There is a myth that the more layers a khinkali has, the more skilled the host is considered to be. An old Georgian song says that a straight flute should definitely have 19 folds. However, the taste does not depend on the layers: it is more important to thicken the dough enough so that the khinkali is thin, but retains its shape and filling. They must eat khinkali with their hands and first take a bite to drink the broth.
You will need:
Chef knives sets, which will allow you to perform a lot of operations in the kitchen
- Wheat flour 500 g;
- Water 300 ml;
- Salt 1.5 teaspoons;
- Veal 250 g;
- Beef 250 g;
- Salo 100 g;
- Onion 100 g;
- Garlic 2 cloves;
- Ground cumin (Zira) to taste;
- Red chili pepper to taste;
- Cilantro to taste.
Steps To Prepare:
1. Meat, stripped of veins, processed into minced meat.
A young man’s chest or back. Then add lard, finely chopped onion, and garlic. Ultimately, water comes into play, as much as ground beef can absorb without separating into meat and water parts. For one pound of meat – about 150 ml. For taste, you can add salt, cumin, hot chili (you can cook it yourself), and coriander.
2. Knead with flour, salt, and 150 ml of water.
Quite dense and narrow. Kneading and spreading it by hand will be difficult, so if you have a mixer and especially a beater, they will make the process much easier. The dough can not be kept in a cold place for more than an hour, then it quickly begins to lose its excellent properties.
3. The success of future kneading depends on the number of dough layers:
Ideally, should be around the base. To do this, roll the dough with a rolling pin into a layer of one centimeter and cut it into squares of 4×4 cm. Each piece should be rolled out and folded, sprinkled with flour every two times, repeatedly, at least 10 times. The result should be 3mm thick puff pastry sheets.
4. Ground beef is prepared ahead of time.
Because as soon as the dough sheets are ready, you need to immediately wrap the meat in them so that the dough does not dry out. Place a small ladle of minced meat, about 40 grams, in the middle of each sheet. If the mixed water manages to appear in the minced meat, it should be thoroughly mixed again until smooth, before spreading it on the flour.
5. The edges of the sheet are accordion folded as much as possible.
An ideal khinkali has nineteen plates. Take the tied bag in one hand, turn the other in the same direction as the folds were made, and cut off the excess dough – there will be a thick stump on top of the khinkali. Place the khinkali on the board so that the bottom is flat, which will then be easier to cut.
6. With a spatula
Quickly stir the boiling water in a wide saucepan, add salt, and a dozen khinkali and stir again in the pan. The point is that the sheets do not shrink and stick to each other or to the bottom. Cook till the khinkali floats upside down. Another two or three minutes, about ten minutes. Carefully remove with a slotted spoon.
7. Peaches are placed on a plate. As a rule
As a rule, money is boiled down to multiples of ten, each subsequent fraction being prepared anew. A final tip before starting the meal is to sprinkle the steamed and steamed khinkali with freshly ground black pepper, which instantly releases the good spirit. Start eating immediately.
8. Khankali is eaten with the hands: a fork will pierce the dough and broth.
The juice of the same khinkali is poured into a plate. You need to take the tail with your hand, second – grab the ribs; Cut the top side up, and sip the broth. Then cut the flour and meat into equal amounts and eat, so that a piece of meat sticks to the flower pot. Finally, the number of pieces used per stack will be counted.
The taste of khinkali is highly dependent on the quality of water present in the minced meat. So it is better to use good mineral water.
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