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Khinkali

5 servings

45 minutes

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There is a myth that the more folds in khinkali, the more skillful the hostess is considered. An old Georgian song claims that the right khinkali should have 19 folds. However, the taste does not depend on the folds: it is more important to make the dough thick enough so that the khinkali remain thin, but hold their shape and filling. Khinkali are always eaten with hands, and the first thing you do is bite into it to drink the broth.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

5servings

Wheat flour

500 g

Water

400 ml

Salt

1.5 teaspoon

Veal

250 g

Beef

250 g

Salo

100 g

Onion

100 g

Garlic

2 cloves

Ground cumin (zira)

to taste

Red chili pepper

to taste

Coriander

to taste

Cooking steps

1
Prepare the necessary ingredients.

2
Grind the cleaned meat - brisket or the hind part of a young animal. Then add fat, finely chopped onion and garlic.
Required ingredients:
1. Veal: 250 g
2. Beef: 250 g
3. Salo: 100 g
4. Onion: 100 g
5. Garlic: 2 cloves

3
At the end, add water - as much as the minced meat can absorb without separating into meat and water fractions. For half a kilo of meat - about 150 ml. You can add salt, cumin, hot pepper (can be made yourself), and cilantro to taste.
Required ingredients:
1. Water: 400 ml
2. Salt: 1.5 teaspoon
3. Ground cumin (zira): to taste
4. Red chili pepper: to taste
5. Coriander: to taste

4
Knead the dough from flour, salt, and 250 ml of water (better to start with 200 ml and add another 50 if the dough doesn't come together) — it should be quite dense and firm. It will be difficult to knead and roll it by hand, so if you have a dough mixer and especially a pasta machine, they will make the process much easier. The dough can be stored in a cool place for no more than an hour, after which it starts to lose its quality rapidly.
Required ingredients:
1. Wheat flour: 500 g
2. Salt: 1.5 teaspoon
3. Water: 400 ml

5
The success of future khinkali depends on the number of layers in the dough: ideally, there should be about twenty. To achieve this, roll the dough into a 1 cm layer, then roll and fold, sprinkling with flour every other time — at least 10 times. The result should be a layered sheet 3 mm thick.
Required ingredients:
1. Wheat flour: 500 g

6
The filling is prepared in advance, as once the dough sheets are ready, the meat must be wrapped immediately to prevent the dough from drying out. Place about 40 grams of filling in the center of each sheet. If water has separated from the filling, it should be mixed well again before placing it on the dough.
Required ingredients:
1. Veal: 250 g
2. Beef: 250 g
3. Salo: 100 g
4. Onion: 100 g
5. Garlic: 2 cloves

7
Fold the edges of the sheet like an accordion as tightly as possible. An ideal khinkali has nineteen folds. Hold the secured pouch in one hand, and twist the other hand in the same direction as the folds were made, tearing off the excess dough — this will create a tight top on the khinkali. Place the khinkali on the board to form a flat bottom, which will be convenient to bite into later.

8
Stir the boiling water in a large pot with a spatula, add salt, toss in a dozen khinkali, and create a whirlpool again. The idea is to prevent the khinkali from sticking to each other or the bottom. Cook until the khinkali float to the top. Plus two to three more minutes, totaling about ten minutes. Carefully remove with a slotted spoon.

9
The catch is placed on a plate. Typically, a quantity that is a multiple of ten is boiled, and each subsequent portion is prepared anew. The final gesture before starting the meal is sprinkling the still moist, steaming khinkali with freshly ground black pepper, which immediately releases their proper spirit. The food is started immediately.
Required ingredients:
1. Red chili pepper: to taste

10
Khinkali are eaten with hands: a fork will pierce the dough, and the broth, the essence of khinkali, will spill onto the plate. One hand should hold the tail, while the other supports the ribs; bite the side from the top and suck out the broth. Then eat by biting the dough and meat in equal portions, ensuring a piece of meat always rests in the dough 'boat.' The number of eaten pieces will be counted by the tails at the end.