Authentisches georgisches Khinkali-Rezept
:Rezeptset:
Khinkali | Georgian dumplings with meat
Rated 3.8 stars by 18 users
Category
Soup dumpling
Servings
4
Khinkali (pronounced hing-kaa-lee) is a flavorful meat and broth-filled dumpling from Georgia. These dumplings are a staple at supras- Georgian feasts. In Georgia, the word supra translates into tablecloth, and the word has become associated with Georgian feasts. As with many Georgian cuisine recipes, Khinkali filling varies from region to region. The most popular is a mixture of ground beef and pork. In the mountainous region of Georgia, Khinkali is predominantly made with ground lamb. The cooking process allows the seasoned meat filling to release a delicious broth within the dumpling. Khinkali can be considered an all-in-one meal. We have the broth (soup), the dough (bread), and the meat. An all-in-one meal!
Author:Teona M.
Ingredients
4 cups all-purpose flour
1 tsp salt
1 cup warm water
Olive oil for greasing
1 lb. ground beef
1 lb. ground pork
1 medium onion
1 tsp hot pepper flakes
1 tsp salt
1 cup water
1/2 finely chopped cilantro
Dough
Meat filling
Directions
Prepare the Dough
Add sifted flour and salt into a large bowl and make a well in the center. Gradually add water to the flour, and using a wooden spoon, mix everything until just combined. Once you can no longer stir the dough with a spoon, turn it out onto a clean work surface.
Knead the dough for ten minutes. Pour some oil into a clean bowl and place the dough ball into it. Roll the dough ball around to cover it in oil. Cover bowl with plastic wrap and allow to rest for 1 hr.
Filling Preparation
In a medium-sized bowl, combine ground beef, pork, finely minced onion, pepper flakes, cilantro, and salt, and mix to combine. Once combined, gradually add in the water while stirring vigorously. The meat filling will be slightly soupy- exactly what we want.
Forming Khinkali:
Divide the dough into four equal parts. Take one piece to work with and cover the rest tightly with plastic wrap to prevent drying out. Dust the work surface with flour. Roll the dough out until it is 1mm thick with a rolling pin.
Cut out as many dough rounds as possible using a round cookie cutter (4 inches). The leftover scraps can be combined and used again- roll out and cut out the rounds.
Take one dough round, gently stretch it out and place about 1 tbsp of the filling in the center of the dough round. Lift one edge of the dough round and begin creating pleats about 1 cm apart all the way around. Once you make it all the way, pinch the dough stem and twist it to close. For a neater look, take a pair of scissors and cut the top of the stem. Place on a well-floured surface and cover with a kitchen towel. Repeat with the rest of the dough
Cooking and Serving
Depending on the size of your pot, you may need to cook in batches. Add your Khinkali into the pot and cook for about 7 minutes or until fully cooked. At this point, the Khinkali should float to the top. Remove them using a slotted spoon. Place on a large platter and garnish with ground black pepper and enjoy!
1 Kommentar
https://bio.site/anny_2005