Khinkali with cheese

Sift all the flour into a deep container suitable for kneading dough. Add salt to flour and stir.

We begin to knead the dough, pouring water in parts. Gradually add vegetable oil to the dough. The dough will be tight and elastic. Knead it with your hands for at least 15 minutes to make it as pliable as possible. As soon as the dough stops sticking to your hands, you can stop.

After we roll the dough into a ball and leave it under cling film for 20 minutes. During this time, the gluten will perform its function and the dough will become elastic.

Suluguni rub on a coarse grater. Add 2 yolks to it and mix. The cheese is quite salty, so the filling can not be salted. According to taste preferences, you can add ground pepper or fresh herbs to the cheese.

We take the dough out of the film and roll it into a uniform sausage with our hands. With a sharp knife, we divide it into 6 equal parts, each weighing 50-60 g.

We roll each piece of dough into a thin layer about 2 mm thick, after sprinkling the working surface with flour. We shift the layers in a plastic bag and take them out as we work so that the dough does not weather.

We begin to form khinkali. Place 2 tablespoons of cheese filling in the center of the dough.

With our fingers, we begin to make folds from the sides of the khinkalina, forming a “pouch” with the filling. Try to make folds from the bottom, collecting them from above. So khinkali will turn out neat.

We pinch all the folds together in the middle of the khinkalina. Roll the seam between your fingers so that the dough is tightly connected. Cut off the excess stem with a knife.

Boil a large amount of water in a saucepan until vigorously seething. Salt the water, add peppercorns and a few bay leaves. While stirring the water, lay the khinkali one at a time with an interval of 30 seconds. This technique is necessary to prevent khinkali from sticking together. Cook them for about 6-7 minutes.

Our recipe for khinkali with suluguni cheese is ready! After cooking, take out the khinkali and transfer them to a serving dish. They are served without broth and cutlery. Decorate with fresh herbs before serving.
Enjoy your meal!