Khinkali Recipe









Here Today we want to teach you how to make Georgian national Delicious Food Khinkali. There are Two Types, Khevsuruli Khinkali (Without Parsley) and Kalakuri Khinkali (With Thinly Chopped Parsley). Here is recipe and hope you will understand everything easily and your first Khinkali Will be Delicious.

Ingredients for 30 Khinkali: Dough – 1.4 kilo of flour (1.1 kilo for the dough and .3 kilo for dusting and kneading) , 2 eggs, 450 ml of warm water; Filling – 700 grams of ground beef and pork mix, salt, half tsp of  dried red pepper, quarter tsp ground caraway seed, 2 small onions (optional) and 500 ml of water.




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1.Add 1.1 kilo of flour to a mixing bowl. Make a depression in the middle of the flour and add the eggs. Add 450 ml of warm water.

2.Mix the ingredients from the middle of the bowl until all of the flour is mixed.

3.The dough should be formed into a ball.

4.Divide the dough into two pieces.

5.Sprinkle a work surface and one of the balls of dough with flour and knead and fold the dough. Continue kneading and folding

6.Roll out the dough until it is about 1/3 of an inch thick

7.Cut out circles of about 2.5 inches in diameter with a drinking glass. Carefully remove the excess dough

8.Use a rolling pin to roll each circle into a thin eight inch round. These rounds will be filled with a meat and spice mixture to make khinkali.

9.Repeat the whole process of kneading, folding and cutting and rolling of rounds with the remaining ball of dough. You will then have enough rounds to make about 30 khinkali

10.Add the meat, spices, 2 finely chopped onions (optional – we didn’t use onions) and salt to a mixing bowl

11.Mix the ingredients by hand and then add 25 ml of water and squash and squash the mixture. Repeat this process 20 times until you have mixed at least 500 ml of water with the meat. This will ensure that your khinkali have lots of ‘juice’

Take one round of dough from your pile of rounds

Add 1 heaped tbs of the meat mixture to the center of the round

Use your thumbs and index fingers to make an accordion type fold all around the outside

It will become easier with practice! 19 folds are considered to be ideal

When all pleats have been formed the khinkali should look like the one in the picture below

Put each khinkali on a panel or work surface that has been dusted with flour

Carefully space the dumplings into a deep pan of boiling salty water, about X -15 at a time

Boil for 12 to fourteen min . If the dough has been made properly the dumplings will not salvo

Khinkali are served hot with no garnish other than blackamoor pepper

That’s all hope you will enjoy and love Khinkali

You can also watch video tutorial which one will help you easily make khinkali

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