Khinkali with beef

In a deep container, add 180 ml of water and dissolve half a teaspoon of salt in it. We add the sifted flour there and proceed to kneading the dough. It turns out to be quite tight, so it’s easier to do this work with a food processor, but you can do it with your hands. Knead the dough for 10 minutes, then wrap in cling film and let stand for 20 minutes at room temperature.

The dough has become more pliable, so we move on to the next step. We roll it into the thinnest layer possible, and then we turn it into a tight roll so that there is no air left between the layers. This is an important nuance - the dough for the beef khinkali recipe should be very dense. The resulting roll is wrapped in a film.

Salt minced meat, add spices and mashed garlic. Grind the onion on a coarse grater and also send it to the minced meat. As greens, it is better to use cilantro or parsley, as these herbs perfectly convey the traditional taste of Georgia. We shift the finely chopped greens to the filling and begin to mix it. Gradually pour cool water into the minced meat in a ratio of 1: 1. The filling should come out quite liquid so that a broth forms inside the khinkali.

We return to the dough: we take it out of the film and divide the “roll” into equal pieces weighing 40-50 g each. We roll each piece into a thin round layer, pay special attention to the edges. The dough is dense, glossy, so it does not stick to each other. We cover it in cellophane so that the surface does not weather. We get each layer as we work.

In the center of the circle we lay out the filling of 40 g each. Since the minced meat is liquid, during operation it can spill out of the dough. Therefore, before putting the minced meat, place a layer of dough in the middle of a coffee cup and make a recess, so it will be easier to form khinkali.

With your fingers, we begin to twist the dough from the sides, forming folds. Try to wrap the dough so that there is no air left inside. Twisting the top of the khinkali, squeeze the dough tightly between your fingers so that nothing falls apart. With a knife, cut off the end of the dough, leaving an even tail.

Our step-by-step recipe with a photo of beef khinkali is almost ready, put a pot of salted water on the stove and wait for an active boil. While stirring the water, we lay the products in turn, preventing them from sticking together. Cook them for 7-8 minutes after surfacing. If you decide to leave the khinkali for freezing, then place them in the freezer separately for a couple of hours, and then in a single bag or container. That way they don't stick to each other.

We told how to cook beef khinkal - we serve the dish hot to the table, sprinkled with plenty of black pepper. Cutlery is not served to him, as khinkali is eaten with the hands, holding the tail. Try to get acquainted with the spicy tastes of Georgia closer and you will definitely like it!
Enjoy your meal!