Khinkali in the multicooker Aurora

Khinkali in the multicooker Aurora

Category: Meat dishes

Ingredients
Minced meat (pork-beef)	500 g
Dough for dumplings	500 g
Spice	taste
Bay leaf	two leaves

Cooking method

• Here is a recipe .... Take minced meat, pork and beef, about 500 gr. Add the onion, ground in a blender (why smudge the meat grinder), salt and mix. The dough is like for dumplings, roll out the circles, put in the middle and collect the dough in a knot on top, (see photo) ... We put on the "Steamer" mode, the "Select dishes" button, select "Meat". Then press the "Time" button and select 20 minutes with the "Minutes" button. START!!! Stripes ran on the scoreboard. We grease the basket, or whatever you call it in the kit, with sunflower oil, lay out our khinkali. The cartoon squealed, the water boiled, the countdown began .. Into the water a few peas of bitter and allspice, lavrushka and a little salt, the basket in the design position, close the lid. After the allotted time, one portion is ready. We put it on a plate, strange, but not stuck. Top with buttercream.
• The son said that 24 pieces are enough for him)))) Bon appetit)) P.S. Pay close attention to the water level, the third portion has boiled away ... Now wash it off .. poured a little, ... less than a third of the saucepan, boldly pour half, or a little more.

Real khinkali differ from dumplings in size and quality and quantity of filling. And their size should be 7 -8 cm in diameter.
Like this

An adult man of 24 will definitely not overcome such, well, except if the feast is soooooooo long
By the way, these butt bows on top are usually not eaten, they are left in a plate. I tear them off at the sculpting stage, like this

And the filling should be liquid, for this, broth or boiled water is added to the finished minced meat, the consistency of meat ready for sculpting khinkali is like sour cream of medium density. There is one more feature: add garlic and more pepper to the minced meat. The most skilled housewives manage to make the dough in the finished product no thicker than 2 mm.
And khinkali, unlike manti, are boiled in a large saucepan in salted water, each is carefully lowered into boiling water with a slotted spoon, and mixed even more carefully. When ready, spread on a large dish, eat with the addition of black or red pepper, vinegar. And most importantly, khinkali are always eaten with their hands, bite off a piece and drink aromatic juice (this is what liquid minced meat is needed for).
There is also a custom, a Georgian bride on the second day after the wedding invites guests to khinkali, which she herself put on early in the morning.

In order to make such a krasapetina, you need to be born in Georgia ..... I envy .... Well, let's call our khinkali a pale attempt to imitate the cuisines of peoples who are more skilled in cooking)) But nevertheless, our very tasty!!!!!!!!!!

I was born and raised in Georgia, I cook khinkali according to all the rules
,
but nevertheless, I believe that everyone can cook them the way they like and enjoy. The main thing is that those who eat are tasty.

When there was no multicooker, they cooked in a steamer, still Soviet. Such a huge saucepan, steam for the whole kitchen, but they could immediately cook for the whole family. Because of its size, such dishes were rarely prepared, You know, like a wedding horse - a neck in flowers, and ... oops in soap. And the slow cooker, of course, is much smaller, but it seems to me tastier in it)) and more convenient !!!

... And the slow cooker, of course, is much smaller, but it seems to me tastier in it)) and more convenient !!!

And cook for health!

I was born in Russia and I have something to do with Georgia, except perhaps as a Georgian ex-husband ...
I just gave a little advice on how to make this dish tastier

Practical advice, our manti turned out to be drier, but with broth, you have to try, only one bad luck, and I'm not snide, we don't have good flour, everything floats ... The photo shows

Much depends on flour, of course ... But how in khinkalny (some) dough turns out to be thin, white, like paper and does not tear ??? What is added there and how is it skated? Maybe who knows? And I definitely add broth to manti and khinkali ...

Yes!!! Tell us more about flour, directly by varieties and manufacturers, Who knows what!

I use regular Makfa premium wheat flour like this:


And I like the dough on milk better, then it seems to be softer. But you can also on the water. The main thing is that the liquid is cold.
I always do it by eye, but I'll try to describe the dough recipe:
300 ml. cold milk (or water)
1 tsp salt
how much flour it will take. I don't add any eggs.
I always knead the dough with my hands, it should turn out to be elastic, but not steep. The finished dough should not stick to your hands. I wrap it in plastic and put it in the refrigerator for an hour. Then I cut off pieces from it for each portion, the rest of the dough remains in the refrigerator.
I make a sausage from cut dough, and cut pieces from it. Then I roll each one into circles with a diameter of 10 - 11 cm. Moreover, the edges should be thinner than the middle. If the dough is rolled out several times, which is exactly what happens when a large layer is rolled out, then circles are cut out of it (for example, with a glass), where do we put the trimmings? That's right, again knead and roll out again. And every time flour is added to the dough, that is, it (dough) becomes steeper and steeper. Therefore, it is torn

[Furzikov]

Furzikov
A lot really depends on flour ... it should contain a sufficient amount of gluten and not tear when rolling. What flour in Simferopol I do not know ..
And there are no special secrets in khinkal, they knead flour in cold water ..., the dough is quite strong, but elastic and must lie down. I keep it at room temperature.
If you love khinkali so much, try to make them bigger and cook them in a regular saucepan without closing the lid. Then they will be juicy, but garlic in Georgia is rarely added to minced meat, as well as greens. And if you still want to use a slow cooker, then no more than five pieces per double boiler.

[barbariscka]

barbariscka... what khinkali you have, mmmm!

For khinkali, a circle of dough is taken the size of a tea saucer and meat, about the size of an average cutlet. You can't eat a lot of them - not dumplings.

[Elenka]

Elenka
Thank you Lenochka . My husband has 15 pieces, and at the best of times he ate 20 such khinkals.

Thank you, your answers are beyond praise

Such delicious topics should be banned at night))) It's impossible to fall asleep ... And it's also impossible to forget. I ate Khinkali twice in my life, once every ten years)) I will try to do it this week.

Someone's night, and someone's morning ... Before the plane, it is also harmful to read this, especially if the refrigerator is already turned off and washed

And what is already home in Sochi

Someone's night, and someone's morning ... Before the plane, it is also harmful to read this, especially if the refrigerator is already turned off and washed

Easy road) And I sit and wait for the morning .. And howl at the moon, no matter what I look - I think I would like to eat khinkali now ... Complete madness

Yes!!! Tell us more about flour, directly by varieties and manufacturers, Who knows what!
[/ q
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In Simferopol there is a very good flour "Bulkin", when I am in the Crimea, I only use it.

Bulkin's flour is not very good, we took KHP, also Crimean, but lately it has deteriorated ... But Makfa, good, will only be more expensive. and the one that was used at Khinkali-Khutorok

[Furzikov]

The farm is good flour. I only used it at one time.
What a fine fellow you are Furzikov! How do you cook! Lucky your wife!

[Furzikov]

Furzikov
I join Elena, you are great! Go ahead and delight your family with delicious meals.
And Makfa is a good flour (unless a fake one comes across), the dough from it turns out what you need.

And for the elasticity of the dough, I add butter or fatty sour cream to it. Well, again, flour ...