Khinkali

Category: Meat dishes

Kitchen: armenian

Ingredients
Dough:
flour	3 glasses
eggs	1 PC.
water	2/3 cup
salt	1/2 - 1 tsp
Filling:
meat (beef with pork)	1 kg
bow (large)	2 pcs.
salt	taste
red pepper and black pepper	taste
parsley
garlic	1-2 cloves
Water to dilute the filling

Cooking method

Preparation:
Scroll meat, garlic and onion through a meat grinder. Add salt, red hot pepper, black pepper, herbs. Knead everything well. Next, you need to dilute the minced meat with lukewarm water so that it looks like thick sour cream. In general, add as much as the meat will accept.
Knead the dough again. We form sausages with a diameter of 3-4 cm from it and cut into pieces. The pieces should be about the same diameter as a large walnut. Roll out the dough thinly, put the filling in the center and begin to form khinkali.
Gather the dough in small folds, putting them on top of each other in knots, fixing the tip very well so that it does not open during cooking. Cook khinkali in boiling salted water over medium heat with the lid closed until tender (about 10-12 minutes).
Remove with a slotted spoon, being careful not to damage the shell so that the juice does not leak out. Serve khinkali sprinkled with black pepper.

Note

To eat hot khinkali is a special skill you need. It consists in the fact that the thin dough in which the minced meat is wrapped does not break through during the process of eating and the delicious juice does not flow out of there in the most disgraceful way onto the plate. The most disgraceful - because companions can laugh. This is the art of eating khinkali - taking a bite so that the juice does not spill. And do not bring the Almighty to try to plant khinkali on a fork, no matter how hot it is. Khinkali is eaten with hands, and only with hands!

P.S. Sorry for the first picture, it turned out not very successful, or rather, very unsuccessful, because I did not take a picture immediately after the khinkali was taken out of the pan. This did not affect the taste.