Khinkali on a double boiler: video recipe
Fragrant khinkali, Georgian “brothers” of Russian dumplings and Uzbek manti, are traditionally boiled in boiling water, but you can also cook them in a double boiler. These juicy, mouth-watering bags of scented minced meat will turn out to be even more tender, and you don’t have to stand by the stove.
Khinkali on a double boiler: recipe
Ingredients: For the dough: – 1 tbsp. ice water; – 2 tbsp. vegetable oil; – 4 tablespoons flour; – 1 tsp. salt; For minced meat: – 400 g of beef; – 400 g of lamb; – 1 onion; – 3 cloves of garlic; – 1 glass of broth; – 30 g of cilantro and parsley; – 10 g of fresh mint; – 1 tsp ground coriander; – 0,5 tsp. crushed cumin seeds; – a pinch of black and red ground peppers; – 1 tsp. without a slide of salt.
The dough for khinkali should be tight and elastic so that it does not break during the boiling of minced meat and broth inside the bags
Sift the flour twice to fortify it with oxygen. Take a large enamel bowl and add half the flour, salt and oil. Constantly stirring the mass with a spoon, slowly pour ice water into it. Continue stirring the flour mixture for 10-15 minutes, cover with a clean towel and let sit for half an hour. Then add 1-1,5 tbsp into it. flour in several stages, knead the dough for 10 minutes and again let it stand for half an hour. Finally, sprinkle the remaining flour on the table and crush a lump of dough on it for another 15 minutes, until it has absorbed all of it. Give the dough a neat shape, wrap in plastic wrap and refrigerate for 20 minutes.
Rinse the meat, pat dry on a paper towel, cut into cubes and turn in a meat grinder. Peel and finely chop the onion and mix with the minced meat. Combine cumin, coriander and salt in a small bowl and season the khinkali filling. Grind the garlic, cilantro, parsley and mint in it and stir the minced meat well with your hand. Let it soak in the spices for 20 minutes. Slowly pour the broth into the meat filling, continuously hammering in it with a spoon. The meat with herbs and spices should be very juicy, but the liquid should not separate.
Modeling and cooking khinkali in a double boiler
Roll the dough into a 3 cm sausage and cut into equal 2 cm pieces. Roll them into thin cakes, leaving a slight nub in the middle. Place a tablespoon of filling in the center of each juiciness, gather the edges of the cakes into small folds in small folds and squeeze them tightly with your fingers. Place the prepared pouches on a lightly floured cutting board or flat tray.
Lubricate the grates of two tiers of a double boiler with vegetable oil, and place raw khinkali on them at a distance of 1–2 cm from each other. Fill the reservoir with water and turn on the machine by setting the timer for 40 minutes. Transfer the finished bags to a dish, sprinkle with two types of pepper and serve.