Khinkali with Meat
Love Georgian food? Make khinkali with this recipe! When you eat khinkali, it's best to follow the Georgian tradition and pick them up with your hands. Otherwise you might pierce the dumpling with a fork, the broth will spill out onto the plate, and all your work will be for nothing. Getting that signature taste and savoring this little masterpiece to the fullest is exactly the point!
Galla
Recipe author
Khinkali with Meat
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 34 %
10 g
Fats 17 %
5 g
Carbohydrates 48 %
14 g
137 kcal
GI:
14
/
0
/
86
- Many Georgian specialties have gone international. Take grilled kebabs, for instance—we eat them without ever thinking that the idea of cooking meat over an open fire came to us from Georgia. Today I want to make khinkali, a national Georgian dish. In its homeland, khinkali is considered a meal in its own right: you sprinkle it with ground black pepper and simply eat it with your hands. You'll need dough plus a lamb-and-poultry filling. Sift the flour into a bowl, make a little well in the center, pour in the water, crack in the egg, and add salt. Knead the dough—the end result depends entirely on how well it's kneaded. It should be soft and elastic and shouldn't tear. The filling is traditionally lamb, and in the classic method the meat is finely chopped by hand with a knife. You can also use ground meat from a grinder—just choose the coarse plate. Add the ground chicken, finely chopped onion, and herbs to the lamb, then season with salt and pepper. Pour in a little water before mixing so the filling comes out juicy. For the herbs you can also add garlic greens, dill, parsley, and even mint. Shaping the khinkali is just as important. Roll out the dough and cut circles about 3–4 inches (8–10 cm) across. Place filling in the center, gather the edges up, and pleat them into a pouch with a little knob at the top. Use just enough filling to leave room for the juices that form during cooking. Cook the khinkali in plenty of water, but in small batches. Lower them into boiling, lightly salted water and stir very gently so they don't stick to the bottom. From the moment the water returns to a boil, 5–7 minutes is enough. Enjoy!
Caloric content of the products possible in the composition of the dish
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Minced chicken - 143 kcal/100g
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