How to cook a delicious khinkali

Khinkali - famous Caucasian dish, which has long been well known and popular among us. Often khinkali compared with the same dumplings, but only a different shape and large size. It is possible that with khinkali dumplings makes only texture: they are also made of meat and dough. But essentially, this is another dish, cooked according to their traditions.

Khinkali, unlike dumplings, cook very difficult. Even not every inhabitant of the Caucasus ventures to make them for dinner. It's more likely that he would prefer to go to kinkallow, reliable cooks.
Why is it so? The fact that the preparation of khinkali, there are many tricks that it is better not to disturb. Otherwise, the dish will lose its charm and become a simple boiled dough with meat.

In khinkali different toppings. It can be not only the meat (beef, pork, or lamb), but also mushrooms, cheese, parsley. What's the contrast of dumplings? - be sure to ask someone. Khinkali, as well as dumplings, made from dough with a filling, but, unlike dumplings, meat is added coriander, and during preparation of the dough is not always used eggs (only flour, salt and water). Also meat for khinkali are usually not mince and finely cut with a knife. Serves khinkali, liberally sprinkled with black pepper. If dumplings are eaten in 10, 20 or 30 pieces, khinkali is served by the piece. In portions 3-4 pieces and this is more than enough.

Khinkali large and very satisfying. Another popular question is how to cook khinkali. If you make a mistake: the khinkali will stick to the bottom of the pan or it will fall apart. Khinkali cook should be in a large saucepan. Place in boiling water for one, you can hold it in a ponytail or using skimmers. Cook a lot khinkali at a time is not recommended, so it's more likely that they will lose shape and stick together. Calculate the size of the pan and try not to cook more than ten khinkali at one time. Cook khinkali about 10 minutes. Then recommend to pour into the saucepan a Cup of cold water and wait for the water to boil again. Then we can assume that the dish is ready and put khinkali on plates.
Preferably khinkali is immediately after cooking. Ostyvshie and again heated khinkali lose its taste.

How is khinkali? In the right Hinkley can not be shy: here it is permissible to precocial, with noise to draw the broth and forget about Cutlery. Khinkali eat with their hands, that is unusual for those who believe that in a decent society it is necessary to use a fork and knife. Why hands? In order not to lose a single drop of saturated juice, and it is the main in this dish. Khinkali take in the hand, bite the tail, and then drink the broth, which is gathered inside. And only then eat khinkali.

The tail from khinkali can not have. It is made from dough and not always even cooked through.
If you don't eat with your hands, then you can eat khinkali and fork, but the main thing is to ensure that not a drop of saturated juice not gone by! Rich juice is the main thing in khinkali! Note that if you eat khinkali in Georgia, your forks and knives and nobody will understand! It is considered bad form, where the dish is eaten with your hands only.

To khinkali, unlike dumplings, not usually served without sauces, like sour cream and ketchup. Quite fragrant herbs and pepper. May serve melted butter to dip it khinkali. But it's just more than enough. Khinkali have a very rich taste, they are juicy, soft and incredibly tasty. Their taste is a pity to kill some additives and sauces. Enjoy it, because you worked so hard to prepare this dish!

Home khinkali

You will need:
For the dough: 2 cups flour, 1 tablespoon vegetable oil, 0.5 teaspoons of salt.
For the filling: 150 grams of lean pork or mutton, salt to taste, a pinch of ground coriander, 150 grams of beef.
Preparation:
Sift half of the flour on the table, make a hole and pour 0.5 cups of ice water. Add salt, vegetable oil and knead the dough. Put it on 30 minutes
The meat is cut into pieces and mince with large holes.
Peel the onion, chop finely, sprinkle with a pinch of salt and mix with stuffing. Pour, stirring constantly, stuffing as much ice water so that it remains homogeneous and elastic.
In the dough pour half of the remaining flour, knead 10 minutes, again to postpone for 30 minutes Add the remaining flour and knead a stiff dough. Divide the dough into pieces. Very thinly roll out one part.
Cut from one part of the circle of diameter 15 cm
Put on each circle 1.5 tbsp minced.
Both hands to gather the edge of the cake in small folds in the bag. Tighten the folds in the tail and gently pull up. In the same way to prepare khinkali from the rest of the test.
Boil 1.5 liters of water in a wide saucepan. Lower khinkali in water tails up. After they rise to the surface, cook for 15 minutes Serve with BlackBerry sauce.

Khinkali in a double boiler

You will need:
For the dough: 500 grams of flour, 200 ml of hot water, 1 egg, salt.
For the filling: 300 grams of fat mutton, 200 g pork (or 3/4 lamb and 1/4 beef), meat broth, 3 onions, ground black and red hot pepper, salt, parsley and dill.
Preparation: cut the meat with onions and miss 2 times through a meat grinder. Add minced as much broth as you absorb the meat to the filling was juicy, add black and red pepper, salt, finely chopped dill and parsley, mix everything carefully.
Prepare the dough: sift the flour on a large flat dish, collect her mound in the center of which make hollow. Pour in the warm water, egg, salt and knead very cool dough.??Leave it for 20-30 minutes, covered with a napkin.
Then divide it into parts, roll out very thinly in the center of which put about as much meat toppings, what is the weight of the dough itself. To collect his small folds in knots, firmly cementing them.??Cook in a double boiler 25-30 minutes
Serve khinkali, sprinkled with black pepper. Separately apply the parsley, cilantro and tarragon.

Video recipe cheese khinkali

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