Khinkali with Meat
Main Dishes | Georgian cuisine
⏳ Time
20 minutes
🥕 Ingredients
14
🍽️ Servings
7
Description
The classic way to serve khinkali at the table is with freshly ground black pepper. You should take a bite to avoid spilling the juices and season the filling with ground pepper. Authentic khinkali are made to order and are not frozen like dumplings.
Ingredients
- Wheat Flour - 4 lbs
- Mineral water - 1 qt
- Salt - to taste
- Chicken Egg - 1 piece
- Beef - 17.6 oz
- Pork Blood - 17.6 oz
- Pork fat - 5.3 oz
- Onion - 2.8 oz
- Cilantro - 0.5 oz
- Parsley - 0.2 oz
- Chinese green beans - 1 piece
- Ground Black Pepper - to taste
- Red Long Chili Peppers - to taste
- Garlic - 1 clove
Step by Step guide
Step 1
To prepare the dough, pour the flour onto a large flat surface, shape it into a mound, and make a well in the center. Pour 600 ml of water into the well, add salt and an egg, and knead very stiff dough.
Step 2
Divide the dough into pieces and roll them into thin rounds (approximately 70 grams each). It is very important that the dough is elastic and strong to prevent it from tearing in the finished khinkali.
Step 3
To prepare the filling, cut the meat into chunks and pass it through a meat grinder (it's important that the meat has some fat; there’s no need to trim it).
Step 4
Finely chop the herbs (cilantro, parsley, green onions) and pass them through a meat grinder along with the minced meat.
Step 5
Next, pass the onions, garlic, and green chili peppers through the meat grinder together with the ground meat.
Step 6
Mix the resulting mixture well, adding spices (salt, pepper, ground red pepper) during the process.
Step 7
Pour mineral water (about 400 ml) into the prepared meat mixture. Add water gradually until the mixture absorbs as much as it can. This is how the famous juice forms inside the khinkali.
Step 8
Everything is ready to prepare the khinkali.
Step 9
Place the filling in the center of the pre-rolled dough circle (approximately 50 grams each). The filling on the dough should weigh about the same as the dough.
Step 10
Pinch the khinkali closed into a knot, gathering the edges into small pleats. A perfect khinkali should have no less than 18 pleats. Trim off the remaining tail.
Step 11
Boil the khinkali in salted water for 12-13 minutes. They are ready when they float to the surface.
Step 12
You need to remove them carefully to avoid tearing the dough, as this would cause all the juice to leak out and the khinkali would lose their charm.
Step 13
Before serving, be sure to rinse the khinkali with cold water.
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