Double Khinkali Recipe
Khinkali is perhaps one of the most famous and delicious dishes of Georgian cuisine. Fragrant, hot, juicy, they embody hospitable and sunny Georgia. I suggest trying a not quite classic version of double khinkali.
Servings
8
Cook Time
120minutes
Servings
8
Cook Time
120minutes
Ingredients
For dough:
For filling:
Instructions
  1. Sift wheat flour into a bowl. In the center, make a recess where you drive the egg. Fill with warm water, add salt.
  2. Add table vinegar
  3. Pour vegetable oil over it.
  4. 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.
  6. For convenience, put the semi-finished product on the countertop and continue kneading on it for 7-10 minutes. The dough turns out elastic, but quite dense. Wrap the finished dough in foil and put it in the refrigerator for half an hour.
  7. Meanwhile, twist the meat in a meat grinder with a large grate or chop it with a knife.
  8. Add chopped onion, salt, spices and water. If desired, chopped coriander can be added to the minced meat.
  9. Knead the filling. It should be more moist than ordinary minced meat. If necessary, add more water.
  10. Roll out the remaining dough into a layer 2 mm thick and use a saucer to cut out one khinkali from two blanks.
  11. Fold one of the blanks into four and cut a small hole in the center
  12. Lay the blanks on top of each other. The circle with the hole should be at the bottom.
  13. Put a portion of minced meat, the size of a large walnut, in the center and start pinching the edges in a circle with folds.
  14. It is good to fasten it between the fingers, the resulting tail of folds
  15. Excess dough is cut off with a knife.
  16. Turn over the khinkali. Turn the dough up through the bottom hole
  17. Slightly stretch the dough, similar to a “skirt” for khinkali
  18. Place a portion of the filling in the center of the raised dough layer again and similarly fasten the ends of the dough, gathering them into folds, forming a tail in the center of the khinkali. Thus form all products.
  19. From this amount of dough and minced meat, about 16 pieces of double khinkali are obtained. They can be frozen for the future or immediately boiled in salted water for 10 minutes after surfacing.
  20. Bon appetit
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