Contents of the recipe
- Dough for khinkali
- Minced for khinkali
- Molding and cooking
Cooking process
Georgian khinkali with beef is a dish similar to Russian pelmeni, only in a completely different form. Surely you had to not only see, but also try these juicy boiled sacks with a tails of unleavened dough and minced meat inside.
Recipe khinkali with minced meat from pure beef like most. The dish can be served at the festive table for a hot meal. At first glance, it seems that the instruction to prepare all the pelmeni dishes is a long, tedious process. In shops khinkali from different manufacturers – do not want to buy. I assure you that homemade khinkali cooked with love for the test and for their relatives have a taste and juiciness incomparable with the purchased half-finished products. And to mold them is not so difficult.
STEP 1 – TEST FOR KHINKALI
How to cook dough for Georgian khinkali with beef?
We will need wheat flour, water from the freezer, chicken egg and salt.
Gorka we pour in a bowl of flour. Add salt. We break the chicken egg.
We begin to knead the dough. In the process, pour very cold water. Preliminarily recommend a glass of water to hold in the freezer.
Knead the dough first in a bowl. Next, go to the surface of the table and manual kneading.
After 5-7 minutes, we have an elastic batch of fresh dough for khinkali.
We put the dough in the bag. We remove for 10 minutes in the freezer.
STEP 2 – FISH KHINKALI
How to make minced meat for khinkali?
We take beef with fat, onions, salt, black pepper, parsley (instead of coriander) and water.
Beef, along with beef fat, we skip in the meat grinder.
We add minced onions, minced with small cubes.
Add crushed fresh parsley, salt and black pepper. Pepper with the peas is pre-ground in a mortar. It is allowed to use black ground pepper. In the classic version, fresh coriander is stuffed into mince. I love coriander, but its specific taste is not liked by everyone.
We mix everything thoroughly. Add water and mix again. Water in minced meat is an indispensable condition for the preparation of real Georgian khinkali. Quickly we begin to mold the “bags” while the meat juice is preserved.
STEP 3 – CREAM AND WINE
How to sculpt khinkali?
We form the sausage from the dough. We cut them in the same pieces. When rolling, we always use flour.
Roll the pieces into thin circles. In the process of rolling, the surface of the table is pollinated with flour. The dough should not stick.
In the middle we lay out minced meat.
With the help of protectors we collect the blanks in bags. The defenders can be done as many as they like, as the hand takes. At me them not less than 15 pieces on each hinkalinke. At the top of the bag you need to leave a small tail. For this simple adaptation it is more convenient to put khinkali in a pan, and then, grabbing for it, there is a dish.
Varim khinkali with beef in a large saucepan for about 7-10 minutes. We shoot on the dish with a noise.
We serve the table hot. We eat, holding the tail, first biting the edge, then drinking the meat juice, and then eating the whole bag. The tail can be left. By the number of tails we know how delicious it turned out. The prepared dish can be sprinkled with black pepper and served with sauce, then our khinkali with beef will be the most correct.
Kinkali with beef
A recipe for tasty and juicy khinkali with beef. Khinkali is prepared by cooking in a saucepan.
Ingredients
Drinking water – 100 ml
Wheat flour – 2 cups + dust
Egg of chicken – 1 pc.
Salt – 1/2 tsp.
For stuffing:
Beef with fat – 600 g
Onions – 2 heads
Drinking water – 1/2 cup
Salt – to taste
Black pepper – to taste
Parsley or coriander – to taste
Contents of the recipe
Cooking process
Georgian khinkali with beef is a dish similar to Russian pelmeni, only in a completely different form. Surely you had to not only see, but also try these juicy boiled sacks with a tails of unleavened dough and minced meat inside.
Recipe khinkali with minced meat from pure beef like most. The dish can be served at the festive table for a hot meal. At first glance, it seems that the instruction to prepare all the pelmeni dishes is a long, tedious process. In shops khinkali from different manufacturers – do not want to buy. I assure you that homemade khinkali cooked with love for the test and for their relatives have a taste and juiciness incomparable with the purchased half-finished products. And to mold them is not so difficult.
STEP 1 – TEST FOR KHINKALI
How to cook dough for Georgian khinkali with beef?
We will need wheat flour, water from the freezer, chicken egg and salt.
Gorka we pour in a bowl of flour. Add salt. We break the chicken egg.
We begin to knead the dough. In the process, pour very cold water. Preliminarily recommend a glass of water to hold in the freezer.
Knead the dough first in a bowl. Next, go to the surface of the table and manual kneading.
After 5-7 minutes, we have an elastic batch of fresh dough for khinkali.
We put the dough in the bag. We remove for 10 minutes in the freezer.
STEP 2 – FISH KHINKALI
How to make minced meat for khinkali?
We take beef with fat, onions, salt, black pepper, parsley (instead of coriander) and water.
Beef, along with beef fat, we skip in the meat grinder.
We add minced onions, minced with small cubes.
Add crushed fresh parsley, salt and black pepper. Pepper with the peas is pre-ground in a mortar. It is allowed to use black ground pepper. In the classic version, fresh coriander is stuffed into mince. I love coriander, but its specific taste is not liked by everyone.
We mix everything thoroughly. Add water and mix again. Water in minced meat is an indispensable condition for the preparation of real Georgian khinkali. Quickly we begin to mold the “bags” while the meat juice is preserved.
STEP 3 – CREAM AND WINE
How to sculpt khinkali?
We form the sausage from the dough. We cut them in the same pieces. When rolling, we always use flour.
Roll the pieces into thin circles. In the process of rolling, the surface of the table is pollinated with flour. The dough should not stick.
In the middle we lay out minced meat.
With the help of protectors we collect the blanks in bags. The defenders can be done as many as they like, as the hand takes. At me them not less than 15 pieces on each hinkalinke. At the top of the bag you need to leave a small tail. For this simple adaptation it is more convenient to put khinkali in a pan, and then, grabbing for it, there is a dish.
Varim khinkali with beef in a large saucepan for about 7-10 minutes. We shoot on the dish with a noise.
We serve the table hot. We eat, holding the tail, first biting the edge, then drinking the meat juice, and then eating the whole bag. The tail can be left. By the number of tails we know how delicious it turned out. The prepared dish can be sprinkled with black pepper and served with sauce, then our khinkali with beef will be the most correct.