How to prepare perfect khinkali at home chef s tips
Preparing khinkali in Georgian restaurants is a real ritual. The secret of the best khinkl is in three components: elastic dough, juicy dough and number of folds. In restaurants, they often prepare the so-called "Urban" (with greens) or "mountainous" (without greens) khinkal. Here is the classic "city" khinkl recipe: Ingredients: For the dough: * Flour: 1 kg (highest quality) * Water: about 400-450 ml (cold) * Salt: 1 teaspoon For the mince: * Mixed beef and pork: 1 kg (70/30 ratio is better) * Onion: 2-3 heads * Water (for mince): as much as needed for juiciness (about 200-300 ml) * Herbs: Coriander (finely chopped) * Seasonings: root (necessary!), red pepper, salt
Preparation process: 1. Kneading the dough: add salt and water to the flour. Knead a very cool dough. In restaurants, the dough is kneaded for a long time so that it becomes elastic and does not tear when cooked. Let the dough rest for 30 minutes. 2. Preparation of minced meat: put the meat and onion in a meat grinder. Add salt, pepper, split root and finely chopped coriander. 3. Adding water: This is the most important step. Slowly pour cold water over the meat and rub with your hands until the meat absorbs all the water. The shield should be fluffy, but not thin. 4. Rolling: roll the dough very thin, cut out rings. Place a tablespoon of butter in the center of each ring. Twist the head so that many folds come out (ideal khinkal has 19 or more folds). Cut off the excess dough at the "tail". 5. Cooking: Boil salted water in a large pot. Create a "whirlpool" of water with a spoon and drop in the khinkles one by one. Boil for 7-10 minutes after the khinkali floats on the surface of the water. Professional tips: 1. Base: The base of the mountain is responsible for the scent of real khinkali. 2. Temperature: khinkali should be eaten immediately after serving, while the juice inside is still hot. 3. Method of eating: khinkal is eaten with hands - bite into it, drink the juice and then eat the meat and dough. They leave the "tails" on the plate.
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