What could be tastier than spicy Georgian khinkali? Juicy, fragrant, with fresh cilantro and delicious adjika - just delicious! I share my favorite recipe that I once brought from Georgia itself.
Ingredients
- Flour - 3 glasses
- Salt - 0,5 tsp.
- Water (warm) – 200 ml
- Bay leaf - 2 pieces
- Ground red pepper - to taste
- Adjika (for submission) – 100 g
- Ground beef - 500 g
- Onion - 2 pieces
- Cilantro - half a bunch
- Hops-suneli - 0,5 tsp.
- Ground black pepper - to taste
- Salt - 1 tsp.
- Water - 2 glasses
Step-by-step cooking recipe
Sift the flour into a deep bowl and collect it with a slide.
Add salt, warm water and knead the plastic dough.
Sprinkle the dough with flour, cover with cling film and put aside for half an hour.
Peel the onion and chop it in a blender. Finely chop the cilantro, select a little for serving.
Mix minced beef, onion, cilantro, salt, suneli hops and ground black pepper.
Gradually add water, stirring the mass thoroughly until smooth.
Form a sausage from the dough, cut into pieces of the same size.
Roll out each piece into a thin flatbread the size of a palm.
Put the filling in the center and carefully, gathering the dough up in folds, seal the khinkali.
Cut off the top with a knife. Repeat the steps with the rest of the dough and filling.
Pour salt, bay leaf and khinkali into boiling water. Cook for 14 minutes after boiling.
Catch the khinkali with a slotted spoon, put it on a plate, sprinkle with coriander and ground red pepper. Serve with adjika.
