Black Khinkali
8 servings
40 minutes
The recipe was shared with us by the chef of the restaurant "Acha-chacha" Eka Dzhikiya.
1
Mix flour, squid ink, 15 grams of salt, and water to knead the dough. The dough should be very stiff; it's hard to knead by hand. Therefore, it's better to use a dough mixer; if you have a pasta machine, use it.
- Wheat flour: 1 kg
- Cuttlefish ink: 15 g
- Salt: 20 g
- Water: 360 ml
2
Cover the dough with a towel and let it rest for half an hour.
3
Roll out the dough to a thickness of 2–3 mm, cut out circles with a diameter of 5 cm. Place about 40 grams of filling in the center of each.
- Ground beef: 1 kg
4
Lift the edges of the dough to the center, gather with fingers into an accordion and twist into a rope. If the 'pimple' is too large, carefully cut it off. The pimple should be a size that is easy to grasp with fingers.
5
In a large, spacious pot, bring salted water with a bay leaf to a boil. Stir the water with a spatula and add 7-10 khinkali. Stir the water again with the spatula to keep the khinkali separate and not stick together.
- Salt: 20 g
- Bay leaf: 1 piece
6
Wait for the khinkali to float to the surface and boil them for another 10 minutes. After that, they can be served with a sauce (like adjika or satsabeli) and a pepper mill.
