Georgian khinkali recipe
ID recipe:
Created:
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Ingredients
filling:
800 g minced meat (beef, pork or a mixture of both)
2 medium onions, finely chopped
3 cloves of garlic, finely chopped
1 bunch fresh dill, finely chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground paprika
⅓ cup water
dough:
500 g wheat flour
1 teaspoon salt
250 ml warm water
Instructions
- In a large bowl, combine minced meat, chopped onion, garlic, dill, salt, pepper, cumin, coriander and paprika. Mix well to combine the ingredients.
- Gradually add water to the meat mixture and mix until a uniform consistency is formed. The water will help keep the filling moist.
- Prepare the chinkali dough according to the instructions below. The dough should be thin and elastic.
- Prepare small pieces of dough about 10 cm in diameter. Put about 1 tablespoon of meat filling in the centre of each piece.
- Fold the dough in half and then start shaping the chinkali. You can do this in a number of ways: you can form folds that twist at the end, or simply crimp the edges and tie them into a knot. It is important to ensure a tight seal so that the stuffing does not leak out during cooking.
- Repeat this process until you run out of ingredients.
- In a large pot, boil salted water. Add the chinkali and simmer for about 8-10 minutes until tender.
- Remove the chinkali from the water with a straining spoon and drain them.
- Serve the hot chinkali on a large plate, preferably with tkemali sauce (Georgian plum sauce) or garlic yoghurt.
How to prepare the dough
- In a large bowl, mix together the flour and salt.
- Gradually add the warm water to the flour, while stirring with a spoon or your hand until the ingredients are combined.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- Form a ball of dough and place it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
- After the dough has rested, divide it into several smaller pieces.
- Roll out each piece into a thin pancake about 10 cm in diameter. You can use a lightly floured surface to make rolling easier.
- Continue filling and shaping the chinkali according to the instructions given earlier.
- Cook the chinkali according to the instructions given earlier.
Don’t wait any longer and check it out. Recipe for :
* - approximate nutritional values
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