Khinkali with beef and lard
6 servings
45 minutes
The 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. Divide it into 2-3 parts and roll it out with a rolling pin to make sheets. Fold the sheets and roll them out again. Repeat this fifteen times.
- Wheat flour: 1 kg
- Water: 635 ml
- Salt: 8 g
2
Roll the prepared sheets into a 'sausage' and cut into medallions 1-1.5 cm thick. Roll each medallion to a thickness of 1-2 mm. The dough should be elastic, and each circle should weigh 45-50 grams.
3
For the filling, cut 450 g of beef, 230 g of fat, and 30 g of onion into large pieces and grind through a meat grinder. Mix the minced meat well in a saucepan, add 5-6 g of finely chopped cilantro, a pinch of ucho-suneli, cumin and salt, and 1 g of dry adjika. Pour in 300 g of water into the minced meat and mix well again.
- Beef: 450 g
- Salo: 230 g
- Onion: 30 g
- Coriander: 5 g
- Utskho-suneli: pinch
- Zira: to taste
- Dry adjika: 1 g
- Water: 635 ml
4
Place 45-50 grams of filling on rolled dough, shape it into a circle, seal it, and cut off the top. Boil the khinkali in salted boiling water for about ten to twelve minutes.
- Beef: 450 g
- Salo: 230 g
- Onion: 30 g
- Coriander: 5 g
- Utskho-suneli: pinch
- Zira: to taste
- Dry adjika: 1 g
- Water: 635 ml
- Salt: 8 g
5
Ready khinkali can be served with sour cream, Georgian yogurt, or any other sauce of your choice.