Khinkali with Lamb and Pork
Main Dishes • Georgian
Description
Khinkali with Lamb and Pork
Ingredients
- Wheat Flour 20 oz
- Water 1 cup
- Chicken Egg 1 piece
- Lamb 10 oz
- Pork Blood 5 oz
- Onion 3 pieces
- Chicken Broth to taste
- Ground Black Pepper to taste
- Red Long Chili Peppers to taste
- Salt to taste
- Parsley to taste
- Dill to taste
Step-by-Step Guide
Step 1
Pass the fatty lamb and pork (beef can be used in a 3:1 ratio with lamb) together with the onion through a meat grinder. Add meat broth to the mixture, sprinkle in black and red pepper, salt, finely chopped dill and parsley, and mix well.
Step 2
Heap the flour, making a well in the center, and pour warm water into it, break the egg, add salt, and knead a stiff dough. Let it rest for 20–30 minutes, covered with a cloth.
Step 3
Divide the dough into pieces, roll out into thin layers, cut out circles, place the filling on them, and gather the dough into small pleats to form knots, sealing them tightly.
Step 4
Boil in salted water until they float. Serve the khinkali sprinkled with ground black pepper.
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