Khinkali with meat

8 servings
1 hour 25 min

Many Georgian goodies entered the category of international. For example, we eat barbecue and do not think that the idea to fry meat on a fire came to us from Georgia. Today I propose to cook khinkali - a national Georgian dish. In their homeland, khinkali is considered an independent dish, they are sprinkled with black ground pepper and simply eaten with their hands. To cook, we need dough, as well as stuffing with lamb and poultry. Sift flour into a bowl, make a small depression, pour water into it, drive in an egg, add salt. We mix the dough. The finished result depends on how it is involved. The dough should be soft, elastic and should not tear. The khinkali filling usually consists of lamb, and the meat itself is finely chopped with a knife in the traditional recipe. But you can also use minced meat scrolled in a meat grinder, only choose a large grill for this. Add to the lamb chicken mince, finely chopped onions and herbs, salt, pepper. Before kneading, pour in some water to make the filling juicy in the end. Garlic feathers, dill, parsley and even mint can also be added from the greens. An equally important stage in the creation of khinkali is the work on their form. We roll out the dough, cut out circles of centimeters 8-10 in diameter from it. Put the filling on the middle, raise the edges up and form a bag in such a way that a small tail is obtained at the top. Calculate the amount of minced meat so that there is room in the bag for the juice formed during the cooking process. Varim khinkali in a large amount of water, but in small portions. Lower into boiling, slightly salted water, mix very carefully so that they do not stick to the bottom. From the moment of boiling to readiness, it is enough to hold them on the stove for 5-7 minutes. Enjoy your meal!