Boil water in a saucepan, salt, put frozen khinkali. The cooking time for ordinary khinkali from a store with minced meat is 10 – 15 minutes after they have surfaced in the water. Khinkali with minced meat cook for 10 minutes longer. Steam khinkali in a double boiler or over a saucepan for 30 minutes.
How to cook khinkali
The most delicious and healthy khinkali are obtained for a couple, since all the juices remain in the filling. In addition, the dish is cooked at a minimum temperature intervention. In extreme cases, you can cook over a pot of boiling water or just in water.
After the khinkali are cooked, it is necessary to grease them with oil so that they do not stick together when served.
Khinkali is boiled for one meal, because they do not have broth and therefore are practically unstorable. If you still need to save steam khinkali, put them on a plate greased with oil and tighten with cling film so that they do not dry out. So khinkali can be stored in the refrigerator for 1 day.
How to cook khinkali in a double boiler
1. Pour the required amount of water into the double boiler container.
2. Put khinkali loosely on the lower tier and turn on the steamer, setting the timer for 30 minutes.
How to cook khinkali in a slow cooker for a couple
1. Pour half a liter of water into the bowl.
2. Lubricate the steam container with butter and lay out the khinkali, leaving a distance between them.
3. Turn on the “Steam” mode for 30 minutes.
How to cook khinkali in a pressure cooker
1. Lubricate the bottom of the pressure cooker with oil and put khinkali there at a distance of at least one centimeter from each other.
2. Lower the device into a saucepan over boiling water and cook for 30 minutes.
Cooking khinkali in water
How to cook in a saucepan
1. Boil water over high heat and salt it.
2. Dip khinkali one by one into boiling water.
3. During cooking, gently stir them.
4. After all the khinkali pop up, cook for 10 minutes.
5. If minced meat is used, then cook for at least 15 minutes after surfacing.
How to cook khinkali in the microwave
1. Put 8-10 khinkali in a deep plate and pour a glass of water.
2. Salt, add bay leaf and close with a special lid or plate.
3. Turn on the microwave at a power of 800 watts for 10-15 minutes.
A couple of tips
Khinkali is a dish of Georgian cuisine, similar to Russian dumplings, only larger and, as a rule, with minced meat. Sometimes they cook khinkali with cheese or mushrooms. The dough for khinkali must be dense and elastic in order to avoid leakage of juice, therefore, when studying the composition of the product, check that khinkali are made only from premium flour and without adding eggs to the dough.
So that khinkali do not stick together during cooking, after they are pulled out of the water , cold boiled water is poured over them in order to completely stop the boiling process in the filling. Now khinkali, even if they are put on a plate on top of each other, will not stick to each other.
Khinkali is served with butter and coarse black pepper; sauce satsebeli, tkemali or dogwood sauce. They eat khinkali with their hands, holding on to the tail. If the khinkali tail is hard, it is not eaten, but put on the edge of the plate.
How to make khinkali at home
Products for khinkali
Beef – 400 grams
Lamb – 400 grams
Garlic – 3 cloves
Onion – 1 medium head
Cilantro – half a bunch
Parsley – half a bunch
Meat broth or water in minced meat – 100-150 milliliters
Mint – 1 sprig
Black pepper, cumin, coriander – half a teaspoon
Salt for minced meat – 1 heaping teaspoon
Flour – half a kilogram
Eggs – 1 piece
Milk – 150 milliliters
Sunflower oil – 25 milliliters
Salt for dough – 1 teaspoon
How to cook khinkali
Pour flour into a bowl, break a chicken egg into it, 1 teaspoon of salt, pour in milk and butter. Mix well. The correct dough for khinkali is dense, homogeneous, elastic. Roll the dough into a ball, cover and leave for half an hour.
Chop beef and lamb meat into small pieces. Peel the onion, wash and finely chop. Peel the garlic and chop finely. Wash mint, cilantro and parsley, dry and finely chop. Add onions, garlic, herbs and seasonings to minced meat, mix well, leave to marinate for 20 minutes. Then pour cold meat broth or water into the minced meat and mix well again.
Form a sausage from the dough, cut into circles of the same thickness. Roll out each circle of dough on a work surface with a rolling pin 3-4 mm thick.
Put a little minced meat in each of the circles, mold khinkali. Put khinkali ready for cooking on a work surface sprinkled with flour.
Pour water into a saucepan, salt it and put on fire. When the water boils, put in it, holding the tails, khinkali. When cooking, make sure that the khinkali do not stick together and stir very gently with a wooden spoon.
After the khinkali pop up, cook them for 10-15 minutes.