How to cook khinkali, how much to cook, what to serve

Despite belonging to the Georgian cuisine, khinkali are loved in many states of the post-Soviet space. Cooking them, however, not all can, but eat with pleasure, especially since in supermarkets you can buy sometimes quite good frozen semi-finished products.

How many minutes to cook khinkali, usually written on the package. But mostly they are prepared longer than usual dumplings or vareniki. Some of them are boiled in salt water, others are cooked in a double boiler like manti. It is tasty in both cases, it is important that in the process of cooking the walls of the "bag" of the dough are not damaged and no juice flows, which should be quite a lot in the middle of the khinkali. How much to cook them, so that the dough does not break, and they are not raw - it's not so important, the main thing is to do it as accurately and in plenty of water. In essence, they are a bag of dough, inside which is meat with onions and spices.

As for the recipes for cooking khinkali (how much to cook, how to make a dough, what size and shape should they be), these moments can be fundamentally different, up to the point that each village has its own unique composition or shape.

How to make dough

For khinkali, it must be fresh, thin, easily rolled out. In principle, it does not differ much from the dumplings or from the one from which the manties are made. For 3 cups of flour take a glass of water, egg and a little salt. Water is beaten with egg, salt, flour poured onto the table, make a depression in the slide, pour out the liquid components and knead the dough. For it to roll well, it should be mixed for a long time, then put for an hour in a cold place, covered with a towel or wrapped with a film.

Minced meat

Naturally, the main component of the filling is meat. True, in the original it is not passed through a meat grinder, but finely chopped, but in the shops, of course, there will be a regular stuffing. If you cook them at home, you can also spend time slicing. For a pound of meat (it can be pork, lamb, beef or a mixture of several kinds) take 3 onions and a glass of meat broth (with it juicy and tasty khinkali). How much to cook the broth and how to cook it depends on the meat, you can not do it on purpose, but use the one left from the preparation of another dish. In addition, you will need salt to taste, spices (red, black peppers are better to take freshly ground) and greens (basil, parsley, dill).

Meat and onion finely chopped, add spices, herbs, broth and knead minced meat to homogeneity (you can even slightly repel it). If the liquid is too much, so much that the components in it will begin to float, it is better to merge a little.

Cooking process

From the part of the dough make a small sausage, which should be divided into kruglyashki. From each a circle is formed and rolled thinly enough, but not to transparency, so that the dough does not burst during cooking. Stuffing is laid out in the center (the circle should be large enough - about 10-12 cm in diameter) and, folding the edges, pinch their fingers, forming a tail, with which you can later take khinkali. How much to cook them, depends on the sizes, but on the average - about 15 minutes after boiling. And certainly in a lot of water, so they do not stick to the walls of the pot, nor to each other.

When serving this dish sprinkle with black pepper and fresh herbs. Some mistresses think how much to cook khinkali in a double boiler, hoping that this dish will turn out juicier. In fact, if cooked properly and in a saucepan, they will come out tasty and juicy, but in a double boiler they will have to be held for 40 minutes, if there is time - you can try, it's delicious too.