How to cook khinkali: science and life.

Caucasian cuisine can not be imagined without a dish like khinkali. They remind Russian dumplings with their appearance, they also resemble Ukrainian vareniki. All is explained quite simply: the essence of khinkali is in minced meat, which is wrapped in dough and boiled in boiling water.

If we look at the etymology of this word, then the suffix "al" denotes the plural. Apparently, we mean the fact that khinkali resemble a bag tied with a string. When they fold, then the test produces a lot of wrinkles. This is the first distinctive feature of khinkali from dumplings and vareniki.

Many housewives want to impress their household members with original dishes, and therefore often prepare Georgian khinkali, the recipe of which is not as complex as it might seem at first glance.

The main secret, how to cook khinkali, is that they contain broth inside them. This is the top of the culinary mastery of any mistress.

It is necessary to ensure that the dough retains its integrity, it is hermetic, and the broth is not poured out in any case. How to cook khinkali?

So, for cooking khinkali you will need the following ingredients: a piece of fat beef tenderloin, lamb, a few cloves of garlic, onions, coriander, parsley, some fresh mint, as well as a variety of spices such as black, red pepper, coriander, zira. Do not forget about the salt.

First of all, the recipe, how to cook khinkali, begins with the preparation of the test. For the test, you need to take a kilogram of flour, two eggs, about three hundred grams of milk, vegetable oil and salt.

The whole secret of the test for khinkali is that it is not enough to simply knead it, you still need to let it brew. To prepare the dough you should approach especially carefully, especially if you are cooking khinkali for a couple.

In a bowl or deep bowl, pour in the flour, break it into two eggs. There is another option: in the center of the table, fill in the flour, make a hole in it and break the eggs into it. If you believe the advice of housewives, the second option is more preferable, but here you can not be afraid once again to get dirty.

In the flour, then add a spoonful of salt. The recipe, how to cook khinkali, is different in that a teto must necessarily be salty, but here it also needs to be very careful: in no case can it be over-salted.

Then add a glass of milk and a little vegetable oil to the flour, after which the dough should be properly mixed and brought to the desired consistency.

Note that the dough should be elastic, homogeneous, it should not stick to your hands or spread out on the table - in short, it is worth finding the golden mean.

After the dough is ready, he needs to give time to brew. As a rule, forty minutes is enough.

According to all the recipes, how to cook khinkali, after preparing the test, it is worthwhile to prepare the stuffing. It is usually scrolled through a meat grinder. To the meat, add onions, spices and salt, as well as garlic, mint, cilantro and parsley. In minced meat you need to add meat broth. As a rule, it needs about two hundred grams. Pour it into minced meat in small portions, while mixing minced meat. Broth in any case can not be poured, otherwise it will not remain in minced meat, and the dough will be torn when stamping hinkali.

After the dough and stuffing are ready, you can proceed to the next stage - you can sculpt khinkali. The most important thing here is to make as many creases as possible and collect them in a bundle.

How to cook khinkali? It is best to do this in boiling water or broth. Aromatic and tastier they are obtained if you cook them in broth. There should be a lot of water in the pan, and khinkali, on the contrary, should be small. This is necessary so that they do not stick together while cooking.

In the process of cooking, make sure that the dough does not break in any way, otherwise the hinkali dishes will not work for you.

As soon as the khinkali begin to float, you will need to cook them for about ten minutes, after which they can be removed from the fire and fed to the table.