Khinkali with Lamb
Main Dishes • Georgian
Description
The people of the mountainous region of Khevsureti use only cumin as a spice. Ideally, khinkali should be made with minced meat, and the number of folds should reach 33.
Ingredients
- Lamb 20 oz
- Fat Tail Fat 5 oz
- Cilantro 1 bunch
- Mild Chili Spice 2 pieces
- Water 15 fl oz
- Wheat Flour 5 cups
- Chicken Egg 1 piece
- Salt to taste
- Onion 20 oz
- Savory to taste
Step-by-Step Guide
Step 1
Pass the lamb, fat tail, cilantro, chili, and onion through a meat grinder, then salt it, add dried savory, and mix in boiling water, as much as the filling can absorb (about 150 ml).
Step 2
For the dough, use flour, water, egg, and salt, knead a stiff dough, adding more flour if necessary.
Step 3
Place the dough in the refrigerator for half an hour.
Step 4
Next, roll out the dough and make circles with a diameter of 10–12 cm.
Step 5
Then, place a small amount of filling in the center of each dough circle.
Step 6
Fold the edges of the dough in an accordion style, securing the dough to form a tight tail.
Step 7
Use a large pot, place the khinkali in boiling water (tails down), salt, and stir using a spatula, or hold the pot and swirl it clockwise and counterclockwise.
Step 8
Then reduce the heat and cook for 10–15 minutes.
Step 9
After the khinkali float to the surface, pour cold water into the pot, then remove the khinkali.
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