Ingredients - khinkali:

Caption

Fatty pork - 200 gr,

Fat beef - 200 gr,

onions - 1 pc,

flour - 300 gr,

water - about 120 ml + 100 ml,

parsley - a few sprigs (optional),

coriander - 1/3 tsp,

black pepper - to taste,

salt - to taste.

Recipe - Khinkali:

In a deep bowl, sift the flour, add 1/2 tsp. salt and stir.

Gradually, literally a drop at a time, add ice water (100 ml), kneading a very stiff dough. Do not add more water than the indicated amount, the dough should be a little dry. Knead for about 10 minutes. Once the dough is no longer sticky to your hands, wrap it in clingfilm and put in the fridge for about an hour. Peel the meat from foils and sinews and chop it very finely with a sharp knife. The meat for khinkali can also be turned through a coarse grinder.Peel the onion and finely chop it with a knife. In a bowl, combine meat and onion. Add black pepper, coriander and salt to taste. You can also add chopped parsley if you wish. Stir to mix.

To the resulting mince add about 120 ml of warm water, kneading the mince with your hands. Stuffing for khinkali should be quite juicy, even a little liquid, but not runny. Take it to the fridge for half an hour or an hour.

After the fridge, knead the dough again. It should become a little more plastic, like Soviet plasticine or polymer clay. Divide the dough into about 10 equal parts. From each piece form a round cake, and then roll out with a rolling pin into a very thin round layer. The khinkali piece should be about 15 cm in diameter and about 1-2 mm thick. The middle of the dough piece can be a little thicker, and towards the edges the dough should be very thin. Otherwise, the tail will be too thick.

Put one full tablespoon of stuffing in the center of each blank and assemble the dough into a pouch, lifting the dough a little toward the center and forming nice protections. It is believed that a real Georgian khinkali should have at least 20 folds. If there are 25 of them, then it is the class of all! You should press the tail tightly together forming a neat, even cylinder. The surplus of dough on top can be cut off with a sharp knife to make the tail even and beautiful.

At this stage the khinkali can be frozen and kept in the freezer for up to six months.

How to boil khinkali? To do this, pour water into a large, wide and deep saucepan. Bring the water to a boil on a high heat, add salt, reduce the heat to medium and use a large spoon to make a whirlpool in the pot, stirring the water to one side. In this whirlpool gently drop a few khinkali one by one, no more than 4-5 pieces per pan, depending on its size. Cook for 8-10 minutes, stirring occasionally to prevent khinkali from sticking to the sides or bottom of the pan. Stir very gently so as not to tear or damage the khinkali.

Take ready khinkali out of the water with a skimmer and put them on plates to serve.

Serve khinkali hot with ground black pepper and red wine vinegar. Eat the khinkali with your hands, holding the tail.