When we talk about Georgian cuisine, such popular national dishes as, and, of course, Khinkali come to mind. That's why, how to cook khinkali– the topic of today’s article.
A little interesting about khinkali.

This amazing dish is prepared exclusively from mountain ox meat. Because mountain ox meat is a thing inaccessible to ordinary people, khinkali in the hands of experienced chefs, and not only, undergoes some changes. They are usually prepared from beef. I think this meat is closest to the meat in real Georgian khinkali.
Another characteristic is that the meat for the khinkali filling is chopped exclusively with a knife into small pieces.
They eat khinkali only with their hands, otherwise, what is the use of the housewives diligently preserving the broth inside, as the recipe requires? They bite off a piece, holding the khinkali by the tail, and drink the aromatic broth, but do not eat the tail. Yes, yes, the tails are left on the plate for counting. The one who ate the least is a weak eater. And in Georgia this is a dishonorable title.
Every Georgian girl considers it her duty to learn how to cook khinkali in an exceptional way. She practices making as many folds of dough as possible. An experienced housewife knows how to prepare khinkali so that there are at least 26 folds. Special mistresses manage to make up to 36 folds, and today this is an absolute record. As for me, I managed to make 20 folds, although maybe I’m counting incorrectly? Well, in any case, I have something to strive for.
Actually the recipe itself...

Dough ingredients

• Flour – 2.5 cups,
• Salt – 1 teaspoon,
• Vegetable oil - 2 tablespoons,
• Ice water - 1 glass.

Filling ingredients

• Minced beef – 300 – 400 grams,
• Onion – 1 piece,
• Ice water - 2/3 cup,
• Pepper, salt - to taste.

Cooking method

Preparing the dough.

Preparing the filling.

Serve khinkali by pouring melted butter and sprinkling generously with ground pepper. Extraordinary yummy, many thanks to the Georgian people for telling us how to cook khinkali!
As one might expect, I became the weakest eater. The man, as it should be in Georgia, took precedence over me, the woman. But I wasn’t upset - let him eat for his health, and I reheated the khinkali in the microwave 2 more times.
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Georgian cuisine is a combination of ancient traditions, mountain customs, aromatic herbs and juicy meat. This is the element of wine, cheeses and grapes. It has its own unique character, which can be discerned from the very first seconds of tasting certain dishes. For Georgians, everything is homemade and from the heart, because they cook as if for themselves.

Khinkali, along with khachapuri and wine, is primarily associated by everyone, without exception, with Georgian cuisine.

This is truly the national treasure of Georgians, namely residents of such regions as Mtiuleti, Khevsureti and Pshavi. The word is similar to the Dagestan khinkala and the Azerbaijani khingala, but the dishes are different.

Classic khinkali are traditionally prepared from beef or pork, less often from lamb. Only these three types of meat are used, so it is not customary to make khinkali from chicken. The meat for the filling can be twisted in a meat grinder or chopped.

But the main feature of this dish is, of course, its unusual shape. It is sculpted either by hand or using special tools. Next, khinkali is boiled in boiling water or fried in a frying pan.

Georgian legend about the origin of khinkali

All nations love to come up with explanations for the emergence of certain things, and this is how legends are born. Khinkali is no exception.

Once upon a time, Georgians fought with the Persians, a lot of people were killed, few people waited for their relatives after the battles. One warrior managed to survive; he returned home to a small village to his family, but was seriously wounded in the neck. He really wanted to eat, but his wound did not allow him to chew and swallow solid food, and there was very little food in the village during the war.

The housewife could only find a little flour, lamb meat, onions and garlic. She made minced meat, onions and garlic, and to make the dish more satisfying, she wrapped it all in dough. The dish turned out to be very tender, so it was not difficult for a soldier with a sore neck to eat it.

Khinkali dough recipes

It’s a matter of practice to prepare a tasty and tender dough, so that it doesn’t get overcooked and sticks together well. But also, the recipe itself is very important.

Many cooks advise choosing a recipe that includes only flour, water and salt. The remaining additives - eggs, butter - will make the dough viscous and dense. It will be very difficult to knead and roll out.

Since making dough is a very labor-intensive process, take a mixer or put it in a bread machine.

Classic water dough

For this test we need the main ingredient - a glass of ice water.

To prepare this dough, take:

• 3 cups flour
• 3 pinches of salt
• Glass of ice water

Preparation progress:

Classic dough with egg

Ingredients:

• 3 cups flour
• 1 egg
• 3 tablespoons vegetable oil
• 1.5 glasses of water
• 1 teaspoon salt

Preparation progress:

Filling options

Beef and lamb filling

Ingredients:

• 700 grams of beef
• 300 grams of lamb
• 2 onions
• 1 bunch of cilantro
• 1 teaspoon spices. Svanetian salt is ideal.

This filling is easy to make, but the main rule is to use fresh meat. Then the taste of khinkali will be especially authentic.

Chicken and cheese filling

Ingredients:

• 400 grams chicken fillet
• 1 onion
• 100 grams of grated hard cheese

Preparation progress:

Khinkali with pumpkin

You can even use pumpkin as a filling! This is an excellent option for those who observe Lent or for vegetarians. You will get very juicy, delicious vegetable khinkali.

Take:

• 300 grams pumpkin pulp
• 1 onion
• 50 grams of lard

1. Chop the pumpkin pulp without skin and seeds into small pieces. Also finely chop the onion and lard.
2. Mix well, add spices and place on the dough.

Bon appetit!

Beef and veal khinkali

The ingredients are for 3 servings. You will need:

• 500 grams of wheat flour
• 300 milliliters of water
• 1.5 teaspoons salt
• 250 grams of veal
• 250 grams of beef
• 100 grams of lard
• 1 onion
• 2 cloves garlic
• Red pepper, cilantro, other spices and herbs - to taste

Preparation progress:

Recipe for Avar “open” khinkali

We present to your attention a very tasty dish - Avar khinkal, which was first prepared in Dagestan. There is a hot temperament and cuisine with character. The dish will be aromatic and spicy, so your guests will be pleasantly surprised.

Ingredients:

For the test:

• 500 grams of flour
• 500 milliliters of kefir
• ¼ spoon of soda
• Salt to taste

For filling:

• Mutton
• Greens: cilantro, dill
• Onion
• Salt and pepper to taste

For the sauce:

• Half a kilo of tomatoes
• 50 grams butter
• 1 clove of garlic

Preparation progress:

1. An important rule applies here: the more meat, the better! Also, you need to take it fresh and preferably not frozen. In this recipe, the meat must first be boiled in boiling water with an onion, green stems (without leaves) and salt.
2. To prepare the dough, take flour, soda and salt. Add kefir to the mixture and stir. When it becomes thick, knead it with your hands on a table sprinkled with flour. Leave the dough to rest for an hour.
3. It's time for the sauce. Grind the tomatoes into puree. Heat a frying pan, add tomato pulp, salt and pepper. The mass should be simmered until it reduces by 2 times in volume.
4. When the sauce has simmered, turn off the heat and add the green leaves to the sauce.
5. Take a deep saucepan, put chopped garlic on the bottom, and the sauce itself on top and add 2 teaspoons of water to it.
6. During this time, the meat should have been cooked. Take it out, strain the broth and put it back on the fire. Bring to a boil.
7. The dough needs to be rolled out well to form a thin layer. Cut it into diamonds with sides 3 cm. Dip them into the broth and cook until tender.

Dagestan khinkali are ready! The dough diamonds should be served with broth, meat and sauce.

Cooking khinkali in a slow cooker

Advantages of khinkali in a slow cooker:

How and how much to cook khinkali?

Khinkali is cooked in boiling salted water. Bay leaves are added to it for flavor.

It is imperative to ensure that they do not stick to the bottom or to each other. The whole process will take about 15-20 minutes. It is very important not to miss the moment when they are ready, since khinkali is very easy to overcook.

You need to remove the finished products with a slotted spoon so as not to damage them or scoop up excess liquid.

It is very convenient to cook khinkali in a multicooker: pour water into a bowl, add bay leaf, add salt and turn on the “soup” mode. They can also be steamed in a steaming bowl.

Khinkali must be served hot with tkemali sauce - then you get a truly Georgian dish!

What to serve khinkali with?

Khinkali is a traditional Georgian dish, and these people, as we know, are very fond of the gifts of nature: herbs, natural seasonings, vegetables. Therefore, khinkali can be served with herbs and vegetables to combine proteins and carbohydrates. You can season it with mayonnaise, ketchup or sauces from national cuisine: satsibeli, tkemali, satsivi.

Fans of spicy flavor will appreciate serving with sour cream and garlic.

Cooking secrets

You may also like other recipes on our website:

Photos requested by Google and Yandex

Khinkali, the recipe for which belongs to the national Georgian cuisine, is made in the likeness of Russian dumplings made from a flour base with filling, but has a characteristic shape given by the cook during modeling. The amazing juiciness, excellent taste and originality of the products made them popular far beyond the Caucasus.

Khinkali in Georgian

If you don’t yet know how to cook khinkali, check out the basic rules for preparing them, which will help you get the authentic taste of the delicacy:

1. For the filling, use minced meat with onions, which are cut very finely with a knife - no meat grinder! No less important components that give it a unique taste are Georgian spices.
2. The dough is kneaded without adding eggs or dairy products. Its main components are water, flour, salt and vegetable oil.
3. Khinkali are made from a rolled out flour base by filling flatbreads cut out according to a template with meat.
4. The products are boiled in water, less often they are additionally fried in oil.
5. Separately, serve sauce for khinkali based on tomato with garlic, spices and herbs.

Khinkali dough - recipe

Having prepared the right one, you can be sure that the dish will turn out as it should. A well-rolled, plastic, but dense flour base will allow you to easily complete the modeling, preserve the integrity of the products during heat treatment and, as a result, their juiciness, which is almost the main aspect in the characteristics of the dish.

Ingredients:

• flour – 500-600 g;
• water – 250 ml;
• vegetable oil – 30 ml;
• salt – 1 teaspoon.

Preparation

1. Sift flour into a bowl, add butter and salted water.
2. Knead long and thoroughly, adding flour until the mass absorbs it.
3. A dense and tight lump is left in the bag for 40-60 minutes, after which it can be used for rolling out and decorating a Caucasian dish.

Minced meat for khinkali - recipe

An equally important component is the minced meat for khinkali, which largely determines the taste characteristics. The mass should turn out juicy, so water must be added to it, which must be well cooled. The original recipe uses a mixture of several types of meat. Lamb and beef or beef and pork are often combined.

Ingredients:

• pork – 250 g;
• beef – 250 g;
• onion – 150 g;
• garlic – 2 cloves;
• ice water – 250 ml;
• cumin, salt, pepper.

Preparation

1. The meat is frozen a little, chopped very finely along with the onions.
2. Season the mixture with cumin, garlic, pepper, salt, add water and stir.
3. Let the filling base sit in the refrigerator for a couple of hours.

How to make khinkali?

In addition to familiarizing yourself with the dough and filling recipes, you need to know how to wrap khinkali. Both its appearance, taste characteristics and tasting impressions depend on the correct execution of this stage of creating a Caucasian delicacy. To design products you need to perform the following steps step by step:

Georgian khinkali recipe with meat

You became familiar with the intricacies of creating dough and minced meat and learned how to cope with sculpting products. The next recipe will tell you in more detail how to properly cook khinkali with meat filling, which is classic. If desired, the meat can be mixed with chopped cilantro or basil and added. From the dough and minced meat made according to the recipes proposed above, 6 servings can be prepared in 1.5 hours.

Ingredients:

• dough – 800 g;
• meat filling – 800 g.

Preparation

1. Prepare the dough, chop the meat into minced meat and season it.
2. After the two bases are ready, the blanks are drawn up.
3. Place a wide, large saucepan on the stove, pour in water, add some salt and let it boil.
4. Create a whirlpool with a spoon and add one product at a time.
5. If you don’t know how long to cook khinkali, then medium-sized pieces are kept in moderately boiling water for 10 minutes.

Khinkali with cheese

In addition to traditional variations with meat, there are recipes for Georgian dishes with other fillings. From the following recommendations you will learn how to prepare khinkali filled with cheese. In this case, suluguni is used, but it is acceptable to use feta cheese or its mixture with hard cheeses. The filling can be supplemented with herbs and crushed garlic. In an hour you will get a treat for 6 people.

Ingredients:

• dough – 800 g;
• suluguni – 700 g;
• butter – 100 g;
• yolks – 2 pcs.;
• salt, herbs.

Preparation

1. The recipe for khinkali with cheese is simple. Knead the dough, let it sit, roll out and cut out round cakes.
2. Grind the suluguni, mix the shavings with butter and yolks, and place them in the center of the pieces.
3. Decorate the products and cook them in boiling water for 10 minutes.

Lamb khinkali

Khinkali, the recipe for which is presented below, is prepared, unlike the authentic version, exclusively from lamb. For those who do not like this kind of meat, tasting a dish prepared without the proper approach can be a real challenge. But if you carefully approach the execution of the process, choose the right product and complement the filling with appropriate accompaniment, the meal will bring incredible taste pleasure. You can make 6 servings in 1.5 hours.

Ingredients:

• dough – 800 g;
• young lamb – 400 g;
• fat tail – 100 g;
• onion – 350 g;
• water – 200-300 ml;
• garlic – 2 cloves;
• chili pepper – 2 pcs.;
• dried savory, pepper mixture, suneli hops - a pinch.

Preparation

1. Cooking khinkali begins with preparing the filling. The lamb is chopped with fat tail, onions and garlic, seasoned with seasonings, water is added and placed in the refrigerator to infuse.
2. Knead the flour base, after about 30 minutes roll it out, cut out the templates and shape them into products, filling them with minced lamb.
3. Cook the preparations for 10 minutes.

Fried khinkali

Khinkali, the recipe for which will be outlined below, is prepared using classical technology, but in the end it turns out not as usual. This is due to the fact that the products are additionally fried in oil, acquiring a golden brown crust and, as a result, new taste characteristics. In this case, the dough is rolled out a little thicker, up to about 2 mm. A meal for 6 people can be organized in 1.5 hours.

Ingredients:

• dough – 800 g;
• minced meat – 700 g;
• onion – 200 g;
• broth – 200 ml;
• seasonings, vegetable oil.

Preparation

1. Prepare the minced meat by adding onions and broth with spices, knead the dough, let the ingredients brew and decorate traditional Georgian products.
2. Immerse them in small portions in boiling water and cook for 7-10 minutes.
3. Place in a colander and allow to drain.
4. Read more about how to fry khinkali. Place the boiled specimens in a single layer of oil in a hot frying pan, brown on all sides and remove to a napkin.

How to eat khinkali correctly?

Whatever khinkali recipe you choose, it is important, at a minimum, to implement it correctly. In addition, it is necessary to acquire knowledge of the use of products. Next you will learn how to eat khinkali:

1. The products are served hot, with additional pepper.
2. When eating, no cutlery (forks and knives) is used - khinkali is eaten exclusively with your hands, holding it by the tail.
3. They bite the product on one side, drink the broth, and then eat the filling with dough.
4. The tails are left on the plate.

Cooking instructions

45 minutes Print

1. The meat, stripped of veins, is turned into minced meat - the brisket or rear of a young individual. Then lard, finely chopped onion and garlic are added. At the end, water is added - as much as the minced meat can absorb without separating into meat and water fractions. For half a kilo of meat - approximately 150 ml. To taste, you can add salt, cumin, hot pepper (you can cook it yourself) and cilantro.
Crib How to prepare hot peppers

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  2. Knead the dough from flour, salt and 150 ml of water - quite dense and tight. Kneading and rolling it by hand will be difficult - so if you have a dough mixer and especially a dough sheeter, they will make the process very easy. The dough can be stored in a cool place for no more than an hour, then it begins to rapidly lose its noble qualities.

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  3. The success of future khinkali depends on the number of layers in the dough: ideally there should be about twenty. To do this, you need to roll out the dough with a rolling pin into a centimeter layer and cut it into 4x4 cm squares. Each piece needs to be rolled out and folded, sprinkled with flour every other time, again and again - at least 10 times. The result should be laminated sheets 3 mm thick.

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  4. The minced meat is prepared in advance, because as soon as the dough sheets are ready, you need to wrap the meat in them immediately so that the dough does not dry out. Place a small ladle of minced meat in the middle of each sheet, about 40 grams. If the mixed water has already appeared on the minced meat, before putting it on the dough, it must be thoroughly mixed again until smooth.
  Crib How to cook minced minced meat

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  5. The edges of the sheet are folded like an accordion as tightly as possible. An ideal khinkali has nineteen folds. Take the fastened bag in one hand, twist the other in the same direction as the folds were made, and tear off the excess dough - the khinkali will have a dense stump on top. Place the khinkali on the board so that it has a flat bottom, which will then be easy to bite into.

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  6. Using a spatula, swirl the rapidly boiling water in a large saucepan, add salt, throw in a dozen khinkali and again make a whirlpool in the saucepan. The point is that the khinkali should not huddle or stick to each other or to the bottom. Cook until the khinkali floats upside down. Plus another two or three minutes - about ten minutes in total. Remove carefully using a slotted spoon.

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Hello. In this educational video lesson, we will learn the recipe for making khinkali. Khinkali is a Georgian dish, we will prepare it at home. Khinkali resemble dumplings, but dumplings are different. Khinkali contains more broth and meat, and they are prepared very quickly and easily.

Recipe for making khinkali, we need the following ingredients:

• To prepare the dough we will need: flour 3 tablespoons, water 1 tablespoon, salt 0.5 teaspoon.
• Minced meat: beef and pork 50/50 -1 kg
• Onion: one large onion
• Cilantro: 70 - 100 g
• Zira: 1 teaspoon
• Salt, black or red pepper to taste

There should be a small layer of pork in order for our khinkali to be juicy. We will grind the meat on a coarse grater. There are a lot of varieties of preparation of khinkali, and the main thing here is the ratio of the meat that you will add. But the main thing is the ratio of meat and water.

Finely chop the onion and cilantro, add all this to our minced meat. Adding spices is one of the main things in the khinkali recipe. Add salt to taste, but you will need to add salt immediately as it will not be possible to add it later. Probably the most important spice in cooking is cumin. Zira must be added, otherwise this dish will be considered unsuccessful. Add a little red and black pepper, and then begin to mix the minced meat.

While mixing the minced meat, we will add chilled water. We cooled it down and slowly began to pour and stir the minced meat. For those who are cooking for the first time, the recipe for making khinkali should adhere to the following ratio: pour 900 grams of water per 1 kilogram of minced meat. During mixing, you need to ensure that the minced meat may not take up water. All water in the future will be part of our broth and should definitely be added.

We put the minced meat in the refrigerator and start preparing the dough. Preparing the dough is not difficult, just take good quality flour and sift through a sieve. After sifting three mills of flour, add chilled water. Add half a teaspoon of salt to the water so that it dissolves properly. That's the whole recipe for making the dough. Adding water, mix the flour with one hand; the dough is prepared without eggs. The dough should be firm enough to hold the meat and juiciness. Therefore, it should be kneaded as best as possible so that it is dense.

Leave the first batch to rest for 30 minutes. After the dough has become more elastic, add a handful of flour and knead again. Next, let the dough rest for another 15 minutes. Once again we will roll it out before rolling it out, then after checking it for elasticity we begin to roll it out. Roll out the dough not very thin, then make a circle and select the desired size for the khinkali. The average diameter is 12 centimeters, but can be larger or smaller.

Taking the minced meat out of the refrigerator, we stir it so that the water dissolves. We spread the minced meat onto the workpiece we made. We begin to gather the dough into a circle, pinch the top tightly, and we get a beautiful khinkali. At the top we cut off the pipette that has formed and, in a suspended state, place it in boiling water swirled with a spoon. This is necessary so that they do not stick. In total, khinkali should be cooked for about 12 minutes. After the water boils, they should rise and cook for another three minutes.

We hope you liked the video tutorial on the recipe for making khinkali. Subscribe to our groups and like. Bon appetit.