49 120 минут 8 порции
Khinkali is perhaps one of the most famous and delicious Georgian dishes. Flavorful, hot, juicy they represent the hospitable and Sunny Georgia. Try to offer not quite the classic version double khinkali.
Ingredients for Double khinkali
- Flour - 4 Stak.
- Water - 250 ml
- Salt - 1 tsp.
- Chicken egg - 1 piece
- Vegetable oil - 2 tbsp
- Vinegar - 1 tbsp
- Beef - 600 g
- Lamb - 400 g
- Onion - 2 PCs
- Salt - 1 tsp.
- Black pepper - 1 tsp.
- Peppers red hot chilli - 1 depot.
- Water - 50 ml
Step by step instruction of cooking Double khinkali
In a bowl sift wheat flour. In the center make a hole where beat in an egg. Pour warm water, add salt.
Add table bite
Pour in vegetable oil.
Begin to knead the dough interfering with the flour from the edges of the funnel.
Knead the dough in the bowl until the flour absorbs all the moisture.
For convenience, put the semi-finished product on the countertop and continue to knead it for 7-10 minutes. The dough elastycznym, but quite dense.
The finished dough wrap in cling film for half an hour and put in the fridge.
Meanwhile, grind meat in a meat grinder with a large grille or chop with a knife.
Add chopped onion, salt, spices and water. At will mince you can add chopped coriander.
Knead the minced meat.
It needs to be more moist than regular ground meat. In necessary, add more water.
Rested roll the dough in a layer thickness of 2mm and using a saucer to cut out two blanks one khinkali.
One of the billets to roll four times and in the center cut a small hole
Put blanks at each other. A circle with a hole needs to be at the bottom.
The center put a portion of meat the size of a large walnut and start suscipiat edge in a circle folds.
Good bonding between the toes, the tail folds
Excess dough is cut off with a knife.
Flip khinkali. Through the bottom hole to turn the dough up
Lightly stretch the dough, like a skirt at khinkali
In the center of the raised layer of dough again to spread a portion of stuffing and similar to seal the ends of the dough by putting them in folds, forming in the center khinkali tail.
Thus to generate all products. From this quantity of dough and minced meat makes approximately 16 pieces double khinkali. They can be frozen for future use or just boil in salted water for 10 minutes after a dive.