Inga Beridze

Khinkali

Khinkali occupies a special place among the various dishes spread in Georgia.

The homeland of "Khinkali" is considered to be the mountainous regions of Eastern Georgia: Pshavi, Mtiuleti, Khevsureti. Due to this, different types of khinkali are widespread in Georgia: Pshavuri, Mtiuluri and Khevsurian Khinkali.

Today we will prepare mtiluri khinkali.

Ingredients: caraway seed

Dough:

Red pepper ground

Salt

Salt

Raw coriander- 1 case

Water-500 ml

Onion - 3 Flour - 1 kg

mixture of pork and beef (or lamb )- 1 kg

Preparation rules: Add salt to the flour, pour water and knead. Once the dough is packed, roll it out on the table ,and knead it with your hands for a long time, until it becomes a good dense, elastic mass.

Add salt, pepper, chopped onion, a little root, coriander to the mince and mix with water.

Roll the dough to half a centimeter, cut out the rings, which we will roll out thinly.

Put one spoon of minced meat in the middle of the dough, roll the dough so that even wrinkles appear.

Transfer the prepared khinkali to a floured board. This process should be done quickly, so that, the parchment juice, does not soak the dough too much, and the khinkali does not open.

When making, stir the mince periodically to distribute the meat and juice evenly.

At the same time, water should be boiled on the fire. Add salt to the water, add khinkali, stir carefully with a wooden spoon so that it does not stick and wait for it to boil. Boiled khinkali floats on the surface of the water and rolls. Remove with a whisk, sprinkle with pepper.

serve deliciously