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Khinkali, a traditional Georgian dish

Ingredients:

Flour – 1 kg
Water – 500 ml
Salt
For the filling:

Minced meat – 1 kg
Onion – 3 large
Salt
Crushed red pepper
Fennel (optional)
Water
Method of preparation:
Add salt to the flour, pour in water, and knead the dough. Once the dough is formed, transfer it to a table and knead it with your palms for a long time until it becomes a dense, elastic mass. Let it rest for half an hour, and in the meantime, prepare the filling.

For the filling, add salt, pepper, finely chopped onion, and a little fennel to the minced meat. Thin the mixture with water, but don’t make it too watery.

Roll the dough to about half a centimeter thick, then cut out circles, which can be rolled even thinner. Alternatively, you can roll the dough very thinly from the start and cut out larger circles. Place one spoonful of filling in the center of each dough circle, then fold and pleat the edges to form wrinkles, sealing the khinkali.

Place the finished khinkali on a floured board. This process should be done quickly to prevent the filling’s juices from soaking through the dough, which could cause the khinkali to open.

While preparing the khinkali, bring a pot of water to a boil. Add salt to the water, then gently place the khinkali in the pot. Stir carefully with a wooden spoon to prevent sticking, and wait for the water to return to a boil. The khinkali will float to the surface and swell when cooked. Remove them with a slotted spoon and sprinkle with pepper. Bon appétit – with love, Grandma Mary.

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