Khinkali with Lamb
Main Dishes | Georgian cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
10
Description
The people of the mountainous region of Khevsureti use only cumin as a spice. Ideally, khinkali should be made with minced meat, and the number of folds should reach 33.
Ingredients
- Lamb - 17.6 oz
- Fat Tail Fat - 5.3 oz
- Cilantro - 1 bunch
- Mild Chili Spice - 2 pieces
- Water - 17 fl oz
- Wheat Flour - 5 cups
- Chicken Egg - 1 piece
- Salt - to taste
- Onion - 17.6 oz
- Savory - to taste
Step by Step guide
Step 1
Pass the lamb, fat tail, cilantro, chili, and onion through a meat grinder, then salt it, add dried savory, and mix in boiling water, as much as the filling can absorb (about 150 ml).
Step 2
For the dough, use flour, water, egg, and salt, knead a stiff dough, adding more flour if necessary.
Step 3
Place the dough in the refrigerator for half an hour.
Step 4
Next, roll out the dough and make circles with a diameter of 10–12 cm.
Step 5
Then, place a small amount of filling in the center of each dough circle.
Step 6
Fold the edges of the dough in an accordion style, securing the dough to form a tight tail.
Step 7
Use a large pot, place the khinkali in boiling water (tails down), salt, and stir using a spatula, or hold the pot and swirl it clockwise and counterclockwise.
Step 8
Then reduce the heat and cook for 10–15 minutes.
Step 9
After the khinkali float to the surface, pour cold water into the pot, then remove the khinkali.
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