How to cook khinkali
Steamed produces the most delicious and healthy khinkali, since all the juices remain in the filling. In addition, the dish is prepared with minimal temperature intervention. As a last resort, you can cook over a saucepan of boiling water or simply in water.
After the khinkali are cooked, it is necessary to grease them with oil so that they do not stick together when serving.
Khinkali are cooked for one meal, since they do not have broth and therefore practically cannot be stored. If you still need to preserve steam khinkali, put them on a greased plate and tighten with cling film so that they do not dry out. So khinkali can be stored in the refrigerator for 1 day.
How to cook khinkali in a double boiler
1. Pour the required amount of water into the container of the double boiler.
2. Put khinkali on the lower tier loosely to each other and turn on the double boiler, setting the timer for 30 minutes.
How to steam khinkali in a multicooker
1. Pour half a liter of water into the bowl.
2. Grease a steam container with butter and lay out the khinkali, leaving a distance between them.
3. Switch on the "Steam cooking" mode for 30 minutes.
How to cook khinkali in a mantle cooker
1. Lubricate the bottom of the cooker with oil and put the khinkali there at a distance of at least one centimeter from each other.
2. Place the appliance in a saucepan over boiling water and cook for 30 minutes.
Cooking khinkali in water
How to cook in a saucepan
1. Boil water over high heat and salt it.
2. Dip the khinkali into boiling water one by one.
3. Stir gently during cooking.
4. After all the khinkali float, cook for 10 minutes.
5. If minced meat is used, cook for at least 15 minutes after surfacing.
How to cook khinkali in the microwave
1. Put 8-10 khinkali in a deep plate and pour a glass of water.
2. Salt, put bay leaf and cover with a special lid or plate.
3. We turn on the microwave at 800 watts for 10-15 minutes.
A couple of tips
Khinkali is a Georgian dish, an analogue of Russian dumplings, only larger and, as a rule, with minced meat. Sometimes khinkali is prepared with cheese or mushrooms. The dough for khinkali should be dense and elastic in order to avoid leakage of juice, therefore, when studying the composition of the product, make sure that khinkali are made only from premium flour and without adding eggs to the dough.So that the khinkali do not stick together when cooking, after they are pulled out of the water doused cold boiled water to completely stop the boiling process in the filling. Now khinkali, even if you put them on a plate on top of each other, will not stick to each other.
Khinkali is served with butter and coarsely ground black pepper; with satsebeli sauce, tkemali or dogwood sauce. They eat khinkali with their hands, holding on to the tail. If the tail of the khinkali is tough, it is not eaten, but laid on the edge of the plate.
How to make khinkali at home
Khinkali productsBeef - 400 grams
Lamb - 400 grams
Garlic - 3 prongs
Bow - 1 medium head
Cilantro - half bunch
Parsley - half a bunch
Meat broth or water in minced meat - 100-150 milliliters
Mint - 1 sprig
Black pepper, cumin, coriander - half a teaspoon each
Minced meat salt - 1 rounded teaspoon
Flour - half a kilogram
Eggs - 1 piece
Milk - 150 milliliters
Sunflower oil - 25 milliliters
Dough salt - 1 teaspoon
How to cook khinkali
Pour flour into a bowl, break a chicken egg, 1 teaspoon of salt, add milk and butter. Knead the dough well. The correct dough for khinkali is dense, homogeneous, elastic.Roll the dough into a ball, cover and leave for half an hour.
Chop the beef and lamb into small pieces. Peel, wash and chop the onions. Peel the garlic and chop finely. Wash mint, cilantro and parsley, dry and chop finely. Add onion, garlic, herbs and seasonings to minced meat, mix well, leave to marinate for 20 minutes. Then pour cold broth or water into the minced meat and mix well again.
Form a sausage from the dough, cut into circles of the same thickness. Roll out each circle of dough on a working surface using a rolling pin 3-4 millimeters thick.
Put a little minced meat in each of the circles, mold khinkali. Put the khinkali ready for cooking on a work surface sprinkled with flour.
Pour water into a saucepan, add salt and put on fire. When the water boils, put the khinkali in it, holding the tails. When cooking, make sure that the khinkali do not stick together and stir very gently with a wooden spoon.
After the khinkali float, cook them for 10-15 minutes.