Homemade khinkali in Georgian style

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make homemade khinkali in Georgian? Prepare your food. I took ready-made ground beef. I didn't use parsley. Be sure to cool the water before cooking. You may need different amounts of flour, you will look at the dough.

2. STEP 2

   

   Sift flour onto a work surface. Thanks to this, it will be saturated with oxygen, and the finished dough will turn out more tender. Make a crater-type depression in the center and pour salt into it. Start pouring water little by little into the center, collecting flour from the edges towards the center.

3. STEP 3

   

   Work only with a fork - pour in water, stir - and so on until the water runs out.

4. STEP 4

   

   All the flour should get wet and form a lump. I had to add a little water because the dough was still dry. Keep in mind that you may need more or less flour than I did. Focus on the consistency of the dough.

5. STEP 5

   

   Next, start kneading the dough with your hands. Occasionally cut the dough in half and turn it inside out, as the inside is moister than the outside. Add flour occasionally to prevent the dough from sticking.

6. STEP 6

   

   Knead the dough long and hard, it should become stiff, but at the same time elastic.

7. STEP 7

   

   Wrap the finished dough in a bag and leave to “rest” for two hours. During this time, gluten will develop in it, and the dough will become very elastic.

8. STEP 8

   

   While the dough is resting, make the minced meat. If you have meat, then grind it through a meat grinder along with the onion. Since I have minced meat, I just grated the onion.

9. STEP 9

   

   Wash the greens well and dry. Chop it finely.

10. STEP 10

    

    Add onions, herbs, spices and salt to the minced meat. Mix well.

11. STEP 11

    

    Start adding water to the minced meat in portions, kneading well after each portion. The minced meat should become liquid. I added less water, about a glass. The readiness of the minced meat can be determined this way: stick a spoon into it, it should begin to tilt. Place the minced meat in the refrigerator for an hour.

12. STEP 12

    

    Roll the rested dough into a sausage, then cut it into equal pieces. Roll each piece into a circle 2 mm thick and the size of your palm. Try to make the edges thinner than the center.

13. STEP 13

    

    Roll out all the pieces in this way. Stack them one on top of the other, sprinkling with flour. I got 16 pieces, but I could have made all 20, since the khinkali came out big.

14. STEP 14

    

    It's time to make khinkali. For convenience, take a small bowl. Throw a piece of dough over it. Place a tablespoon of minced meat in the center. Fold the edges of the dough into the center.

15. STEP 15

    

    Wrap the last fold around the others, connecting to the first.

16. STEP 16

    

    Twist the ponytail slightly counterclockwise.

17. STEP 17

    

    Cut off the top of the ponytail with a knife.

18. STEP 18

    

    Form all the khinkali in this way.

19. STEP 19

    

    To boil khinkali, boil water in a saucepan. Salt it. Throw in the khinkali. Do not cook large quantities at once to prevent them from sticking together during cooking. Stir the contents of the pan from time to time so that the khinkali does not stick to the bottom. Cook the khinkali for about 14 minutes, then remove to a plate using a slotted spoon.

Comments on the recipe

Marjoram

26.08.2023

4.9

The recipe is a find! Well done author! Georgian bags with meat reminded me of the Buryat buuz recipe.

Manyasha

26.08.2023

4.7

Thanks for the recipe, we’ll try it. Actually, I often make khinkali. But I can’t make very thin dough. My husband and daughter love them very much. We recently went to khinkalnya, they’re in the photo. So they’re very similar. So I’ll definitely try it do.

Catherine

26.08.2023

4.7

Good afternoon, tell me, can they be stored in the freezer? If so, how long?

Pirko Rita

26.08.2023

4.9

Having prepared this recipe and having studied all its intricacies, I learned a lot of new things. For example, this recipe says to use ice water, but doesn't say why. I became interested. And this is what I discovered. It turns out that when kneading the dough, they use cold water, since it does not allow the gluten to swell, the dough turns out pliable, not sticky, and is easy to knead. I made only one adjustment to this recipe, adding 2 tbsp to the dough. vegetable oil, since adding it makes it easier to knead the dough, it becomes more elastic, and does not tear even when rolled out very thin. I also did not use parsley, putting only cilantro in the meat filling. This recipe produces very tasty, satisfying, meaty, aromatic “bags” of elastic thin dough with a spicy and juicy meat filling. Inside the khinkali there is a very tasty rich broth!

ElenochkaSchultz

26.08.2023

4.8

Thanks for the recipe! I tried to cook khinkali for the first time and it worked! I don’t cook baked goods, so I don’t know how to handle dough, but here everything turned out so simple and so quickly, I can’t even believe it) I had minced chicken, which I prepare myself. Juicy, tasty, aromatic! My son said it tastes better than in a restaurant!