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Khinkali

Passport & Plate - Khinkali


Ingredients
Ingredients
Dough

Flour -- 3 cups
Salt -- 2 teaspoons
Egg, beaten (optional) -- 1
Water -- 1 to 1 1/2 cups
Filling

Ground beef or lamb -- 1 pound
Ground pork -- 1/2 pound
Broth or water-- 1/2 cup
Onions, minced -- 2
Parsley, chopped -- 1/4 cup
Dill, chopped -- 1/4 cup
Ground caraway -- 1 tablespoon
Salt and pepper -- to season

 

How to prepare this recipe

Mix the flour and salt in a large bowl. Make a well in the center and add the egg and 1 cup of the water. Stir the egg and water into the flour with a fork. Add more water as needed to form a soft dough. Remove the dough to a lightly floured work surface and knead until smooth and supple, about 5 to 6 minutes. Cover and set aside for at least 20 minutes to rest.
In another bowl, mix together the ingredients for the filling. Cook a small portion in a greased skillet to taste seasoning and adjust as necessary.
Cut the rested dough into 2 portions. Roll out one portion of the dough to about 1/4-inch thick. Cut out 3-inch rounds of the dough using a cookie cutter or large glass. Roll each round out into a 5- or 6-inch round. Sprinkle each round with a little flour and set aside as you finish with the rest.
Place about 1/4 cup of filling in the center of a round of dough. Working around the dumpling, bring an edge of the dough up over the filling, making pleats in the dough and bringing the edges together over the top of the filling. Pinch the top of the dumpling together to seal it and form a knob. Repeat with the remaining dough rounds and filling.
Bring a large pot of salted water to a boil. Add the dumplings to the water and cook at a low boil for 15 to 20 minutes.
Remove the dumplings to a serving dish with a slotted spoon. Season generously with cracked black pepper and serve hot.
How to Eat Khinkali: Grab the top knob of a dumpling and bring it to your mouth. Take the first bite carefully. If the dumpling has been sealed properly, delicious, Method
Mix the flour and salt in a large bowl. Make a well in the center and add the egg and 1 cup of the water. Stir the egg and water into the flour with a fork. Add more water as needed to form a soft dough. Remove the dough to a lightly floured work surface and knead until smooth and supple, about 5 to 6 minutes. Cover and set aside for at least 20 minutes to rest.
In another bowl, mix together the ingredients for the filling. Cook a small portion in a greased skillet to taste seasoning and adjust as necessary.
Cut the rested dough into 2 portions. Roll out one portion of the dough to about 1/4-inch thick. Cut out 3-inch rounds of the dough using a cookie cutter or large glass. Roll each round out into a 5- or 6-inch round. Sprinkle each round with a little flour and set aside as you finish with the rest.
Place about 1/4 cup of filling in the center of a round of dough. Working around the dumpling, bring an edge of the dough up over the filling, making pleats in the dough and bringing the edges together over the top of the filling. Pinch the top of the dumpling together to seal it and form a knob. Repeat with the remaining dough rounds and filling.
Bring a large pot of salted water to a boil. Add the dumplings to the water and cook at a low boil for 15 to 20 minutes.
Remove the dumplings to a serving dish with a slotted spoon. Season generously with cracked black pepper and serve hot.
How to Eat Khinkali: Grab the top knob of a dumpling and bring it to your mouth. Take the first bite carefully. If the dumpling has been sealed properly, delicious, brothy juice will gush out. Eat the remainder of the dumpling except for the top knob. The knob is never eaten by Georgians. Instead, line them up on your plate to keep a tally of your appetite. juice will gush out. Eat the remainder of the dumpling except for the top knob. The knob is never eaten by Georgians. Instead, line them up on your plate to keep a tally of your appetite.

 

The story behind this recipe
Khinkali is like Polish Pierogi. Its the most delicious food you can ever taste. The most cool fact is that it has its own "eating rule"
You should grab the top knob of a dumpling and bring it to your mouth. Take the first bite carefully. If the dumpling has been sealed properly, delicious, brothy juice will gush out. Eat the remainder of the dumpling except for the top knob. The knob is never eaten by Georgians. Instead, line them up on your plate to keep a tally of your appetite.

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