Dough for khinkali

The dough for khinkali is the main component of Georgian “dumplings”, because once the base is spoiled, it becomes completely indifferent how tasty the filling turned out. Based on the above, all housewives should pay attention to the process of preparing the dough, because during the heat treatment process, it should under no circumstances be torn, since then all the broth will leak out and it will no longer be khinkali. In order not to get upset and not translate products, be sure to take note of the detailed recipes below!

Georgian khinkali dough - classic recipe

The dough for khinkali in Georgian is a lean base, which, when rolled out into a thin flat cake and adding filling, is formed into “knots” that are impossible to resist even if you are on a diet! And even if you have never worked with dough before, you can definitely handle this recipe!

1. 
   Cut the washed meat pulp into cubes, finely chop the cilantro and peeled onion and garlic.
2. 
   Using a meat grinder, grind the veal, beef and lard. We transfer the chopped onion and garlic into the minced meat, also add 150 milliliters of water, cilantro, chili pepper, salt and cumin - mix well and beat right in the plate.
3. 
   To prepare the dough, combine salt and flour in a deep bowl, add the remaining water and knead into a homogeneous lump.
4. 
   Sprinkle the work surface with flour and roll out the base into a layer about a centimeter thick. Cut into squares (4 by 4 centimeters). We “dust” each piece with flour every other time and roll it out about 8-10 times.
5. 
   Knead the filling again and place about 40 grams in the middle of each plate.
6. 
   Raise the edges up and fold them like an accordion.
7. 
   We turn the “bag” in the direction in which the folds were made. We tear off or cut off the excess dough, and at the same time bring water to a boil in a saucepan with a pinch of salt.
8. 
   Use a ladle to mix the water, forming a funnel. Carefully add the semi-finished products and mix again so that the dough does not stick to the dishes. Let it sit for 10 minutes and then take it out with a slotted spoon. Bon appetit!

Dough for khinkali with kefir

The dough for khinkali made with kefir will pleasantly surprise you with its elasticity and pliability, which cannot be expected from a base prepared in water. As a filling we will use finely chopped onions and high-quality minced meat - you will lick your fingers!

Cooking time – 1 hour 15 minutes

Cooking time - 30 min.

Portions – 2.

Ingredients:

• Flour – 500 gr.
• Kefir – 100 ml.
• Water – 150 ml.
• Salt – ½ tsp.

For filling:

• Minced meat – 600 gr.
• Onion – 1 pc.
• Salt - to taste.
• Parsley - to taste.
• Ground black pepper - to taste.
• Sour cream - for serving.

Cooking process:

Step 1.Before starting cooking, measure out the required amount of all ingredients, and also put salted water on the stove for cooking semi-finished products.

Step 2. Combine kefir and water in a bowl, add salt and add flour - mix thoroughly.

Step 3. Knead the mixture until the lump stops sticking to the bowl. Place the lump on the table and knead the dough with your hands for about 10 minutes, then collect it into a lump and place it in a bag. Leave on the table for about half an hour.

Step 4. Divide the “rested” base into segments weighing from 50 to 80 grams. Roll each piece into a ball and roll it into a thin cake (about 2 millimeters).

Step 5. For the filling, add finely chopped onion, salt and ground pepper to the minced meat and mix. Place 2 tablespoons of meat mixture in the center of each wheat piece.

Step 6. We fasten the edges, making as many folds as possible. We turn the tail a little and cut off the excess.

Step 7. Carefully dip the khinkali into boiling water and stir so that the semi-finished products do not stick together. We wait until the Georgian “dumplings” float to the surface and cook for another 5-7 minutes.

Step 8. Catch and serve delicious khinkali, garnishing with chopped parsley and sour cream. Bon appetit!

Choux pastry in boiling water for khinkali

Choux pastry in boiling water for khinkali is prepared a little more sophisticatedly than classic stew. However, you will probably like this cooking option. Because the composition includes chicken eggs, due to which, working with the main one is a real pleasure.

Cooking time – 60 min.

Cooking time - 30 min.

Portions – 30-32 pcs.

Ingredients:

• Flour – 600 gr.
• Eggs – 2 pcs.
• Boiling water – 250 ml.
• Salt – 1 tsp.
• Sunflower oil – 2 tbsp.

For filling:

• Minced meat – 800 gr.
• Salt – 1 tsp.
• Tarragon – 20 gr.
• Cilantro – 20 gr.
• Onion – 400 gr.

Cooking process:

Step 1. Mix flour with salt and sift through a sieve with small holes, beat in two eggs and grind until crumbly. Pour boiling water into the center and vigorously mix the ingredients with a spatula.

Step 2. At the moment when most of the components have “set”, pour in the oil and continue kneading. If the consistency seems runny, then add flour, but no more than one and a half tablespoons.

Step 3. Cover the soft lump with a towel and leave for 10 minutes, then wrap it in film and let it lie for another half hour. At this time, chop the greens and onions in a blender bowl, transfer the pulp to the minced meat and, adding salt, mix.

Step 4. Roll out the “rested” base into a layer and cut out round pieces (diameter about 12 centimeters). Place a tablespoon of minced meat in the center.

Step 5. Raise the dough on one side and form a fold with two fingers, pressing each subsequent fold tightly against each other. When everything is done, turn the tail in the direction of the accordion, always in a compressed state.

Step 6. Place each shaped semi-finished product on a cutting board sprinkled with flour.

Step 7. Cook khinkali in salted water for 7-8 minutes after boiling. Before serving, sprinkle with spices and herbs if desired - take a sample. Bon appetit!

Dough for khinkali in a bread machine

Khinkali dough in a bread machine is a simple and fairly quick way to prepare a traditional dish of Georgian cuisine, because modern technology will do everything for you. And while the bread machine is running, you will have time to prepare a juicy and appetizing filling.

Cooking time – 1 hour 5 minutes

Cooking time - 5 minutes.

Portions – 1.

Ingredients:

• Flour – 450 gr.
• Water – 210 ml.
• Eggs – 1 pc.
• Salt – ½ tsp.

Cooking process:

Step 1. Insert a spatula into the oven bowl to knead the dough, add flour and salt.

Step 2. Add one chicken egg.

Step 3. Next, pour in 210 milliliters of water at room temperature.

Step 4. Start the “dumplings” mode and after it is finished, leave the lump in the bowl for another 60 minutes. During this time, the mass will acquire the desired consistency.

Step 5. After time has passed, we move on to sculpting khinkali. Cook and have fun!

Dough for khinkali on water

The dough for khinkali in water is prepared from only four ingredients that every cook has on hand. Despite the simplicity of the composition, the finished product is striking in its elasticity. Due to its pliability, anyone can form neat khinkali!

Cooking time – 45 min.

Cooking time - 10 min.

Portions – 1.

Ingredients:

• Flour – 3-4 tbsp.
• Eggs – 1 pc.
• Cold water – 0.5-0.7 tbsp.
• Salt – ½ tsp.

Cooking process:

Step 1. Prepare the products according to the list presented above.

Step 2. Pour the entire portion of flour into a deep container.

Step 3. Make a depression in the center and break the egg.

Step 4. Add half a teaspoon of salt.

Step 5. And pour in chilled water.

Step 6. Mix the mixture with a spatula and if it seems to you that there is not enough flour or water, add a little.

Step 7. When a lump has formed in the plate, transfer it to the work table, “powdered” with a handful of flour.

Step 8. With clean and dry hands, knead the base for at least seven minutes.

Step 9. Wrap the “bun” in a bag or film and put it in a cool room for half an hour.

Step 10. After 30 minutes, the product is ready for use. Cook and have fun!

Khinkali dough with egg

Khinkali dough with egg is the basis for preparing hearty Georgian “dumplings”, which are very popular all over the world. So why don’t we diversify our usual diet and surprise our family with a tasty and aromatic dish?

Cooking time - 20 minutes.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Warm water – 450 ml.
• Flour – 1200 gr.
• Eggs – 2 pcs.

Cooking process:

Step 1. Sift the flour into a deep bowl, make a well in the center and beat in two eggs.

Step 2. Next, add warm water.

Step 3. Mix the components.

Step 4. Continue kneading for about 5 minutes, and then collect the mass into a lump.

Step 5. Place the ball on a table sprinkled with flour and knead for another 5 minutes.

Step 6. Roll out the finished dough and proceed to forming the khinkali. Bon appetit!