Dough for khinkali

The national cuisine of Georgia is distinguished by the abundance of delicious food. For meat eaters, this is, first of all, ordinary khinkali. Fragrant, juicy minced meat, rolled into a dough bag and boiled in water, evokes associations with other similar dishes. But dumplings and khinkali are two different dishes according to their own philosophy. It all depends on how to prepare the dough for khinkali, what product to fill, what shape to give.

The traditional type of khinkal resembles a warrior’s knapsack, with which the history of the old dish is connected.

History of khinkali

Meat dishes have many legends: love and heroic ones. The most widespread one dates back to the time of the battle with the Persians in the Sakartvelo mountains. History says that they tried to feed the disfigured fighters to restore strength, but they could not eat. The method of preparing nutritious lamb with garlic and onions in a tightly rolled dough helped to get out of the situation. The main component was the real fragrant broth inside this food “medicine”.

Another version is related to cardiac history. Apparently the woman in love wanted to prolong the meeting with the young man longer, so she spent a long time chopping the meat into small pieces with a dagger. Later, I painstakingly kneaded the dough in several batches, cut out circles and carefully pinched the edges. So she was stalling for time so that her lover would sit nearby and wait for dinner.

Maybe there were other stories. Descendants forgot about almost all of them, but the legacy was the dough for khinkali, the recipe of which has been preserved to this day.

Traditional dough recipe

The taste characteristics of khinkal depend on the correct production of the shell. It does not have to be hard or loose, or narrow or thick. Georgian khinkali dough is distinguished by harmony in its composition, which includes flour, water and seasoning. The ratio of grit and water should be 2/1.

The structure of the product depends on the amount of gluten in flour. The more elastic it is, the easier it is to prepare the product. Glutenins are unevenly distributed in cereals under different conditions, which affects the quality of the raw material. It is recommended to use hard varieties, which have more stickiness.

Georgian people have long used cereals grown in the area for khinkal. To this day, old-timers can remember a recipe for dough made from corn, buckwheat, oatmeal and even bran. Contemporaries prefer to cook from premium wheat, sifted through a fine sieve. Flour is saturated with oxygen and interacts well with liquid.

To knead the dough use:

water;
drink;
serum;
curdled milk.

The addition of salt at the rate of 1 teaspoon gives the dough a rich taste. At the moment, sea salts are popular, but usually in the Georgian version they take ordinary varieties, except iodized ones. Well-selected ingredients result in a tasty dough, mixed according to all the rules of the mountain peoples of the Caucasus.

Dough mixture

The finished correct dough must be elastic, not tear and not stick to your hands.

Kneading process

Those who first pour in the water and later dump out the flour are wrong. Such advice and photos disorient the cook. The development of mixing involves the following step-by-step process:

sift the flour in a heap;
create a recess;
pour salt liquid into the hole;
combine evenly with flour;
create a break for half an hour;
mix the second part of the flour into the finished dough;
leave alone for a quarter of an hour;
Mix the flour again until thick.

After a short proofing, you need to check the product for elasticity by stretching the dough. If it does not tear, it will not release the juice.

Storage time

The most delicious food comes from new ingredients. If you freeze them, the taste of real khinkali will be lost. There are times when there is excess dough left over and it is sent to be frozen. Once thawed at room temperature, it becomes sticky. You need to add flour and use it for the next portion, rolling out the flatbread until smooth.

Very step by step

There are several options for creating a base for khinkal:

square;
round;
diamond-shaped

There are also diverse approaches to the formation of homemade succulents:

roll out the cake across the diameter to 0.2 mm;
the circle is cut into long strips 10 cm wide:
The strips are stacked on top of each other, sprinkled with flour;
a stack of strips is cut at an angle into diamonds 10 cm wide.

Almost everyone uses the ancient method, cutting out the smallest circles from a rolled out circle with a notch. The method of forming a base from a rope cut into balls is also popular. Then any ball is rolled out into separate portions with a rolling pin.

Size and shape

Regarding the characteristics of the dish, there is a legend about the highlanders who were the first to prepare it. There was no luxury tuck technology back then. The men took the dough in their palm, filled it with the inside and squeezed the workpiece, twisting the top. Later, when the ladies were allowed to eat, they began to create not only a tasty, but also a wonderful dish.

The crucial moment in forming the cake is to tightly close the top. Minced meat contains minced meat with onions, garlic and water. The semi-liquid mixture is transformed into a fragrant broth with a meat base. Parsley, cumin, and cilantro enhance the aroma of the broth and enrich it with vitamins. The main thing is to be able to cook a meat bag.

How to cook khinkali

The final procedure is no different from cooking dumplings, except for certain aspects.

Boil salted water to taste and lower the items one by one.
Using a slotted spoon, carefully move them around the dishes, not letting them sink too low.
Bring to a boil under the lid.
Cook over low heat without a lid for another 5-7 minutes.

Some videos show how ready-made khinkali are doused with cool water. They say that this procedure slows down the process of boiling the broth inside.

How true it is

In the case of eating meat in a dough bag, we are not talking about cutlery. The essence of the dish, if you pierce it with a fork, will disappear along with the leaked juice. Take the top of the khinkali with your hand and lightly bite the surface. Gently suck up the hot broth. Then they eat the filling and dough with pleasure. The food is generously sprinkled with ground spices. The seasoning made from real Georgian sauces - tkemali, satsiveli - will cause ecstasy in your home.

Noteworthy facts

There may be a raw “tail” in the finished dish, which is in keeping with tradition. They say that in the old days this part was left on the plate to count the khinkal eaten. A powerful and strong man had to eat a lot and justify it. The test did not apply to ladies.

calories – 192;
proteins – 8.6;
fats – 8.87;
carbohydrates – 18.62.

The village of Pasanauri on the road to Kazbegi is recognized as the birthplace of khinkali. Only there can you find out what the Georgian “khinklaoba” means - the Khinkali holiday.
The mountain peoples personified khinkal with the sun, the rays of which were likened to folds on the treat. An impeccable khinkal must be sculpted from 28 tucks, because the rotation of the luminary across the celestial sphere symbolizes this number.
The highlanders tried to prepare the dish on the “day of the sun,” in other words, on Sunday.

There are two types of khinkali:

“mtiuluri” - prepared in mountainous regions;
“urban” people eat a lot of greens.

Hearty, juicy khinkal incorporates ancient traditions and mountain characters, fragrant herbs and juicy meat. With a wonderful history and indescribable taste, the dish is loved not only in its historical homeland, but in almost all corners of the world, including Russia.

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Khinkali: “dumplings with meat” in Georgian

Khinkali is a famous dish of Georgian culinary specialists, reminiscent of huge dumplings with juicy meat inside. We will tell you in this article how to prepare khinkali in your kitchen so that they do not differ from the unusual Georgian dish.

Nowadays, not every cook adheres to the classical technology of making this dish. But the main simple rules have been preserved: Georgian “dumplings” must certainly be large, filled with juicy trimmed meat, with a huge amount of fragrant spices. The main highlight is the shape, which is difficult for new ones to sculpt. They resemble a bag with lots of folds and a tail, by which they take it, so they eat this dish with their hands.

Classic khinkali in Georgian

To begin with, we would like to tell you the recipe for khinkali, according to which they are usually prepared in Georgia. The energy value of this product is 235 kcal.

For minced meat:

0.6 kg of fatty lamb pulp;
0.3 kg beef pulp;
3-4 pcs. Luke;
4-5 cloves of garlic;
a bunch of fresh parsley, dill, cilantro;
salt, ground dark pepper to taste;
100-150 ml of cold water.

1-1.3 kg of flour;
10 g salt;
700 ml water.

Description of manufacturing steps:

Let's start with the inside. She will require patience and scrupulousness from you. We take the meat and chop it into small pieces with a very sharp knife. Chop onion, garlic, herbs. Mix the ingredients, add and season with spices.
To make the meat juicy, and during cooking, a lot of broth will form inside our Georgian dish, add about 100-150 ml of cold water to the minced meat. Pour it in small portions, and mix the whole mass well each time.
The dough for khinkali is prepared very simply. Add water and, adding sifted flour in parts, knead into a thick, plastic mass. You need to knead it for quite a long time.
Let's start creating our food. Roll out thin flat cakes 10 cm in diameter. Place about 1 tablespoon of minced meat in the middle of the flat cake. Raise the free edges of the flatbread above the mound of meat and connect them, forming folds. Finally, we scroll the “bag” of meat so that the “tail” comes out. A huge number of folds is considered a sign of the chef's skill. You can compare the result of your work with the photo.
If you have a question about how to cook khinkali, then we will answer for you - just like dumplings, only longer. Pour about 2 liters into a large saucepan. water, add some salt, add a few pieces of aromatic pepper, bay leaf and bring it to a boil. This dish is eaten hot, so you need to boil them as much as you eat at one time. We put our “bags” in boiling water, stir, wait for them to float out and cook them for half an hour.
Place the finished khinkali in Georgian style on a huge plate. If desired, you can pour melted butter and sprinkle with any herbs.

Homemade meat pouches

This method of making Georgian food is very similar to dumplings. It’s just that the inside is much juicier.

To create homemade khinkali we will need the following set of products:

300 g pork pulp;
300 g beef pulp;
2 onions;
75 ml cool broth;
1 bunch of any greenery;
1 testicle;
350 g warm water;
30 g olive oil;
3-3.5 tbsp. flour;
salt, spices to taste.

To prepare minced meat, grind the meat using a meat grinder. Onions, greens fine mode. Mix the ingredients, add salt and add any spices. Stir the resulting mixture, gradually pouring in the cool broth. Cover the minced meat and put it in a cool place.
We sift the flour into a heap, make a hole into which we drive the egg, pour in water and oil, and add salt. Gently mix everything with a fork. The dough must be plastic and not stick to your hands.
We form our food and cook it the same way as in the previous recipe. If you wish, you can steam khinkali. In this case, they literally will not stick together and will not be damaged, because they do not need to be constantly stirred. Pour liquid into a huge saucepan, more than half its size, and boil it. When the water starts to boil, install a special mesh, place our meat bags on it, cover everything with a lid and cook them for half an hour. You can use a double boiler.
Serve them with cream, herbs or sour cream sauce.

Georgian “puff sausages” with meat and mushrooms

If you want to cook something extraordinary and quite filling, then puff khinkali are the most suitable option.

350 ml water;
30 ml olive oil;
3-3.5 tbsp. flour;
600g chicken fillet;
2-3 pieces of onion;
6 pcs. huge champignons;
a small bunch of dill;
salt, spices to taste.

1 tbsp. broth;
150 ml sour cream or cream;
2 cloves of garlic;
salt, ground dark pepper to taste.

First, let's create the dough. In a bowl, mix water, salt and oil. Add sifted flour little by little and knead into a dense, elastic mass. Cover it and put it in a cool space.
Now let's start making the inside. Grind the chicken fillet and onion using a meat grinder. Cut the mushrooms into small pieces, chop the dill. Mix all the ingredients, add salt and add spices.
Divide the dough into 4 parts. Take 1 part and roll it into a thin layer. Apply a layer of minced meat and roll everything into a sausage. Cut it into pieces about 3 cm long and place it in a deep baking pan greased with oil.
We will cook them in the filling. Mix broth and cream. Add ground dark pepper, finely chopped garlic and season to taste. Fill the rolls with this consistency, cover the baking sheet with foil and place in the oven, preheated to 180 degrees. Making khinkali in the oven will take about half an hour. After the time has passed, remove the foil and keep in the oven for a couple more minutes so that they lightly brown. If desired, you can grate hard cheese on top and sprinkle with dill. They are best eaten fried with tomato sauce.

Sweet Georgian “dumplings” with cherries

If you want something tasty, but not very nutritious, then prepare dumplings with cherries, the calorie content of which is only 105 kcal.

To prepare them, we need simple products:

350 ml water;
1.5 tbsp. spoons of salt;
3-3.5 tbsp. flour.
600 g cherries with pits;
200 g sugar;
35 g starch.

Pour warm water into a bowl and add some salt. Add the sifted flour in parts and knead the elastic mass. Cover it with a napkin and let it rest a little.
We wash and dry the cherries. Mix sugar with starch.
Roll out the dough thinly and cut out circles with a diameter of 7 cm. In the middle, place a small spoon of starch-sugar consistency and 6-7 berries. We form the cones, as in previous recipes.
Pour 2-2.5 liters of water into a huge container, add a spoonful of salt and boil it. Dip dumplings with cherries in boiling water and mix carefully so as not to destroy them. Cook them for 5 minutes after they float out.
Place the finished products on a towel to dry. Serve on a platter, sprinkled with a little sugar. For the inside, you can take any other berries.

We have told you several options for the Georgian dish, and it’s up to you to choose how to prepare khinkali. In any case, you will end up with a consistently tasty and satisfying meal.

Video: Khinkali with cheese

Fragrant Georgian khinkali: recipe for making

A world-famous dish of classical Georgian cuisine is khinkali. The step-by-step recipe with photos will make the modeling process simple and interesting. You can cook using it with the whole family on a day off. A special development of dough kneading, a unique modeling principle - there is no room for haste in making khinkali according to a step-by-step recipe. But before you start, there are some aspects you should know.

This is interesting...

The special taste that distinguishes Georgian khinkali is almost entirely achieved thanks to a unique dough. As a standard, it has at least 20 layers, which are formed by rolling the dough into a layer and folding it into an envelope. This procedure is repeated at least 10 times.

Before preparing khinkali, make minced meat with chopped lamb and onions in advance. Be sure to use classic spices for the dish. These are cilantro, a little mint, coriander, garlic, parsley and dill.

Modeling is a skill that takes years to learn. True gurus of Georgian cooking make 36 folds on one khinkali. The recipe for making such bags is passed down from generation to generation. For beginners, 15-18 is considered a good result.

Fragrant Georgian khinkali: recipe for making

The bags are formed according to the pleated principle, while the edges are pinched with a small gap of free space. It is needed for the juice released from the meat.

The process of cooking khinkali is no less painstaking and meticulous. According to the recipe with photo, keeping them on the fire costs up to 20 minutes, not more. We recommend adding it to the pan in small portions.

In Georgian homes, they eat khinkali with their hands, holding it by the tail. This is the only way to keep the juice inside the bag.

Georgian khinkali

Almost all the taste of this dish depends on the type of meat and spices.
In classical cuisine, lean lamb is used. But modern chefs are increasingly abolishing this rule. Now you can cook from veal, beef, pork or a combination of them. Eggs are not included in the khinkali dough. The Georgian traditional recipe is kneaded from flour, water and oil.

You will need:

0.5 kg. flour;
350 ml. water;
100 ml. sunflower oil;
A teaspoon of salt;
0.5 kg. lamb (or other meat);
2 onions;
Spices to taste.

Georgian khinkali: step-by-step recipe for making

Manufacturing development:

Rinse and clean the meat on khinkali. To make a recipe at home, start with minced meat. This is necessary in order to immediately form bags after kneading the dough.
Cut into pieces, finely chop any with a knife. The minced meat used in a traditional dish is chopped.
Peel the onion, chop with a knife, add to the minced meat.
Chop the garlic and herbs indicated in the khinkali recipe. At home
Can be replaced with dried analogues. Add to meat, salt.
Add water to the kneaded meat with spices. Normal for this amount of minced meat is 150 ml. water. Beat the minced meat so that the watery and meaty components form a single “airy” density.
Leave the finished filling to refrigerate.
Knead the indicated ingredients into the dough for khinkali. The recipe is simple: make a well in a bowl of flour, add butter and salt, and form into a solid ball. Then divide it into two parts. Roll each into a layer about 1 cm wide. Cut into squares. Fold any square into an envelope and roll it out again. This must be repeated 10 times with each person.
When you have 3 mm wide layered layers, start forming the khinkali. The recipe for making it at home allows for the use of a small bowl for convenience. Roll out the dough and shape into circles. Sprinkle with flour and place all the circles in a stack.
Take a circle of dough and place it in a bowl. Spoon the minced meat into the middle. Pinch the edges in a circle, forming pleats. Unscrew the last one in the opposite direction, connecting the edges. If the tail is very high, you can carefully cut it off.
Use the corrugated method to form all the khinkali. The recipe for making it at home has actually been completed. All that remains is to cook and serve the dish hot.
Salt boiling water and throw in a few bay leaves. Add the bags in small portions to prevent them from sticking together. Boil after boiling for 15 minutes and serve hot with sauce.

In classical cuisine, matsoni sauce is used when serving khinkali. The traditional recipe is based on a fermented milk drink with herbs, pickled cucumbers and garlic. You can also serve it with adjika or tomato-based sauce.

Frisky khinkali

Making an age-old Georgian dish using traditional technology requires a significant time investment. But if you want to amuse your loved ones with a hearty breakfast, we suggest preparing frisky khinkali. A recipe with a photo of step-by-step implementation of the technology will simplify the task.

You will need:

0.5 kg. meat;
2 onions;
A few sprigs of cilantro, parsley;
1 tbsp. l. adjika;
Ground pepper, salt;
3-4 cups flour;
0.5 tbsp. sunflower oil;
350 st. water;
Salt.

Frisky khinkali: step-by-step recipe for making

Manufacturing development

In just a couple of minutes you will learn how to prepare khinkali at home. The sculpting recipe using accelerated technology is prepared in almost an hour or two.
First, put the water in the freezer. For this dish it must be ice cold.
Sift the flour, make a well and add sunflower oil into it.
Add water evenly and knead into a stiff dough. Cover with a towel and leave to rest.
How to cook khinkali deliciously and not waste a lot of time? Simple: pass the meat through a meat grinder. Chop the onion, cilantro and other greens and add to the meat.
Season with salt, add freshly ground pepper, adjika, and mix with your hands. Add cool water evenly and beat out the minced meat. The finished mixture should be dense, elastic and juicy.
Start cutting the dough to form homemade khinkali as quickly as possible. The sculpting recipe can be taken from traditional technology. It is also convenient to divide the dough into small portions. Divide each into small balls. Roll any into a narrow round layer with a diameter of 15 cm. You can measure it with an ordinary saucer.
Place a teaspoon of minced meat in the middle and secure the edges with folds. Great if
There will be 18 of them. Lift them by the tail to form a cavity for the juice.
We recommend cooking khinkali according to the recipe with photos at home in a wide saucepan. After boiling, boil the portions for about 15 minutes and remove to a clean towel.

Before serving, sprinkle the bags with ground pepper. The hot spice can be replaced with a sauce based on sour cream, dill and garlic.

Khinkali with vegetables and mushrooms

This type of pouch differs from traditional ones in the composition of the minced meat. It harmoniously mixes mushrooms and assorted vegetables: sweet peppers, spinach, onions and herbs. Finely chopped, they release juices and odors when cooked. Thanks to the sculpting technology, all the flavors and rich broth are preserved inside the bag.

Enjoy the unusual taste, prepare homemade vegetable khinkali. A recipe with a photo will help us cope “excellently” with this task.

How to create khinkali in Georgian according to a step-by-step recipe with photos

In distant, distant times, when the Georgians were at war with the Persians, one very beautiful woman prepared an unusual dish for her seriously wounded brother from the simple goods that were available in their hut.

To make it easier for the exhausted warrior to chew, she finely chopped the meat and onions with an ax, wrapped them in ordinary unleavened dough and boiled them in a pot. This is where the legend ends, but it’s easy to imagine its happy ending, knowing how popular this dish is these days.

You can get closer to the hot and spirited khinkali by using my recipe with photos, and at the same time find out how to make them beautifully and eat them correctly.

Khinkali

Ingredients

Flour	400 g
Water	280 ml
Salt	¼ tsp.
Chopped meat	300 g
Onion	100 g
Ground dark pepper	taste
Zira	taste
Cilantro	bunch

At first they used lamb or goat meat for minced meat; I buy the most common types of meat: pork and beef. Take one or the other and in what proportions to combine, decide for yourself. I will only say that the minced meat should not be very dry. The presence of a small amount of fat is a must. If you don't like the taste of fresh cilantro, replace it with a bunch of parsley or dried seeds, which are known as coriander.

Step-by-step production

Preparing the dough

Add a quarter teaspoon of salt to a glass with 180 ml of water and stir until completely dissolved. Measure 400 g of flour into a bowl.
Pour in salted water and stir with a spoon until the flour completely absorbs it. Place the contents of the bowl on the work surface of the table and knead the stiff dough. Do not add water beyond what is indicated in the recipe, because the inside will be very juicy and the dough should retain it.
When the dough has collected almost all the flour, give it 5 minutes to rest and allow the gluten to swell, and then continue kneading for 3-5 minutes. Absolute elasticity cannot be achieved right away; it will come later, after 40 minutes of proofing. Therefore, we put the dough in a plastic bag and leave it at room temperature.

Preparing the filling

Meanwhile, they are busy making minced meat. Cut 100 g of onions into small cubes, chop a bunch of cilantro.
Transfer the onion to a bowl.
We pass 300 g of meat through a meat grinder using a mesh with large holes and send it to the onion.
Add a pinch of cumin, rubbing it with your fingers so that it becomes finer and gives off a smell more readily. Place chopped cilantro into a bowl. Add spice with ground black pepper. Salt to taste.
Mix the minced meat, adding 100 ml of water evenly. The mixture should resemble thick sour cream. Place the finished minced meat in the refrigerator.
Lightly knead the dough, shape it into a long sausage and cut into 10 equal pieces.
We give any piece the shape of a ball, after which we lay it out on the table and cover it with a piece of cling film. Take the minced meat out of the refrigerator and mix thoroughly. We resort to this technique before assembling any subsequent khinkali, because the very juicy minced meat quickly separates into solid components and liquid.

Cooking khinkali

Take 1 out of 10 balls and roll them into a flat cake with a rolling pin, trying to keep the edges as thin as possible.
Place a generous tablespoon of minced meat in the middle of the flatbread.
We gather the edges of the flatbread, folding it into folds. There is a Georgian folk song that sings about the 19 wrinkles of the khinkali. This is the number you need to strive for. Although special craftswomen manage to increase it to 30.
We fasten the corrugated top of the bag properly. Unscrew the excess dough at the very top and remove it. Only a small, careful tail should remain.
We put a pan of water on the stove so that it has time to boil by the time we finish assembling the remaining khinkali.
Add a little salt to the boiling water and drop in a few khinkali. Cook for 10-12 minutes.
Remove with a slotted spoon and place on plates.

Video recipe

In this video you can see how easy it is to prepare khinkali at home. If you know how to cook dumplings, then you can easily cope with this dish. Watch the video and it will become clearer to you how to make khinkali and give the minced meat the appropriate thickness.

How to serve and eat khinkali correctly

Khinkali is eaten only hot. It follows that for a festive table they need to be cooked in several stages. Calculate approximately how long it takes to “liquidate” the first batch and cook the khinkali again. It is worth knowing that this is a main dish, served solo, without bread and even without sauce, only generously sprinkled with ground black pepper on top.

The famous Georgian wine is not served with our dish. Something stronger will come in handy: cognac or vodka.

Making Tips

In the traditional recipe, a meat grinder is not used; the meat is cut into small pieces with a knife. And the dough for khinkali in Georgian is kneaded hard and without eggs.
To prevent the finished khinkali from sticking to each other, pour a cup of ice water into the pan before removing them, wait until they boil again, and place them on a dish.
If you like spicy dishes, add reddish pepper to the minced meat. You can take it as a pod and grind it in a meat grinder together with the meat. This will give not only pungency, but also a special smell.
For cooking, use a wide pan and a large amount of water so that you can place the largest amount at a time and prevent sticking to each other.
The cooled khinkali can be fried in a frying pan the next day, adding a little vegetable oil.
Do not rush to cook all the prepared khinkali if their quantity exceeds your needs. They can be frozen raw as dumplings or dumplings.
Before cooking frozen khinkali, make sure that the water in the pan is actively bubbling and only then lower the semi-finished products into it. To prevent them from sticking to each other and sticking to the bottom, stir the contents of the pan from time to time with a wooden spatula until it boils.

Other manufacturing options

Literally in the same way as “manti” (a similar dish of the peoples of Central Asia), you can cook khinkali in a steamed slow cooker (unless, of course, you have a special manti cauldron that can accommodate even more pieces at once). Pour 0.5 liters of water into the multicooker bowl and grease the steaming container with vegetable or butter. We spread the khinkali into it loosely, at intervals. Select the “Steamer” mode and set the time to 30 minutes.

If you like fried dumplings, keep in mind that khinkali with this method of production will turn out hard, so they must be boiled before frying. If you have not yet decided on the choice of dish, check out the recipe for the Uzbek -khanum-, in which the dough, like for khinkali, unlike the Georgian recipe, is not divided into parts, but is rolled into a single roll. If this recipe also seems difficult for you, prepare lazy dumplings and eat for your health. Don’t forget about Slavic cuisine; you can amaze your guests by preparing dumplings in a pot. Maybe they haven't tried this recipe yet.