Khinkali from the chef of the restaurant Mamalyga Izo Dzandzava
8 servings
60 minutes
Khinkali is a true culinary gem of Georgian cuisine, embodying the richness of flavors and traditions. This recipe, created by chef Izo Dzandzava of the Mamalyga restaurant, features a refined balance of meat, greens, and spices. The delicate dough is hand-rolled to the perfect thickness and wraps around a juicy meat filling enriched with the aromas of fresh onion, cilantro, and spicy seasonings. Special emphasis is placed on the famous meat juice that fills each khinkali and makes them incredibly juicy. They are boiled in salted boiling water until perfection is achieved. It is customary to serve them with fragrant black pepper while enjoying every juicy bite. This khinkali recipe is an art in simplicity where details and the chef's skill transform an ordinary dish into a gastronomic masterpiece.
1
To prepare the minced meat, fresh meat must be washed, cleaned, chopped, passed through a meat grinder, and mixed with chopped onions and finely chopped greens (cilantro, parsley, green onions, and green bell pepper). Season the minced meat with salt and pepper.
- Beef: 500 g
- Pork: 500 g
- Onion: 80 g
- Fresh herbs: 20 g
- Spring onion: 30 g
- Green bell pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Pass the green pepper, onion, and garlic through a meat grinder as well.
- Green bell pepper: 1 piece
- Onion: 80 g
3
Mix the obtained mass well.
- Beef: 500 g
- Pork: 500 g
4
Add spices.
- Ground black pepper: to taste
5
Dilute the prepared minced meat with pre-prepared cold boiled water. Add as much as the meat can absorb; this is how the famous juice appears inside the khinkali.
- Water: 600 ml
6
Pour flour onto a large flat dish, form a mound with a well in the center, pour cold water into it, add salt, and knead a very stiff dough.
- Wheat flour: 2 kg
- Water: 600 ml
- Salt: to taste
7
Divide the dough into pieces and roll out thin flatbreads. It is very important for the dough to be elastic and strong so that the finished khinkali do not tear.
- Wheat flour: 2 kg
8
Carefully place the filling in the center of the circle so it doesn't spill over the dough. The filling on the flatbread should be roughly equal to the weight of the dough.
- Beef: 500 g
- Pork: 500 g
9
Close the khinkali with a knot, gathering the ends into small folds. A perfect khinkali should have no less than 18 pleats; trim the small tail.
10
Boil khinkali in salted water for 12-13 minutes. When they float, they are ready. Remove them carefully to avoid tearing the dough, as the juice will leak out. Before serving, rinse with cold water. Khinkali is served with fragrant pepper.
- Salt: to taste
- Ground black pepper: to taste
