Khinkali made from dough with meat

Name: Khinkali made from dough with meat
Total time: 1 h 40 min
Yield: 5
Ingredients: 1 Eggs; 1 cup Water; to taste Salt; 0.5 kg Wheat flour; to taste Parsley; to taste Ground black pepper; to taste Ground red pepper; 3 Onion; to taste Dry spices; to taste Dill; 300 g Beef; 200 g Pork; 0.5 cup Bouillon

A classic dish with meat filling for lovers Georgian cuisine. Khinkali is a classic dish of Georgian cuisine, which is made from dough with meat filling. I usually prepare the minced meat myself, mixing pork with beef. You can buy ready-made minced meat for dumplings.

104

16299

Isabella Rodriguez

Recipe author

Calories

605kcal

Protein

35g

Fat

16g

Carbs

74g

*Nutrition per serving

Ingredients

Servings: 5

1

1cup

to taste

0.5kg

to taste

to taste

to taste

3

to taste

to taste

300g

200g

0.5cup

Step-by-step preparation

Cooking time: 1 hr 40 mins

STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
STEP 6
STEP 7

Comments on the recipe

Kate

15.11.2023

4.6

Don’t they cook khinkali for steam? Or will these be some kind of manti))?

ninaola

15.11.2023

5

Katya, they actually cook khinkali. They should be very, very juicy. There will be a lot of juice inside. You need to eat very carefully and preferably with your hands, holding the bundle. There is nothing in common with manti, the tastes are different, the presentation is different, everything is different. Georgian cuisine rules.

TariTori

15.11.2023

4.9

By the way, I also don’t understand the difference between mantna and khinkali

Kate

15.11.2023

4.7

Thank you for clarifying) all my life I thought that there was no difference between these dishes! It’s good that I looked here, now I will teach others)))

ninaola

15.11.2023

4.8

Katya, I’m glad I helped! Tori, that means you’ve never tried khinkali. If you tried it, you would immediately understand what the difference is

Tatiana

15.11.2023

4.5

I'll cook it today and post a photo later.

Tatiana

15.11.2023

4.6

It took 1 hour and 20 minutes to prepare. Yummy. Thanks for the recipe