Anyone who tried khinkali at least once in his life – a magical bowl of Georgian cuisine – will finally and irrevocably fall in love with them.
To cook classic khinkali, you need to be consistent in the cooking process. Thus, the Georgian wives would not add eggs to the dough – in their opinion, the bowl's true charm disappears. Flour should only be taken in top class and durum. Before cooking you must be properly sifted. Water is taken in a ratio of 1 to 2. Crack the dough in 3-4 steps.
Previously, meat filling was only paralyzed. But now everything is much simpler: several varieties of minced meat (veal, beef, pork) are taken and some mutton meat is added to piquancy. Some cooks are completely out of the idea of the chop: they just chop meat into small pieces. Chopped onion, garlic, coriander, pepper, zira and salt are added to the mince.
Don't forget to add water to form the famous broth. Based on one pound of minced meat, 150 ml of water is added. In dough pieces 2-3 mm thick add 40-50 grams of minced meat.
Cook khinkali needs 10 minutes in salt water after the ascent. Make sure they do not stick to the bottom of the pan.
Photo: from open sources