How to make delicious khinkali: the best recipes for dough and fillings

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Boil, fry, bake khinkali with meat, mushrooms, cheese, potatoes and even fish. Whatever you choose, it will be delicious!

How to make dough for khinkali

To make khinkali dough, you need only three ingredients: flour, water and salt. The first two are mixed in a 2: 1 ratio, the third is added to taste. That is, 500 ml of water and a pinch of salt must be added to 1 kg of flour.

The dough can be kneaded by hand or using a kneader. The second will greatly simplify your task, because the mass turns out to be tight, it is difficult to work with it.

Knead the dough until smooth and elastic. Then roll the mass into a ball, cover with cling film and let rest for 20-30 minutes.

How to make khinkali filling

Initially, khinkali were made only from mutton. Other types of meat are now used, as well as mushrooms, cheese and vegetables.

For khinkali to be perfect, the weight of the filling should be approximately equal to the weight of the flour that will be used for the dough.

How to make a traditional meat filling

Ingredients

• 1 kg of lamb, beef, pork or a mixture of different types of meat;
• salt to taste;
• 1 bunch of cilantro;
• 3 cloves of garlic;
• 2-3 onions;
• 250-500 ml of water, better than mineral water.

Preparation

Chop the meat. It is believed that it is better to chop it finely with a knife - this way it will release more juice. Although you can, of course, skip it through a meat grinder. It is better to refuse the idea of using purchased minced meat.

Add salt (about a tablespoon, but it is better to be guided by your taste), chopped cilantro, chopped garlic and onions. Some chefs advise adding more onions to make the minced meat juicier.

Dilute the filling with water to the consistency of liquid sour cream.

Water is a must - there will be no broth without it. It is better to use a high-quality mineral: it affects the taste of the dish.

How to make chicken and cheese filling

Ingredients

• 400 g chicken fillet;
• 1 medium onion;
• 50 ml of meat broth;
• 100 g grated cheese;
• salt and black pepper to taste.

Preparation

Chop fillets and onions in any way you like: using a knife, meat grinder, blender or food processor. Add broth and cheese to the minced meat, salt and pepper and mix well.

How to make mushroom filling

Ingredients

• 500 g of porcini mushrooms;
• 6-7 medium onions;
• vegetable oil - for frying;
• 50 g suluguni;
• a small bunch of cilantro;
• salt and black pepper to taste.

Preparation

Chop mushrooms and onions finely, fry them in vegetable oil. Wait for them to cool and add chopped cheese and chopped cilantro. Stir the filling, salt and pepper.

How to make pumpkin filling

Ingredients

• 300 g pumpkin pulp;
• 1 small onion;
• 50 g lard;
• salt and black pepper to taste.

Preparation

Finely chop the pumpkin, onion and bacon, salt, pepper and stir.

How to make potato filling

Ingredients

• 500 g potatoes;
• 2-3 onions;
• 5-6 tablespoons of vegetable oil;
• 1 bunch of dill;
• 1 teaspoon of cumin;
• garlic, salt, black and red ground pepper - to taste.

Preparation

Boil potatoes or bake until soft. Chop the onion and fry in oil until golden brown.

Purée the potatoes. Combine with onion, chopped dill, cumin, chopped garlic, salt and pepper.

How to make suluguni filling

Ingredients

• 400 g suluguni;
• 100 g of cottage cheese or Adyghe cheese;
• salt, black pepper and other favorite spices - to taste;
• fresh herbs - optional;
• cream of any fat content - to taste.

Preparation

Grate the suluguni on a coarse grater. Mix with cottage cheese or grated Adyghe cheese. Season with spices and add chopped herbs if desired.

When spreading the filling onto the dough, lightly pour cream over it.

Take note?

Chvishtari with suluguni

How to make fish filling

Ingredients

• 1 kg of any fish fillet;
• 2-3 onions;
• 1 bunch of cilantro, dill, or parsley
• salt and black pepper - to taste;
• water - how much is required.

Preparation

Finely chop the fillet with a knife or meat grinder. Chop the onion and herbs. Mix everything with salt and pepper and add enough water so that the filling is not dry.

Experiment?

Phali from spinach

How to sculpt khinkali

Divide the dough into equal pieces. Roll each into a thin layer 15–20 cm in diameter.

Place one tablespoon of the filling in the center of each flatbread.

Then lift the edges of the dough and pinch them in folds so that you get a neat pouch. It is believed that true khinkali should have 18–20 folds. True, they do not affect the taste of the dish in any way.

Then press the base of the khinkali firmly with your fingers and cut or tear off the tail.

See how a Georgian chef copes with this whole procedure.

An important point: it is not customary to cook khinkali for future use, like dumplings: the dough can get wet from the wet filling. So sculpt as many khinkali as you can eat at one time.

How to cook khinkali in a saucepan

Pour water into a large saucepan, add salt and bring to a boil. Dip the khinkali gently into boiling water and cook for about 10 minutes after they float.

Ready-made khinkali can be seasoned with freshly ground black pepper. And be sure to serve some sauces with them.

How to cook khinkali in a slow cooker

You can also use a multicooker. Pour water into the bowl and turn on the Soup mode. When the water boils, add the khinkali and cook for 15–20 minutes.

How to fry khinkali

Heat vegetable oil in a deep skillet or saucepan. Dip khinkali into it and fry on different sides until golden brown. After that, pour some water so that it covers the bottom of the khinkali, and simmer over low heat, covered for about 10 minutes.

How to bake khinkali in the oven

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

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

You can also make something like a casserole from khinkali. Arrange them in one layer in an oiled baking dish. If desired, you can put tomato slices under the khinkali. Cover the pieces with grated cheese and send to the oven preheated to 180-190 ° C for 30-40 minutes.

How to eat khinkali correctly

Hands, and nothing else. Take the khinkali by the tail, bite into the dough and gently drink the broth. And then eat everything except the tail: it only plays a supporting role.

Read also? ‍?

• Chicken satsivi
• Khachapuri with potatoes and spinach without eggs and cheese
• Maize flour mchadi
• Red bean lobio with walnuts
• Chikhirtma from chicken