Not meat filling for khinkali. The best recipes. Classic recipe for preparing minced meat in Georgian style

Khinkali is a legendary dish of Georgian culinary specialists, reminiscent of large dumplings with a juicy meat filling inside. We will tell you in this article how to prepare khinkali in your kitchen so that it does not differ from the original Georgian dish.

Nowadays, not every cook adheres to the traditional technology of preparing this dish. But the basic simple rules have been preserved: Georgian “dumplings” must be large, filled with juicy minced meat, with a lot of aromatic spices. The main highlight is the shape, which is difficult for beginners to sculpt. They resemble a bag with many folds and a tail, by which they take it, because they eat this dish with their hands.

Traditional khinkali in Georgian

First, we want to tell you the recipe for khinkali, according to which they are usually prepared in Georgia. The energy value of this product is 235 kcal.

We will need:

For minced meat:

0.6 kg of fatty lamb pulp;
0.3 kg beef pulp;
3-4 pcs. Luke;
4-5 cloves of garlic;
a bunch of fresh parsley, dill, cilantro;
salt, ground black pepper to taste;
100-150 ml of cold water.

For the test:

1-1.3 kg of flour;
10 g salt;
700 ml water.

Description of preparation steps:

Let's start with the filling. It will require patience and scrupulousness from you. We take the meat and chop it into small pieces with a very sharp knife. Chop onion, garlic, herbs. Mix the ingredients, add and season with spices.
In order for the meat to be juicy, and during cooking, a lot of broth will form inside our Georgian dish, add approximately 100-150 ml of cold water to the minced meat. Pour it in small portions, and mix the whole mass thoroughly each time.
The dough for khinkali is very easy to prepare. Add water and, adding sifted flour in parts, knead into a thick, plastic mass. You need to knead it for quite a long time.
Let's start creating our food. Roll out thin flat cakes with a diameter of 10 centimeters. Place about 1 tablespoon of minced meat in the middle of the flat cake. We lift the free edges of the flatbread over the mound of meat and connect them, forming folds. Finally, we twist the “bag” of meat so that we get a “tail”. A large number of folds is considered a sign of the chef's skill. You can compare the result of your work with the photo.
If you have a question about how to cook khinkali, then we will answer you - just like dumplings, only longer. Pour about 2 liters of liquid into a large saucepan, add some salt, add a few pieces of allspice, a bay leaf and bring it to a boil. This dish is eaten hot, so you need to boil them as much as you eat at one time. We put our “bags” in boiling water, stir, wait for them to float and cook them for half an hour.
Place the finished khinkali in Georgian style on a large plate. If desired, you can pour melted butter and sprinkle with any herbs.

Homemade meat pouches

This method of preparing Georgian food is very similar to dumplings. But the filling inside is much juicier.

To make homemade khinkali we will need the following set of products:

300 g pork pulp;
300 g beef pulp;
2 onions;
75 ml cold broth;
1 bunch of any greenery;
1 egg;
350 g warm water;
30 g olive oil;
3-3.5 tbsp. flour;
salt, spices to taste.

To prepare minced meat, grind the meat using a meat grinder. Onions, greens fine mode. Mix the ingredients, add salt and add any spices. Stir the resulting mixture, pouring in cold broth in parts. Cover the minced meat and put it in a cool place.
We sift the flour into a heap, make a hole into which we beat the egg, pour in water and oil, and add some salt. Gently mix everything with a fork. The dough should be plastic and not stick to your hands.
We form our food and cook it in the same way as in the previous recipe. If you wish, you can steam the khinkali. In this case, they will definitely not stick together and will not be damaged, since they do not need to be constantly stirred. Pour liquid into a large saucepan, more than half of its volume, and boil it. When the water starts to boil, install a special mesh, place our meat bags on it, cover everything with a lid and cook them for half an hour. You can use a double boiler.
Serve them with cream, herbs or sour cream sauce.

Georgian “puff sausages” with meat and mushrooms

If you want to cook something extraordinary and quite filling, then puff khinkali are the most suitable option.

Required ingredients:

350 ml water;
30 ml olive oil;
3-3.5 tbsp. flour;
600g chicken fillet;
2-3 pieces of onion;
6 pcs. large champignons;
a small bunch of dill;
salt, spices to taste.

For filling:

1 tbsp. broth;
150 ml sour cream or cream;
2 cloves of garlic;
salt and ground black pepper to taste.

First let's make the dough. In a bowl, mix water, salt and oil. Add sifted flour little by little and knead into a dense, elastic mass. Cover it and put it in a cool place.
Now let's start preparing the filling. Grind the chicken fillet and onion using a meat grinder. Cut the mushrooms into small pieces, chop the dill. Mix all the ingredients, add salt and add spices.
Divide the dough into 4 parts. Take 1 part and roll it into a thin layer. Apply a layer of minced meat and roll everything into a sausage. Cut it into pieces about 3 cm long and place in a deep baking tray greased with oil.
We will cook them in the filling. Mix broth and cream. Add ground black pepper, finely chopped garlic and season to taste. Pour this mixture into the rolls, cover the baking sheet with foil and place in the oven, preheated to 180 degrees. Cooking khinkali in the oven will take about half an hour. After the time has passed, remove the foil and keep in the oven for a few more minutes so that they lightly brown. If desired, you can grate hard cheese on top and sprinkle with dill. They are best eaten hot with tomato sauce.

Sweet Georgian “dumplings” with cherries

If you want something tasty, but not very high in calories, then prepare dumplings with cherries, the calorie content of which is only 105 kcal.

To prepare them, we need basic products:

350 ml water;
1.5 tbsp. spoons of salt;
3-3.5 tbsp. flour.
600 g cherries with pits;
200 g sugar;
35 g starch.

Description of preparation:

Pour warm water into a bowl and add some salt. Add the sifted flour in parts and knead the elastic mass. Cover it with a napkin and let it rest a little.
We wash and dry the cherries. Mix sugar with starch.
Roll out the dough thinly and cut out circles with a diameter of 7 centimeters. In the middle, place a partial spoon of starch-sugar mixture and 6-7 berries. We form the cones, as in previous recipes.
Pour 2-2.5 liters of liquid into a large container, add a spoonful of salt and boil it. Dip dumplings with cherries into boiling water and mix carefully so as not to damage them. Cook them for about 5 minutes after they float to the surface.
Place the finished products on a towel to dry. Serve on a platter, sprinkled with a little sugar. You can use any other berries for the filling.

We have told you several options for the Georgian dish, and it’s up to you to choose how to prepare khinkali. In any case, you will end up with a consistently tasty and satisfying meal.

Video: Khinkali with cheese

Khinkali is a Georgian version of the well-known and beloved Russian dumplings, or Ukrainian dumplings, although each national dish has its own characteristics.

So, dumplings, unlike other dishes, can be fried; dumplings come in almost any shape. But khinkali always remain unchanged in shape and are prepared traditionally - steamed or in boiling water.

Fillings, yes, can vary, although our dish today is far from dumplings.

Khinkali with meat - general principles of preparation

The dough is kneaded only in water, with the addition of salt, sometimes eggs are added. Properly prepared dough should be quite dense and at the same time remain elastic. The secret of good khinkali dough is in the cooking technology. This is a long process that requires patience, often taking place in two steps.

Minced meat or finely chopped meat is used for filling. You can choose it to your taste. Traditionally, the dish is prepared with lamb, beef or pork. Often several types of meat are mixed - fatty pork with leaner beef. It is acceptable to use chicken. It is customary to add a lot of herbs and spices to the filling, but this is a matter of taste. The minced meat can be lightly seasoned with ground pepper. Water must be added to the filling, thanks to which a broth will form inside under the dough.

In addition to traditional variations with meat, there are many recipes in which the meat filling is supplemented with cheese or vegetables and potatoes.

A difficult but perhaps the most interesting process is modeling. It is necessary to correctly form a “bag” of dough with filling so that it does not burst and lose juice in the future. Before you start sculpting, prepare the surface of the work table and what the already formed “bags” will be laid out on. For these purposes, you can use a wide tray or a large cutting board. To prevent sticking, the surface of the board or tray is generously sprinkled with flour.

Khinkali is formed from circles of dough, up to 10 in circumference and about 0.3 cm thick. It is advisable to roll them out, forming thinner edges. Place the filling in the center, no more than a tablespoon per circle (the proportions of meat and dough are 1:1). Then they raise the edges and, making small folds on them, narrow them, after which they fix them by twisting the “tail” counterclockwise. The excess part of the protruding dough is cut off.

Khinkali can be prepared immediately after modeling or stored in the freezer for long-term storage. To freeze semi-finished products, they are first placed in the freezer on a tray or board. When the top hardens well, transfer it to a bag and tie it tightly.

How to properly cook khinkali with meat. For this you need a large saucepan with a capacity of 4.5 liters or more. After filling it with water, add salt and place on high heat. When it boils, reduce the heat slightly so that the water does not boil intensely and immerse no more than eight products. There is another way - boiling water is intensively stirred with a spoon to form a funnel and the khinkali is dropped into it.

To prevent freshly made khinkali from breaking through, they are lifted by the tail and kept suspended for a while so that the filling settles and only after that they are lowered into boiling water. Boil for at least a quarter of an hour from boiling, without allowing the water to boil intensely.

Khinkali is also prepared steamed. A multicooker or double boiler is suitable for these purposes. Semi-finished products are laid out on a well-oiled mesh or container for steaming, at a distance of a finger's thickness from each other. If cooking in a multicooker, place the container on the bowl immediately after pouring hot water into it and, covering it with a lid, start the steaming program. The timer is set for 15 minutes. Place a grid with semi-finished products on the steamer pan only after the water has boiled in it, and cook, covering it with a lid for up to 20 minutes.

Served hot, with pepper or hot sauces that taste like adjika. Khinkali are not pierced with a fork; they are lifted by the “tails” with your hands. First, bite off a little dough and drink all the juice.

Georgian khinkali with meat: recipe for mixed minced meat (pork and beef)

Ingredients

For the test:

Half a kilo of quality flour;

A teaspoon of finely ground salt;

Drinking water – 200 ml;

One egg;

Three tablespoons of refined oil.

For minced meat:

Pork neck – 250 gr.;

250 gr. lamb;

A small bunch of green cilantro;

Two large onions;

Half a glass of water;

Zira – 1 tsp. (you don't have to add it).

Cooking method:

1. Re-sow the flour. Measure out half and pour into a deep bowl. Make a “funnel” in the center with your hand, pour the egg into it, add salt and butter. Stir everything with a spoon, gradually adding water. The result is a rare “slurry”. Cover the bowl with a linen towel and set aside for half an hour.

2. Meanwhile, you can prepare the filling. Carefully wash both pieces of pulp and, after cutting them coarsely, twist them with a meat grinder. It is advisable to use the largest grid.

3. Finely chop the onion, chop the cilantro and add everything to the minced meat. Add salt, season with ground pepper and, after adding water, thoroughly knead the minced meat with your hands. The crushed components will disperse evenly throughout the meat mass, and the liquid will be completely absorbed. Leave the bowl covered on the table.

4. Pour the remaining flour into the rested dough and immediately begin kneading it with your hands. Once mixed, remove from the bowl onto a floured counter and continue kneading until the dough is smooth and looks homogeneous. We transfer it back to the bowl and, covering with a towel, leave it aside for another half hour. After this, place it again on a powdered table and knead thoroughly for ten minutes.

5. Next, we proceed to the formation of khinkali. Sprinkle the table well with flour and roll out the dough into a layer up to half a centimeter thick. Using an ordinary glass, squeeze out circles from the dough. We collect the scraps, crush them, roll them out again and cut out circles.

6. Prepare a large flat dish on which we will place the molded khinkali - sprinkle it with flour.

7. Roll out the circles with a rolling pin to a thickness of 0.2 mm. Place about a tablespoon of filling in the center and, gathering the edges with an accordion, form bags. Transfer the khinkali to the prepared dish.

Khinkali with meat from dough without eggs

Ingredients

Into the dough:

White baking flour – 500 gr.;

“Extra” salt - 1 tsp;

250 ml of drinking water.

For filling:

Half a kilo of beef;

Two onions;

Ground pepper of two types - red and black;

Zira – 1/2 tsp;

Fresh parsley and cilantro.

Cooking method:

1. Measure out the required amount of flour and place it on the table in a mound. Make a small funnel in the center and pour salt into it, pour in cold water (from the refrigerator). Gently slide the flour from the edges into the water with a fork and mix thoroughly. When all the water has gone and the mass begins to thicken, continue kneading with your hands. Knead the dough thoroughly and for a long time. Periodically cut the dough ball and turn it inside out so that the drier top layer is inside. Knead, gradually adding flour.

2. Having received a stiff, but quite elastic dough, stop kneading. We form it into a ball, place it in a bag and leave it to “rest”. It is advisable to let it sit for at least two hours.

3. Grind the beef and onions in a meat grinder, passing through the largest mesh. Add finely chopped herbs, salt, ground cumin, season with pepper and stir. Then, without ceasing to stir, we begin to add cold water in portions. The result should be rare minced meat; a spoon placed in it will not stand, but will immediately “fall over”. Place the prepared minced meat in the cold for an hour.

4. Take the dough out of the bag. After resting, it became plastic, reminiscent of plasticine prepared for modeling. We form it into a thick sausage and cut it into small pieces, weighing about 45 grams. Roll them out into circles of the required diameter and, lightly sprinkling them with flour, place them in a stack. According to all the rules, we form khinkali from minced meat and dough. For convenience, you can take a small bowl, then the rare minced meat will definitely not “run away”.

Khinkali with minced meat

Ingredients

Dough:

Three glasses of flour;

Glass of water;

Spoon of salt.

For the filling:

Young lamb – 300 gr. (can be replaced with beef);

Fresh lard or tail fat – 120 g;

A teaspoon without a slide of cumin;

Garlic – 2 cloves;

A third of a spoon of chopped hot pepper;

A bunch of cilantro.

Cooking method:

1. Sift all the flour into a wide and deep bowl. Add salt and mix well. Add water and start kneading the dough. First, mix everything well with a fork, and then switch to manual kneading. When the dough becomes noticeably dense, place it on the table and knead thoroughly. Gradually add flour and knead until it becomes stiff. We wrap it in film and let it rest for about an hour.

2. Prepare the filling. We thoroughly wash the meat and wipe the piece dry with a disposable towel. On a cutting board, cut into thin slices, which are then cut into narrow strips. We cut the resulting “ribbons” across as thin as possible.

3. Grind the lard in the same way and combine it with the meat, placing it on a large cutting board. We chop everything well with a special hatchet or a sharp heavy knife. Then transfer the meat mass into a bowl, add finely chopped garlic, cilantro and spices. Stir, gradually adding water.

4. Form the rested dough into a sausage, cut and roll out. There should be at least 14 blanks (circles). Take a saucer, sprinkle it with flour, put a circle of dough on it, and in the center - a tablespoon of minced meat filling. We fasten the edges according to all the rules, forming a plump “bag”, and do not forget to shorten the “tail” a little.

Khinkali with meat and Suluguni cheese

Ingredients

For the test:

A kilogram of quality flour;

Two eggs;

Drinking water 350–400 ml;

One and a half spoons of salt.

In minced meat:

A kilogram of Suluguni cheese;

Fresh beef – 1 kg;

Five small onions;

Half a stick of butter;

Parsley and cilantro - a small bunch each.

Cooking method:

1. Using water from sifted flour with eggs and adding salt, knead a tight dough in two steps. The cooking process is described in detail in the first recipe.

2. Coarsely chop a thoroughly washed piece of beef and twist it twice in a meat grinder. Add coarsely chopped onion, finely chopped herbs and ground pepper - about a third of a spoon. Lightly add salt and stir everything thoroughly.

3. Grind the Suluguni with a medium grater, mix it with soft butter, transfer it to the minced meat and stir thoroughly, adding water (250 ml) in parts.

4. Roll out the dough into a layer 0.3 cm thick and cut out circles. You can use a saucer as a stencil. Place a spoonful of meat filling with cheese in the middle of each and connect, pinching the edges with folds. Holding the edge, we scroll the “bag” of minced meat counterclockwise and cut off the excess at the “tail”.

Delicious khinkali with meat and potatoes

Ingredients:

A portion of dough prepared without eggs.

For the filling:

Potatoes – 300 gr.;

Onion - two medium heads;

100 gr. fat tail or unsalted lard;

350 gr. fatty pork;

Beef, pulp – 300 gr.;

Spices - to taste.

Cooking method:

1. Knead the dough without eggs. The proportions of flour and water and the cooking technology can be seen above, in the recipe for “Khinkali with minced meat”.

2. Prepare the filling. Finely chop the meat and lard, combine in a bowl and mix. Spread the minced meat in an even layer on a cutting board and chop it further by chopping it with a knife. Then put it back into the container, add spices and add some salt.

3. Finely chop the onion and cut the potatoes into cubes. The smaller they are, the better; large pieces may remain raw and break through the dough.

4. Transfer the vegetables to the minced meat. By stirring and adding cold water, we bring it to the required consistency.

5. Using scissors, chop the washed and well-dried greens. Pour it into the minced meat and stir it thoroughly again. Let stand covered for about an hour.

6. From dough and chopped minced meat, following all the rules, we make khinkali. Let's steam it.

Khinkali with meat: chicken recipe

Ingredients

Dough mixed from half a kilogram of flour with or without eggs.

For filling:

Chicken breast (fillet) – 400 gr.;

Two onions;

100 gr. real cheese;

Cilantro, parsley, dill - optional.

Cooking method:

1. Prepare a portion of any dough. The proportions of flour and water, and the method of proper preparation can be found in the recipes above.

2. Prepare the meat filling. Grind the chicken fillet with onions in a meat grinder. Using a coarse grater, grate the cheese into the minced meat, season everything with spices, add a little salt, and mix thoroughly. We dilute the meat mass with water. Add it in small portions, and stir well each time so that the liquid is completely absorbed into the minced meat. At the end we add chopped greens, but you don’t have to add them.

3. Roll out the dough into thin flat cakes, the size of a saucer. We spread the filling and pinch the edges with folds, forming a “bag”. Reduce the “tail” and transfer the khinkali to the surface of a wide tray sprinkled with flour.

Khinkali with meat - cooking tricks and useful tips

Semi-finished products that have been frozen take a little longer to cook, up to 20 minutes, as they require additional time to thaw.

If, after the khinkali float, you lightly pour ice water over each one, they are guaranteed not to stick together.

Tomato-garlic sauce can be a great addition to a dish. Peel three large tomatoes and grate their pulp on a medium grater. Boil, add crushed garlic, season with pepper. Add salt to your taste and cool. You can add khmeli-suneli sauce.

Good day everyone! How many of you love Georgian cuisine, admit it? I am not averse to pampering myself and my beloved and unique household members with juicy and magnificent meat beauties, which are called quite funny, like khinkali. In our family we always make them with meat, and more of it))).

In fact, as far as I know, the recipe of khinkalia is reminiscent of our amazingly delicious ones, purely in appearance they are not similar to them, but in taste... they are somewhat reminiscent, but they are juicier. What do you think, share your opinion. Which do you prefer?

I want to remind you that this dish still comes from Georgia, but now it has become quite popular and is prepared almost everywhere.

Ready-made frozen semi-finished products are quite often found on store shelves. To be honest, I never even look at them, because it’s scary what stuff they’re made from, I’m used to doing everything the old-fashioned way, myself). How do you usually prefer to cook?

Of course, to prepare the best and most delicious khinkali you need to know how to properly knead the dough and how to make a juicy meat filling.

There are quite a variety of dough recipes. But I want to introduce you to a truly Georgian way of kneading. Although, I myself often add a couple of tablespoons of vegetable oil to this dough to make it firm and elastic. After all, the appearance of these funny Georgian dumplings will subsequently depend on this.

Well, let's learn this not tricky thing))). This is a fairly common option, it is even without eggs, other interpretations will be given later, so experiment, find your favorite one.

We will need:

flour - 4 tbsp.
water - 2 tbsp.
vegetable oil - 4 tbsp. l you can do without it, but I recommend adding
salt - a pinch

Cooking method:

1. Start first by choosing flour, it is best to buy the highest grade. But it’s also suitable for general consumption, I usually take this one, it’s perfect. So, in order to saturate the flour with oxygen, sift it through a sieve several times.

Gently and slowly start mixing with a spoon. It’s not difficult to do this at all; at first the mass will seem liquid, and then it will become thicker and thicker.

Important! Don't forget to add salt when adding vegetable oil.

After kneading, you must, I repeat, be sure to leave the dough to rest. Cover it with a kitchen towel or large container and let it sit for 40 minutes. If you don't do this, the dough won't be elastic.

3. And now this playful ball is ready for work, as they say, take it and do it.

Khinkali filling

So, we have the dough ready, all that remains is to make the filling, these are usually finely chopped pieces of beef or lamb. In this picture you see pieces of meat, you will need to chop them three times smaller.

Or you will go the other way and do nothing else. In Russia, such a filling as minced meat has taken root. Well, you can make it quite quickly and easily if you have an electric meat grinder on hand or you can buy a ready-made one in the store.

But the secret, of course, is that you should put as much onion as possible into the filling, which can also be chopped into cubes.

Or you can grate it on a coarse grater. The smell will be wonderful, and to avoid tears, be sure to put the onion in the refrigerator beforehand.

If you wish, you can add any finely chopped herbs, such as parsley or cilantro. And also chopped or pressed garlic. Don’t forget also about seasonings for meat and ground black allspice.

I also want to tell you that to make the dish even juicier and more tender, add water or milk to the resulting minced meat and stir, the filling becomes quite thin, but I do not advise beginners and novices to do this, otherwise you will not be able to sculpt. The first time, add just a little liquid.

How to beautifully sculpt khinkali at home?

Now, as they say, it’s a matter of small things. Go ahead and do it, do you think it’s easy? Certainly! There is nothing difficult about this, especially since these are not homemade dumplings, where they are molded in small form, here the work will go faster, and when you have molded even a dozen, you will instantly blurt them out and tell everyone that it’s a blunder and it’s done .

The stages of work will be as follows: you first need to make a sausage from the dough, and then cut it into pieces with a sharp knife.

Each piece will need to be rolled in flour, and then rolled out into a round shape using a rolling pin.

Well, then the fun begins. But there is one more option for rolling out the dough, because if you are expecting guests and your hand is not yet full, then your meat doves may not turn out to be the same size, but you still want them to be perfect. Therefore, you can roll out the entire dough on a table sprinkled with flour into a large flat cake and use a glass or a special mold to make circles.

Important! The thickness of the cakes should be 1-2 mm.

And then, of course, put a spoonful of meat or minced meat on each such circle and decorate it. Don’t add too much meat filling, because then not enough juice will be released, but the whole beauty of this dish is in the juice.

Well, look at the sculpting process step by step, put the filling in the very center of the dough circle, then moving clockwise in a circle, start making tucks, like this:

Don't forget to pinch the top, although you don't have to do this if you're going to steam and not cook in a pan. You can even make them completely open, like here))).

Many Russians make them in the form of bags, of course they look great, and they’re simply amazing, they’re a pleasure to eat. To create such bags, you need to make larger circles, and put a little less filling, in general, you will adapt when you start cooking and find your ideal modeling option.

You need to place the finished semi-finished products on a tray or board, sprinkle it evenly with flour. And then immediately cook or you can freeze them in the freezer and then place them in a bag.

How to cook khinkali in a saucepan?

After you have made the khinkali, all that remains is to do the most important thing, cook them and then eat them.

If you really love making such culinary masterpieces, then be prepared for the fact that your household will be very happy about it. Mine just love to eat everything meaty, for example and.

Usually, when I cook meat beauties, I cook a whole mountain of them, if you don’t call it a heap. My most important assistant and taster immediately comes to my aid. The second taster was in the kindergarten, so he was not included in the shot.

Well, let's figure out how to cook them correctly. The most important thing is to cook the broth correctly, pour water into the pan and put it on the fire. Bring to a boil and add salt to your taste. The water should be slightly salted.

Add a couple of bay leaves, 4-5 peppercorns, your favorite spices for meat and cumin. Although personally, I don’t add anything other than bay leaf and salt.

Then time it for about 2-3 minutes, and then remove the bay leaves; if you don’t do this, they will add bitterness to the dish.

Now get ready, take the khinkali and put them in the boiling broth. But how to do it right? It turns out that it is necessary if you follow Georgian traditions, namely, you must make a funnel with a spoon clockwise and only after that throw in the khinkali one at a time and stir each time so that they constantly spin, as if it were a tornado.

Once the water returns to a boil after lowering, cook for 7 minutes. And then place on a dish, grease with butter so that they do not stick together and serve with any sauce or ketchup.

Real khinkali in Georgian style

Well, now let's make it according to the traditional recipe, which many simply adore. I hope that this option will become your favorite and thanks to it you will cook tasty and simple, and most importantly satisfying. One of the best and coolest recipes for your lunch table or dinner.

We will need:

Wheat flour - 500 g
Water – 300 ml
Salt - 1.5 tsp
Beef – 500 g
Lard - 100 g
Onions - 2 pcs.
Garlic - 2 cloves
Cumin (cumin) ground - to taste
Red chili pepper - a pinch
Cilantro (coriander) - to taste

Cooking method:

1. Start preparing this dish by preparing the filling. To do this, chop the beef very finely into pieces with a sharp knife, and lard too, it is this that will give greater juiciness. If you don't have lard, you can easily replace it with pork. Salt and pepper to taste. Also add cilantro, cumin and red pepper to taste.

Don’t forget about the onions and garlic, chop them as little as possible and add them to the filling, stir well, add just a little water so that the khinkali have juice inside.

2. Now form the dough, to do this, mix flour with water and add 1.5 tablespoons of salt. The dough should turn out quite stiff and dense, because the filling on the khinkaliki will be quite liquid, and if the dough is not the right consistency, nothing will work out.

The main thing is to check the proportions correctly, as stated in the list of products. After kneading, the dough should lie down for a while and rest, at least 20 minutes, at best 40 minutes. Then knead it again with your hands, and then make small circles in any convenient way. Roll them out quite thinly, about 1-2 mm.

3. Use a small ladle to scoop out the meat filling and place it in the middle of the flatbread.

4. Now make the bag, take your time, if you forgot how to do it, go above this note and look at the steps of the work.

5. Well, then you should boil these beauties in a saucepan, salt the water to taste.

Wait until it boils and only after that throw the khinkali into the water and cook after boiling for 6-7 minutes.

6. Serve with freshly ground pepper or tomato sauce. Eat for your health!

Classic recipe for khinkalia with lamb

Now let’s take the next option with lamb, and this video will come to the rescue, in which the chef skillfully and quickly tells us about all the intricacies of modeling and cooking this dish:

Homemade khinkali with meat

There is nothing more beautiful if you make this dish yourself. As they say, your own homemade ones are always more tender and tastier, and most importantly healthier, than store-bought ones. After all, it is unknown what they are made of and how and where they are stored. Therefore, take care of yourself and your family, cook yourself.

We will need:

beef – 500 g
flour - 2-3 tbsp.
salt - 0.5 tsp
cold water - 1 tbsp.
onions - 1 pc.
cilantro or other greens to taste
ground black pepper
chilli

We will need:

1. Place flour, water and salt in a bowl and mix these three ingredients thoroughly. Cover with a lid and let stand for 25 minutes.

2. Meanwhile, make the filling. Wash the beef, remove all membranes and chop very finely into pieces in the form of small cubes. Then chop the onion, cilantro and red chili pepper. Add all these spices and vegetables to the meat.

Add salt and pepper to your liking. Pour in a little water and stir again. The filling turned out quite juicy and beautiful.

3. Now, as for the dough, remember it on the table with your hands, and then cut it into equal pieces.

From each such piece, roll it in flour and make thin circles.

4. Take a tablespoon and add the filling.

5. And then, moving in a circle, collect the dough in the form of an accordion to form a kind of bag, which is characteristic only of real khinkali.

6. Then tear off the top and pinch it nicely.

Serve with a good mood and any sauce or, for example,

Beef and pork khinkali

Now I suggest you make khinkali from mixed minced meat, it turns out moderately fatty and juicy. But we Russians like this option, because we are used to making our Russians with this kind of minced meat. The composition of minced meat and its components will be specified in the list of products.

So cook them so that they turn out juicy and tasty, as if you were in the best restaurant.

We will need:

Dough:

flour – 400 g
cold water – 180 ml
salt – 0.25 tsp

Filling:

minced meat – 300 g
onion – 1 pc.
fresh cilantro – 1 bunch
cumin – 1 tsp
cold water – 100 ml
salt, pepper - to taste

Cooking method:

1. So, prepare all the ingredients according to the list for the dough. Take a glass of water and add salt to it. Stir.

Pour all the flour into a bowl and add water, stir with a tablespoon. This way you should get a tight dough, or rather thick.

Important! At first it will seem runny to you, but over time it will become tighter. You just need to mix everything thoroughly, first with a tablespoon, and then put the dough on the table and knead it with your hands.

The filling will be quite liquid and juicy, which is why we make just such a tight dough.

2. After this, the dough must lie down and rest for 40 minutes. You can use a plastic food bag to prevent it from drying out or cover it with any deep cup.

3. Add chopped onions, pepper, cilantro and cumin to the minced meat. You will first need to grind the cumin and onions with your hands to release the juice, this will add more flavor to the finished dish. Stir and add salt. Add half a glass of water, due to which you will get the most delicious juice during the cooking process.

Important! If you don’t have ready-made minced meat, you can make it yourself by grinding the pieces of meat in a meat grinder.

You can check the minced meat for thickness; if you stick a spoon into the minced meat, it should fall, this is what the consistency should be.

4. After the dough has rested, you need to knead it again on the table sprinkled with flour, and only after that, start rolling it into a large flat cake 1-2 mm thick, using a glass, make circles. Or just make a sausage and cut it into 10 balls, and then roll them out with a rolling pin. Then put a spoonful of filling into each.

And start making an accordion-like fold in a clockwise circle. The more folds you get, the more expressive the dish will be. The very top, if it is too big, can be cut off with culinary scissors.

5. Next, place the finished khinkali into boiling water and cook until tender, about 7-10 minutes. Then lift with a slotted spoon and place to cool on a plate, pour over melted butter and sprinkle with ground pepper. Bon appetit!

If you have some khinkali left over for the next day and you haven’t finished all of them, you can easily fry them in a frying pan, they will be fried with a beautiful crust, or you can heat them in the microwave.

Cooking steamed frozen semi-finished products in a Redmond or Polaris multicooker

You can cook khinkali differently, not in a saucepan, but this is done very easily, for example in a slow cooker or double boiler. You just need a special mold, which is usually included in modern multi-helpers.

I want to show you the brewing process in Redmond or Polaris, why in them? Yes, because, firstly, I have them at home, and secondly, these brands are the most popular among housewives. In other models, the principle of operation is the same, so if you have a different brand, the main thing is to select the Steam mode and cook for your health.

Cooking method:

1. Pre-frozen semi-finished products do not need to be defrosted; place them on a leaf. This is how it is shown in this photo.

2. Then place this cup with holes in the multicooker, but do not forget that you first need to pour 1/4 of the water into the cup, then cover with a lid.

3. Select the desired Steam mode and turn on for 1 hour.

4. Well, then put it on a plate and enjoy the taste and beauty, garnish with dill and make some

If you have a Panosonic, then use this video, I hope everything will become completely clear to you, there should be no difficulties:

That's all for me. Create and produce all sorts of masterpieces. As always, I say goodbye to you and say see you soon! Bye-bye everyone!

Khinkali is a dish of traditional Georgian cuisine. Outwardly, they resemble bags made of tight dough, inside of which juicy minced meat is hidden.

According to the classic recipe, the filling for khinkali is made from pork and beef, sometimes lamb is used. The meat can be finely chopped with a knife or passed through a meat grinder in the form of minced meat. Be sure to add spicy spices to it, which give the peculiar taste of khinkal and a unique aroma to the broth.

This article provides detailed instructions on how to prepare juicy minced meat for khinkali to create a traditional Georgian dish.

Classic recipe for preparing minced meat in Georgian style

Ingredients:

Beef meat -200 grams
Lamb meat -200 grams
Onions -2 pcs.
Parsley -1 bunch
Dill -1 bunch
Garlic-2 cloves
Broth -1 glass
Ground pepper and salt to taste

Rinse and dry the meat pieces. Chop the meat into small pieces, as similar as possible to minced meat twisted through a meat grinder. Mix beef and lamb.
Peel the onion and garlic and cut into cubes; they should be slightly smaller than minced meat.
Wash and chop the greens.
Mix all ingredients in one bowl. Salt and pepper the minced meat.
An important step is adding broth to the filling. You need to pour it in small portions, stirring immediately to control the consistency of the filling. Ideally, it should not be too liquid and well soaked in broth. The broth should not appear on the surface of the minced meat.
After soaking, the filling should sit for a while and absorb the aromas of spices and herbs.

The classic method of preparing minced meat for khinkal takes more time than the more simplified version using a meat grinder, but the yummy product that results is worth any time spent.

According to Georgian traditions, lamb is added to the minced meat for khinkal, but since it has a specific taste, it can be replaced with pork or veal. Also, instead of broth, ice water is used; it also adds juiciness to the minced meat.

Minced meat with water

Ingredients:

Pork-500 grams
Beef or veal -500 grams
Onions -2 heads
Ice water - 200-250 ml.
Spices to taste

Rinse the meat and dry with a napkin. Remove the veins, paying special attention to the beef. Next, chop it into small pieces.
Finely chop the onion and add spices to taste.
Pour in half the ice water and mix the minced meat thoroughly. Continuing to knead, add the remaining water, bringing the filling to the desired consistency.

This recipe is very simple. The minced meat turns out juicy and aromatic. The main thing is that you don’t have to tinker with the meat for a long time, you need to choose the right fillet pieces, where there are the least veins and films. This will significantly speed up the process of preparing minced meat.

For those who prefer less fatty foods, there is a recipe for minced chicken. The composition turns out to be less calorie, very tasty, juicy and aromatic.

Minced chicken

Ingredients:

Chicken breast -400 grams
Onions - 2 medium onions
Carrots - 1 piece
Ground black pepper and salt - to taste
Vegetable oil - 1 tbsp.
Butter - 70 grams
Water -150-200 ml.

Wash the carrots, peel them and pass through a meat grinder or grind in a blender. 2.Heat a frying pan, add vegetable oil. Simmer the carrots in it until soft, adding two tablespoons of water, 2-3 minutes.
Rinse the chicken and pass through a meat grinder along with the onions.
Melt the butter and add to the minced chicken.
Add stewed carrots.
Pepper and salt the minced meat, mix well.
Pour in the required amount of water and knead the minced meat thoroughly.

Khinkali with chicken is much more tender. Spices and butter in the composition give the bags an original taste. If you want to diversify your favorite dish, you can replace the usual meat with chicken.

How to prepare minced meat for khinkali from various types of meat is now clear, then you need to master another important secret - the dough recipe.

Dough recipe

Traditionally, the dough is prepared unleavened, without adding eggs. To prevent it from boiling and tearing during the cooking process, you need to maintain the proportions of water and flour in a ratio of 1:2. For two glasses of flour, one glass of water is required. The dough is kneaded elastic and soft. This needs to be done in several stages.

Ingredients:

Flour – 500 gr.
Cold water -250 ml.
Salt – 1 tsp. l.
Vegetable oil -2-3 tbsp. l.
Prepare the table on which we will work. Clean off any crumbs so they don't accidentally get into the dough.
Sift flour into a bowl. The flour will be saturated with oxygen, and the dough will eventually turn out soft and pliable.
Add salt, half water and vegetable oil.
Knead well and add the remaining water a little at a time. The dough should come away easily from your hands. If it sticks, add a little flour and knead thoroughly.

Cover the finished dough and leave for 15 minutes to rest. Then do two more approaches, alternating between kneading and resting the dough. It is long and persistent kneading of the dough that helps to achieve the necessary elasticity and softness. Vegetable oil and ice water in the composition will make it elastic and sticky, and during cooking the khinkal will not tear and will retain its beautiful shape. After all the stages of kneading, put the dough in the refrigerator for half an hour, then you can start modeling.

How to make khinkali

In Georgia, khinkal is sculpted with a special approach; it is not just sculpting bags of dough and meat, but an indicator of a woman’s thriftiness. It is believed that a skillful housewife's khinkal consists of 18-20 folds, and seasoned craftswomen in “Khinkalnaya” assemble 36 pinches.

Remove the dough from the refrigerator and knead again. Next, roll it into a sausage and cut into small pieces.
Roll each piece with a rolling pin into a flat cake with a diameter of 10-15 cm, slightly thicker than the dumpling blank.
Take a tea dish with a depression in the center and place the cake on it. Place the meat filling in it. The amount of meat should be sufficient.
Gently lift the edge of the dough and begin folding. Pinch the folds one after another in a circle; when the edges are gathered, they need to be pressed so that there is no hole left. This is required so that the khinkal does not lose its tasty juice during cooking.
If the tail is very long, you can trim it with a knife so that you can take the cooked khinkal by it.
In the same way, form khinkali from the remaining dough.

Who wouldn’t agree that this is a very exciting and interesting process. The beauties of Georgia appear before your eyes, and the air smells of fragrant Georgian cuisine.

To make it easier to master the process of molding khinkal, we suggest watching the video

How to cook khinkali

The cooking process is as follows:

Take a large saucepan or cauldron, fill it with water, add salt to taste and put it on maximum heat. Once the water boils, reduce the flame to medium.
Stir the water with a spoon so that a whirlpool forms in the center of the cauldron.
Take the khinkal by the tail and throw it into the cauldron so that it begins to spin in a circle. This will help prevent it from sticking to the bottom of the pan.
Until all the khinkali float to the surface, you must continue to gently stir the water. Professionals in this field simply shake the cauldron and do not use any cutlery. They believe that they are very easy to damage the dough during cooking. Since shaking a pan of hot water is very dangerous, you can get used to it and stir the fragrant broth with a spoon without touching the dough.
After surfacing, you need to cook the khinkali for 15-20 minutes.
Remove the khinkali with a slotted spoon, picking it up by the bottom. Place on a plate. Sprinkle black pepper and finely chopped herbs on top. Add butter if desired. Khinkali is served hot.

Depending on the volume of the pan that is used, the cooking process is carried out in one or two steps. It is very important that the khinkali floats freely in the boiling water. This way their original shape will be preserved.

Another traditional way of preparing this dish is frying.

The recipe for fried khinkal appeared a long time ago and is very much appreciated by their lovers.

Fried khinkali

To start frying you need:

The first step is to boil the khinkali in the traditional way.
Place the finished bags on a plate and leave to cool.
Take a deep frying pan and put it on fire.
Pour vegetable oil into a frying pan and let it heat up.
After this, place the khinkali in heated oil and fry until golden brown. Look at the photo

A prerequisite for uniform roasting is a sufficient amount of sunflower oil. Khinkali should be completely immersed in oil, only in this case they will acquire a uniform golden brown crust. You can also fry raw khinkali in this way, the difference is that they will have to be kept on the fire longer.

Georgian cuisine has a large number of delicious dishes in its reserve. Khinkali is one of them. This is a very popular dish in the Caucasus, without which more than one holiday table is not complete. Anyone can add a Georgian touch to their regular diet. By following the secrets of preparing this dish described above, you can slightly diversify your usual food, especially since the composition of this dish is very beneficial for the body.

How to prepare juicy and aromatic minced meat for Georgian khinkali, how to properly knead the dough and form tasty and juicy bags, is shown in the following video.

In conclusion, I would like to say that Georgian cuisine has a large number of delicious dishes in its reserve. Khinkali is one of them. This is a very popular dish in the Caucasus, without which more than one holiday table is not complete. Anyone can add a Georgian touch to their regular diet. By following the secrets of preparing this dish described above, you can slightly diversify your usual food, especially since the composition of this dish is very beneficial for the body. The cooking process is very exciting, and the result exceeds all expectations!

Khinkali is an iconic Georgian dish, similar to dumplings, but with its own signature national specificity.

How to cook khinkali: important details

Khinkali, if made by an experienced cook, is full of juice (broth) inside and has a lot of “folds”. However, the latter circumstance, which, as they say, requires skill, as well as not too much experience, has never stopped khinkali lovers from preparing them at home. And preparing khinkali in Georgian, if you have a step-by-step recipe with photos, is not at all difficult. Especially when the details are clear.

Dough for khinkali . The dough is similar to our dumpling dough. They make khinkali both with and without eggs. Roll out as thin as possible.

Filling. It is believed that proper Georgian khinkali according to an authentic recipe are made with minced lamb (I made it with it), but this is not entirely true. Modern khinkali, in addition to lamb, are filled with minced pork and beef. There is always more beef: for 1 kg of meat there will be 3/4 of it, that is, approximately 700 g. In addition, khinkali is prepared with cheese, potatoes, and mushrooms. But nothing beats meat! Especially not ground in a meat grinder, but cut into small pieces with a knife, as it should be in real khinkali.

Why is there broth inside? An important difference between the filling of Georgian dumplings is its rather liquid consistency - water is specially added to the filling so that the broth “squishes” inside the khinkali.

Do they add herbs to the filling? There is more than one khinkal tradition in Georgia, and not every recipe includes greens in the ingredients. The main herb that is very good for meat in general, and khinkali in particular, is dried cumin. Cilantro and mint can be added to khinkali. Parsley and dill are a tribute to our Slavic tastes, but they also caught on!

Modeling. It is said that a good “mekhinkle” (the one who makes dumplings) makes 28 folds. 18 folds are the “threshold” that a student must cross in order to be considered a professional khinkal player.

How and how much to cook khinkali? Cook khinkali in boiling salted water for 10-15 minutes.

They are considered an integral part of Georgian cuisine. Many people read that the most important thing in them is the meat, but this is not true. In this dish, attention should be paid to the meat juice. If you say that khinkali are the same, only in a different shape, many will not understand this; only their texture is similar: they are also made of meat and dough. There is a whole art to preparing this dish, not just putting the minced meat on a flatbread and pinch the edges. Now we will tell you how to prepare delicious khinkali in Georgian.

Georgian khinkali recipe

Ingredients:

flour – 500 g;
warm water – 1 glass;
salt - to taste;
meat (it is better to mix different varieties) – 250 g;
onions – 1 pc.;
cilantro – 1 bunch;
meat broth – 60 g;
a piece of dry bread;
salt and pepper to taste.

Preparation

Take the meat, grind the bread and onions in a meat grinder. Add broth, cilantro, salt to the resulting minced meat and mix. Sift the flour into a mound and make a hole in it, pour in a glass of warm water, add a pinch of salt. Knead the dough in a circular motion and make sure that the water does not leak out of the flour. Cover and leave it for 30 minutes, then divide the dough into pieces and roll out. Using a glass, cut out circles with a diameter of about 12 cm. Place a large spoonful of filling in the center of each. We form bags, make small folds around the perimeter and fasten them in the middle. Pinch the end of the dough well. Boil the khinkali for 15 minutes and remove the dish from the pan carefully so as not to damage it. Serve only hot.

Simple Georgian khinkali

Ingredients:

egg – 1 pc.;
flour - 3 cups;
vegetable oil – 3 tbsp. spoons;
water – 2 glasses;
meat – 1 kg;
onions – 1 pc.;
cilantro;
salt pepper.

Preparation

To prepare the dough, mix the egg, water, vegetable oil and flour, knead thoroughly and let it rest. And let's start preparing the minced meat. Grind the cilantro, onion and meat in a meat grinder. Mix everything well, add salt, a little ground coriander, if the minced meat is dry, add water. And we start assembling the khinkali. Roll out a thick layer, about 1 centimeter thick, cut out circles with a small glass and roll them into thin flat cakes, place a spoonful of minced meat in the center and collect the bag. Boil khinkali in salted water for 15 minutes. Serve hot.

Georgian khinkali recipe

Ingredients:

For the test:

water – 0.4 liters;
flour - 4 cups;
salt.

For minced meat:

minced meat – 1 kg;
cream 15% – 200 ml;
onions – 1 pc.;
ground nutmeg.

Preparation

Salt the flour, add water and knead the dough. Mix it thoroughly for ten minutes. We want the dough to be soft and pliable, not tight and rubbery. After kneading it well, let it stand for 50 minutes and only then roll it out. Add chopped onion to the minced meat, sprinkle with salt, nutmeg, pepper and pour in cream. Mix everything into a homogeneous mass. Place the minced meat on dough flats with a diameter of 12 cm and collect it in a bag with folds. Make sure that the hole on top is well sealed. Place the molded bags in boiling water and after boiling, cook for seven minutes. Serve to the table, first sprinkled with pepper.

Khinkali is Georgian dumplings. Traditionally, khinkali is made from wheat flour, and the filling is minced lamb, assorted beef and pork in a 4:1 ratio. The meat must be finely chopped with a knife. The filling should also contain a fairly large amount of seasonings: black and red pepper, garlic, finely chopped onion, herbs. Meat broth is also added to the filling to make the khinkali more juicy. That is why khinkali is eaten with hands, so as not to lose the delicious broth when pierced with a fork. To do this, you need to take the khinkali by the “tail” with one hand, and hold the walls with the other, bite the side, suck out the broth, and then eat it, biting off the dough with filling.

1. Rinse the meat, remove film and veins, finely chop with a knife. Peel the onion and garlic, chop finely, add to the minced meat, mix thoroughly. Add chopped lard. Pour in water, salt and pepper, stir in cumin, cilantro and pepper. Leave the minced meat for 30 minutes.

2. Knead the flour and salted water into a thick, stiff dough. Roll out the dough into a layer 1 cm thick, cut into 4x4 cm squares. Place 3 pieces on top of each other, sprinkling a small amount of flour between layers, and roll out again. The result should be puff pastries about 3 mm thick. This is how real khinkali dough is prepared.

3. Immediately after cooking, put the filling in them. Place 40 g of filling in the center of each square.

4. Connect the edges of the juice tightly with an accordion. Classic khinkali have 12 folds. Place the khinkali molded in this way on a tray or board to form a flat bottom.

5. Pour water into a saucepan and bring to a boil over high heat. salt. use a spatula to create a whirlpool, throw the khinkali into the pan and create a whirlpool again so that they do not stick together. The finished khinkali should float to the surface upside down in about 10 minutes.

6. Immediately place the finished dish on plates and sprinkle with ground black pepper. You can serve. Bon appetit!

Traditional khinkali in Georgian

First, we want to tell you the recipe for khinkali, according to which they are usually prepared in Georgia. The energy value of this product is 235 kcal.

We will need:

For minced meat:

0.6 kg of fatty lamb pulp;
0.3 kg beef pulp;
3-4 pcs. Luke;
4-5 cloves of garlic;
a bunch of fresh parsley, dill, cilantro;
salt, ground black pepper to taste;
100-150 ml of cold water.

For the test:

1-1.3 kg of flour;
10 g salt;
700 ml water.

Description of preparation steps:

Let's start with the filling. It will require patience and scrupulousness from you. We take the meat and chop it into small pieces with a very sharp knife. Chop onion, garlic, herbs. Mix the ingredients, add and season with spices.
In order for the meat to be juicy, and during cooking, a lot of broth will form inside our Georgian dish, add approximately 100-150 ml of cold water to the minced meat. Pour it in small portions, and mix the whole mass thoroughly each time.
The dough for khinkali is very easy to prepare. Add water and, adding sifted flour in parts, knead into a thick, plastic mass. You need to knead it for quite a long time.
Let's start creating our food. Roll out thin flat cakes with a diameter of 10 centimeters. Place about 1 tablespoon of minced meat in the middle of the flat cake. We lift the free edges of the flatbread over the mound of meat and connect them, forming folds. Finally, we twist the “bag” of meat so that we get a “tail”. A large number of folds is considered a sign of the chef's skill. You can compare the result of your work with the photo.
If you have a question about how to cook khinkali, then we will answer you - just like dumplings, only longer. Pour about 2 liters of liquid into a large saucepan, add some salt, add a few pieces of allspice, a bay leaf and bring it to a boil. This dish is eaten hot, so you need to boil them as much as you eat at one time. We put our “bags” in boiling water, stir, wait for them to float and cook them for half an hour.
Place the finished khinkali in Georgian style on a large plate. If desired, you can pour melted butter and sprinkle with any herbs.

Homemade meat pouches

This method of preparing Georgian food is very similar to dumplings. But the filling inside is much juicier.

To make homemade khinkali we will need the following set of products:

300 g pork pulp;
300 g beef pulp;
2 onions;
75 ml cold broth;
1 bunch of any greenery;
1 egg;
350 g warm water;
30 g olive oil;
3-3.5 tbsp. flour;
salt, spices to taste.

To prepare minced meat, grind the meat using a meat grinder. Onions, greens fine mode. Mix the ingredients, add salt and add any spices. Stir the resulting mixture, pouring in cold broth in parts. Cover the minced meat and put it in a cool place.
We sift the flour into a heap, make a hole into which we beat the egg, pour in water and oil, and add some salt. Gently mix everything with a fork. The dough should be plastic and not stick to your hands.
We form our food and cook it in the same way as in the previous recipe. If you wish, you can steam the khinkali. In this case, they will definitely not stick together and will not be damaged, since they do not need to be constantly stirred. Pour liquid into a large saucepan, more than half of its volume, and boil it. When the water starts to boil, install a special mesh, place our meat bags on it, cover everything with a lid and cook them for half an hour. You can use a double boiler.
Serve them with cream, herbs or sour cream sauce.

Georgian “puff sausages” with meat and mushrooms

If you want to cook something extraordinary and quite filling, then puff khinkali are the most suitable option.

Required ingredients:

350 ml water;
30 ml olive oil;
3-3.5 tbsp. flour;
600g chicken fillet;
2-3 pieces of onion;
6 pcs. large champignons;
a small bunch of dill;
salt, spices to taste.

For filling:

1 tbsp. broth;
150 ml sour cream or cream;
2 cloves of garlic;
salt and ground black pepper to taste.

First let's make the dough. In a bowl, mix water, salt and oil. Add sifted flour little by little and knead into a dense, elastic mass. Cover it and put it in a cool place.
Now let's start preparing the filling. Grind the chicken fillet and onion using a meat grinder. Cut the mushrooms into small pieces, chop the dill. Mix all the ingredients, add salt and add spices.
Divide the dough into 4 parts. Take 1 part and roll it into a thin layer. Apply a layer of minced meat and roll everything into a sausage. Cut it into pieces about 3 cm long and place in a deep baking tray greased with oil.
We will cook them in the filling. Mix broth and cream. Add ground black pepper, finely chopped garlic and season to taste. Pour this mixture into the rolls, cover the baking sheet with foil and place in the oven, preheated to 180 degrees. Cooking khinkali in the oven will take about half an hour. After the time has passed, remove the foil and keep in the oven for a few more minutes so that they lightly brown. If desired, you can grate hard cheese on top and sprinkle with dill. They are best eaten hot with tomato sauce.

Sweet Georgian “dumplings” with cherries

If you want something tasty, but not very high in calories, then prepare dumplings with cherries, the calorie content of which is only 105 kcal.

To prepare them, we need basic products:

350 ml water;
1.5 tbsp. spoons of salt;
3-3.5 tbsp. flour.
600 g cherries with pits;
200 g sugar;
35 g starch.

Description of preparation:

Pour warm water into a bowl and add salt. Add the sifted flour in parts and knead the elastic mass. Cover it with a napkin and let it rest a little.
We wash and dry the cherries. Mix sugar with starch.
Roll out the dough thinly and cut out circles with a diameter of 7 centimeters. In the middle, place a partial spoon of starch-sugar mixture and 6-7 berries. We form the cones, as in previous recipes.
Pour 2-2.5 liters of liquid into a large container, add a spoonful of salt and boil it. Dip dumplings with cherries into boiling water and mix carefully so as not to damage them. Cook them for about 5 minutes after they float to the surface.
Place the finished products on a towel to dry. Serve on a platter, sprinkled with a little sugar. You can use any other berries for the filling.

We have told you several options for the Georgian dish, and it’s up to you to choose how to prepare khinkali. In any case, you will end up with a consistently tasty and satisfying meal.