Khinkali with Cheese and Potatoes

Main Dishes | Georgian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is for 30-35 khinkali.

Ingredients

Wheat Flour - 2 lbs
Water - 11 fl oz
Salt - 0.3 oz
Salad Potatoes - 44.1 oz
Suluguni Cheese - 21.2 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 g of salt) into the flour and knead a stiff dough.

Step 2

Divide the dough into 2-3 parts and roll it out with a rolling pin to create sheets. Fold the sheets and roll them out again. Repeat this process fifteen times. Roll the finished sheets into a log and cut them into medallions that are 1 to 1.5 cm 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, grate 1250 grams of boiled potatoes on a coarse grater, mix it with 600 grams of sulguni cheese, and add a little salt.

Step 4

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