Khinkali is a traditional Georgian dish.
Initially, it was prepared exclusively from lamb. At the same time, the meat was finely chopped, but not twisted in a meat grinder. Today khinkali is made from different types of meat.
Khinkali in a slow cooker - basic principles of cooking
The cooking process consists of kneading dough, preparing the filling, product formation and heat treatment.
The dough is kneaded from flour, filtered water and salt. Eggs are not added to it, so it turns out to be elastic and dense.
The meat for the filling is finely chopped, or passed through a meat grinder. It can be beef, chicken, lamb, pork, or a mixture of different types of meat. Broth or water, onions, herbs and spices are sure to be added to the ready-made meat. Cilantro, dill, spinach and parsley are placed in the filling.
The filling can be not only meat, but also vegetable, mushroom, and even dried fruit.
It is important to form khinkali correctly. To do this, roll out a dough sheet, 2 mm thick, cut out circles with a diameter of ten cm. Headlights are placed in the center of each. Folds are formed from the edges and collected in the form of a bag. Wrap and pinch.
Khinkali is steamed, or boiled in a large amount of salted water.
Khinkali is eating with his hands. The product is taken by the tail, bite and the first thing they drink is the juice that is inside. Serve a dish with butter, garlic, sour cream or tomato sauce.
Recipe 1. Khinkali in a slow cooker with ground beef
Ingredients
Dough
sea salt;
a glass of drinking water;
3.5 tbsp. flour.
Filling
Art. broth or drinking water;
600 g beef;
half a bunch of green cilantro;
two heads of red onion;
garlic;
white onion head;
salt;
freshly ground pepper.
Cooking method
1. Peel the onion and chop it into large pieces. Rinse the beef, cut, and slightly freeze.
2. Finely chop the cilantro. Peel a few cloves of garlic and chop finely.
3. Place the ingredients in a bowl, pepper and salt. Mix everything and leave to marinate.
4. Pour the flour into the container with the sides, after having sifted it. Slowly pour hot water into the flour and stir with a spoon. Salt. Knead dough in several passes. Then pack it in a plastic bag and place it in the freezer for about ten minutes.
5. Grind the meat with onions in a meat grinder with a large mesh and mix. Add water gradually, stirring the minced meat with a spoon.
6. Roll a piece of dough into a layer. Cut circles with a diameter of 6 cm in a glass. Roll each circle separately so that the edges are thin. Put the filling in the middle. Gather the edges of the dough in the shape of a pouch. Place on a surface well sprinkled with flour.
7. Place the pans indented from each other in a steaming container. Place crock-pots with hot water in a pan. Run the steaming program and cook for half an hour. Transfer the prepared khinkali to a dish, sprinkle with finely chopped herbs and serve.
Recipe 2. Khinkali in a slow cooker with mixed forcemeat
Ingredients
Filling
120 ml of drinking water;
200 g of minced pork;
a bunch of fresh dill;
ground red pepper;
two onions;
200 g of ground beef;
60 g of sour cream;
ground black pepper.
Dough
refined vegetable oil - 80 ml;
sea salt;
200 ml of boiled water;
egg;
2.5 tbsp. wheat flour.
Cooking method
1. Finely chop peeled onions and herbs.
2. Add onions and greens to the minced meat, salt, and season with red and black pepper. Shuffle. Continue to knead by adding drinking water and sour cream to the minced meat.
3. From flour, boiling water and salt, knead the elastic dough. Divide it in half. Roll each part into a tourniquet. Cut them into small pieces, slightly larger than manti. After sprinkling flour on the table, roll each piece into a cake, a little larger than a saucer.
4. Put a spoonful of meat filling in the middle of the tortilla. Connect in a circle the edges of the dough, connect in the center and pull out the khinkali, hanging it by the “tail” in the air.
5. Pour water into the multicooker pan so that its level reaches the middle, salt and turn on the “Soup” mode for 15 minutes. Once the water boils, put khinkali in it and mix. Close the slow cooker and cook for a quarter of an hour. If khinkali surfaced, then they are ready.
6. Gently place them on a plate, sprinkle with ground black pepper and serve hot to the table.
Recipe 3. Khinkali in a slow cooker with pork forcemeat
Ingredients
flour - three glasses;
Adyghe salt;
drinking water - a glass;
garlic - three cloves;
egg;
onions - 200 g;
pork - half a kilogram.
Cooking method
1. Pour the flour into a deep cup, beat the egg into it, add salt and pour water. Knead the dough, cover and let it rest.
2. Rinse the pork, cut into small pieces. Twist the peeled onions and meat in a meat grinder, add salt, pepper, finely chopped garlic and knead.
3. Cut the third part of the dough, roll it out and cut out large circles with a glass.
4. In the center of each lay out the filling. And now start collecting the edges of the dough in the center, forming folds.
5. Pour water (or even better meat broth) into 2/3 of the volume in the multicooker pan. Turn on the Cooking mode and set the time to forty minutes. Salt water. When it boils, put khinkali and cook for a quarter of an hour.
Recipe 4. Khinkali in a slow cooker with chicken and cheese
Ingredients
Dough
30 ml refined lean oil;
70 ml of drinking water;
300 g of wheat flour;
salt;
egg.
Filling
three chicken thighs;
20 g butter;
bulb;
smoked suluguni cheese;
a bunch of cilantro;
ground black pepper;
a tomato;
salt;
hops-suneli.
Cooking method
1. Combine water, egg, salt and oil, gradually adding flour, knead elastic tight dough for khinkali. Leave it to rest in a cool place for half an hour.
2. Finely chop the cilantro and smoked suluguni. Scald the tomato with boiling water and peel it. Finely chop the pulp of the vegetable and fry with finely chopped onions. Separate chicken from bone. Finely chop the fillet or mince. Add to the rest of the ingredients. Salt and pepper to taste. Stir with a spoon until smooth.
3. Roll the dough into a thin layer. With a glass or a special mold, cut out circles, about the size of a saucer. In the center of the circle, put a spoonful of filling. Connect the edges of the dough in the center. Lift the khinkali so that the filling is exactly in the center.
4. Pour hot water into the cooker container. Turn on the cooking mode. As soon as the water begins to boil, salt it and lower the khinkali. Mix gently and cook for 20 minutes in the same mode. Transfer the prepared khinkali to a dish and serve with tomato or garlic sauce.
Recipe 5. Khinkali in a slow cooker with pumpkin
Ingredients
80 g of lard or lamb fat;
300 g flour;
bulb;
60 ml of vegetable oil;
300 g pumpkin;
sour cream.
Cooking method
1. Sift the flour and pour two tablespoons of refined vegetable oil into it. Add salt to this. We cool the purified water, and, adding a little, knead the steep and dense dough. Then set the dough aside, covering with a towel.
2. We clean the pumpkin and onions and crumble into small cubes. Cut the mutton fat into small strips. You can use lard. Mix fat with pumpkin and onions. Add salt and pepper well. Also add dried herbs. To khinkali juicy, pour a little cold water into the filling.
3. Roll out the dough into a sheet half a centimeter thick. Cut out the cups with a glass and roll them to a thickness of no more than 4 mm. Spread in the center of each filling. The edges of the dough in a circle lubricated with water.
4. Carefully raise the edges of the dough and fold them in a circle, forming folds. We try to make less dough for twisting.
5. In the capacity of the multicooker we boil water. Put khinkali with pumpkin in boiling water. Stir and salt immediately. We turn on the cooking program.
6. When the khinkali pop up, cook another ten minutes. We spread it on a plate and pour it with ghee. Serve with sour cream. Or put it in a deep plate and season with a large amount of a mixture of butter with soy sauce.
Recipe 6. Vegetarian Khinkali in a slow cooker
Ingredients
dough like dumplings;
pumpkin - 600 g;
parsley and dill;
zucchini - 200 g;
garlic - five cloves;
potatoes - 200 g;
ground black pepper;
two onions;
coriander;
carrot.
Cooking method
1. Cut the pumpkin: peel it and remove the seeds with fiber. Cut the pulp into small cubes. Peel onions and carrots, wash. Chop the onion finely. Chop the carrots into large chips. Put the onions in a pan with hot lean oil and fry until light brown. Add carrots, spices and finely chopped garlic. Stew until vegetables are soft.
2. Peel and crush potatoes and zucchini in small cubes. Put pumpkin, zucchini and potatoes in a saucepan, pour a little water and stew until the vegetables are soft.
3. Add to the vegetables a fry of onions and carrots, chopped herbs and simmer for another ten minutes. Interrupt the resulting mass with a submersible blender and cool.
4. Roll the dough into a thin layer, cut the circles. In the center of each put a vegetable filling. Gather the edges of the dough in the center.
5. Pour hot water into the multicooker pan and start the soup mode. When the water boils, dip khinkali into it, salt and mix immediately. As soon as they come up, catch them with a slotted spoon and transfer to a dish.
Khinkali in a slow cooker - tips and tricks
- Khinkali dough should be elastic and tight. Prepare it in several stages, taking breaks between batches.
- To make the filling juicy, add filtered water or meat broth to it.
- Pinch khinkali tightly so that the juice does not leak when boiling.
- Boil khinkali in a large capacity in small portions. Be sure to salt the water.
- Do not boil strongly during cooking.
