Khinkali is one of the most delicious dishes Georgian cuisine. The recipe is very similar to the Russian dumplings for the ingredients of the dough and minced meat, but it has a number of fundamental differences in the methods of forming and use.
AT chopped meat for khinkali, water is necessarily added so that later during the cooking process meat broth is formed inside, and they eat khinkali with their hands: they take a “tail”, bite the dough, drink the broth, eat the mince and dough. “Tails”, according to tradition, do not eat, but are left on a plate, although now they are eaten and cut off in the process of modeling, and in general, various personal deviations and nuances are introduced.
For example, in the composition of spices and minced meat.
One spice is provided for minced khinkali - black pepper, which ideally emphasizes the taste of meat, with the meat of mountain bull — a tour, but according to personal wishes, each family adds its own set of seasonings from peppers to greens and meat is used more affordable: lamb, beef, pork ...
Masters of khinkali create real beauty - smooth products with no less than twenty folds and a neat tail, and for those who make khinkali periodically and occasionally, like me, of course, there is a lack of professionalism. Although in both cases our eaters express great pleasure from this dish :)
Prepare the ingredients:
Add salt, vegetable oil and water and knead the dough. 
You may need to pour some more flour. The dough must be elastic and rather dense, so that it does not break during cooking.
Stuffing for khinkali is used traditionally - chopped from beef and a small addition of pork (3: 1, 4: 1).
But if you have no particular desire to spend time, but there is a nozzle for a meat grinder with very large cells, then scroll the meat into a meat grinder and you will get minced meat very similar in appearance and properties to minced meat. 
Onion chop into small cubes.
Combine meat with onions, add pepper, salt and pour in ice-cold water. 
Knead the dough to its viscous state, it is usually kneaded for about twenty minutes! 
1 way to prepare dough for khinkali.
Roll a piece of dough to a thickness of about 1.5-2 mm.
Then, using a glass or a small saucer, you need to cut circles with a diameter of 10 cm or more ... 
At each circle, put 2-3 teaspoons of minced meat and tweak the "bun" with the folds. 
2 way to prepare dough for khinkali.
Roll a piece of dough sausage, cut into pieces.
Then roll each piece of dough into a circle to a thickness of about 1.5-2 mm. 
About tails. Decide for yourself: leave, trim or completely cut. Khinkali can be cooked immediately or frozen for later. 
I froze some of the khinkali (with cropped tails) and cooked later in a double boiler.
For me it is much more convenient than boiling them in a saucepan ...
I have a multicooker with the function "a couple", and the time set: 15 minutes. 
And another part (with whole tails) was cooked immediately in a saucepan with water to be used traditionally, although in the end ... tails from dough also ate))
Cook khinkali as follows: immersed in boiling water on a skimmer one by one. Almost do not mix, so as not to damage the shell of the dough, so cook the amount that can be in the pan in one layer. Depending on the size, in 5-8 minutes the Khinkali are ready!
Successful culinary experiments!
Enjoy your meal!
Khinkali is a famous Georgian dish that has won love in many countries. In most cases, this dish is compared to Russian dumplings, but khinkali have a different shape and a slightly larger size. In fact, dumplings and khinkali are united only by texture: both are made of dough and meat. However, they differ in their meaning, they are two different dishes that are prepared based on the ancient traditions of peoples. Everyone knows that the dumplings are pretty easy and quick to stick, but the Khinkali have their own secrets, which is why even not every hostess from Georgia will decide to cook them for their family. In this case, it is better to visit a real tavern, where professional chefs will offer a truly tasty, traditional dish. What explains this? Everything is quite simple: in the preparation of this dish there are a large number of secrets and tricks that must be strictly followed. Otherwise khinkali will become ordinary meat wrapped in dough.
Khinkali are unusual for absolutely everyone, from the method of preparing meat filling and ending with an interesting ritual of modeling and eating. To understand what their originality is, let us go back a little to understand the history of this dish and the secrets of cooking.
The history of khinkali
There is a legend that this dish was first invented in Georgia during the battle with the Persians, the arena of which were mountains. The wounded soldiers could not eat, as a result of which they could not fully restore their strength, for this reason the hostesses decided to invent a new dish. Khinkali, which were prepared from nutritious mutton, onion and garlic, flour, became the same. Of particular importance in the dish was playing broth, which had healing properties. And onions with garlic produced an antiseptic effect.
georgian dish with an amazing taste, unique smell and original form
To prepare the khinkali, the hostesses chopped lamb meat, which was grazed in the mountains, into small pieces, mixed it with onions and garlic, and then boiled it all in a huge saucepan over an open fire. After some time, the dish changed a little, it became modern not only in the method of preparation, but also in serving. However, the khinkali did not lose their original nutritional and healing properties. Once the dish was on the tables of ordinary people, another ingredient was added to the recipe - greens, without which hinkali are not even perceived today.
Traditionally, khinkali dough was made unleavened. Then it was rolled, cut into pieces, and the stuffing was placed in the middle. After that it was necessary to wrap khinkali. This process required a special skill from the hostess, since wrapping was a real art. The more khinkali had folds, the greater the experience and skills possessed by the hostess. The result was a kind of pouch.
Boil the dish on the fire, pre-salting water. Everything seems pretty easy.
To date, khinkali have learned to cook in almost all countries of the world, which is why classic recipe changed a little. For example, instead of mutton they began to use beef, which was mixed with pork, as a result of which the filling was juiciness and delicacy.
Sacks can be both very small and very large. Practically every cook with experience has a personal khinkali recipe in his arsenal and uses his little tricks in the cooking process.
delicious khinkali decorated with greens and sprinkled with pepper
Khinkali cooking rules
The whole process of cooking this dish is divided into several main stages: preparation of the filling, preparation of the dough, direct boiling. Let's talk about each of the stages in more detail.
Preparing the filling
Ingredients:
- 500 gr. meat, preferably pork, mixed with beef;
- 1 PC. Luke;
- 50-100 gr. broth;
- a bunch of dill, a bunch of cilantro and a bunch of parsley;
- pepper and salt to taste.
minced khinkali
Cooking process:
- First you need to make stuffing. You can certainly use a meat grinder, but in traditional recipe meat must be chopped with a knife.
It is a fact. By the way, the cooks of Georgia to this day cut the meat for minced meat with two knives. They do not recognize neither the meat grinder nor the minced meat. In addition, the stuffing should be freshly prepared, otherwise the hinkali lose their original, amazing taste.
- Therefore, take knives and chop the meat until minced meat is formed with small pieces. However, do not overdo it, because porridge from meat is also not suitable.
- Then peel the onion and chop it finely. It is desirable to cut to the state of porridge. Therefore, in this case, it is even recommended to use a meat grinder or blender. Add onion mass to chopped meat.
- In the mince pour preheated broth. You should not bring it to a boil, the main thing is to make it hot.
- Rinse the herbs thoroughly, slice and send in a bowl of minced meat.
- Add salt and pepper to the meat, mix everything thoroughly and leave for 30-60 minutes. During this time, the meat will start up the juice and feed on the broth, thereby becoming soft and delicate. The filling for the dish is ready.
Dough preparation
Dough for the dish is prepared quickly and easily. He can make even the hostess, who has no experience with the dough.
Ingredients:
- 500 gr. flour;
- 1-1,5 glasses of water;
- 2 eggs;
- a pinch of salt.
cooking khinkali
Cooking process:
- The first step is to sift the flour with a sieve. Due to this, when kneading will not appear lumps.
- Prepare a table for kneading dough and pour flour on it.
- In the hill with flour, make a small depression, put one egg in there and pour water, add salt.
- Gently and slowly begin to knead the dough. It is necessary to do this only manually, because in this way you transfer to the dough positive energy, warm hands and your whole soul.
- The dough is ready to use. Now it should roll out. The result should be a thin layer (but not much).
Cooking Khinkali
The filling and dough are ready, now you need to start sculpting. On the test with the help of glass we cut circles. Roll out each of them with a rolling pin to form a cake. In the middle lay out the stuffing. After that you should collect the dough to the top in the form of a knot and twist it to form folds. It is desirable to get about 15 folds on khinkali.
It is important to ensure that there is enough space inside the bag for broth. Do not make them too dense, because this is not dumplings.
khinkali molding process
Before boiling, put a large pot on the fire, add salt to it. When it boils, proceed to the placement of khinkali in water. However, this should not be done as if boiling dumplings - all at once. First, take a slotted skimmer, put one khinkali on it and submerge it in water, hold it for a few seconds, and then let it go. It is necessary to do this with each bag, otherwise they will simply stick to the pan, and the dough will tear.
Boil the dish until cooked. It is determined simply: as soon as the khinkali emerge, it is time to pull them out. In general, the cooking process takes 5-10 minutes. Of course, it is necessary to take into account the size of khinkali.
Some housewives do not boil the dish, and cook khinkali in a double boiler. Just lay them at a reasonable distance from each other, set the time - about 40 minutes and wait.
Serving dishes to the table
Khinkali belong to the dishes that need to eat fresh and hot. Therefore, immediately after boiling spread the bags in plates. You can decorate the dish with herbs and pepper
How to eat khinkali?
If you went to the tavern, here you can eat according to the rules and feel free: smacking, gurgling sounds of absorption of the broth will be heard. In addition, here you will not be served cutlery, because the dish is eaten with hands, which is very unusual for those who claim that in society it is necessary to use only a fork and a knife.
khinkali should be eaten with hands and without cutlery, leaving only the tail on a plate
Why not use cutlery for a dish? This is explained by the fact that when a khinkali is prickled with a fork, the juice that they are famous for can flow out of it. It can be said the basis of this dish. The bag is taken into the hand by the tail, bite off and drink broth so that it does not end up on the plate. Then eat khinkali to the end. The tail of the bag can be left. Often experienced cooks do not even boil it to the end. After the meal, many even make funny competitions with counting tails, who ate more, and the prize.
It is not customary to serve sauces, sour cream or anything else. Greens and pepper - all that is needed for khinkali. In some taverns, they put melted butter on the table to dip the bags. Khinkali have a bright taste, are characterized by incredible juiciness and aroma. That is why interrupting this wondrous taste with something else is simply blasphemy.
Conclusion
Some may say that khinkali is just a huge dumpling originally from Georgia. However, it is not. These interesting bags contain juicy broth, which makes them similar to the Uzbek manti. However, the latter are still devoid of all the charms that are in the process of eating khinkali: various cooking options, debates about how to eat the dish, counting tails and identifying a bad eater, the ability to eat without cutlery, do not hesitate to publish obscene sounds - This is the originality of the dish.
Initially, the inhabitants of the Caucasus used lamb meat or goats for the khinkali, which lived in the mountains. An important condition - the meat should be only fresh. Before cooking, the meat was minced with huge and sharp daggers. By tradition, the dish was made from meat, to which only salt, pepper and, in some cases, wild fennel were added, thereby creating a spicy flavor. To date, the filling includes onions and greens, so khinkali are extremely juicy.
The dough is prepared quite simply, but the whole secret is in the process of modeling. Between the stuffing and dough there should be a small space which, when cooked, is filled with juice. In addition, each khinkali must have folds - at least 15 pieces.
Signs of good khinkali are light shade, regular shape, filling in the form of a ball, smooth and durable dough, and, of course, constant folds.
When cooking each bag, it is necessary to lower it for a few seconds into boiling water on a skimmer, which will prevent the khinkali from sticking to the pan in the future. It is advisable to boil no more than 10 sacks at a time and constantly monitor the fire, not allowing the water to gurgle strongly, otherwise the khinkali will be digested and the dough will tear, as a result of which all the juice will go.
It is necessary to eat khinkali only with your hands. It is necessary to take up the tail, bite a little and drink broth, or eat the bag completely, leaving only the tail on the plate. Sauces and other additives are not served to the dish in order not to spoil the taste of khinkali. Experts recommend eating a hot dish and sprinkle it generously with pepper. This is the only way to experience the true taste of the original khinkali. Enjoy your meal!
Khinkali are dumplings in Georgian. Traditionally, khinkali are made from wheat flour, and ground beef is used as a filling, as well as a beef and pork assortment. The meat must be finely chopped with a knife. The filling should also contain a sufficiently large number of seasonings: black and red pepper, garlic, finely chopped onion, greens. Also, meat broth is added to the filling to make the hinkali more juicy. That is why khinkali eat with their hands so as not to lose tasty broth when piercing with a fork. To do this, with one hand you need to take khinkali for the "tail", and the second to hold the wall, bite the side, suck broth, and then eat, biting off the dough with the filling.
1. Rinse the meat, peel off the film and streak, finely chop with a knife. Peel the onions and garlic, finely chop, add to the mince, mix well. Add chopped lard. Add water, salt, pepper, stir in cumin, cilantro and pepper. Leave minced for 30 minutes.
2. Knead thick, stiff dough from flour and salted water. Roll out the dough into a 1 cm thick layer, cut into 4x4 cm squares. Fold 3 pieces on top of each other, sprinkle a small amount of flour between the layers, and roll out again. The result should be puff schni thickness of about 3 mm. This is how the real dough for khinkali is prepared.
3. Immediately after cooking, juicy stuffing in them. Put 40 grams of filling in the center of each square.
4. The edges of the juicy close tightly "accordion." Classic khinkali have 12 folds. Putting khinkali so knitted on a tray or board for the formation of a flat bottom.
5. Pour water into a saucepan, bring to a boil over high heat, salt. using a scapula, create a whirlpool, throw the khinkali into the pan and create a whirlpool again, so that they do not stick together. Finished khinkali should float upside down in about 10 minutes.
6. Ready meal Immediately arrange in plates and sprinkle with ground black pepper. You can serve. Enjoy your meal!
Khinkali is one of the most delicious. traditional dishes Georgia This recipe It is very similar to Russian dumplings, but they still have differences, not only in cooking, but also in consumption.
For example, a little water is added to mincemeat for khinkali before cooking, so that after cooking, a juicy meat broth forms inside the dough. Are eating georgian khinkali hands, holding them by a small tail: first you need to bite off a little dough, then drink meat broth, then finish stuffing and dough. The tails from the Georgian "dumplings" are not eaten, but left on a plate.
The recipe of khinkali in its form remotely resembles Russian dumplings, but in size they are not at all alike. The fact is that Georgian dishes, especially from dough, are made great.
Nuances of cooking
Khinkali recipe is quite simple, so any hostess can easily cope with it. But before cooking it is important to familiarize yourself with the main nuances of this dish, which play an important role in its preparation:
In the mince should be added only one seasoning - ground black pepper, which perfectly emphasizes the taste of meat and make it more saturated and fragrant.
Meat in the recipe, you can put any - the main thing that it was juicy. For example, turkey pulp is not suitable, because after boiling it loses its juice and becomes dry and crumbly.
Dough for the dish must be prepared by yourself, as the store products will not work.
Be sure to add a pinch of fresh herbs to the broth, which will give the dish an unprecedented taste and exquisite aroma.
After cooking, the dough can be allowed to stand for a while to make it more elastic.
The recipe for khinkali today may differ, but these tips are suitable for any method of cooking. If you take them into account - you can cook truly Georgian delicious khinkali.
What is the usual dish
It's no secret that minced meat goes well with many additives. Traditionally, this recipe is served to the table with butter, sour cream or stewed vegetables. However, this list can be significantly increased. For example, to improve the taste and give it an extra touch will be able to:
- sour cream with garlic;
- mayonnaise;
- creamy or garlic sauce;
- home adzhika;
- spicy ketchup;
- finely chopped fresh herbs with vegetable oil.
Additive to the main dish can be any - the main thing is that it does not spoil the taste, but on the contrary, endows it with pleasant notes.
The recipe for making khinkali is usually made before dinner or the arrival of guests, because by the time they are served the bags must be hot, otherwise the whole meat juice will be absorbed into the dough and the dish will not be so tasty. On request, Georgian dumplings can be served with broth, making dinner more tasty and nutritious.
Before you start cooking dishes it is important to learn how to sculpt the bags, because this is an art. They must come out with 20 or more folds, so that the juice from the mince during the cooking process does not flow out. Only after that you can begin the process of cooking.
Ingredients Required:
- 500 grams of beef (you can also take goat meat);
- 350 grams of pork;
- 3 medium onions;
- several cloves of garlic;
- spices and greens;
- 4 cups flour;
Cooking method:
Immediately it is worth noting that the meat must be defrosted in advance.
During modeling, you can put a pot of water, which will have time to boil (do not forget to salt the water).
Cooking khinkali in Georgian takes 10–15 minutes, while there should be some water in the saucepan. Georgian dumplings will be ready when they come up and stay on the surface.
Serve this recipe with any dressing, as well as always hot.
One of the popular georgian dishes are khinkali - neat bags of thin dough with minced meat the size of a children's cam. The main thing in the dish is the filling: aromatic spicy and spicy meat in a clear broth. It’s easy to cook khinkali in Georgian, but the cooking process requires some skill.
The dish was invented in the Georgian provinces of Khevsureti, Pshavi, as well as Mtiuleti in ancient times. For the mince, the mountaineers chopped the meat with their daggers - and the filling came out particularly tender and juicy.
- The recipe posted: Alexander Lozier
- After cooking you will receive: 8-12 servings
- Preparation: 15 minutes
- Cooking: 45 minutes
- Preparation: 1 hour
- Calorie: 209 kcal per 100 g
Ingredients for khinkali in Georgian
For the preparation of khinkali, it is better to take beef, cleared of films, or lamb, which represents the classic Georgian version of the filling. In our reality, it is allowed to make minced meat using pork and other types of meat.
It is better if the meat is chopped with a knife - for this it is worth a little frost in the freezer. If there is no time, use a meat grinder, although this filling is inferior to chopped in taste. But it is ideal for such a dish as.
Cooking time: 1 hour with breaks. Caloric value: 209 kcal / 100 g. Yield: 8-12 servings.
Products for cooking:
- minced meat - 0.5 kg
- egg - 1 pc.
- broth - 150 ml
- onion turnip - 1 pc.
- cilantro - bundle
- salt, black pepper - to taste
- flour - 4 stack.
- water - 1 stack.
- vegetable oil - 2 tbsp.
- salt - 1 tsp.
Georgian khinkali - follow the recipe
1. In a funnel of flour (half the norm) we drive in an egg, pour salt into it, pour vegetable oil with a glass of cold water. Thoroughly knead, cover with film and send it to rest. After half an hour we continue to knead, adding the rest of the flour to obtain an elastic, tight lump.
2. Put the dough in the film for another quarter of an hour to stand in the refrigerator. Georgian dough for khinkali resembles dumplings, while it should not be torn during modeling and stick to hands. Subsequently, it is necessary to roll it into a dense sausage and spray it well with flour.
3. Chopped onion (it is impossible to skip through the meat grinder - lose all the juice and give a bitter taste) mixed with the prepared meat mass. Moderately we add and season with ground pepper. Put the finely chopped cilantro.
4. Add chilled broth to the filling and mix well. The liquid must be completely absorbed by the stuffing. Let the filling stand in the fridge for an hour or two.
During the time that the khinkali ingredients are infused, it can be cooked. She cooks quickly, and your household will have time to have breakfast with her, while for the family dinner the signature dish of Georgian cuisine, khinkali, arrives.
How to cook Georgian khinkali: sculpt, cook, eat
Next stage in step by step recipe khinkali in Georgian with meat - modeling.
1. Cut a wide sausage from dough into slices and roll them well in flour. Roll out the circles on the cakes with a diameter of 15 cm rather thin: 1-2 mm.
You can go the other way: thinly roll the dough into a large layer and cut circles in a wide glass.
2. In the middle of each flatbread put a tablespoon meat filling and add the edges of the dough to the top of the bag. The more folds the bag has (ideally around 20), the more skillfully the hostess is considered. Preparing khinkali according to the real Georgian recipe, make sure that they look as authentic as possible.
The center of each bag tightly seal to keep the internal juice. Important: in the bags, in addition to the stuffing, there should be enough space to be filled with the released broth.
3. The bags are quite large, so you need to cook them in a wide saucepan in well-salted water for about a quarter of an hour. First, we throw them into the pan one tail at a time.
As soon as the bag falls to the bottom - pick it up with a skimmer, otherwise it will stick tightly and break when caught. As soon as the dumpling floats to the surface, it is necessary to let it boil for another minute, to simmer.
4. Finished khinkali are sprinkled on top with freshly ground pepper, which is why they immediately begin to exude the correct, truly Georgian spirit.
You can cook Georgian khinkali, like other varieties of ravioli, in a double boiler: for this, the cooking time must be doubled.
Eating khinkali is a poetic process: there are no forks, knives and other kitchen utensils. Each dumpling grabs the tail, with the second hand, holding it to the side of the "ribs".
Having poured the dough, we first drink fragrant juice, and then it eats everything else. Only the tail remains inedible. A cold beer or a glass of tart dry wine is perfect for the dish.
In Georgia, the weakest feeder is determined by the number of abandoned tavern tails. His hospitable owners will try to feed something else before the heap.
Khinkali, like other Georgian dishes, is a dietary product. Fresh dough, greens, onions and beef - the perfect combination for healthy eating. Beef is considered almost the most useful meat: well absorbed, saturating the body with proteins, vitamins and essential amino acids.
Cook - amazing meat in delicious gravy. Dish can be served with any side dish: pasta, rice, potatoes, vegetables.
Not to forget, save the recipe to your wall.