How to cook khinkali. Learn to cook khinkali

For someone khinkali are the usual pouches of dough with minced meat and herbs, for the real connoisseurs they are unique, original and tasty dish piping.

2015-11-30 14:08:44 70

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What is khinkali

Khinkali is a national Georgian dish, resembling Russian pelmeni or Ukrainian vareniki. Filling for khinkali in the classic version consisted of minced goat meat or mutton, to which was added salt, pepper and chopped wild fennel. The dough for khinkali prepared, unlike of dumplings, without the addition of eggs, the recipe consisted only of flour, salt and water. With the spread of dishes, the stuffing of mutton and goat meat began to replace not only other kinds of meat, but mushrooms and even cheese.

preparing the filling

Lamb, goat, pork, beef, veal, poultry, meat, Turkey, chicken, hare, mushrooms, or cheese in an amount of 1 kg of mince. In the same way, with the help of grinder, grind 200 g of onions and 100 grams of green. You can add 4-5 cloves of garlic. In the original recipe as greens use the cilantro, you can replace it with any other herbs, parsley and dill, for example. Minced meat, onion greens and mix thoroughly, add salt and pepper bitter pepper to your taste. To add the Caucasian flavor, lightly sprinkle the ground meat mixed spices. Carefully and methodically knead the resulting mass. Cooked in real khinkali inside should be a small amount of broth. To achieve this effect, in a stuffing it is necessary to add water. 1-2 cups of cold, and even better – ice water from the refrigerator in the small portions pour in the filling, carefully stirring it. The stuffing is pretty good absorbs moisture, so add water and mix. Add water and mix until then, until the filling will not be moist enough, but at the same time, a dense mass.


5 cups sifted flour add 1/2 teaspoon salt and adding small portions of ice water, faithfully to knead the dough until it will not disappear even the smallest air bubbles. Be patient, usually on the kneading takes about half an hour. Once the dough should be elastic, soft and plastic. Some recipes suggest that you add to the dough vegetable oil or egg, but we should adhere to our traditions do not intend, and therefore we will limit ourselves to flour water and salt.

Rolling the billets from the test

From over-mixing the dough form a cylinder with a diameter of about 5 cm, then a sharp knife cut from it slices of the dough about 3 cm thick On a Board or table, generously sprinkled with flour, roll out the slices of dough, turning them into a thin pellet of thickness 1 to 2 mm and a diameter of 12-13 inches commercials.


The circle of rolled dough, put a tablespoon of the cooked minced meat. Then begins what words to describe is very difficult. Your fingers carefully fold the edges of the dough, grabbing it through small gaps, thus formed folds at the top, pressed to each other. Walking across the outer perimeter of the circle of dough and creating a certain number of folds, press them together at the top. By the way, according to the rules of Georgian cooking folds on khinkali must be at least 20. Grasp the tops of the folds, turn them so that they spun. There is not much to hold the finished product for the tip on weight, so it was a little stretched, creating space for the formation of the broth. Well-formed khinkali in shape should resemble an onion or a clove of garlic


In a large pot pour water and bring it to a boil. One drop khinkali in boiling water, making sure that they are stuck to the bottom. If this happens, a spatula or spoon to gently raise khinkali and discharge him from the bottom of the pan. After 15 minutes of cooking on low heat khinkali ready to eat. Eat khinkali without using any Cutlery: take a hand at the top of khinkali and flip the tip down. Then bite the top, drink a small amount of appearing inside the khinkali soup and enjoy the wonderful taste of this matchless Georgian dishes! Bon appétit!

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