Secrets of delicious homemade khinkali
Educational Program Food / / December 19, 2019
How to make a dough that add to the stuffing, how to sculpt, cook and fry khinkali... Layfhakera Guide will help anyone, even the most inexperienced to cope with cooking this dish Georgian.
How to make dough
To prepare the dough for khinkali, need just three ingredients: flour, water and salt. The first two are mixed in a ratio of 2: 1, the third is added to taste.
The dough can knead by hand or with the help of Kneading. The second will greatly simplify your task, because the mass is obtained a tight, difficult to work with it.
Knead the dough until then, until it is smooth and elastic. After that, roll up the mass into a ball, cover with cling film and allow to rest for 20-30 minutes.
How to cook stuffing
traditional toppings
Khinkali originally made only from sheep, after there were options with beef and pork. Now they are made from different types of meatFor example, mixing beef and pork or lamb.
It is believed that meat for khinkali better chop with a knife - so it will provide more juice. While you can certainly skip it and through a meat grinder. From the idea to use the purchase ground beef should be abandoned.
In traditional stuffing necessarily accrue salt and coriander (to taste), garlic (3 cloves per 1 kg of meat), onion (2-3 bulbs per 1 kg of meat). Some cooks are advised to put a large bow to mince was juicier.
Another indispensable ingredient - water. Without it, there will be soup.
You must use high-quality mineral water: it affects the taste of the dish.
Stuffing must be diluted with water to a liquid cream consistency. 1 kg of meat takes about 150-250 ml of water.
The filling of chicken and cheese
Ingredients
- 400 g of chicken;
- 1 medium onion;
- 50 ml of broth;
- 100 g of grated cheese;
- salt and ground black pepper - to taste.
preparation
Chop fillet and onions any way you want: with a knife, grinder, blender or food processor. Add the mince and cheese broth, salt, pepper and mix well.
Mushroom filling
Ingredients
- 500 g of white mushrooms;
- 6-7 medium onions;
- Vegetable oil - for frying;
- small bunch of cilantro;
- 50 g suluguni;
- salt, ground black pepper - to taste.
preparation
Chop mushrooms and onions, fry them in vegetable oil. Wait until they cool down and add the chopped cheese and chopped cilantro. Mix stuffing, salt and pepper.
Stuffed with pumpkin
Ingredients
- 300 g of pumpkin pulp;
- 1 small onion;
- 50 g of fat;
- salt - to taste.
preparation
Finely chop the pumpkin, onion and bacon, salt, pepper and stir.
How to sculpt khinkali
Before sculpting khinkali need to roll out the dough thinly and cut out his billet with a diameter of 15-20 cm (here will help ordinary saucers).
You can roll out the dough thickness: while reducing the likelihood that it suddenly will tear. In this case, a conventional glass blank is cut and then rolled separately each.
In the center of each cake, place one tablespoon of filling, then lift the edges of the dough and folds Pinch them so that they form a neat bag. At the end of the base khinkali press firmly with your fingers and cut or tear off the tail.
See how with all this procedure handles the Georgian cook.
It is believed that this should be khinkali 18-20 folds. However, the taste of food, they have no effect. So, if you're short on time, just connect the edges of the dough in the bag.
Another important point: khinkali been taken to prepare for the future as pelmeni: Dough can be melted with a moist filling. So lepite khinkali much as you can eat at one time.
How to cook khinkali
The large pot add water, salt it and bring to the boil. Gently lower khinkali in boiling water and boil them for about 10 minutes after they emerge.
You can also use multivarku. Pour into a bowl of water and turn on the mode of "soup". When the water boils, put khinkali and cook them for 15-20 minutes.
Before serving, do not forget to spice khinkali freshly ground black pepper. And in any case, do not apply to them knives and forks: khinkali eat with their hands and nothing else.
How to fry khinkali
In a deep frying pan or skillet, heat the vegetable oil. Dip into it and fry khinkali from different sides until golden brown. After that, pour a little water so that it covers the lower part of khinkali, and simmer over low heat, covered for about 10 minutes.