Khinkali is one of the most delicious traditional Georgian dishes. This recipe is very much like Russian dumplings, but they still have differences - not only in preparation, but also in use.

For example, a little water is added to minced meat for khinkali before cooking, so that after cooking, juicy dough forms inside the dough. meat broth. Are eating Georgian khinkali hands, holding them by a small tail: first you need to bite off a little dough, then drink the meat broth, then finish the minced meat and dough. Tails from Georgian "dumplings" are not eaten, but left on a plate.

The khinkali recipe vaguely resembles Russian dumplings in its form, but they are not at all similar in size. The fact is that Georgian dishes, especially from dough, are made large.

The nuances of cooking

The khinkali recipe is quite simple, so any housewife can easily handle it. But before cooking, it is important to familiarize yourself with the main nuances of this dish, which play an important role in its preparation:

Only one seasoning should be added to the minced meat - ground black pepper, which will perfectly emphasize the taste of meat and make it more saturated and fragrant.

You can put any meat in the recipe - the main thing is that it be juicy. For example, turkey flesh will not work, as it loses juice after cooking and becomes dry and crumbly.

The dough for the dish must be prepared independently, as store products will not work.
Be sure to add a pinch of fresh herbs to the broth, which will give the dish an unprecedented taste and exquisite aroma.

After cooking, the dough can be left to stand for a while to make it more elastic.
The recipe for khinkali may vary these days, but these tips will work for any cooking method. If you take them into account, you can cook truly Georgian delicious khinkali.

What is the dish usually served with?

It's no secret that minced meat goes well with many additives. Traditionally, this recipe is served at the table with butter, sour cream or stewed vegetables. However, this list can be greatly expanded. For example, to improve the taste and give it an extra touch will be able to:

  • sour cream with garlic;
  • mayonnaise;
  • cream or garlic sauce;
  • home adjika;
  • spicy ketchup;
  • finely chopped fresh herbs with vegetable oil.

There can be any addition to the main dish - the main thing is that it does not spoil the taste, but, on the contrary, endows it with pleasant notes.

The recipe for making khinkali is usually done before dinner or the arrival of guests, because by the time it is served, the bags should be hot, otherwise all the meat juice will be absorbed into the dough and the dish will not be so tasty. If desired, Georgian dumplings can be served with broth, thereby making dinner tastier and more nutritious.

Before you start cooking, it is important to learn how to sculpt bags, because this is a whole art. They must necessarily turn out with 20 or more folds so that the juice from the minced meat does not leak out during the cooking process. Only after that you can start the cooking process.

Required Ingredients:

  • 500 grams of beef (you can also take goat meat);
  • 350 grams of pork;
  • 3 medium onions;
  • a few cloves of garlic;
  • spices and herbs;
  • 4 cups flour;

Cooking method:

It is immediately worth noting that the meat must be thawed in advance.



During modeling, you can put a pot of water that has time to boil (do not forget to salt the water).

It takes 10-15 minutes to cook khinkali in Georgian style, while there should be some water in the pan. Georgian dumplings will be ready when they float to the surface and float to the surface.

Serve this recipe on the table with any dressing, and always hot.

considered an integral part Georgian cuisine. Many people read that the most important thing in them is meat, but this is not so in this dish, attention should be paid to meat juice. If you say that khinkali are the same, only of a different form, many will not understand this, only the texture makes them related: they are also made of meat and dough. The preparation of this dish is a whole art, and not just put the minced meat on a cake and pinch the edges. Now we will tell you how to cook delicious khinkali in Georgian.

Georgian khinkali recipe

Ingredients:

  • flour - 500 g;
  • warm water - 1 glass;
  • salt - to taste;
  • meat (it is better to mix different varieties) - 250 g;
  • onions - 1 pc.;
  • cilantro - 1 bunch;
  • meat broth - 60 g;
  • a piece of dry bread;
  • salt, pepper to taste.

Cooking

Take the meat, bread and onion twist in a meat grinder. In the resulting minced meat, add the broth, cilantro, salt and mix. Sift the flour with a slide and make a recess in it, pour in a glass of warm water, add a pinch of salt. Knead the dough in a circular motion and make sure that the water does not leak out of the flour. Cover and leave it for 30 minutes, then divide the dough into parts and roll out. Using a glass, cut out circles with a diameter of about 12 cm. Place a large spoonful of filling in the center of each. We form bags, make small folds around the perimeter and fasten in the middle. Pin the end of the dough well. Boil khinkali for 15 minutes and remove the dish from the pan carefully so as not to damage it. Serve hot only.

Simple Georgian khinkali

Ingredients:

  • egg - 1 pc.;
  • flour - 3 cups;
  • vegetable oil- 3 tbsp. spoons;
  • water - 2 glasses;
  • meat - 1 kg;
  • onions - 1 pc.;
  • cilantro;
  • salt pepper.

Cooking

To prepare the dough, mix the egg, water, vegetable oil and flour, knead thoroughly and let it lie down. And let's start cooking minced meat. Grind cilantro, onion and meat in a meat grinder. Mix everything well, add salt, a little ground coriander, if the stuffing is dry, add water. And we start assembling khinkali. We roll out a thick layer, about 1 centimeter thick, cut out circles with a small glass and roll them into thin cakes, put a spoonful of minced meat in the center and collect the bag. Boil khinkali in salted water for 15 minutes. Serve hot.

Georgian khinkali recipe

Ingredients:

For test:

  • water - 0.4 liters;
  • flour - 4 cups;
  • salt.

For minced meat:

  • chopped meat- 1 kg;
  • cream 15% - 200 ml;
  • onions - 1 pc.;
  • ground nutmeg.

Cooking

Salt the flour, add water and knead the dough. Mix it thoroughly for ten minutes. We want the dough to be soft and pliable, not tight and rubbery. After kneading well, let it stand for 50 minutes and only then roll it out. Add minced onion to minced meat, sprinkle with salt, nutmeg, pepper and pour in the cream. We mix everything into a homogeneous mass. On dough cakes with a diameter of 12 cm, lay out the minced meat and collect it in a bag with folds. We make sure that the top hole is well sealed. We lower the blinded bags into boiling water and after boiling, cook for seven minutes. Serve to the table, after sprinkling with pepper.

Khinkali - famous Georgian dish which won love in many countries. In most cases, this dish is compared to Russian dumplings, but khinkali have a different shape and slightly larger size. In fact, dumplings and khinkali are united only by texture: both are made of dough and meat. However, they differ in their meaning, these are two different dishes which are prepared based on the ancient traditions of the peoples. Everyone knows that dumplings are quite easy and quick to stick, but khinkali have their own secrets, which is why not even every housewife from Georgia decides to cook them for her family. In this case, it is better to visit a real khinkal, where professional chefs will offer truly delicious, a traditional dish. What explains this? Everything is quite simple: in the preparation of this dish there are a large number of secrets and tricks that must be observed. Otherwise, khinkali will become ordinary meat wrapped in dough.

Khinkali are unusual for absolutely everyone, starting from the method of preparing meat filling and ending with an interesting ritual of modeling and eating. To understand what their originality is, let's go back a little to understand the history of this dish and the secrets of cooking.

The history of khinkali

There is a legend that this dish was first invented in Georgia during the battle with the Persians, the arena of which was the mountains. The wounded soldiers could not eat, as a result of which they could not fully restore their strength, for this reason the housewives decided to come up with a new dish. It was khinkali that became them, which were prepared from nutritious lamb, onion and garlic, and flour. Of particular importance in the dish was the broth, which had healing properties. Yes, and onions with garlic produced an antiseptic effect.

Georgian dish with amazing taste, unique smell and original shape

To prepare khinkali, the housewives chopped the lamb meat that grazed in the mountains into small pieces, mixed it with onions and garlic, and then boiled it all in a huge saucepan for open fire. After some time, the dish was slightly changed, it became modern not only in the way of preparation, but also in serving. However, at the same time, khinkali did not lose their original nutritional and healing properties. After the dish appeared on the tables of ordinary people, another component was added to the recipe - greens, without which khinkali is not even perceived today.

Traditionally, the dough for khinkali was made unleavened. Then it was rolled out, cut into pieces, and the filling was placed in the middle. After that, it was necessary to wrap the khinkali. This process required special skill from the hostess, since wrapping was a real art. The more folds there were on khinkalia, the more experience and skills the hostess had. The end result was a bag of sorts.

The dish was boiled on a fire, after adding salt to the water. It seems to be pretty easy.

To date, khinkali have learned to cook in almost all countries of the world, which is why classic recipe changed a little. For example, instead of lamb, they began to use beef, which was mixed with pork, as a result of which the filling was distinguished by juiciness and delicacy.

Bags can be either very small or very large. Almost every cook with experience has a personal khinkali recipe in his arsenal and uses his little tricks in the cooking process.


delicious khinkali decorated with herbs and sprinkled with pepper

Khinkali cooking rules

Experts divide the whole process of preparing this dish into several main stages: preparation of the filling, preparation of the dough, direct boiling. Let's talk about each of the stages in more detail.

Filling preparation

Ingredients:

    • 500 gr. meat, preferably pork mixed with beef;
    • 1 PC. Luke;
    • 50-100 gr. broth;
    • a bunch of dill, a bunch of cilantro and a bunch of parsley;
    • pepper and salt to taste.


minced meat for cooking khinkali

Cooking process:

    1. First of all, you need to make minced meat. You can of course use a meat grinder, but in traditional recipe meat must be chopped with a knife.

      It is a fact. By the way, Georgian cooks still cut meat for minced meat with two knives. They do not recognize either a meat grinder or ready-made minced meat. In addition, minced meat must be freshly prepared, otherwise khinkali lose their original, amazing taste.

    1. Therefore, take knives and chop the meat until minced meat with small pieces is formed. However, do not overdo it, because meat porridge is also not suitable.
    1. Then peel the onion and finely chop it. It is desirable to cut it into a state of porridge. Therefore, in this case, it is even recommended to use a meat grinder or blender. Add the onion mass to the chopped meat.
    1. Pour the preheated broth into the minced meat. Do not bring it to a boil, the main thing is that it becomes hot.
    1. Rinse the greens thoroughly, chop and send to a bowl with minced meat.
    1. Add salt and pepper to the meat, mix everything thoroughly and leave for 30-60 minutes. During this time, the meat will release the juice and be saturated with broth, due to which it will become soft and delicate. The filling for the dish is ready.

Dough preparation

The dough for the dish is prepared quickly and easily. Even the hostess, who has no experience with dough, can make it.

Ingredients:

    • 500 gr. flour;
    • 1-1.5 glasses of water;
    • 2 eggs;
    • a pinch of salt.


cooking khinkali

Cooking process:

    1. First of all, you need to sift the flour with a sieve. Thanks to this, lumps will not appear during kneading.
    1. Prepare a table for kneading the dough and sprinkle flour on it.
    1. Make a small indentation in a hill with flour, beat in one egg and pour water, add salt.
    1. Gently and slowly start kneading the dough. It is necessary to do this only manually, because in this way you transfer positive energy, warmth of hands and all your soul to the test.
    1. The dough is ready to use. Now it should be rolled out. The result should be a thin layer (but not much).

Boiling khinkali

The filling and dough are ready, now you need to start sculpting. Cut out circles on the dough using a glass. We roll each of them with a rolling pin to form a cake. Put the stuffing in the middle. After that, you should collect the dough to the top in the form of a knot and twist it to form folds. It is desirable that about 15 folds are obtained on khinkali.

It is important to ensure that there is enough space inside the bag for the broth. Do not make them too dense, because these are not dumplings.


khinkali molding process

Before boiling, put a large saucepan on the fire, salt the water. When it boils, proceed to place the khinkali in the water. However, this should not be done in the same way as when boiling dumplings - all at once. First, take a slotted spoon, put one khinkali on it and immerse it in water, hold for a few seconds, and then release. This must be done with each bag, otherwise they will simply stick to the pan, and the dough will tear.

Boil the dish until done. This is determined simply: as soon as the khinkali pop up, then it's time to pull them out. In general, the cooking process takes 5-10 minutes. Of course, it is necessary to take into account the size of the khinkali.

Some housewives do not boil the dish, but cook khinkali in a double boiler. Just spread them out at an acceptable distance from each other, set the time - about 40 minutes and wait.

Serving the dish to the table

Khinkali belongs to the dishes that must be eaten fresh and hot. Therefore, immediately after boiling, arrange the bags on plates. You can decorate the dish with herbs and pepper

How to eat khinkali?

If you went to a khinkalny, you can eat here according to the rules and do not be shy: you will hear smacking, gurgling sounds of the absorption of the broth. In addition, you will not be served cutlery here, since the dish is eaten with your hands, which is very unusual for those who claim that in society it is necessary to use only a fork and knife.


Khinkali must be eaten with hands and without cutlery, leaving only the tail on the plate

Why can't cutlery be used for the dish? This is explained by the fact that when piercing khinkali with a fork, juice can flow out of it, for which they are so famous. This can be said to be the basis of this dish. The bag is taken in the hand by the tail, they bite off and drink the broth so that it does not end up on the plate. Then they eat khinkali to the end. The tail from the bag can be left. Often, experienced chefs do not even boil it to the end. After the meal, many even arrange comic contests with counting the ponytails, whoever ate the most wins the prize.

It is not customary to serve sauces, sour cream or anything else with the dish. Greens and pepper - all that is needed for khinkali. In some khinkalnyas they put on the table melted butter to dip the bags. Khinkali have a bright taste, are distinguished by incredible juiciness and aroma. That is why to interrupt this marvelous taste with something else is simply blasphemy.

Conclusion

Some may say that khinkali is just a huge dumpling from Georgia. However, it is not. These interesting bags contain juicy broth, which makes them similar to Uzbek manti. However, the latter are still deprived of all the delights that are available in the process of eating khinkali: various options cooking, arguing about how to properly eat a dish, counting tails and identifying a bad eater, the ability to eat without cutlery, not embarrassed to make obscene sounds - this is precisely the originality of the dish.

Initially, the inhabitants of the Caucasus used the meat of lamb or goats that lived in the mountains for filling in khinkali. An important condition - the meat should be only fresh. Before cooking, the meat was turned into minced meat with the help of huge and sharp daggers. According to tradition, the dish was prepared from meat, to which only salt, pepper and, in some cases, wild dill were added, due to which a spicy aroma appeared. To date, the filling includes onions and greens, so khinkali are unusually juicy.

The dough is prepared quite simply, but the whole secret lies in the process of modeling. There should be a small space between the minced meat and the dough, which is filled with juice during cooking. In addition, each khinkali should have folds - at least 15 pieces.

Signs of a good khinkali are a light shade, the correct shape, a ball-shaped filling, a smooth and strong dough, and, of course, unchanged folds.

When cooking, each bag must be lowered into boiling water for a few seconds on a slotted spoon, which will prevent the khinkali from sticking to the pan in the future. It is advisable to boil no more than 10 pieces of bags at a time and constantly monitor the fire, not allowing the water to gurgle strongly, otherwise the khinkali will be overcooked and the dough will tear, as a result of which all the juice will go away.

You need to eat khinkali only with your hands. It is necessary to take hold of the tail, bite off a little and drink the broth, or eat the bag completely, leaving only the tail on the plate. Sauces and other additives are not served with the dish, so as not to spoil the taste of khinkali. Experts recommend eating the dish hot and generously sprinkle it on top with pepper. This is the only way to feel the true taste of the original khinkali. Enjoy your meal!

Khinkali is Georgian dumplings. Traditionally, khinkali is made from wheat flour, and minced meat from lamb, assorted beef and pork in a ratio of 4: 1 is used as a filling. The meat must be finely chopped with a knife. The filling should also contain a sufficiently large amount of seasonings: black and red pepper, garlic, finely chopped onion, herbs. Meat broth is also added to the filling to make khinkali more juicy. That is why khinkali is eaten with hands so as not to lose delicious broth when pierced with a fork. To do this, you need to take the khinkali by the “tail” with one hand, and hold the walls with the other, bite the side, suck out the broth, and then eat, biting off the dough with the filling.

1. Rinse the meat, remove the film and veins, chop finely with a knife. Peel onion and garlic, finely chop, add to minced meat, mix thoroughly. Add chopped fat. Pour in water, salt, pepper, stir in cumin, cilantro and pepper. Leave mince for 30 minutes.

2. From flour and salted water, knead a dense, steep dough. Roll out the dough into a 1 cm thick layer, cut into 4x4 cm squares. Fold 3 pieces on top of each other, sprinkling a small amount of flour between the layers, and roll out again. The result should be puff juicing about 3 mm thick. This is how real dough for khinkali is prepared.


3. Immediately after cooking, lay out the stuffing in them. Put 40 g of filling in the center of each square.


4. Connect the edges of the juicing tightly with an "accordion". Classic khinkali have 12 folds. Place khinkali blinded in this way on a tray or board to form a flat bottom.


5. Pour water into the pan, bring to a boil over high heat, salt. using a spatula, create a whirlpool, throw khinkali into the pan and again create a whirlpool so that they do not stick together. Ready khinkali should float to the surface upside down in about 10 minutes.


6. Ready meal Divide immediately into bowls and sprinkle with ground black pepper. You can apply. Enjoy your meal!


Khinkali is one of the most delicious meals Georgian cuisine. The recipe is very similar to Russian dumplings in terms of the ingredients of dough and minced meat, but has a number of fundamental differences in the methods of shaping and eating.

Water is necessarily added to the minced meat for khinkali, so that later, during the cooking process, meat broth forms inside, and they eat khinkali with their hands: they take it by the "tail", bite the dough, drink the broth, eat the minced meat and dough. "Tails" are traditionally not eaten, but left on a plate, although now they are eaten and cut off in the process of modeling, and in general, various personal digressions and nuances are introduced.

For example, in the composition of spices and minced meat.

One spice is provided in minced meat for khinkali - black pepper, which perfectly emphasizes the taste of meat, and the meat of a mountain bull - tour, but according to personal wishes, each family adds its own set of seasonings from peppers to greens and meat is used more affordable: lamb, beef, pork ...

Masters of sculpting khinkali create real beauty - even products with at least twenty folds and a neat tail, and for those who sculpt khinkali periodically and occasionally, like me, of course, unprofessionalism is evident. Although in both cases, our consumers express great pleasure from this dish :)

Prepare the ingredients:

Add salt, vegetable oil and water and knead the dough.

You may need to add a little more flour. The dough should be elastic and rather dense so that it does not tear during cooking.


Minced meat for khinkali is traditionally used - minced beef and a small addition of pork (3:1, 4:1).
But if you don’t have a particular desire to waste time, but have a meat grinder attachment with very large cells, then scroll the meat into a meat grinder and you get minced meat very similar in appearance and properties to minced meat.

Chop the onion into small cubes.


Combine meat with onions, add pepper, salt and pour in ice water.

Knead the dough until it is viscous, usually it is kneaded for about twenty minutes!

1 way to prepare dough for khinkali.
Roll out a piece of dough to a thickness of about 1.5-2 mm.
Then, using a glass or a small saucer, you need to cut out circles with a diameter of 10 cm or more ...

Put 2-3 teaspoons of minced meat on each circle and pinch with a "bag" with folds.

2 way to prepare dough for khinkali.
Roll up a piece of dough with a sausage, cut into pieces.
Then roll each piece of dough into a circle to a thickness of about 1.5-2 mm.

About ponytails. Decide for yourself: leave, cut or cut off completely. Khinkali can be boiled immediately or frozen for later.

Part of the khinkali (with cut tails) I froze and cooked later in a double boiler.
For me, this is much more convenient than boiling them in a saucepan ...
I have a multicooker with the "steam" function, and set the time: 15 minutes.


And the other part (with whole tails) was immediately cooked in a saucepan with water to use traditionally, although in the end ... I also ate dough tails))

Khinkali is cooked as follows: they are immersed in boiling water on a slotted spoon one at a time. They almost do not mix, so as not to damage the shell of the dough, so they cook such an amount that can be in the pan in one layer. Khinkali is ready in 5-8 minutes depending on the size!


Successful culinary experiments!
Enjoy your meal!