Dough for khinkali

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to knead dough for khinkali? Prepare the necessary ingredients. The egg should be at room temperature. Sift most of the required amount of flour into a large bowl. The rest will need to be added little by little while kneading the dough.

2. STEP 2

   

   Beat the egg into the flour. Be sure to wash the egg with soap, because the seemingly clean shell may contain harmful bacteria.

3. STEP 3

   

   Add salt.

4. STEP 4

   

   Stir until the egg is dispersed evenly throughout the flour.

5. STEP 5

   

   Then pour water into the flour and start kneading the dough.

6. STEP 6

   

   Gradually add flour until the dough becomes dense and does not stick to your hands. You may need less or more flour. You can learn more from the article about flour, the link is at the end of the recipe. First, it is convenient to knead the dough with a wooden spatula, and then you will have to knead it with your hands. Knead the dough for several minutes until it becomes uniform, dense and flexible.

7. STEP 7

   

   Cover the finished dough for homemade khinkali with a towel and let it rest for a while. Use the dough for its intended purpose.

Comments on the recipe

Noah

27.09.2023

4.5

The dough recipe for khinkali is similar to dough for dumplings. Same ingredients and cooking method. Here is my favorite recipe for water dumpling dough.

Corason

27.09.2023

4.9

I prepared the dough for khinkali according to this recipe. Very simple and easy dough preparation from the simplest ingredients. Combined the egg with salt and flour and stirred with a spoon. I used a homemade chicken egg to give it a yellowish color. She added water and kneaded the dough, first with a spoon, and then on the table with her hands. I wrapped the dough in film and left it to rest. It turned out quite dense and elastic. The author writes correctly that not a single juicy filling can escape from such a strong dough. I didn’t put spices in the dough; I prefer to add aromatic spices to the broth while cooking the dumplings) I don’t know how to make khinkali, so I prepared regular dumplings. When rolling out, the dough did not tear or crumble. The dough itself is thin, soft and tasty after cooking. The recipe is wonderful. Thanks to the author for the simplicity!