Khinkali with Matsuni
Main Dishes • European
Description
Khinkali should not be frozen!!
Ingredients
- Cilantro 1 bunch
- Veal 15 oz
- Onion 2 heads
- Garlic 2 cloves
- Toasted Cumin Seeds 0 oz
- Wheat Flour 20 oz
- Water 5 fl oz
- Salt 0 oz
- Matsuni 5 fl oz
Step-by-Step Guide
Step 1
For the dough, sift the flour (500 g), cold water, and salt. Knead into a firm dough. Set aside in the refrigerator for 20 minutes.
Step 2
For the filling, grind the veal meat using a coarse grate, add chopped onion, garlic, and cilantro. Crush the cumin seeds in your palms and add to the filling. Season with salt, add plenty of pepper, and dilute with cold water to a consistency slightly thicker than sour cream.
Step 3
Roll the dough into a log (7–8 cm in diameter), cut into pieces about 1 cm thick, generously dust with flour, stack the pieces on top of each other, press down with your palm, ensuring the pieces easily separate (if they stick, dust with more flour). Roll out the pieces, place 50–60 g of filling inside, holding one edge, lift the dough, pinching the folds (0.5–1 cm), gather the khinkali, and pinch the top tightly with your fingers, tearing off the excess dough without twisting or wrapping, just pinching (squeezing).
Step 4
Bring salted water to a boil and create a whirlpool, then drop in the khinkali. Cook until done (about 10 minutes on average), stirring occasionally. Remove with a slotted spoon, serve with matsuni, black pepper, oil, or herbs.
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