Khinkali is a traditional Georgian dish.
Initially, it was cooked exclusively from lamb. In this case, the meat is finely chopped, and not twisted in a meat grinder. Today khinkali are 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 elastic and dense.
The meat for the filling is finely chopped or passed through a meat grinder. This may be beef, chicken, lamb, pork, or a mixture of different types of meat. In the ready stuffing, be sure to add broth or water, onions, herbs and spices. Greens of cilantro, dill, spinach and parsley are put in the filling.
The filling can be not only meat, but also vegetable, mushroom, and even from dried fruits.
It is important to properly form khinkali. To do this, roll out a layer of dough, 2 mm thick, cut out circles with a diameter of ten cm. In the center of each set headlights. The edges of the folds are formed and collected in the form of a bag. Wrap and pinch.
Prepare khinkali for a couple, or boil in plenty of salted water.
Eat khinkali hands. The product is taken by the tail, nadkusyvayut and first drink juice, which 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;
600g beef;
half a bunch of cilantro greens;
two heads of red onions;
garlic;
white onion;
salt;
freshly ground pepper.
Method of preparation
1. Peel the onions and cut them into large chunks. Rinse beef, cut, and lightly freeze.
2. Finely chop the cilantro. Peel a few cloves of garlic and finely chop.
3. Put the ingredients in the bowl, pepper and salt. Mix everything and leave to marinate. 4. Pour flour into the container with sides, sifting it beforehand. Gradually add hot water to the flour and stir with a spoon. Salt it. Knead the dough in several passes. Then pack it in a plastic bag and set it in the freezer for ten minutes.
5. Grind meat with onions in a meat grinder with a large net and mix. Gradually add water, stirring the minced meat with a spoon.
6. Roll a piece of dough into the reservoir. Glass cut circles with a diameter of 6 cm. Roll each circle separately so that the edges are thin. Put the stuffing in the middle. Collect the edges of the dough in the form of a bag. Spread on the surface, well sprinkled with flour.
7. Arrange the pads spaced apart from each other into a steaming bowl. Put in a pan with hot water. Start the “steaming” program and cook for half an hour. Put the finished khinkali on a dish, sprinkle with finely chopped greens and serve.
Recipe 2. Khinkali in a slow cooker with mixed ground meat
Ingredients
Filling
120 ml of drinking water;
200 g of minced pork;
a bunch of fresh dill;
red pepper;
two bulbs;
200 g ground beef;
60 g sour cream;
ground black pepper.
Dough
refined vegetable oil - 80 ml;
sea salt;
200 ml of boiled water;
egg;
2.5 Art. wheat flour.
Method of preparation
1. Crumble the peeled onions and greens finely.
2. Add the onions and greens to the mince, salt and season with red and black pepper. Stir. Continue kneading by adding drinking water and sour cream to the minced meat.
3. From flour, boiling water and salt knead elastic dough. Divide it in half. Roll each piece into a harness. Cut them into small pieces, slightly larger than into manti. Having sprinkled flour on the table, roll each piece into a flat cake, the size of which is slightly larger than the saucer.
4. In the middle of the tortillas lay out a spoonful of meat filling. 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 it and turn on the “Soup” mode for 15 minutes. As soon as 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. Carefully place them on a plate, sprinkle with ground black pepper and serve hot.
Recipe 3. Khinkali in a slow cooker with minced pork
Ingredients
flour - three glasses;
Adygei salt;
drinking water - a glass;
garlic - three cloves;
egg;
onions - 200 g;
pork - half a kilo.
Method of preparation
1. Put the flour in a deep cup, beat the egg into it, add salt and pour out the 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 cups with a glass.
4. Place the stuffing in the center of each. 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 volume into the pan of the multicooker. Turn on the cooking mode and set the time to forty minutes. Salt the water. When it boils, lay out the hinkali and cook for a quarter of an hour.
Recipe 4. Khinkali in a slow cooker with chicken and cheese
Ingredients
Dough
30 ml of 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;
cilantro bunch;
ground black pepper;
a tomato;
salt;
hops suneli.
Method of preparation
1. Combine water, egg, salt and butter, gradually adding flour, knead the 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. Chop the vegetable flesh and fry it with thinly chopped onion. Separate the chicken meat from the 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 circles, about the size of a saucer. In the center of the circle, place a spoonful of the 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 multicooker 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 finished khinkali to the dish and serve with tomato or garlic sauce.
Recipe 5. Khinkali in a slow cooker with pumpkin
Ingredients
80 g lard or lamb fat;
300 g of flour;
bulb;
60 ml of vegetable oil;
300 g pumpkin;
sour cream.
Method of preparation
1. Sift flour and pour into it two spoons of refined vegetable oil. Here also add salt. Cool the purified water, and, pouring a little, knead the stiff and dense dough. Next, set aside the dough, covered with a towel.
2. We clean and cut pumpkin and bulbs into small cubes. Cut mutton fat in small strips. You can use lard. Fat mix with pumpkin and onions. Well salt the stuffing and pepper. Also add dried herbs. To make the khinkali juicy, pour some cold water into the filling.
3. Roll out the dough into a sheet half a centimeter thick. Glass cut circles and roll them to a thickness of not more than 4 mm. We spread in the center of each filling. The edges of the test in a circle lubricated with water.
4. Carefully lift the edges of the dough and fold them in a circle, forming folds. We try to twist less dough.
5. Boil water in the multicooker tank. Put khinkali with pumpkin in boiling water. Immediately stir and salt. We include the program "cooking".
6. When khinkali emerge, cook for another ten minutes. Spread on a plate and pour with melted butter. Served with sour cream. Or lay out in a deep plate and fill with a large amount of a mixture of butter and soy sauce.
Recipe 6. Vegetarian khinkali in a multicooker
Ingredients
dough like dumplings;
pumpkin - 600 g;
parsley and dill;
zucchini - 200 g;
garlic - five cloves;
potatoes - 200 g;
ground black pepper;
two bulbs;
coriander;
carrot.
Method of preparation
1. Divide the pumpkin: peel it and remove the seeds with fibers. Pulp cut into small cubes. Peel and wash the onions and carrots. Crumble onion finely. Grind carrots into large chips. Put the onion in a frying pan with hot vegetable oil and fry until light rosy. Add carrots, spices and finely chopped garlic. Stew until soft vegetables. 2. Peel the potatoes and zucchini in small cubes. Fold the pumpkin, zucchini and potatoes into the pan, pour in a little water and simmer until the vegetables are soft.
3. Add the onion and carrot roast to the vegetables, chopped greens and simmer for another ten minutes. Smash the resulting mass with an immersion blender and cool.
4. Roll the dough into a thin layer, cut the circles. In the center of each place a vegetable filling. Collect the edges of the dough in the center.
5. Pour hot water into the multicooker pot and start the “soup” mode. When the water boils, lower the khinkali into it, salt it and mix immediately. As soon as they come up, catch them with a skimmer and put them on the platter.
Khinkali in a slow cooker - tips and tricks
- The dough for khinkali should be elastic and taut. Prepare it in several stages, taking breaks between batches.
- To make the filling juicy, add filtered water or meat broth.
- Tighten the khinkali tightly so that the juice does not drain out during cooking.
- Boil khinkali in a wide container in small portions. Be sure to salt the water.
- Avoid boiling strongly during cooking.
