khinkali.
Ingredients:
- Flour - 3 cups;
- Egg - 1 piece;
- Cold water - 1 glass;
- Salt - to your taste.
Preparation:
- Find a small container that is large enough for a mound of flour;
- Pour out the flour so that a slide is formed;
- With your hands, make a groove in the center of the mound of flour. Pour there one egg, cold water and add salt;
- We knead well the dough, wrap it in a bag or food film and leave it to "rest" for 20-30 minutes;
- After this time, pull the kneaded dough from the film, divide into pieces and roll them into thin round cakes.
This is a simple option, how to make dough for khinkali. There is a slightly more complicated, but correct method.
The ingredients remain the same, but instead of the egg, use a couple of tablespoons of vegetable oil.
- Sift half the flour into the prepared work place, forming a hill;
- Make a groove in the center, where we add two spoons of vegetable oil, salt;
- Gradually poured cold water and knead the dough;
- When you get a homogeneous soft lump, cover it with a towel for half an hour;
- After 30 minutes, knead the dough again, adding half of the flour. Mix for at least ten minutes, then cover with a towel for half an hour;
- After 30 minutes, make the last kneading dough, add all the flour that is, divide into pieces and sculpt the forms of henkali. If you did more testing than you need - nothing terrible, you can put the remainder in the refrigerator and use it for 3-4 days.
Attention: properly cooked dough should not stick to hands.
Recipe khinkali at home
Ingredients:
- Flour - 3 cups;
- Egg - 1 piece or 2 tablespoons of vegetable oil (this is more correct);
- Cold water - 1 glass;
- Salt - to your taste;
- Pork - 300 grams (or 200 grams);
- Lamb - 200 grams (or 300 grams);
- Onion - 3 pieces;
- Parsley and dill - to taste;
- Salt, black and red ground pepper - to taste;
- Meat broth
Preparation:
- Prepare the dough according to one of the recipes above, divide it into parts and roll the pieces into small roundworms;
- Cooking stuffing: finely chop pork and beef, onions. We mix everything with the broth, the preparation of which should be puzzled in advance. Serve the broth with pepper. You need to add as much meat broth as will absorb minced meat, no more;
- Sprinkle stuffing with pepper and salt, add finely chopped greens;
- Roll the minced hands in circles and put the center of the rolled dough. The filling should not be more by weight than the test itself;
- Fold the ends of the dough so that a small tail is formed. Take it in your hands and turn it slightly in any direction. In this way, we obtain wrinkles;
- Water, in which Georgian dumplings will be brewed, pour and gently dip the khinkali;
- Readiness khinkali is checked simply: if the bag pops up, then the product is ready. Carefully remove it from the water and put it on the plate;
- Finished pelmenki season with pepper and greens to your taste.
Attention: the dish is served only when hot. In the cold, it loses its flavor properties, there is one of the main signs of khinkali - meat juice, which is released under the influence of temperature.
Khinkali is a wonderful alternative to dumplings. It is prepared simply, and taste qualities will please the most demanding gourmets. The main thing is to cook khinkali according to the correct recipe. Bon Appetit!