Our spices that you will need for cooking: ground black pepper, ground Cumin
For the dough:
flour — 500 g
salt — ½ teaspoon
water — 250 ml
For filling:
minced meat — 500-600 g
large onion — 1 piece
A bunch of greens
, meat broth (or water) — about 80 ml
Garlic
Preparation:
knead a moderately dense, steep, non-stick dough. 👌If necessary, increase the portion of flour. Cover with a napkin and be sure to give the dough about half an hour of rest.⏱
In parallel, we will prepare the filling. Usually ground beef/pork is used (30/70%). 🥩Toss salt, spices, garlic, herbs 🍀and chopped onion as finely as possible. Mix the mass until smooth. To make the finished khinkali as juicy as possible, add meat broth or plain water to the minced meat, knead. 💧It will take as much liquid as the minced meat can completely absorb, without dividing into meat and water parts.☝
In parts, roll out the "rested" dough into a thin layer (no more than 2 mm thick). 🔎Using a creamer / bowl or any round shape, we cut out tortillas with a diameter of 12-15 cm. 🍥We collect the remains of the dough and roll it out again. In the center of each circle, place a portion of minced meat (about 1 tablespoon). We sculpt khinkali (scroll through and see Video instructions❗)
Boil the khinkali in several pieces in a large amount of salted boiling water. We lower it into boiling water carefully, trying not to tear the thin dough. After our "bags" float to the surface, we continue cooking for 10-15 minutes.⏰