Khinkali with cheese and potatoes
6 servings
45 minutes
This recipe is for 30-35 khinkali.
1
First, we prepare the dough. Pour 1 kg of wheat flour into a bowl. Add 335 ml of salted water (about 8 g of salt) to the flour and knead a stiff dough.
- Wheat flour: 1 kg
- Water: 335 ml
- Salt: 8 g
2
We divide it into 2-3 parts and roll it out with a rolling pin to make sheets. We fold the sheets and roll them out again. We repeat this fifteen times. The finished sheets are rolled into a 'sausage' and cut into medallions 1-1.5 cm thick. Each medallion is rolled out to a thickness of 1-2 mm. The dough should be elastic, and each circle should weigh 45-50 grams.
3
For the filling, grate 1250 g of boiled potatoes on a coarse grater, mix it with 600 g of suluguni, and add a little salt.
- Boiled potatoes: 1250 g
- Suluguni cheese: 600 g
- Salt: 8 g
4
Place 45-50 grams of filling on the rolled dough, shape it into a circle, seal it and cut off the top. Boil the khinkali in salted boiling water for about seven to ten minutes.
- Boiled potatoes: 1250 g
- Suluguni cheese: 600 g
- Salt: 8 g
- Water: 335 ml
5
Ready khinkali can be served with sour cream, Georgian yogurt, or any other sauce of your choice.