Everything you need to know about Georgian khinkali before cooking

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Khinkali is a famous Georgian dish that enjoys the attention of gourmets all over the world. The simplest ingredients, known to every housewife, are used for cooking. If you wanted to learn how to make khinkali with your own hands, then read the article to the end. A little knowledge of secrets, a little skill and a traditional Georgian dish will appear on your table.

About khinkali in detail

Tender thin dough, aromatic filling and rich broth – it is very tasty. In order for you to do the same, you need to do the following:

1. The right dough. Start with him. For cooking, take flour from hard varieties of wheat. The recipe includes cool water, flour and salt. In the traditional recipe, eggs are not added to the dough. The dough is kneaded at least 3-4 times. After each of them, it is left to lie down.
2. Meat for stuffing. Beef is mainly used for minced meat. Sometimes mixed with lamb. The meat must be fresh, which has never been frozen before. The filling is prepared by hand (chopped) without using a meat grinder.
3. Juiciness. Do not spare the onion. It is she who adds the necessary juiciness to the minced meat. You also need to add liquid. The best option is broth. As a last resort, water.
4. Taste and spices. You must know this. Khinkali without spices is not Khinkali. Cumin, suneli hops, a mixture of peppers and cumin are added to them.
5. Preparation. Khinkali is boiled in water with a bay leaf and without salt. At the molding stage, each bag must be well pinched (at least 10 times). In this case, it will not boil and the precious broth will not leak out of it.