Despite belonging to the Georgian cuisine,khinkali are loved in many states of the post-Soviet space. Cooking them, however, not all can, but eat with pleasure, especially since in supermarkets you can buy sometimes quite good frozen semi-finished products.
How many minutes to cook khinkali, as a rule,written on the package. But mostly they are cooked longer than usual dumplings or vareniki. Some of them are boiled in salt water, others are cooked in a double boiler like manti.
As for the recipes for cooking khinkali(how much to cook, how to make dough, what size and shape should they be), these moments can be fundamentally different, up to the point that each village has its own unique composition or shape.
How to make dough
For khinkali it must be fresh, thin,easily rolling out. In principle, it does not differ much from the dumplings or from the one from which the manties are made. For 3 cups of flour take a glass of water, egg and a little salt. Water is beaten with egg, salt, flour poured onto the table, make a depression in the slide, pour out the liquid components and knead the dough. For it to roll well, it should be mixed for a long time, and then put it for an hour in a cold place, covered with a towel or wrapped with a film.
Naturally, the main component of the filling will bemeat. True, in the original it is not passed through a meat grinder, but finely chopped, but in the shops, of course, there will be a regular stuffing. If you cook them at home, then you can also spend time slicing. For a pound of meat (it can be pork, lamb, beef or a mixture of several kinds) take 3 bulbs and a glass of meat broth (with it juicy and delicious khinkali). How much broth to cook and how to cook it depends on the meat, you can not do it on purpose, but use the one left from the preparation of another dish. In addition, you will need salt to taste, spices (red, black peppers are better to take freshly ground) and greens (basil, parsley, dill).
Meat and onion finely chopped, add spices, greens,broth and mix the forcemeat to homogeneity (you can even slightly repel it). If the liquid is too much, so much that the components in it will float, it is better to merge a little.
From the dough piece, make a small sausage, whichyou need to divide into kruglyashki. From each form a circle and roll thinly enough, but not to transparency, so that the dough does not burst during cooking. Stuffing is laid out in the center (the circle should be large enough - about 10-12 cm in diameter) and, having folded the edges, tear them with their fingers, forming a tail, with which you can later take khinkali. How much to cook them, depends on the sizes, but on the average - about 15 minutes after boiling. And certainly in a lot of water, so they do not stick to the walls of the pot, nor to each other.
When serving this dish sprinkle with black pepper andfresh herbs. Some mistresses think how much to cook khinkali in a double boiler, hoping that this dish will turn out juicier. In fact, if cooked properly and in a saucepan they will come out tasty and juicy, but in a double boiler they will have to be held for 40 minutes, if there is time - you can try, it's delicious too.
