Khinkali with Beef and Fat
Main Dishes • Georgian
Description
This recipe is designed for 30-35 khinkali.
Ingredients
- Wheat Flour 0 lbs
- Water 20 fl oz
- Salt 0 oz
- Beef 15 oz
- Lard 10 oz
- Onion 0 oz
- Cilantro 0 oz
- Uchiko Suneli a pinch
- Black Cumin (Cumin) to taste
- Dry adjika 0 oz
Step-by-Step Guide
Step 1
First, we prepare the dough. Pour 1 kg of wheat flour into a bowl. Gradually add 335 ml of salted water (about 8 grams of salt) to the flour and knead a stiff dough. Divide the dough into 2-3 pieces and roll it out with a rolling pin to form sheets. Fold the sheets and roll them out again. Repeat this process fifteen times.
Step 2
Roll the prepared sheets into a "sausage" shape and cut them into medallions about one to one and a half centimeters thick. Roll each medallion to a thickness of 1-2 mm. The dough should be elastic, and each circle should weigh 45-50 grams.
Step 3
For the filling, cut 450 grams of beef, 230 grams of fat, and 30 grams of onion into large pieces and pass them through a meat grinder. Mix the minced meat well in a saucepan, then add 5-6 grams of finely chopped cilantro, a pinch of ucho-suneli, cumin, salt, and 1 gram of dry adjika. Pour 300 grams of water into the mixture and mix well again.
Step 4
Place 45-50 grams of filling in the rolled-out dough, shape the dough into a circle, seal it, and trim the top. Boil the khinkali in salted boiling water for about ten to twelve minutes.
Step 5
The finished khinkali can be served with sour cream, Georgian yogurt, or any other sauce of your choice.
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