Juicy khinkali with mushrooms and spices
20 July, 2015
Juicy khinkali with mushrooms and spices
Khinkali is a popular Georgian dish that is prepared in all parts of the country. The large dumplings with mincemeat are the most widespread; however, other variations of khinkali are also popular with both locals and foreigners. Here we present the recipe of delicious and juicy vegan khinkali with mushrooms and spices.

Ingredients:


1.5kg of mushrooms (champignons or any other)
600g of wheat flour
2 onions
2 cloves of garlic
A few coriander sprigs
A few tarragon leaves (to your
taste)
Salt and pepper to taste
Water

Preparation:

Finely chop mushrooms, onions, tarragon and coriander. Fry chopped onions in butter on the frying pan. When the onions become translucent, add mushrooms and stir well. When they are almost done, add crushed garlic, salt and pepper to taste. Be careful not to sear the mushrooms because otherwise, the khinkali will not be juicy.
Put flour and salt in a bowl. Pour in some warm water and knead hard until you get elastic dough.
Cover the bowl with cloth and knead again after 30 minutes. Roll the dough out till you get a 1, 5mm-thick sheet and cut it into circles 7cm in diameter. Roll out each circle of dough; its center should be thicker than its sides.

Place 1 tbsp of mushroom stuffing on the rolled-out dough circles. Then take the circles’ edges and pinch them up into sacks, forming equal-sized wrinkles. Make sure the top of Khinkali is well tied up; tear off any extra dough.

Put khinkali into boiling salted water and stir carefully. Cover the saucepan with a lid and when the water starts to boil, stir again.After khinkali grow in size and start floating to the surface, take them out of the saucepan and place them on a tray. You can sprinkle them with ground black pepper or garnish with sour cream.


Related recipe:


Khinkali - Royal Georgian Dumplings

Khinkali: The secret to making traditional Georgian dumplings - in just 2 minutes
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