Description
Khinkali - dumplings specially prepared, served hot, sprinkled with black pepper. Eat them too, in particular, in them the main thing - juice into the filling. Khinkali eaten with your hands, taking them by the tail, which is at the bottom, gently biting the edge and sucking the juice. Ponytails you can not, as it is a solid dough, more often than not cooked. You can of course hands not there, and gently pierce the tail plug, a second hand to help flip khinkali and maintain, so it doesn't fall on the table, and then according to the rules. The main thing - not to lose even a drop of juice is the highlight of khinkali.
Ingredients
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Flour
3 cup
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Water
1 cup
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Chicken egg
1 piece
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Pork
500 g
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Onion
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Salt
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Garlic
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Parsley
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Peppers red hot chilli
Cooking
Put the flour in the form of a mound on the dish in the center to make a recess, pour in the deepening of warm water, add egg, salt. Knead the dough and put the closed for 20-30 minutes to Mature.
Roll the dough into a large sheet, cut out circles.
Then slice each roll into a thin pellet.
Meat skip through Mincer. Add the finely chopped onion, garlic, parsley, hot pepper. I all of this was milled in a blender. Add the mixture to the ground meat, knead and add as much water as it can absorb meat. Salt.
Be careful not to pour the dough in the middle of the tortillas put about 1 tbsp of stuffing. The dough gather at the top in a knot in the form of pleats. They say that ideally, there should be 15 folds. The dough should not tear, so as not emerged juice.
Ready khinkali carefully lower into the hot salted water. Boil until tender.
Gently with a slotted spoon to get khinkali in order not to damage the dough. Sprinkle ground black pepper and serve.
If you have boiled khinkali and they have cooled, they can overcook in the oil. Also very tasty.
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