How to cook khinkali.

Khinkali is a very tasty dish of Georgian cuisine. I tried to cook everything according to the rules: the dough was triple-mixed, the filling was without extra spices, salt and pepper! The khinkali turned out to be so tasty and juicy that it is simply impossible to express in words! I realized that there is no need to rush to prepare real khinkali!

Ingredients for khinkali with pork.
For the dough:
ice water (glass capacity — 200 ml) — 1 glass;
flour – 3-3,5 cups;
salt – 1 tsp;
vegetable oil (refined) – 2 tbsp. L.;

For the filling:
pork pulp (with fat) – 400 g;
onion (large) — 1 pc.;
ice water – 100-150 ml;
salt, a mixture of peppers (to taste).

How to cook delicious khinkali.

Twist the pork with fat on a meat grinder with a large grate along with the onion. Salt and pepper well. There is no need to add any more spices to the minced meat so as not to overpower the taste of the meat.

Pour ice water into the minced meat (for this, you can put a glass of water in the freezer for 20-30 minutes). Mix the water well into the minced meat, it should be completely absorbed and the minced meat will turn out to be quite tight, which will form a lump. Place the minced meat in the refrigerator.

It takes a lot of time to make the dough, but it’s worth it! Sift all the flour at once 2-3 times so that it is enriched with oxygen as much as possible. Sift 2 cups of flour into a deep bowl.

Add salt and vegetable oil to the flour. Pour ice water in parts, kneading the dough by hand. The result will be a thick, sticky mass, which must be kneaded by hand for 10 minutes until smooth. Leave this mass (covered with a towel) for 30 minutes. Then, add 1 cup of flour (maybe a little more) and knead the dough, which should stick to your hands and utensils (it will take 15 minutes). Leave the dough to “rest” covered with a towel for 30 minutes.

After half an hour, add the rest of the flour and knead the dough well again. It should be quite tight, not stick to the table or hands. Gather the dough into a ball, wrap it in cling film and place it in the refrigerator for 30 minutes. Then form a thick sausage from the dough.

Cut the dough into pieces, about 40-50 g each. Roll each piece into a ball, cover with cling film so that it does not dry out. Roll out balls of dough into thin cakes. Using a saucer, cut the edges with a sharp knife.

Put 1,5-2 tbsp in the middle of each cake. l. minced meat

Pinch around the edges, collect the dough in a “pouch”, sealing the neck well, leaving a tail.

Form all khinkali in the same way.

Boil khinkali in boiling, salted water in a large saucepan. Lay out with a slotted spoon, one at a time, carefully, pinches upwards and no more than 4-5 pieces. Do not stir with a spoon, you can damage the tender dough and the meat juice formed inside. Just shake the pot a little. Cook khinkali for 10-15 minutes. Ready – put on a dish, generously sprinkle with black pepper, decorate with greens.

Khinkali is eaten with hands, biting off a piece of dough from the side and first drinking the meat juice, which is very abundant inside. Then they eat everything else. The tail is not eaten, as it is hard, but left on the plate. According to the Georgian tradition, these tails are counted, and whoever has the least amount of them is considered weak!