Khinkali - 5 cooking recipes

Miniature dumplings with a diameter of a walnut, and sometimes they can fit an entire saucer. What are the features of preparing real khinkali? 1) The dough is kneaded long and thoroughly so that it retains its elasticity, when the circle is rolled out very thinly and 50 grams of filling are placed in the center. Next, the most interesting process begins: collecting folds, from 20 to 30 pieces, which converge into a tail - this requires a fair amount of skill. 2) Historically, only lamb and pepper were stuffed inside. Over time, khinkali recipes were diversified with other types of meat, especially with a generous selection of herbs: green onions, mint, cilantro, dill, parsley. It is impossible to overdo it with spices, even when the minced meat turns greenish - this is only good for the taste. 3) You should not use a blender or meat grinder for chopping; the fillet should be finely chopped with a knife - this is the only way to achieve maximum juiciness of the dish. 4) To get rich juice in the bag, just pour water into the meat, although some housewives add meat broth - this depends on personal preference.