Black Khinkali

Main Dishes | Abkhazian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by Chef John Smith from a popular American restaurant.

Ingredients

Wheat Flour - 2 lbs
Squid Ink Pasta - 0.5 oz
Salt - 0.7 oz
Water - 12 fl oz
Lean Beef - 2 lbs
Bay leaf - 1 piece

Step by Step guide

Step 1

Mix the flour, squid ink, 15 grams of salt, and water to knead the dough. The dough should be very stiff, making it difficult to knead by hand. Therefore, it is better to use a dough mixer; if you have a pasta machine, use that instead.

Step 2

Cover the dough with a towel and let it rest for half an hour.

Step 3

Roll the dough out to a thickness of 2–3 mm and cut out circles with a diameter of 5 cm. Place about 40 grams of filling in the center of each circle.

Step 4

Lift the edges of the dough towards the center, gather them with your fingers into an accordion shape, and twist them into a rope. If the 'dough knob' is too large, carefully trim it down. The knob should be sized so that it can be easily grasped with your fingers.

Step 5

In a large, spacious pot, bring salted water to a boil with a bay leaf. Use a spatula to stir the water, then add 7–10 khinkali. Stir the water again with the spatula to ensure the khinkali stay separate and do not stick together.

Step 6

Wait until the khinkali float to the surface, then cook them for another 10 minutes. After that, they can be served with a sauce on the side (such as adjika or satsivi) and a pepper mill.