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Many people love khinkali, but not many people know that cooking them is not as difficult as it might seem at first glance. There are, of course, subtleties. I will tell you about all the details and you can easily cook delicious khinkali at home.
Ingredients:
DOUGH:
Flour - 1 kg
Water - 500 ml
Salt - 20 g
GROUND MEAT:
Beef - 500 g
Pork - 300 g
Water - 300 ml
Salt - 16 g
Bulgarian pepper - ½ piece
cilantro - 2 bunches
Black ground pepper - 4 g
Red ground pepper - 4 g
Onion - 1 pc.
Garlic - 2 cloves
Step by step video recipe:
https://youtu.be/SSS6ZqRPwv0
- First we prepare the dough. Add salt to the sifted flour, mix. Next, add water. Knead the dough first in the bowl, then on the countertop. Knead the dough to a homogeneous texture immediately does not work. It is best to put it in a bag for an hour and after 30 minutes try to knead it again. It will be much more flexible.
- To prepare the filling, I cut the meat into small pieces. I also cut onion, garlic and bell pepper into pieces. Together with the meat, I grind them in a meat grinder through a large grate. Salt and spices. The specified amount of hot pepper (4 g) makes khinkali quite spicy, so keep that in mind. I cut cilantro with a knife. I also add to minced meat. Then I cool the minced meat in the refrigerator and add salted ice water to it. So you can not be afraid that the water will bounce.
- I'm starting to sculpt khinkali. From the dough I tear off pieces weighing 30 g, form balls. I roll out the kruglyash, spread the minced meat in the center and begin to gather the edges into a fold. I press well at the base of the tail. I cut off part of the tail with scissors. So it turns out more accurately than tearing off by hand. I cook khinkali for 13 minutes.