Khinkali with Cheese and Potatoes
Main Dishes • Georgian
Description
This recipe is for 30-35 khinkali.
Ingredients
- Wheat Flour 0 lbs
- Water 10 fl oz
- Salt 0 oz
- Salad Potatoes 45 oz
- Suluguni Cheese 20 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 g of salt) into the flour and knead a stiff dough.
Step 2
Divide the dough into 2-3 parts and roll it out with a rolling pin to create sheets. Fold the sheets and roll them out again. Repeat this process fifteen times. Roll the finished sheets into a log and cut them into medallions that are 1 to 1.5 cm 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, grate 1250 grams of boiled potatoes on a coarse grater, mix it with 600 grams of sulguni cheese, and add a little salt.
Step 4
Place 45-50 grams of filling onto the rolled-out dough, shape the dough into a circle, pinch it closed, and trim the top. Boil the khinkali in salted boiling water for about seven to ten 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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