How to cook khinkali

How to cook khinkali correctly is a question facing many lovers of delicious Georgian cuisine. The process of preparing khinkali is not simple, and cooking, so that the products do not become overcooked, remain juicy and are not deformed, is of particular importance. There are several ways to cook these dough bags with minced meat inside: in a saucepan or frying pan on the stove, in a slow cooker, in a pressure cooker, in the oven, or steamed. And each of them has its own characteristics.

How to cook frozen khinkali in water in a saucepan

Boiling khinkali in water in a saucepan is the most common way of preparing them and its duration is the same for both fresh and frozen khinkali. On average, it is 12-15 minutes from the start of re-boiling. There is no need to defrost khinkali in advance, and for a tasty dish, choosing quality products is important.

1. 
   To cook khinkali, take a large wide pan, pour 3 liters of cold water into it and bring to a boil over high heat.
2. 
   Carefully place the frozen khinkali into boiling water, one item at a time.
3. 
   Gently stir the khinkali into the water with a spoon so that they do not stick to the bottom of the pan or stick together. After 2-3 minutes the water will boil again.
4. 
   Add half a tablespoon of salt to the khinkali and stir again. Set the timer to 10 minutes, turn the heat to medium and cook the khinkali without covering the pan with a lid.
5. 
   Using a slotted spoon, carefully transfer the boiled khinkali from the pan into portioned plates, sprinkle with ground black pepper and finely chopped herbs. Serve the dish to the table. Bon appetit!

Steamed Khinkali

Khinkali, like manti, can be steamed, and this cooking method ensures that the products will retain their shape well, the dough will be soft, and the filling will remain very juicy. To steam khinkali, you can use a slow cooker or a double boiler. In this recipe, you are invited to cook frozen khinkali using a Panasonic multicooker and the “Steam” program. It takes a little longer than cooking, but it will be tastier.

Cooking time: 1 hour.

Cooking time: 5 minutes.

Servings: 2.

Ingredients:

• Frozen khinkali – 500 gr.
• Water – 500 ml.

Cooking process:

Step 1. First, decide on the cooking time according to the instructions for your multicooker, because their models and programs are different.

Step 2. Pour half a liter of clean water into the multi-bowl, although the exact amount is usually not indicated.

Step 3: Place a special steaming rack on the bowl. Place frozen khinkali on it at a short distance from each other.

Step 4. Close the multicooker lid. Turn on the “Steam” program. Set the cooking time to 40 minutes and turn on the “Start” button.The countdown on this program will begin only after the water in the bowl begins to boil, which takes another 15 minutes, so you will spend 1 hour cooking.

Step 5. After the signal about the end of the program, you can transfer the steamed khinkali to a dish. Add other ingredients to your liking (sour cream, herbs) and the dish can be served. Bon appetit!

How to cook khinkali in a slow cooker

Multicookers have long become excellent helpers for every housewife, and you can cook khinkali in this gadget. Cook in two ways, either in boiling water on the “Soup” or “Cooking” program for 20 minutes, or by steaming. In this recipe we prepare store-bought khinkali in a Redmond multicooker using the steam method.

Cooking time: 30 minutes.

Cooking time: 5 minutes.

Servings: 2.

Ingredients:

• Store-bought ready-made khinkali – 8 pcs.
• Olive oil – 30 ml.
• Water – 2 tbsp.

Cooking process:

Step 1: The first step is to prepare a simple set of ingredients. It is better to prepare Khinkali with your own hands, but it takes time, so we prepare store-bought products, which will also be tasty. Pour two glasses of clean water into the bowl.

Step 2. Before starting cooking, grease the bowl with a small amount of olive oil.

Step 3. Place a special wire rack on top of the bowl and place the finished khinkali on it at a short distance. Close the multicooker lid and turn on the “Steam” program for the default time, which is 30 minutes.

Step 4. After the signal about the end of the program, transfer the khinkali prepared in the multicooker to a dish, add any sauce with herbs and serve the dish to the table. Bon appetit!

Khinkali cooked in a pressure cooker

Khinkali cooked in a pressure cooker does not differ in taste from those prepared by another method, and the dish is cooked, in fact, by steaming. A pressure cooker, especially one with several tiers, is convenient for a large family, and even in a medium-sized gadget it is possible to simultaneously prepare khinkali for 3 people. The algorithm for using a pressure cooker is simple. You can cook khinkali either fresh or frozen.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Khinkali.
• Vegetable oil - for lubricating the tiers.

Cooking process:

Step 1. Immediately prepare khinkali according to the number of servings you need. Prepare the pressure cooker for use. Pour clean water into the bottom container of the gadget according to the instructions and bring to a boil.

Step 2. Lubricate each tier of the pressure cooker with vegetable oil using a silicone brush.

Step 3. Then place the khinkali on the tiers at a distance of at least 1 cm from each other.

Step 4: Place the tiers on top of the bottom container.

Step 5. Close the lid of the pressure cooker and cook the khinkali for 30 minutes.

Step 6. After the specified time, place the khinkali on portioned plates or on a common dish, decorate with herbs and serve the dish. Bon appetit!

Khinkali baked in the oven

Khinkali always turns out delicious, regardless of the method of preparation, and in this recipe you are invited to bake them in the oven. We bake khinkali with vegetables, the set of which and the proportion can be any. Serve the dish with nut sauce according to the Georgian version. We take ready-made khinkali, which makes preparing the dish quick and uncomplicated.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Khinkali – 1 package.
• Water – 1 tbsp.

Vegetables:

• Tomatoes – 4 pcs.
• Eggplant – 1 pc.
• Sweet pepper – 1 pc.
• Onion – 1 pc.
• Garlic - to taste.
• Pumpkin - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 4 tbsp.

For the nut sauce:

• Walnuts – 1 tbsp.
• Garlic – 2 cloves.
• Cilantro – 10 sprigs.
• Mint – 1 sprig.
• Hot pepper – ½ pod.
• Ground coriander – ½ tsp.
• Lemon – ½ pc.
• Vegetable oil – 2 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Thaw the package of khinkali in advance and for at least an hour on the bottom shelf of the refrigerator. Peel the selected vegetables and rinse well.

Step 2. Then cut the prepared vegetables into large pieces of arbitrary shape, transfer to a separate bowl, sprinkle with salt and black pepper, pour over vegetable oil and mix gently.

Step 3. Grease a baking tray or baking dish well with vegetable oil. Place the khinkali on a baking sheet only around the perimeter. Place the chopped vegetables compactly in the middle of the baking sheet and pour in one glass of clean water. Preheat the oven to 180 degrees. Bake khinkali for 40 minutes.

Step 4. While the dish is baking, prepare the sauce. Grind all ingredients for the sauce, except nuts, into a homogeneous mass using a blender.

Step 5. Grind the peeled nuts separately in a blender into fine crumbs. Combine the crushed ingredients, add the juice of half a lemon with vegetable oil and salt. Then stir the sauce until smooth.

Step 6. Serve the khinkali with hot vegetables, pouring the prepared nut sauce over the dish. Khinkali turns out tender on the bottom, and the tips on top will be crispy.

Step 7. Place the prepared dish into portioned plates and can be served at the table. Bon appetit!

Khinkali cooked in a frying pan

Khinkali cooked in a frying pan is very popular, but unlike traditionally prepared khinkali, it has a different taste. Since khinkali are formed large, they need to be cooked for some time before frying in order to obtain optimal condition, although there are also options for deep-frying khinkali. The dough and filling in fried khinkali are not at all different from traditional recipes.

Cooking time: 2 hours 25 minutes.

Cooking time: 1 hour 55 minutes.

Servings: 10.

Ingredients:

• Wheat flour – 400 gr.
• Vegetable oil – 1 tbsp.
• Pork – 500 gr.
• Beef – 400 gr.
• Onion – 400 gr.
• Water – 210 ml.
• Paprika – ½ tsp.
• Ground black pepper - to taste.
• Ground cumin – ½ tsp.
• Khmeli-suneli – ½ tsp.
• Dried cilantro – 1 tsp.
• Dried garlic – 1 tsp.
• Vegetable oil - for frying.
• Salt - to taste.

To submit:

• Sour cream – 200 gr.
• Adjika – 100 gr.
• Parsley – 1 bunch.

Cooking process:

Step 1. Prepare, according to the recipe, all the ingredients for kneading the dough, minced meat and measure out the seasonings so as not to forget anything. Rinse the meat and dry with a napkin. Heat the water for the filling a little.

Step 2. Knead unleavened dough from flour, vegetable oil, salt and a small amount of water. Knead it with your hands for at least 10 minutes. Then roll into a bun, cover with film and leave to proof for 20 minutes.

Step 3. Using a sharp knife, cut the pork and beef into small pieces. Finely chop the peeled onion. Place the chopped onion and meat into a separate bowl. Add ground pepper with cumin, dried cilantro and dried garlic to them. Salt everything to your taste, pour in warm water and knead the minced meat until it has a homogeneous texture.

Step 4. Divide the dough into 10 equal pieces.Roll each piece into a circle with a diameter of up to 16 cm and a thickness of no more than 3 mm. Place the prepared filling on the dough and form the khinkali according to the general rules to form folds with a tail.

Step 5. Boil at least 3 liters of clean water in a large wide saucepan and add salt. Place the khinkali one at a time, so as not to stick together, into boiling water and cook for 10 minutes from the start of the water boiling again. They should float up.

Step 6. Heat vegetable oil in a deep frying pan. Remove cooked khinkali from the pan using a slotted spoon and transfer to hot oil in a frying pan. Fry until golden brown on all sides.

Step 7. Khinkali, transfer from the frying pan to serving plates, sprinkle with herbs, top with sour cream and adjika and serve. Bon appetit!

How to cook khinkali with broth inside

It is not difficult to prepare khinkali with broth inside at home, although it takes time and skill to sculpt these products. The juice or broth inside each khinkali is a characteristic feature of this dish, which is why they are formed in a special way so that it does not leak out during eating. To obtain this effect, water or spiced broth is added to the filling. In this recipe, we mix the dough in water with eggs, and boil the khinkali in a saucepan, but you can also steam it.

Cooking time: 2 hours.

Cooking time: 1 hour 35 minutes.

Servings: 6.

Ingredients:

• Minced pork – 600 gr.
• Broth – 1 tbsp.
• Onion – 2 pcs.
• Ground black pepper - to taste.
• Ground red pepper - to taste.
• Parsley - to taste.
• Provençal herbs - to taste.
• Basil - to taste.
• Garlic – 2 cloves.
• Salt - to taste.

For the test:

• Flour – 3 tbsp.
• Egg – 1 pc.
• Water – 1 tbsp.
• Salt - to taste.

Cooking process:

Step 1.Khinkali prepared according to this recipe will not boil over and will retain the broth inside well.

Step 2. Place the minced pork, preferably not frozen, into a separate bowl. Add garlic and onion to it through a spade so that it gives more juice.

Step 3. Dry seasonings are an integral part of the filling, although you can change the set to your taste.

Step 4. Mix the seasonings in a cup and sprinkle them over the minced meat.

Step 5. Then add finely chopped green parsley and salt to your taste to the minced meat.

Step 6. Pour 1 cup of any broth into the minced meat. Then mix everything well until smooth.

Step 7. For the dough, pour sifted flour into a separate bowl and make a well in the middle.

Step 8. Sprinkle flour with salt.

Step 9. Pour a glass of clean water into the recess.

Step 10. Break one chicken egg. Knead the dough with your hands until it becomes smooth, elastic and does not stick to your palms.

Step 11. Roll the dough into a log, cover with a napkin and leave for 30 minutes to proof.

Step 12. After this time, cut the dough rolled out into a thin layer into large circles.

Step 13. Place the prepared filling on them.

Step 14. Carefully and beautifully shape the khinkali so that you get a lot of folds and a tail on top.

Step 15. In this way, mold all the khinkali and place them on a cutting board sprinkled with flour. You can cut off the tails. Boil the khinkali in a large saucepan and add a little salt to the water. Cook the khinkali for 6 minutes after they float to the surface.

Step 16. Using a slotted spoon, carefully transfer the cooked khinkali with the broth inside to a dish or flat plates, decorate with herbs and serve. Bon appetit!