Khinkali - Royal Georgian Dumplings
04 December, 2014
Khinkali - Royal Georgian Dumplings
Khinkali, which is a Georgian type of dumpling, originated in mountainous regions of Mtiuleti, Pshavi and Khevsureti. Later Khinkali varieties spread across the Caucasus region. They are made of mixed pork and beef, sometimes of lamb. You can also use mushrooms, potatoes, or cheese instead of meat As stuffing for Khinkali.




Ingredients:


500 g minced pork and beef
600 g wheat flour
Needed amount of water
3 onions
Black pepper, salt, caraway – to taste

Step-by-Step:

Mix mincemeat, minced onions
and spices. Add some water to make the stuff juicy. Put flour in the bowl. Pour warm water and knead hard, until you get elastic dough.
Cover the bowl with cloth and knead again after 30 minutes. Put the saucepan on heat, pour 2/3 of water and when it starts boiling, add salt. Roll the dough out till you get a 1, 5 mm – thick sheet and cut it into 7 cm diameter circles. Roll out each circle of dough; its middle should be thicker then its sides.
Place 1 tbsp mincemeat on the rolled portions of dough. Take the edge of dough and pinch it up, forming equal-sizes wrinkles. Make sure the top of Khinkali is well tied up; tear off the rest of the dough Put Khinkali on a tray or a kitchen board sprinkled with flour.
Put Khinkali in the boiling salted water and stir carefully. Cover the saucepan with a lid and when the water starts to boil, stir again. When it boils for 2-3 times and Khinkalis grow in size, take them out of the saucepan and place them on a tray. You can sprinkle them with ground black pepper.
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750ml
Red Semi-Sweet
Schuchmann Wines  / 2015
26.95
750ml
Kvevri
Zangaura  / 2015
19.90
750ml
White Dry
None  / 2016
18.30
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