Khinkali from pork and beef

Khinkali
Category: Meat dishes
Ingredients
Pork 0.5kg
Beef 0.5kg
Onions 0.5kg
Fresh coriander 1 bunch
salt, hot red and black pepper to taste
dough 1kg
Cooking method

I hope no one will be offended if I post my khinkali recipe. I live in Tbilisi. Therefore, many times I ate khinkali in khinkali and cook myself. Especially how my favorite dough roll cache came about. This type of khinkali is called kalakuri, that is, urban. In some high-altitude areas, minced meat is dressed a little differently. But urban is a classic. So let's get started. I prepare the dough like this. For 4 cups flour, 1 teaspoon of salt, 1 egg and water. In principle, the dough is exactly the same as on dumplings. The dough should be steep but soft to roll out. I roll out on a Kenwood dough sheeter for 2-5-7. 7 is the most correct dough, where the width of the dough sheeter is 13 cm. Therefore, using an iron can of melted butter, I cut circles with such a diameter. Smaller circles make them harder to mold. I think that not everyone has such a miracle as a dough sheeter, so you have a more laborious process. Or roll the dough into a layer (it is advisable to use a man for this) or roll it into a sausage and cut into pieces. Make a cool ball from each piece and then roll it into a cake with a rolling pin.

Note
Now the minced meat. Pork with very little fat and preferably fatty beef. It is she who gives good juice. Grind the meat, onions and cilantro in a meat grinder so that the herbs and onions release their juice. For every kilogram of meat, half a kilo of onions is put. Add salt and some red and black pepper. Especially for khinkali in summer, I pass hot red pepper through a meat grinder, add salt and store it in the refrigerator. I like the large splashes of pepper. I also make dumplings with this minced meat. For khinkalny you need to add water, how much minced meat will take. It takes 1.5-2 cups from me, because when the dough roller is working, the minced meat is mixed with a spatula and sucks in more. Put a tablespoon of minced meat on a rolled out piece of dough and mold it as it goes. At least 19 folds. From 300 grams of flour, an average of 20 khinkali is obtained.

While sculpting, gently grab each khinkalina by the tail, put it in a plate of flour and put it on a tray. If you cook a lot, place the tray in the refrigerator as it fills up. Khinkali can be frozen like dumplings. Boil water in a large saucepan. Put three tablespoons of salt in 4 liters of water. When the water boils, gently lower one piece at a time with a slotted spoon so that they do not stick to the bottom, but do it quickly so that they cook at the same time. Khinkali should be roomy in the pan. When the water boils again and the khinkali float up, cook for 10 minutes. After 10 minutes, pour a glass of cold water into a saucepan and let it boil again. Then the finished khinkali will not stick together.

Added on Thursday 11 Aug 2016 07:05 AM

Once the water is boiling again, carefully place the khinkali on a large dish or tray. Sprinkle with ground black pepper if desired. In principle, pepper is required. Don't forget to prepare a glass of cold beer. Then you will get real pleasure. If you have any questions about lamb, then I do not use it. To do this, you need to have a reinforced concrete gallbladder. Dear forum users! If you are interested in my recipes, see my profile, i.e. I have no photos. As soon as I post the photos, I will ask the moderator to post the recipe on the forum. All kindness and delicious dishes.

[Gayane Atabekova]

Gayane Atabekova, that's lovely!!!
Every time I am happy with your new recipes!
Gayane did not try to insert a photo, it is also very simple

[Kokoschka]

Kokoschka, I myself am not able. Yes, I have nothing to film with, but my daughter works (she is a dentist) and comes very tired. I don't want to strain her again. But I will actively work on this. Now I'm out of town. We have a tropical heat. The internet is also buggy here.

[Gayane]

I do not know how

Gayane, here at the end of the first post, there is a VERY detailed instruction on how to insert a photo into a recipe or your post "How to insert a photo"- take a look with your daughter.
This is done very simply and quickly: CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Or roll the dough into a layer (for this it is advisable to use a man

... in my voice right now laughed... uh ... laughed)))
Good phrase! Our Man ~ Gayane!
Pralna! (And what are they for?))
And I did Khinkali yesterday!
(The man was not at home to help, Kenwood also NOT!) All by herself!
You have to do everything yourself! (from)
The man, on the other hand, came when they boiled ... and he had to eat and suck the juice, closing his eyes ...

Oh, why am I ... but ~ mine were the diameter of a saucer ~ did not measure how many cm it was, but they seemed to be stuck. My dough is whey. Obedient oooo! Not torn.
And now I will try YOURS, be sure!
Thank you!!! To bookmarks!

Added Thursday, 11 Aug 2016, 10:27 AM

After 10 minutes, pour a glass of cold water into a saucepan and let it boil again. Then the finished khinkali will not stick together.

I didn't know this!)))
Interesting and useful advice, I'll try!

[mamusi]

mamusi, If a man is at home, he will torment him with a question, well, it will soon be. In general, our men only love to eat tasty.

[Gayane Atabekova]

Gayane Atabekova, the recipe is wonderful and necessary. Thank you

[Natalishka]

Natalishka, To your health.

[Gayane Atabekova]

Gayane Atabekova,

I have already perked up on your adjika. I love first-hand recipes !! Be sure to write more. Your work and every practical little thing / tips are sooo interesting! very very! You just have to do khinkali, otherwise I bloomed very much, I hack))).

Mmmm, khinkaliki, delicious!

[Gayane Atabekova]

Gayane Atabekova, Gayane, thank you very much for your wonderful recipes, I closely follow the emergence of each new one, and immediately write it down in my notebooks. Very good recipes, lay out, I'm really looking forward to new ones. If there is, share recipes for pastries, for example, khachapuri, pies, which are popular in the area where you live. There are many recipes, I use many, but I want something new. Thank you!

I will also try to do this, but I just sit and "scratch my turnips" how to sculpt them and from which side to build as many as 19 folds

[Gayane Atabekova]

Gayane Atabekova, and do you harvest hot peppers in what ratio pepper - salt?
Is it stored in the refrigerator?

[nut]

nutIrina is not difficult. Take the edge of the dough in front of you with your right hand, bring a small piece with your left hand and pinch like an accordion. And so on until the circle is closed. A small tail should remain in your hands.At the end, pinch the whole accordion firmly below the tail. you will definitely succeed.

Gayane has another question. In some show, the chef was making khinkali, after making the khinkali, turning the khinkali and tearing off a piece of the top. Should this be done or not necessary?

[Kokoschka]

Kokoschka, Lily, frankly speaking, I do it by eye. But I think for 200 grams of pepper, 3 tablespoons of salt will be enough. But be sure to remove the seeds. One jar of little nutella was enough for me for the whole winter. After all, it is very sharp and you can't put much. But very aromatic.

Added Thursday, 11 Aug 2016 12:41 pm

Well, if you make very large tails, then it is better to cut off with scissors. But this has only aesthetic value, and does not affect the taste at all. Because you can't eat ponytails

Thank you Gayane, how I love hot peppers! I will definitely do it.
I am delighted with this hot pepper recipe. Last year I made 3 half-liter jars, this year already 4 two-liter jars!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=292600.0

Added Thursday, August 11, 2016 12:45 PM

Ponytails don't eat Gayane at all ??? Got it right

Ponytails don't eat Gayane at all ??? Got it right

They hold for them while eating. And they don't actually eat. But I eat, current shhsss))).

But I eat, current shhsss))).

Here it is ... Mine will definitely gobble it up ...

[Kokoschka]

Kokoschka, No ponytails are eaten. They are rough and not very cooked. Then we look at the tails of who mastered how many khinkali. After the 8th I was already breathing. They're big. They swell during cooking. And with cold beer it's generally a fairy tale.

[Gayane Atabekova]

Because you can't eat ponytails

Ponytails don't eat Gayane at all ???

Here are 2 options. Some people eat, and some don't.
I like them

I live in Tbilisi

Gayane Atabekova, I also lived in Tbilisi for a long time. On Martkopskaya street, building 3
And the first thing they taught me was khinkali. Yes, exactly like that.
And now, no matter how hard I try to make a dumpling, I get khinkali. I had to buy a dumplings.
And the seasoning - yogurt with garlic and Aaaa salt, already started to produce saliva ...

Thanks for the recipe

I eat too

Gayane! I join the enthusiasm and thanks of the rest of the members of the forum! Your recipes are gorgeous. We are waiting for you recipes for all your national dishes without exception.

[Masha Ivanova]

Masha IvanovaI'm out of town now and there is a very big problem with the Internet. I will post the recipes as I can, and as I prepare, I will post a photo. I just want everyone to be able to use the recipes in the summer season.

[Gayane Atabekova]

Gayane Atabekova, I understood correctly, circles with a diameter of 13 cm? And how much water does the dough go?

[Gayane Atabekova]

Gayane Atabekova, please tell me boiling in broth improves the taste of henkalei?

[Kokoschka]

Kokoschka, Lily, I think the taste will be different. All the same, a more natural taste in water. I have never heard of khinkali being cooked in broth.

Added Friday 09 Sep 2016 01:28 PM

Lisichkalal, Svetlana circles with a diameter of 13 cm. Did just a couple of days ago. I took 450 gr. flour, 1 h. l salt, 1 egg. Beat the egg with salt in a 250 ml teacup. and added water there 1 cm less than the edge. I kneaded the dough in a food processor. She gave me a rest. The dough becomes softer and kneaded again by gradually adding 50 grams of flour. Then I rolled it in a dough rolling machine. In general, the dough should be steep and soft, like dumplings.

[Gayane Atabekova]

Gayane Atabekova, yes yesterday accidentally a transmission got about henkali so there the cook cooks in broth.
Maybe he calls water with salt bouillon?
Gayane, do you only put salt in the water?

[Kokoschka]

Kokoschka, Only salt.

[Gayane Atabekova]

Gayane Atabekova, you can request !!!
Next time, please hang up flour and water. At the beginning of the topic about 4 glasses and one egg, then about 300 grams of flour, now about 450. I'm confused. I really want to try the dumplings dough with an egg and really want the exact proportions. Thanks for your recipes

Gayane Atabekova, please! Next time, please hang up flour and water.

Yes, yes, I join the request. And if you weigh the flour and water, tell me how much minced meat was used for this portion and how much came out in pieces.
This is very important for completely inexperienced people like me. To at least roughly represent the scale of the disaster ...
I like your recipes very much, write more.
Do you know Armenian cuisine too?

The girls always did it by eye, but the last time I decided to weigh. Therefore, the last proportions are already exactly in grams. I made 2 batches. That is, it took about 1kg of flour. Minced meat was about the same. I added 5 medium onion heads and a bunch of cilantro. Water poured 1.5 cups, because when the dough rolling machine works, the minced meat is mixed in the bowl and takes more liquid. If you mix the minced meat by hand, first pour 1 glass and see how much the minced meat will take. Each time he takes it differently. Probably depends on the fat content. Stir the minced meat constantly with a spoon to keep the water in the minced meat. It turned out 50 khinkali and 14 dumplings.The granddaughter loves dumplings. Part froze.

Added on Friday 09 Sep 2016 5:57 PM

To my shame I know very little Armenian cuisine.

Added on Friday 09 Sep 2016 06:34 PM

For girls, the flour is different everywhere, but if you put 1 egg on 300gr or 500gr, there will be no difference and water added as much as it takes. Therefore, the last time I already weighed, so that they could be guided for sure. If boiled khinkali remain, you can then fry them in sunflower oil in a frying pan. It turns out very tasty. I also like to sprinkle fried with vinegar But this is not for everybody.

Added on Friday 09 Sep 2016 06:35 PM

If something is not clear ask.

[Gayane Atabekova]

Gayane Atabekova, that is, we take the answer 27 as the base. OK. Thank you. There are no questions about minced meat, I can pour water and always knead.

Yes, 27 already weighed. I forgot to say put the dough either in a bag or I put it directly on the table and cover it with a saucepan so it doesn't get aired. Let it sit for at least an hour and if it becomes soft, you can knead it again, adding a little flour.

Added on Friday 09 Sep 2016 8:06 PM

I put minced meat 1 tbsp. l

[Gayane Atabekova]

Gayane Atabekova, thank you very much for the recipe and tips.
Haaa, but it looks like we need to get our hands on this. I did it for 3.5 hours, from 450 grams of flour it turned out 21! little thing and a lot of minced meat left.
It seems that I rolled out the dough very thickly, but in a different way it broke out of habit.
I did it on a manual dough sheeter, and even if we like my version of khinkali, I'll buy a nozzle for bosh mum5.
What to do with the leftover minced meat? Freeze until next time or can I use it somewhere? He's with water.

Added on Friday 09 Sep 2016 08:19 PM

And I'm Klara minced meat half a tablespoon (((otherwise he got out from me (((

[Svetlana]

Yes, it is a very laborious business. Minced meat can be easily frozen for next time. And you can put on stuffed cabbage. I also add water to the stuffing from cabbage rolls. I have a kenwood with a dough rolling machine and that is exhausting. In my youth, I rolled everything with my hands, but now I can’t do it with my hands. And then there were no such wonderful helpers. If there is an opportunity, I never regret money for equipment. I'd better save on something else.

Added on Friday 09 Sep 2016 9:00 PM

Svetlana, Svetlana will gradually fill your hand. From this amount of flour, 30 pieces should have been obtained. You probably haven't kneaded the dough. If the dough is tough, it will never break. All comes with experience. Next time it will definitely be better.

Added on Friday 09 Sep 2016 09:16 PM

I don't know what kind of system your dough sheeter has. But I'm starting to ride on mine with a minimum. It's a two. If you roll out at once on a larger number, the dough breaks to shreds. Sprinkle a little flour on the dough as it rolls out. Then I roll it to 5 and only then to 7. the dough is thin but does not break. I collect the cuttings They roll out faster.

[Gayane Atabekova]

Gayane Atabekova, well, everything, rushed .... I ordered 2 nozzles for my Boshik. Dough roll and noodles. Yesterday I was waving with my hand.
The manual one is a little the opposite, there is the thickest 7, and the thinnest 1, I did it at 4, but it was necessary at 3.
It turned out big, tasty dumplings)))) There was no juice in them, but I think it was because of the meat, it was low-fat.
There was not much dough, normal, and enough minced meat.
It is convenient and funny to eat. For the tails. My daughter, 5.5 years old, really liked it), she left 2 tails, and my son, 1.5 years old, was cut and he chopped 1 large dumpling, he didn't even leave a tail)

[Lisichkalal]

Lisichkalal, Svetlana, the amount of juice depends on the fat content of the beef, it is she who gives delicious juice, on the amount of onion and water in the minced meat. If you knead the minced meat in the food processor, it will absorb more water. I'm glad your kids liked it.

The minced meat was interfered with by the combine, water poured about 500 ml, onion 0.5 kg per 1 kg of meat, but the beef was not very fat ...
And the combine mixed the dough, but he did not have enough strength to knead, the dough turned out to be cool. And I did not become hands, then I would not live up to dinner at all)

[Lisichkalal]

LisichkalalSo the only problem was the beef.Next time, take the fatter beef or add only fat to the remaining minced meat and there will definitely be juice.

Yeah, and I will be happy, also with automatic rolling)))