Khinkali with Beef and Fat

Main Dishes | Georgian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is designed for 30-35 khinkali.

Ingredients

Wheat Flour - 2 lbs
Water - 21 fl oz
Salt - 0.3 oz
Beef - 15.9 oz
Lard - 8.1 oz
Onion - 1.1 oz
Cilantro - 0.2 oz
Uchiko Suneli - a pinch
Black Cumin (Cumin) - to taste
Dry adjika - 0 oz

Step by Step guide

Step 1

First, we prepare the dough. Pour 1 kg of wheat flour into a bowl. Gradually add 335 ml of salted water (about 8 grams of salt) to the flour and knead a stiff dough. Divide the dough into 2-3 pieces and roll it out with a rolling pin to form sheets. Fold the sheets and roll them out again. Repeat this process fifteen times.

Step 2

Roll the prepared sheets into a "sausage" shape and cut them into medallions about one to one and a half centimeters thick. Roll each medallion to a thickness of 1-2 mm. The dough should be elastic, and each circle should weigh 45-50 grams.

Step 3

For the filling, cut 450 grams of beef, 230 grams of fat, and 30 grams of onion into large pieces and pass them through a meat grinder. Mix the minced meat well in a saucepan, then add 5-6 grams of finely chopped cilantro, a pinch of ucho-suneli, cumin, salt, and 1 gram of dry adjika. Pour 300 grams of water into the mixture and mix well again.

Step 4

Place 45-50 grams of filling in the rolled-out dough, shape the dough into a circle, seal it, and trim the top. Boil the khinkali in salted boiling water for about ten to twelve minutes.