Boiled khinkali with juicy minced beef, pork and greens

6 servings

120 minutes

Хинкали — гордость грузинской кухни, сочное и ароматное блюдо, отражающее душу кавказских традиций. Их история уходит корнями в горные регионы, где пастухи готовили их с мясом, сохраняя сочность внутри. Вкус этих хинкали — насыщенный и пряный, с нежным сочетанием говядины и свинины, дополненным кинзой и специями. Уникальность блюда в его способе употребления: хинкали берут за хвостик, надкусывают и сначала наслаждаются бульоном, а затем мясной начинкой. Они идеальны для семейных застолий и дружеских встреч, а их аромат переносит прямо в сердце Грузии, где тепло, гостеприимство и богатые вкусы создают атмосферу праздника.

Energy value per serving

• Calories: 622.2
• Proteins: 41.1g
• Fats: 21.5g
• Carbohydrates: 69g

Ingredients

• Wheat flour: 500 g
• Water: 250 ml
• Salt: 1 tsp
• Beef: 600 g
• Pork: 400 g
• Coriander: 100 g
• Ground cumin (zira): 2 tbsp
• Freshly ground black pepper: 1 tsp
• Ground red pepper: 1 tsp
• Vegetable oil: 1 tbsp
• Onion: 2 head

Cooking steps

1. Make a stiff dough from flour, water, vegetable oil, and 1 tsp of salt that should not stick to your hands. Wrap the dough in plastic wrap and refrigerate for an hour.

   Required ingredients:

   • Wheat flour: 500 g
   • Water: 250 ml
   • Vegetable oil: 1 tablespoon
   • Salt: 1 teaspoon

2. Pass beef, pork, onion, and all greens through a large meat grinder. Add spices, salt, and mix well.

   Required ingredients:

   • Beef: 600 g
   • Pork: 400 g
   • Onion: 2 heads
   • Coriander: 100 g
   • Ground cumin (zira): 2 tablespoons
   • Freshly ground black pepper: 1 teaspoon
   • Ground red pepper: 1 teaspoon
   • Salt: 1 teaspoon

3. While mixing the minced meat, add cold water about 1/3 of the volume. The result should be a not too liquid but very juicy-looking minced meat.

   Required ingredients:

   • Water: 250 ml

4. While the minced meat is resting and releasing juice, roll the dough into a sausage shape and divide it into 18 parts. Roll each part into a thin circle about 2 mm thick and approximately 15 cm in diameter.

5. Pour water into a large pot, add salt, and place it on the stove to boil.

   Required ingredients:

   • Water: 250 ml
   • Salt: 1 teaspoon

6. While the water is boiling, take a bowl or something similar in shape to make it easier to fill the khinkali. Take a piece of dough, place it in the bowl, then add the filling, gather the edges with pinches; the more pinches, the better. Then tightly squeeze and shape the edges into a thick leg and cut off the excess, leaving 3 cm.

7. Stir the boiling water into a gentle whirlpool and carefully drop in one khinkali at a time. Cook about 6 pieces. Stir the water periodically to prevent them from sticking together or to the bottom. Boil for about 10 minutes after it comes back to a boil.

8. Carefully take the khinkali out of the water with a slotted spoon, place on a plate, garnish with herbs and favorite sauces, and serve at the table.