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Print Recipe
Double Khinkali Recipe
Khinkali is perhaps one of the most famous and delicious dishes of Georgian cuisine. Flavorful, hot, juicy they represent the hospitable and Sunny Georgia. Propose a try not quite the classic option double khinkali.
Cook Time 120 minutes
Servings
Ingredients
For dough:
For filling:
Cook Time 120 minutes
Servings
Ingredients
For dough:
For filling:
Instructions
  1. In a bowl, sift the wheat flour. In the center make a hole where beat in an egg. Pour warm water, add salt.
    In a bowl, sift the wheat flour. In the center make a hole where beat in an egg. Pour warm water, add salt.
  2. Add table vinegar
    Add table vinegar
  3. Pour vegetable oil.
    Pour vegetable oil.
  4. Start kneading the dough by stirring the flour from the edges of the funnel.
    Start kneading the dough by stirring the flour from the edges of the funnel.
  5. Knead the dough in a bowl until the flour absorbs all the moisture.
    Knead the dough in a bowl until the flour absorbs all the moisture.
  6. For convenience, put the semi-finished product on the countertop and continue to knead on it for 7-10 minutes. The dough is elastic, but quite dense. The finished dough is wrapped in foil and put in the refrigerator for half an hour.
    For convenience, put the semi-finished product on the countertop and continue to knead on it for 7-10 minutes. The dough is elastic, but quite dense.
The finished dough is wrapped in foil and put in the refrigerator for half an hour.
  7. Meanwhile, twist the meat in a meat grinder with a large grate or chop with a knife.
    Meanwhile, twist the meat in a meat grinder with a large grate or chop with a knife.
  8. Add chopped onion, salt, spices and water. If desired, you can add chopped coriander to the minced meat.
    Add chopped onion, salt, spices and water. If desired, you can add chopped coriander to the minced meat.
  9. Knead the stuffing. It should be more moist than the usual minced meat. Add more water if necessary.
    Knead the stuffing.
It should be more moist than the usual minced meat. Add more water if necessary.
  10. Roll out the rested dough into a layer 2mm thick and using a saucer cut two blanks into one khinkali.
    Roll out the rested dough into a layer 2mm thick and using a saucer cut two blanks into one khinkali.
  11. One of billets wind back in four and in the center of the cut a small hole
    One of billets wind back in four and in the center of the cut a small hole
  12. Put the blanks on top of each other. The circle with the hole should be at the bottom.
    Put the blanks on top of each other. The circle with the hole should be at the bottom.
  13. In the center lay out a portion of minced meat, the size of a large walnut and begin to pinch the edges in a circle with folds.
    In the center lay out a portion of minced meat, the size of a large walnut and begin to pinch the edges in a circle with folds.
  14. It is good to fasten between the fingers, the resulting tail of folds
    It is good to fasten between the fingers, the resulting tail of folds
  15. Excess dough is cut off with a knife.
    Excess dough is cut off with a knife.
  16. Flip khinkali. Through the bottom hole turn the dough up
    Flip khinkali. Through the bottom hole turn the dough up
  17. Slightly stretch the dough, similar to the skirt of the khinkali
    Slightly stretch the dough, similar to the skirt of the khinkali
  18. In the center of the raised layer of dough again put a portion of the filling and similarly fasten the ends of the dough collecting them in folds, forming a tail in the center of the khinkali. Thus to form all products.
    In the center of the raised layer of dough again put a portion of the filling and similarly fasten the ends of the dough collecting them in folds, forming a tail in the center of the khinkali.
Thus to form all products.
  19. From this number of test and forcemeat is obtained roughly 16 units double khinkali. They can be frozen for future use or immediately boiled in salted water for 10 minutes after surfacing.
     From this number of test and forcemeat is obtained roughly 16 units double khinkali. They can be frozen for future use or immediately boiled in salted water for 10 minutes after surfacing.
  20. Bon appetit
    Bon appetit

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