Khinkali recipe step by step with photos and from a real Georgian

Today we’ll talk about khinkali, a traditional Georgian dish. At first it was prepared only in the mountainous regions of Georgia. But later it spread throughout the Caucasus and beyond. It's very tasty and filling!

This dish is made from dough, mainly with meat filling. And this reminds me of dumplings, manti or dumplings with meat. But their preparation has its own characteristics. For a classic tight dough, you only need flour and water. But many people add vegetable oil and eggs for elasticity.

You need to not be lazy and be sure to sift the flour so that it “breathes” oxygen. The dough is kneaded for quite a long time in several approaches with breaks in which it is necessary to let it rest, preferably in the refrigerator. Thin round cakes are rolled out of it, about 2 mm thick and 12-15 cm in diameter. Moreover, the edges should be thinner than the middle.

They put the filling in them and mold them, connecting the edges together with folds, like in a pleated skirt, tightly squeezing the “waist” and forming a tail. It is customary for there to be at least 18 folds. And the more there are, the more skillful the housewife is considered. When put together, khinkali resemble a bag or garlic.

They differ not only in appearance from dumplings, etc., but also in filling. Initially, it consisted of lamb and fat tail fat, chopped with a dagger. Nowadays beef and pork are also used. The meat is still chopped into small pieces or ground into minced meat in a meat grinder.

The filling should be juicy and moist (but not runny) so that juice or broth will release in the middle of the bag when cooked. To do this, add cold water to the meat and mix thoroughly for several minutes. Some people use broth, milk or cream instead of water. But many chefs consider this completely unnecessary. because water with meat is already broth.

It is also important to use a large amount of finely chopped onion for juiciness. The minced meat will turn out tastier and more aromatic if you add seasonings to it - garlic, cumin, suneli hops, pepper and cilantro. Georgian chefs advise leaving the minced meat for 20 minutes after adding spices and salt so that it marinates well. Khinkali is also prepared with other fillings: cheese or potatoes with fried onions.

In order to properly weld our bags, it is important to take into account some rules. It is better to sculpt as many pieces as will be boiled at once, because... Over time, the dough becomes wet due to the minced meat and may tear.

Important! When lowering it into boiling salted water, it is necessary to create a circulation (funnel) in it so that the bags do not stick to the bottom and to each other. It is better not to stir with a spoon so that the thin dough does not tear, but to twist or lightly shake the pan.

They eat the finished dish with their hands, holding it by the tail, carefully biting it so that the juice remains in the mouth. But the tight ponytail itself is not used.

These are the basic principles for preparing Georgian khinkali. But each chef makes his own adjustments based on experience and personal preferences. You will see this by reading the recipes that were selected today especially for you. Cook with pleasure! Involve your household. After all, sculpting bags is a very exciting process. You can even have a competition to see who can make the most folds!

How to prepare khinkali dough

The classic dough for khinkali is kneaded from water and flour, without adding eggs, but modern housewives use eggs and vegetable oil - this dough turns out tastier and more elastic. However, many Georgian chefs categorically reject all kinds of additives, especially eggs, arguing that the yolks turn the unique khinkali dough into ordinary pasta. It is advisable to take durum flour and be sure to sift it so that it is saturated with oxygen, and the ideal ratio of water and flour is 1:2.

The dough is kneaded in 3-4 stages, resting in between - this method makes it possible to obtain a tight dough.

How to bake khinkali in the oven

Place the khinkali in a baking dish. Pour in some hot water and place small pieces of butter on the dough. Cook at 180°C for about 30 minutes.

If the khinkali are frozen, let them first sit at room temperature for about an hour.

You can also make something like a casserole from khinkali. Place them in a single layer in a greased pan. If desired, you can put tomato slices under the khinkali. Cover the pieces with grated cheese and place in an oven preheated to 180–190 °C for 30–40 minutes.

How to properly prepare the filling for khinkali

Once upon a time in Georgia, the filling for khinkali was made only from lamb, but now cooks more often use beef, veal and pork, mixing different types of meat, and sometimes lamb is added to the minced meat for a piquant taste. In classical cooking methods, meat is not ground in a meat grinder, it is finely chopped with a very sharp knife - like onions, and then broth, milk, cream or boiled water is added to this mass. In order for the meat to be chopped well, it must first be placed in the freezer for 15 minutes.

The minced meat should not float in the water, but should not remain dry, so add so much water so that the filling is juicy, but not liquid - until it has the consistency of thick sour cream. If you decide to grind the meat through a meat grinder, use a grid with large holes, then the filling will be similar to the traditional one, which is prepared in the mountainous regions of Georgia. You can add garlic, cumin, suneli hops, pepper and cilantro to the minced meat - with seasonings it will turn out much tastier. Georgian chefs advise leaving the minced meat for 20 minutes after adding spices and salt so that it marinates well.

Basic Rules

The dough for khinkali should not tear under any circumstances. It needs to be cooked at intervals and so that it is soft and fluffy;

The Georgian traditional recipe meant using only lamb, but now, in adapted versions of the recipe, you can find beef, pork and even a mixture of them;

In the classic variation, the meat should be chopped into small pieces with a knife or hatchet, and not passed through a meat grinder. This also applies to bulbs. And water is added to the minced meat so that it comes out especially juicy and tender;
When scrolling through a meat grinder, which has become especially popular recently, a grate with a large mesh is better suited;
Also, garlic and the herb that suits your taste preferences are almost always used;
According to the advice of chefs, it is better to put a lot of onions in the minced meat. This makes it more juicy, but without a strong unpleasant aroma. And you need to knead the filling for more than ten minutes so that it takes on a uniform consistency and thoroughly absorbs the water;

Modeling is the biggest deterrent for novice cooks. Although this process is the most fun, it will draw you in and captivate you;
Using a special mold or improvised means, rounded layers are cut out of the dough, which are then rolled out. The diameter should be about fifteen centimeters;

Then the minced meat is placed in portions in the middle of the round shape. And you need to make bags with folds from the dough. Their number varies. It is accepted that there should be at least twenty of them. But thirty-six is considered the highest skill and ideal;

All edges of the folds are gathered at the top and connected to each other. You need to wrap it tightly so that there is not a single small space where the aromatic juice could leak out. After completing this operation, you will notice that a “tail” has formed in the upper part. In the classic version, it is customary to pinch and tear it off, but now you can increasingly see that it remains in place;

The main flavor highlight is the broth, rich in aroma and spices. Therefore, the most important thing is to preserve it until serving. Therefore, it is important to lay out the meat in such a way that there is room for juice. The edges should be “closed” as carefully and tightly as possible;
The original khinkali recipe states that you need to choose a large pan for cooking. This is due to the fact that they need a lot of space. Otherwise, Georgian “dumplings” may change shape and become deformed. After all, you need to cook khinkali without stirring, because there is a risk of damaging the dough. If you don't want the dough to tear, and if it still sticks to the bottom of the pan, shake it well. Excessive boiling can also be harmful, because the bag may blur;
Pay special attention to the cooking time in water, because under no circumstances should they be overcooked. Approximate time – fifteen minutes;

Before serving, when the khinkali are still in hot water, you need to cool them a little. This is suitable for those who, after cooking, immediately intend to taste them. To do this, pour 200-250 grams of ice water into the pan;
The hallmark of this dish is the presentation. Khinkali must be hot; they are traditionally sprinkled with pepper. You need to eat without utensils, they will only spoil the taste perception;

Khinkali in Georgian is consumed with hands. You should take a bite so that you can immediately drink the juicy broth. The tail helps to hold the culinary product. Under no circumstances should the juice end up in the container being used.

Many people love dumplings and manti. But, having learned how to properly prepare khinkali, this dish will definitely become a favorite. Making it is not so difficult if you follow the recommendations and follow the recipe.

Making khinkali correctly

Roll out the finished dough into a layer 5 mm thick, cut out circles with a regular glass, then roll each into a flat cake with a diameter of up to 15 cm and a thickness of 2 mm. Place a tablespoon of minced meat on the flatbread, lift the edges and fold them together in a circle. Use the fingers of one hand to hold the finished folds, and with the other hand continue to make new ones - soon you will have a neat bag into which you need to pour a teaspoon of broth or the juice released from the minced meat. Next, the folds are connected into a beautiful and tight knot, which is sometimes twisted and cut. If you don't have time to make folds, just connect the edges of the cake in the form of a bag. By the way, in order for the products to cook well, you need to take 100 g of minced meat per 100 g of dough.

How to properly serve and eat khinkali

Khinkali is eaten only hot. It follows that for the festive table they need to be cooked in several stages. Approximately calculate how long it takes to “destroy” the first batch and cook the khinkali again. It is worth knowing that this is a main dish, served solo, without bread and even without sauce, only generously sprinkled with ground black pepper on top.

Eating khinkali requires special skills, because the highlight of the dish is not the minced meat, but the delicious broth enclosed in a dough shell. You need to eat with your hands, holding it by the tail. First, take a bite and drink the juice, and then eat everything except the tail. Don’t rush to take freshly brought khinkali from the plate, let them cool a little, without proper experience you can get burned by the hot broth.

The famous Georgian wine is not served with our dish. You'll need something stronger: cognac or vodka.

How to cook khinkali

Khinkali is boiled in salted water with bay leaves, trying to prevent them from sticking to the bottom. It is important to understand how long to cook khinkali so that the minced meat is ready, but the products are not overcooked. After the khinkali float to the surface, cook them for about 10 minutes, and then scoop them out with a slotted spoon and place them on a plate. How long to cook khinkali depends on their size, but it is better to cook no longer than 20 minutes, otherwise they will boil. Khinkali in a multicooker turns out no less tasty - to do this, you need to pour water into the multicooker bowl, add a bay leaf, turn on the “Soup” mode, and when the water boils, put the khinkali in and cook for 15–20 minutes. You can also steam them by placing the products on a greased steaming bowl, in which case the cooking time will be about half an hour.

Serve khinkali hot, poured with melted butter, with coarse pepper, herbs, sour cream and tkemali sauce - after all, this is a Georgian dish! They eat khinkali with their hands, holding it by the tail, carefully biting it so that the juice remains in the mouth. If you use a knife and fork, you won’t get any pleasure from eating, because the juice will remain on the plate.

How to cook khinkali with minced veal meat

Juicier and, it seems to me, tastier khinkali are made from minced veal or beef. I offer you such a simple and delicious recipe.

Even if you have never encountered such a dish before, you will still succeed. After all, the principle is not at all complicated. In addition, I have prepared a very detailed description.

Stock up on the products on the list and have an hour of free time! Good luck!

Ingredients:

half a kilo of veal or beef
500 gr. flour
200 ml. cold water
a pinch of salt
one onion
small chili pepper to taste
bunch of cilantro
ground black pepper and salt to taste

Preparation:

Pour the flour into a bowl, add salt and mix a little. Make a hole in the center, pour in water and start kneading. When all the flour is mixed in, the mixture may seem too dense. But it normal. Therefore, I recommend kneading for at least 10 minutes. After all, this makes it more flexible, soft and pleasant to work with.

It is important that the dough is elastic, otherwise the products will simply tear.

After 10 minutes of kneading, it will still be quite dense, but will already begin to hold the shape of a whole lump. Place in a bag and then in the refrigerator for 40 minutes. The moisture will be redistributed, the mass will become smooth and pliable.

Peel the onion and chop it very finely. Place in a bowl and rub a little with your hand to release more juice and flavor.

Now the meat. For ease of cutting, the piece needs to be slightly frozen so that it becomes harder. Chop into very small cubes and place in a bowl with onions.

Finely chop the cilantro and a little hot pepper. Transfer to a common bowl, add salt and season to taste. If you have cumin, add a pinch after kneading it between your fingertips.

Mix everything well and add water. First, inject approximately 50 ml. liquids and combine into a single mass. Check the consistency and add more if necessary. It should be soft, juicy, but stable. Place in the refrigerator for 20 minutes.

Divide the risen dough into 2 parts. We put one in a bag for now, and roll the second into an even, elongated bar. Using a knife, cut into about 10 equal pieces. We do the same with the second part of the test. We roll each piece in turn into a thin cake, from the center to the edges.

Place on a small saucer and place 1-2 tablespoons of filling in the middle.

Source -

Using folds, we collect the product from above into a closed bag. We secure it well so that the filling does not fall out of the dough later. The excess on top can be cut off, but a small tail should remain.

You can freeze some of it, and we will cook the required amount right now. Boil water in a saucepan and salt it to taste. Place the semi-finished products into the boiling liquid one at a time. You need to cook them for about 15 minutes.

Grease with butter, sprinkle with ground pepper or herbs and serve. And they are eaten traditionally, holding them by the “tail” from above.

A few secrets on how to cook khinkali at home

Some chefs advise not to skimp on onions for minced meat, recommending taking three onions per half a kilo of meat so that the filling is juicier and tastier. Knead the minced meat for at least 15 minutes - the longer you do this, the better the liquid is absorbed, and the filling will be more uniform, soft and juicy.

Do not put too much filling on the flatbread, otherwise there will be no room left for the broth, and connect the folds of the khinkali in such a way that there is not even a small hole left for the juice to flow out.

Make as much khinkali as you can cook in a pan at the same time, otherwise the dough will become soggy from the wet filling. Georgian “dumplings” should not be cramped - let them float freely, otherwise they will stick together and become deformed. In Georgia, khinkali are not stirred during cooking, but are carefully shaken so as not to stick together. Before removing the khinkali from the pan, pour a glass of cold water into it so that they are not too hot before serving.

Homemade khinkali – very tasty!

We take it by the tail, bite the edge of the khinkali, drink the juicy filling, open our mouth wider and eat the whole khinkali, leaving the tail on the plate. It is considered rude to pour the filling onto a plate. They eat the dish with their hands. Ketchup and mayonnaise are not served. This dish does not go well with wine. More often they are served with vodka or beer. But you can get by simply - green or black tea. The most important thing is that it is very filling and tasty! The filling is what you need.

Did you know that they organize Khinkali eating tournaments for a while? Most often, they are held in various establishments or cafes serving Georgian cuisine. So last year, at one tournament, the winner ate 20 of them in 2 minutes.

By the way, I would definitely lose. What 20 pieces, I wouldn’t even eat 10 in 2 minutes. It’s just that mine turned out so big that you eat 3 pieces and you’re full.

I decided to fry the next batch of Georgian dish in a cauldron over a fire. I go outside and light the cauldron...

Homemade khinkali: step-by-step recipe with photos

Ingredients: for the dough: flour - 3 cups, water - 1.5 cups, vegetable oil - 3 tbsp. l., egg - 1 pc., for filling: beef - 700 g, lamb - 300 g, onion - 2 pcs., cilantro - 1 bunch, Svan salt - 1 tsp.

If you don’t have Svan salt, you can make this seasoning yourself, which includes medium or coarse table salt, chopped garlic, dried cilantro (can be replaced with coriander), dried dill or its seeds, ground red pepper. Ground cumin, saffron and crushed fenugreek pods are also added to Svan salt.

Cooking method:

1. Pour half the flour into a mound, make a well, pour the oil into it and break the egg.

2. Knead the dough, gradually adding slightly salted cold water. You should get a homogeneous and soft mass.

3. Let the dough rest for half an hour, covered with a towel.

4. Add the remaining flour and knead the dough well again for 10-15 minutes.

5. Leave the dough again for half an hour under the towel.

6. Knead the dough one last time - if it seems sticky, add a little more flour. Wrap the dough in cling film - in this form it can be stored in the refrigerator for up to 3 days.

7. Scroll through a meat grinder or finely chop the meat and onions.

8. Finely chop the cilantro.

9. Add salt to the minced meat and knead it well, gradually adding 0.5 cups of water.

10. Roll out the dough and cut out circles 2–3 mm thick with a glass.

11. Place 1 tbsp in the middle. l. filling, lift the edges and pinch the “bag” with folds, as described above.

12. Boil water with bay leaf in a large saucepan.

13. Drop a small amount of khinkali and cook for 15 minutes.

14. Serve the dish on the table piping hot, pouring butter, sour cream, any sauces, herbs and pepper.

The traditional khinkali recipe can be varied by using different types of dough and meat, unusual seasonings and additives. Khinkali made from yeast dough is very tasty; many housewives also add vegetables to meat or prepare vegetable, cheese and mushroom khinkali, and serve sweet khinkali with dried fruits and nuts as a dessert.

How to cook delicious and juicy khinkali

To prepare these juicy Georgian delicacies, make the dough with eggs, very, very thick. For the filling, grind everything in a meat grinder: beef, onion and cilantro. And sculpt, creating the shape of a garlic. Don't forget to make a funnel in the boiling water when you add them to cook.

You can taste them family-style, at home, whichever you prefer, seasoned with vinegar and pepper or anointed with butter or sour cream. In any case, it will be delicious!

For the test:

Flour – 1.5 kg.
Egg – 2 pcs.
Water – 500 ml.
Salt – 0.5 teaspoon

For filling:

Minced beef – 2 kg.
Onion – 1 kg.
Cilantro – 100 gr.
Salt - to taste
Pepper - a pinch
Water – 1 glass

Preparation:

1. Break eggs into sifted flour. Dilute salt in water. Pour into flour.

Mix everything together and begin to knead into a thick, elastic dough.

2. Grind the meat, cilantro and onions through a meat grinder.

Add salt and pepper to the minced meat. Pour boiled chilled water. Mix well.

3. Cut off a piece of dough and roll it into a “sausage”. Cut into thick pieces.

Dip the pieces in flour and roll out very thin. Place about a tablespoon of minced meat in the middle.

We mold the dough in a circle in the form of “garlic”.

4. Put the water on the fire, bring to a boil, add salt. Make a “circle” in boiling water with a spoon so that the dough does not stick to the bottom. We put the stuck blanks there one at a time. Cook over medium heat for 7 minutes.

Khinkali with pumpkin

These khinkali, reminiscent of manti with pumpkin, are good during Lent. Knead unleavened dough from 300 g of wheat flour, 2 tbsp. l. vegetable oil, a pinch of salt and water, and just enough water is needed to make a soft and fairly stiff dough. After this, cover the dough with a towel and start filling.

Cut 300 g of pumpkin pulp, cleared of seeds and peel, into pieces, finely chop the onion and 50 g of lard, and then mix all the ingredients. Roll out the dough into a layer, cut out circles with a glass, roll out the flatbreads and place the filling in the middle of each. Lift the edges of the tortillas and make nice folds all around, bring them together and pinch them well. Boil the khinkali in salted water for 10 minutes after floating to the surface. Serve with sour cream and herbs.

How to fry khinkali

Photo: Ponomarenko Anastasia / Shutterstock
Heat the vegetable oil in a deep frying pan or saucepan. Dip the khinkali into it and fry on different sides until golden brown. After this, pour a little water so that it covers the bottom of the khinkali, and simmer over low heat under the lid for about 10 minutes.

Khinkali with chicken and cheese

This is a very tasty and original dish that children love very much. Knead the dough from 500 g of flour, 1 egg, a pinch of salt and about 1 glass of water - the dough should be non-sticky and elastic. Leave it for a while and prepare the filling. Pass 400 g of chicken fillet and 1 onion through a meat grinder, although you can grind the meat and onions in a blender or food processor. Add salt and pepper to taste, 50 ml of meat broth and 100 g of any grated cheese to the minced meat. Mix all the ingredients well into a homogeneous mass, and then cut out circles from the dough, fill them with minced meat and wrap the edges on top like a bag. Boil khinkali for 15 minutes and serve with creamy sauce.

Khinkali is not just food, but a real symbol of Georgia; they treat this dish with great reverence. In some areas, khinkali are made smaller than dumplings, in others - the size of a soup bowl, with different fillings and spices used. Prepare khinkali according to different recipes, they are all unusual, bright and incredibly tasty!

Recipe for Georgian khinkali with suluguni cheese

And this recipe is ideal for those who love Georgian cuisine, but do not eat meat. For the filling in this version we will need brine suluguni cheese, the fattest one. We pass it through a meat grinder.

Add melted butter, egg yolks and crushed garlic to the cheese. In this case, the dough should be quite soft, but not stick to your hands. When we make folds when sculpting the bag, the edges can be stretched a little. Sprinkle the finished khinkali with pepper and cilantro (it goes very well with suluguni, so you can add it to the filling). The taste is simply fantastic!

Ingredients for the dough:

2 cups of flour
Water – 1 glass
Salt – ¼ teaspoon

For filling:

Suluguni – 700 gr.
Butter – 3 tbsp. spoons
Egg – 2 pcs.
Garlic – 2 cloves
Cilantro - for decoration

Preparation:

1. Make the dough: sift flour into a bowl, add salt and water.

Knead the dough for 15 minutes until it becomes soft and pliable.

2. For the filling, grind the suluguni cheese through a meat grinder (you can grate it).

Melt the butter and add to the flour. Add the eggs and squeeze the garlic through the garlic press. Mix the ingredients. You can add a little salt.

3. Divide the dough into small pieces, roll them out to 15 mm in diameter. Place a small spoonful of minced meat in the center of the dough.

Form into the shape of garlic: fold the edges of the dough with folds.

4. Cook the dish in boiling salted water for 10 minutes.

Decorate the finished dish with cilantro leaves.

Dagestan Khinkali: recipe

The dough for the Caucasian dish is kneaded using a fermented milk base with the addition of meat broth. The method of preparing the dough and serving the finished dish has its own national characteristics. The amount of ingredients is selected individually, depending on the number of servings.

List of ingredients:

beef - half kg
200 ml kefir
flour to create an elastic dough combined with kefir
salt
sour cream
tomato paste
garlic

Avar khinkal
How to cook Dagestan khinkali:

We begin the cooking process by boiling the beef. Since meat broth will be needed for kneading the dough, it is important to collect the scum in a timely manner and generously salt the water.
To prepare the dough, pour kefir into a large bowl. Add flour in portions and knead elastic dough. Let the workpiece rest.
After the meat is boiled, it is cut into small pieces, and the broth is filtered through a fine sieve.
Divide the flour mixture into 2 parts. Roll each part into a flat pancake 3-5 mm thick.
Cut into squares, each of which is divided into 2 triangles.
Figured dough pieces are boiled in broth for 3-5 minutes and fished from the surface using a slotted spoon. To maintain the fluffiness of the dough, each piece is pierced in the center with a toothpick.
pieces of unleavened dough and sliced meat are laid out on a dish
Dagestan-style khinkali is served with aromatic garlic sauces based on sour cream and tomato.

Note: To prepare the traditional form of khinkali on kefir, mince is prepared from raw beef with a lot of onions and spices.

Useful tips

Inexperienced housewives who have never prepared this dish are advised to choose the simplest dough recipe, which contains only water, flour and salt. This dough turns out to be the most elastic and dense, and broth will not leak out of it.

During cooking, the dough is prepared first and only then the filling.

It is advisable to make the filling exclusively from lamb, but if there is none, beef mixed with a small amount of lard or fat tail is also quite suitable.

If you want to prepare the most authentic filling, which is considered the most correct, then you need to take only chopped lamb, ground red and black pepper, garlic and cumin. Other variations with the addition of various spices and herbs were invented later.

Khinkali - a classic recipe for dough and delicious filling

Khinkali, the recipe for which belongs to the national Georgian cuisine, is made in the likeness of Russian dumplings made from a flour base with filling, but has a characteristic shape given by the cook during modeling. The amazing juiciness, excellent taste and originality of the products made them popular far beyond the Caucasus.

Khinkali in Georgian

If you don’t yet know how to cook khinkali, check out the basic rules for preparing them, which will help you get the authentic taste of the delicacy:

For the filling, use minced meat with onions, which are cut very finely with a knife - no meat grinder! No less important components that give it a unique taste are Georgian spices.
The dough is kneaded without adding eggs or dairy products. Its main components are water, flour, salt and vegetable oil.
Khinkali are made from a rolled out flour base by filling flatbreads cut out according to a template with meat.
The products are boiled in water, less often they are additionally fried in oil.
Separately, serve sauce for khinkali based on tomato with garlic, spices and herbs.

Khinkali dough - recipe

Having prepared the correct dough for khinkali, you can be sure that the dish will turn out as it should. A well-rolled, plastic, but dense flour base will allow you to easily complete the modeling, preserve the integrity of the products during heat treatment and, as a result, their juiciness, which is almost the main aspect in the characteristics of the dish.

Ingredients:

flour – 500-600 g;
water – 250 ml;
vegetable oil – 30 ml;
salt – 1 teaspoon.

Preparation

Sift flour into a bowl, add butter and salted water.
Knead long and thoroughly, adding flour until the mass absorbs it.
A dense and tight lump is left in the bag for 40-60 minutes, after which it can be used for rolling out and decorating a Caucasian dish.

Minced meat for khinkali - recipe

An equally important component is the minced meat for khinkali, which largely determines the taste characteristics. The mass should turn out juicy, so water must be added to it, which must be well cooled. The original recipe uses a mixture of several types of meat. Lamb and beef or beef and pork are often combined.

Ingredients:

pork – 250 g;
beef – 250 g;
onion – 150 g;
garlic – 2 cloves;
ice water – 250 ml;
cumin, salt, pepper.

Preparation

The meat is frozen a little, chopped very finely along with the onions.
Season the mixture with cumin, garlic, pepper, salt, add water and stir.
Let the filling base sit in the refrigerator for a couple of hours.

How to make khinkali?

In addition to familiarizing yourself with the dough and filling recipes, you need to know how to wrap khinkali. Both its appearance, taste characteristics and tasting impressions depend on the correct execution of this stage of creating a Caucasian delicacy. To design products you need to perform the following steps step by step:

The prepared flour ball is rolled out to a thickness of 1.5 mm and circles with a diameter of 10-12 cm are cut out with a large cup or saucer.
Place a spoonful of minced meat in the center of each, lift the edges up and begin to gradually pinch them, forming folds, of which there should be at least fourteen in total.
Next, press the folds more tightly so that there is no gap left and the product is thoroughly sealed.
Cut off the uneven edges of the dough from the top and place the pieces on a floured table.

Georgian khinkali recipe with meat

You became familiar with the intricacies of creating dough and minced meat and learned how to cope with sculpting products.

The next recipe will tell you in more detail how to properly cook khinkali with meat filling, which is classic.

If desired, the meat can be mixed with chopped cilantro or basil, and add suneli hops. From the dough and minced meat made according to the recipes proposed above, 6 servings can be prepared in 1.5 hours.

Ingredients:

dough – 800 g;
meat filling – 800 g.

Preparation

Prepare the dough, chop the meat into minced meat and season it.
After the two bases are ready, the blanks are drawn up.
Place a wide, large saucepan on the stove, pour in water, add some salt and let it boil.
Create a whirlpool with a spoon and add one product at a time.
If you don’t know how long to cook khinkali, then medium-sized pieces are kept in moderately boiling water for 10 minutes.

Khinkali with cheese

In addition to traditional variations with meat, there are recipes for Georgian dishes with other fillings. From the following recommendations you will learn how to prepare khinkali filled with cheese. In this case, suluguni is used, but it is acceptable to use feta cheese or its mixture with hard cheeses. The filling can be supplemented with herbs and crushed garlic. In an hour you will get a treat for 6 people.

Ingredients:

dough – 800 g;
suluguni – 700 g;
butter – 100 g;
yolks – 2 pcs.;
salt, herbs.

Preparation

The recipe for khinkali with cheese is simple. Knead the dough, let it sit, roll out and cut out round cakes.
Grind the suluguni, mix the shavings with butter and yolks, and place them in the center of the pieces.
Decorate the products and cook them in boiling water for 10 minutes.

Lamb khinkali

Khinkali, the recipe for which is presented below, is prepared, unlike the authentic version, exclusively from lamb.

For those who do not like this kind of meat, tasting a dish prepared without the proper approach can be a real challenge.

But if you carefully approach the execution of the process, choose the right product and complement the filling with appropriate accompaniment, the meal will bring incredible taste pleasure. You can make 6 servings in 1.5 hours.

Ingredients:

dough – 800 g;
young lamb – 400 g;
fat tail – 100 g;
onion – 350 g;
water – 200-300 ml;
garlic – 2 cloves;
chili pepper – 2 pcs.;
dried savory, pepper mixture, suneli hops - a pinch.

Preparation

Cooking khinkali begins with preparing the filling. The lamb is chopped with fat tail, onions and garlic, seasoned with seasonings, water is added and placed in the refrigerator to infuse.
Knead the flour base, after about 30 minutes roll it out, cut out the templates and shape them into products, filling them with minced lamb.
Cook the preparations for 10 minutes.

Fried khinkali

Khinkali, the recipe for which will be outlined below, is prepared using classical technology, but in the end it turns out not as usual. This is due to the fact that the products are additionally fried in oil, acquiring a golden brown crust and, as a result, new taste characteristics. In this case, the dough is rolled out a little thicker, up to about 2 mm. A meal for 6 people can be organized in 1.5 hours.

Ingredients:

dough – 800 g;
minced meat – 700 g;
onion – 200 g;
broth – 200 ml;
seasonings, vegetable oil.

Preparation

Prepare the minced meat by adding onions and broth with spices, knead the dough, let the ingredients brew and decorate traditional Georgian products.
Immerse them in small portions in boiling water and cook for 7-10 minutes.
Place in a colander and allow to drain.
Read more about how to fry khinkali. Place the boiled specimens in a single layer of oil in a hot frying pan, brown on all sides and remove to a napkin.

The pride of Georgian cuisine

My ideal (how I dream of ideal!) khinkali has smooth dough with a slight shine, like expensive porcelain, elastic, mobile, soft - alive and bright. The filling is minced meat. With herbs, with seasonings or just with pepper, it depends on your mood, nothing more. They say that mountain khinkali are made from fresh meat with a few good pinches of secret herbs that grow only on mountain slopes, and only shepherds know about them.

The White Aragvi River flows among the Caucasus Mountains, and the waters of the Black Aragvi flow nearby. These are the tears of two sisters in love with one fearless knight. The knight chose the blonde, and the brunette died in the abyss. The death of her sister became a terrible burden for the fragile girl, and she, unable to bear the grief, threw herself off the cliff. Sister rivers, White and Black, unite near the village of Pasanauri... And they also say that Pshavskaya Aragvi is the same knight who went to death for his love...

Pasanauri is located at an altitude of 1050 m above sea level in the Caucasus Mountains. Mtskheta-Mtianeti is an incredibly beautiful region with free, clean air, which gave us khinkali, so they say.

The night shone, playing the panduri, The moon floated into the refuge of love, And again the nightingales sang to me in the gardens of Pasanauri On two Aragvahs. Night in Pasanauri. N. Zabolotsky

Khinkali is the food of Eastern Georgia. There is something oriental in the bags made of thin dough with meat and broth, similar at the same time to manti, dumplings, and baozi. I admit honestly, I love the Georgian dish most of all.

Dough for khinkali - 7 step-by-step recipes

Khinkali are dough products filled with meat, created many years ago by Georgian chefs. In terms of cooking technology, they partly resemble the famous Russian dumplings, although they look different. To prepare such a dish, you must not only know how to make a tasty filling, but also how to properly knead the dough for khinkali. We offer to make a semi-finished product in different ways.

Classic recipe for khinkali dough

The simplest khinkali dough can be made with only three main components:

250 milliliters of drinking water;
750 grams of premium flour;
10 grams of table salt.

Semi-finished product preparation technology:

Sift a measured amount of flour and pour into a deep container. This could be a large bowl.
Add salt.
Add flour in portions and mix the ingredients with your hands. First, this is done directly in a bowl, and a little later the process needs to be transferred to a cutting board.
The result should be a lump of tight dough that will not stick to your hands.
Next, the almost finished dough needs to be wrapped in thin cling film and left on the table to mature.

Literally in half an hour the semi-finished product will be suitable for further work.

Georgian with egg

The Georgian classic recipe is slightly different from the version described above. Local chefs usually add an egg to this dough.

For this option you will need:

1.2 kilograms of wheat flour;
a little fine salt;
2 raw chicken eggs;
450 milliliters of warm water.

You need to prepare the dough in stages:

Pour all the flour into any wide bowl. Make a small indentation in the center.
Pour salt into this hole and beat in the eggs.
Start mixing the ingredients with your hands. You can do this for 5 minutes in a bowl. Then, when the mass is slightly compacted, transfer it to the board and continue kneading. This will take another 5 minutes.
Roll out the finished dough with a rolling pin into a thin layer. Then you can cut blanks from it.

This option is convenient because the dough practically does not need to mature. After a short kneading, it is completely ready for use.

In addition, the presence of eggs in the recipe makes the mass more elastic, while maintaining the desired density.

How to make it with kefir

This is especially important when large batches of products are planned.

For this test you need to take:

1 kilogram of baking flour;
24 grams of baking soda;
salt;
2 full glasses of kefir.

How to prepare this semi-finished product:

First, sift the flour into a bowl. You can even do this several times.
Add unslaked soda to it. In this case, kefir will play the role of vinegar. At the same time add salt and mix it all lightly.
Pour in kefir.
This should be done slowly with constant stirring. Gradually the dough will turn into a plastic tight ball.
After this, it should rest a little (about 2-3 hours).

Before work, the ripe semi-finished product will only have to be rolled out with a rolling pin on the table, sprinkled with flour.

Dough for khinkali with mineral water

If desired, you can make dough for khinkali even with mineral water. It is slightly different from the usual lean semi-finished product.

We select the following composition:

640 grams of flour;
10 grams of salt;
1 glass of mineral water (carbonated);
50 grams of sugar;
egg category C1.

The test execution technology will be completely different:

Break the egg into a wide bowl.
Add the bulk ingredients, then beat everything with a mixer.
Pour mineral water into a bowl.
Add flour in portions and complete the final kneading.
Cover the finished dough and set aside for 20-25 minutes.

The mass turns out to be moderately dense, and due to the eggs it is also quite strong.

Unlike the usual lean semi-finished product, it does not tear.

Cooking in a bread machine

To prevent the products from falling apart during the cooking process, the dough for khinkali must be sufficiently stiff and homogeneous. This cannot always be achieved by hand. It is simple and reliable to prepare dough in a bread machine.

There is one original recipe for which you will need:

450 grams of flour;
a pinch of salt;
200 milliliters of water;
1 egg;
40 grams of vodka.

How to make dough in a bread machine:

First sift the flour. Due to this, the dough will be softer.
Load all components into the form at once.
Place it in the bread machine body, close the lid and select the “dough” program on the panel. The device itself will signal the end of the process.

The dough prepared according to this recipe does not need to rest. You can immediately put it on the table and roll it out.

Puff base for dish

When using juicy fillings, it is best to choose puff pastry for khinkali. The process of its preparation is quite long and labor-intensive. If the housewife has limited time, she can use a simplified version.

Let's take:

320 grams of wheat flour;
25 grams of sugar;
200 grams (1 pack) butter;
half a glass of cold drinking water.
2-3 grams of salt.

Prepare the quick dough as follows:

Place flour on a cutting board.
Place the butter here, cut into small cubes, and chop the food well with a knife.
Add the rest of the ingredients and mix until the mass turns into a dense ball.
In this case, flour should be added in portions.
Wrap the bun in film and put it in the refrigerator for several hours.

Before work, the ripened dough will only need to be rolled out 5-7 times, folding it in several layers.

Choux pastry for khinkali

For a dish like khinkali, choux pastry is ideal. Thanks to its original consistency and plasticity, it rolls out quite thinly. In addition, this semi-finished product never breaks during molding or cooking.

To prepare it you need only four components:

3 cups flour;
20 grams of butter;
2 grams of table salt;
400 milliliters of water.

To make choux pastry for khinkali:

Pour water into a saucepan.
Add salt and oil to it, then stir and bring to a boil.
Add 2 cups of flour one at a time into hot water. Mix very quickly, as the mixture will immediately begin to cool.
Add the rest of the flour and make the final knead. The dough will be quite stiff.
Place the dough in a bag and leave it alone for literally 30-35 minutes. During this time it will mature and level out.

After this, the dough can be rolled out and the shaping process can begin.

Traditional filling for khinkali

Khinkali, as is known, is a dish of Georgian cuisine. Therefore, traditionally the filling for it is made from lamb meat. The Georgian classic recipe requires that the minced meat be juicy and aromatic.

Therefore, you can use the following set of products:

0.4 kilograms of lamb fillet;
a few cloves of garlic (to taste);
200 milliliters of broth;
a little salt;
2 medium onions;
pepper;
1 bunch each of dill and parsley.

To prepare the filling:

Cut the meat into small pieces with a sharp knife. Using a meat grinder in this case is not recommended.
Roughly chop the onion and garlic. Try to make the workpieces as small as possible.
Chop the greens.
Collect the crushed products in one container.
Add a little salt, a little pepper, stir.
Add broth. Stir everything again.

The mixture should stand for a while so that the meat partially absorbs the liquid.

The filling should not crumble or separate into fractions.

Source: https://attuale.ru/testo-dlya-hinkali-7-poshagovyh-retseptov-prigotovleniya/

Recipe for dough with kefir on khinkali

Another cooking option is to add a little kefir to the recipe. You will also need the following:

What do you need	How much do you need
Wheat flour	1 kg
Kefir	2 glasses
Salt	Taste
Soda	2 tsp

This dough takes about 2.5 hours to prepare, of which 30 minutes will be spent kneading, and 2 hours waiting for it to rise. The calorie content of this product is 36 kcal per 100 g.

Step-by-step preparation:

Flour is sifted into a small bowl, then soda is poured into it (there is no need to extinguish it) and salt, the whole mass is lightly mixed;
Kefir is poured into the flour, there should be about 0.5 liters of it, but in fact it is necessary to add until the dough becomes tight;
All ingredients should be thoroughly mixed with your hands, this is done until the dough itself turns into a tight and elastic ball;
The dough is ready, but now it needs to rise: to do this, it is placed in the refrigerator and remains there for about 2 hours;
After time, it can be taken out and rolled out for subsequent cooking.

In this recipe, you can also use sour milk instead of kefir.

Fried khinkali

To start frying you need:

The first step is to boil the khinkali in the traditional way.
Place the finished bags on a plate and leave to cool.
Take a deep frying pan and put it on fire.
Pour vegetable oil into a frying pan and let it heat up.
After this, place the khinkali in heated oil and fry until golden brown. Look at the photo

A prerequisite for uniform roasting is a sufficient amount of sunflower oil. Khinkali should be completely immersed in oil, only in this case they will acquire a uniform golden brown crust. You can also fry raw khinkali in this way, the difference is that they will have to be kept on the fire longer.

Georgian cuisine has a large number of delicious dishes in its reserve. Khinkali is one of them. This is a very popular dish in the Caucasus, without which more than one holiday table is not complete. Anyone can add a Georgian touch to their regular diet. By following the secrets of preparing this dish described above, you can slightly diversify your usual food, especially since the composition of this dish is very beneficial for the body.

How to prepare juicy and aromatic minced meat for Georgian khinkali, how to properly knead the dough and form tasty and juicy bags, is shown in the following video.

In conclusion, I would like to say that Georgian cuisine has a large number of delicious dishes in its reserve. Khinkali is one of them. This is a very popular dish in the Caucasus, without which more than one holiday table is not complete. Anyone can add a Georgian touch to their regular diet. By following the secrets of preparing this dish described above, you can slightly diversify your usual food, especially since the composition of this dish is very beneficial for the body. The cooking process is very exciting, and the result exceeds all expectations!

Classic version

Georgian Khinkali, the classic recipe for which involves the use of mixed minced meat, is known for the presence of broth in the filling.

This feature is explained simply: when assembling raw products, the filling is not thermally treated, so meat juices accumulate in them during cooking.

What ingredients will you need?

To prepare classic Georgian khinkali, you will need the following.

For the test:

1 tbsp. l. sunflower oil;
2.5-3 tbsp. all-purpose flour, plus extra for dusting;
150 ml water.

For filling:

250 g each of beef and pork, equal parts (good fatty cuts);
1.25 tbsp. onion, finely diced;
2 small cloves garlic, minced;
0.25 tsp cayenne pepper;
1 green chili, diced;
1 tsp. high-quality black pepper, freshly ground;
sea salt flakes.

Step-by-step cooking process

Georgian-style Khinkali, the recipe for which uses spicy minced meat, is prepared in several stages.

You should start by kneading and preparing the dough:

It is necessary to pour the amount of water and oil required by the recipe into a bowl.
Then you should gradually, in portions, add flour, stirring the mass after each time.
As soon as the mixture becomes thick, you need to transfer it to a table sprinkled with flour and start kneading for 5 minutes to activate the gluten.
The resulting dough will be very dense, so you should knead it until it is well elastic (it should hold together securely and hold the filling).
Once the desired result is achieved, you need to wrap the dough in plastic wrap and place it in the refrigerator for at least 15-30 minutes, preferably longer.

During this time you need to prepare the filling:

Using a very sharp knife, cut the meat into very thin strips and then chop them crosswise. The result should be
very small pieces. You can also use a meat grinder to perform this task.
Chop onion, cayenne pepper, green chilies and garlic in a similar manner.
Then you need to mix both types of minced meat with each other and with onion, cayenne pepper, green chili and garlic, 3 tbsp. l. cold water, then pepper and salt the mixture. All types of peppers are used here as the main spice, and their heat should be clearly felt.

When all the components are ready, you can start sculpting the products:

Roll out the dough on a floured, flat surface to
square sheet about 2.5 mm thick. There is no need to make the layer too thin, since it should withstand a fairly wet and heavy filling.
Using a glass with a diameter of about 7.5 cm, you need to cut out even circles from the dough, each of them roll out to about 9 cm in diameter.
Using a tablespoon, place a little filling in the middle of each circle.
Then, using your fingertips, you need to lift the edges of the circle up towards the center, folding them tightly and squeezing as you go. Products should take the shape of a money bag.
The very top part of the workpiece needs to be fastened with your fingers especially well and firmly. The resulting long “tail” of dough can be cut off or left.
Filled and sealed items should be covered with a damp kitchen towel to prevent them from drying out before cooking.

Georgian-style khinkali, the recipe for which involves this special tradition of gluing the dough, has a lot of folds on the sides. It is believed that a traditional product should contain a large number of them - from 19 to 28. However, only professionals can do this, so you can safely limit yourself to 10-12.

To cook prepared khinkali:

You need to boil a large pot of salted water.
Khinkali is placed in boiling water in portions of 8 and boiled for about 8 minutes.

The items will float to the top when they are ready. Remove them from the pan using a slotted spoon and serve.

What can I add?

Georgian khinkali, the recipe for which contains a large amount of pepper, turns out to be quite spicy. To avoid an overly hot taste, you can soak the green chilies in ice water first. This will remove some of the heat while still retaining the peppery flavor and aroma. If desired, you can add any type of flavoring to the filling, including wild caraway and thyme, garlic and chopped cilantro, and so on. However, culinary experts say that this variation of the dish is no longer Georgian traditional.

How to serve

When removing khinkali from the water, you should carefully shake off excess liquid and then arrange them on a plate. The dish is served hot with plenty of freshly ground black pepper sprinkled on top.

If desired, you can serve them with any Georgian sauce.

Minced chicken

Ingredients:

Chicken breast -400 grams
Onions - 2 medium onions
Carrots - 1 piece
Ground black pepper and salt - to taste
Vegetable oil - 1 tbsp.
Butter - 70 grams
Water -150-200 ml.

Wash the carrots, peel them and pass through a meat grinder or grind in a blender. 2.Heat a frying pan, add vegetable oil. Simmer the carrots in it until soft, adding two tablespoons of water, 2-3 minutes.
Rinse the chicken and pass through a meat grinder along with the onions.
Melt the butter and add to the minced chicken.
Add stewed carrots.
Pepper and salt the minced meat, mix well.
Pour in the required amount of water and knead the minced meat thoroughly.

Khinkali with chicken is much more tender. Spices and butter in the composition give the bags an original taste. If you want to diversify your favorite dish, you can replace the usual meat with chicken.

How to prepare minced meat for khinkali from various types of meat is now clear, then you need to master another important secret - the dough recipe.