Khinkali with meat

Step-by-step recipe

Step 1:

Pour 1 kg of flour into a bowl, add 2 teaspoons of salt and mix thoroughly.

Step 2:

Pour 450 ml of water into the flour and knead the dough until smooth.

Step 3:

Wrap the dough in a bag and leave for 30 minutes.

Step 4:

Place the minced meat in a bowl, add salt, black pepper, khmeli-suneli and red hot pepper.

Step 5:

Grind the onion and garlic in a blender until you get a paste.

Step 6:

Add the crushed mixture and finely chopped cilantro to the minced meat.

Step 7:

Pour 150 ml of water into the bowl with the minced meat and mix thoroughly.

Step 8:

Place the minced meat in the refrigerator for 30 minutes.

Step 9:

Remove the dough from the bag and knead it for another 15 minutes.

Step 10:

Cut off half of the dough and roll it into a “sausage”.

Step 11:

Cut the dough into equal pieces, approximately 40 grams each. Half the dough should yield 8-12 pieces.

Step 12:

Roll the pieces into circles with a diameter of approximately 15 cm.

Step 13:

Place the circle on a plate and put 1 tablespoon of minced meat in the middle.

Step 14:

Pinch the dough as shown in the video and gather the top of the dough into a "tail".

Step 15:

Pinch the dough at the "tail" to seal it. Trim off any excess dough from the top of the "tail," leaving a clean cut.

Step 16:

Repeat the previous three steps until all the khinkali are assembled.

Step 17:

Boil khinkali in boiling salted water for about 12 minutes.

Cooking tips

Place the khinkali into boiling water one at a time, holding them by the stem for a couple of seconds - this will allow them to "set" a little in the boiling water and prevent them from sticking to the bottom of the pan.

This dish doesn't require cutlery - traditionally, khinkali are placed in the mouth by hand, holding them by the stems.

Khinkali are eaten with your hands and don't need any sauces—they already contain the aromatic broth. Simply sprinkle each with ground black pepper and enjoy!