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Khinkali with mixed minced meat. Chicken khinkali - recipe with photo Easy chicken khinkali recipe

Cooking

Let's start preparing the dough. It can be purchased ready-made or you can mix it yourself. To do this, you will need water, flour, and butter, they will need to be mixed, then knead until the dough becomes elastic. After that, we roll up the “sausage” from the dough and cut it into proportional parts.
Let's move on to the filling recipe. To do this, take the chicken fillet and cut it into small cubes. If you want to simplify your work, you can use a meat grinder or combine. However, remember that it is the option with chopped chicken fillet cubes that will turn out to be more juicy. Finely chop the onion and add it to the minced meat. After that, salt the filling to taste.
We return to the test. After it "rested", its texture became softer and more supple. Roll each cut piece into a neat ball. It is desirable that the ball be as proportional as possible, the future depends on this. appearance next round.
Let's start rolling circles. Each should be approximately ten centimeters in diameter. It is desirable that the dough be moderately thin, thanks to which the khinkali will not cook for too long and will not boil.
Place a tablespoon of minced meat in the center of each circle.
After that, we proceed to fastening the dough, for this we give it the shape of a bag and close up the top. You should not save energy in order to avoid opening the bag during the cooking process.
Dip raw khinkali into boiling water and cook for ten minutes. It is recommended to salt the water beforehand. After that, we take out the bags and place them on plates. Serve along with butter. As a sauce, you can use sour cream or make your own sauce. Bon appetit!

KBJU and composition for the whole dish

Khinkali is a characteristic dish of the day of Caucasian cuisine, but it is generally accepted that Georgia is its homeland. But in Abkhazia they do not agree with this, they discard the ending “and” characteristic of the Georgian language and proudly call this dish “khinkal”. It doesn’t matter where khinkali came from, the main thing is that they are incredibly tasty, and eating them is a whole ritual: take khinkali by the “leg”, bite a barrel, drink the broth that forms inside, eat khinkalina, leaving only this “leg” from test. Incredibly fun process! Therefore, among dumpling-like dishes, I respect khinkali the most. I rarely make them myself, because this process is quite laborious. However, if you take someone to help you, things will go much more fun. This time I managed to persuade my girlfriend to sculpt khinkali, and she did it so well (and she sculpted for the first time) that I just had to roll out cakes from dough and throw them to her. It’s good for everyone: it’s easier for me, and the person, one might say, has discovered a new talent in himself.
I made the dough for khinkali quite ordinary, I like it most of all to taste, but the filling was somewhat non-traditional: instead of lamb, which is most often found in khinkali, I took chicken thigh fillet and, as in the case of kebabs, disguised it as lamb with the help of spices.

Sift two cups of wheat flour into a container with high sides.

Add one teaspoon of salt and one tablespoon of refined vegetable oil to the flour and knead the dough, constantly adding water to it. You will need about two-thirds of a glass of water, but this amount is not exact, there can be more or less water - it all depends on the flour, or rather on how much water it takes in itself.

The dough should not be too hard. We don’t knead the dough much, but just combine all the ingredients and leave it to “rest” for twenty minutes at room temperature, after which it will knead much easier.

While the dough is resting, prepare the filling for khinkali. For her, we take the fillet of four chicken thighs (the meat in them is much juicier than in the chicken breast fillet), dill, parsley and cilantro. You can even just sticks without leaves, I never throw them away and often put them in minced meat. We will also definitely need onions, and the more of them, the juicier the minced meat for khinkali will turn out.

Add half a teaspoon of hot red and black ground pepper to the minced meat, as well as a teaspoon of cumin (zira) and salt.

We add cold drinking water to the minced meat so that a broth appears inside the future khinkali after cooking - about three to four tablespoons.

Knead the rested dough for five minutes - it will become smooth and elastic.

Divide the dough into fifteen equal parts.

From each such part we roll out a not too thin cake.

We spread the filling in the middle of the middle of the cake.

And now we raise the edges of the cake, making them folded and forming a leg, which you can then hold on to while eating. It is generally accepted that there should be nineteen pinches in real khinkali, but in fact their exact number does not really matter, since this does not affect the taste of khinkali in any way.

When khinkali are molded, you can immediately boil them, or you can freeze them for further storage in the freezer. To do this, sprinkle the dishes with flour so that the khinkali do not stick, and lay out the khinkali so that they do not touch each other - otherwise they may stick together and tear during further cooking. In this form, put the khinkali in the freezer. And when they are frozen, you can compactly fold them into a bag and put them back in the freezer.

Although the khinkali fall off in a large amount of water, this time I didn’t manage to do this because of the unsuccessfully purchased flour - it absorbed too much water, and the khinkali simply spread in the pan. I had to use another cooking method - in a double boiler. To do this, I made the bottom of the steamer bowl with a sheet of baking paper so that the khinkali would not stick, after making holes in this paper so that the steam could pass through. Steam cooking takes about twenty-five minutes. But this method seemed to me not the best.

I remembered that khinkali is sometimes deep-fried. I didn’t want to use a lot of oil, so I just decided to cook khinkali in a frying pan under the lid. Already better, but this preparation took half an hour, and this is too long.

For these khinkali, the method of cooking khinkali in the microwave turned out to be ideal. In it, cooking a portion of khinkali takes only four minutes at maximum power (I have 900 watts), and this time also takes into account the fact that khinkali are not yet defrosted in the microwave.

Their appearance is somewhat different from the classic, but they taste very good and keep the broth inside.

For one serving of khinkali, about three or four things. Although it is customary to leave a leg of khinkali not eaten, I eat it too, because the dough is very tasty)))

Khinkali is best served with homemade tomato sauce, but the simplest homemade sour cream sauce will come in handy here.

Bon appetit!

Time for preparing: PT01H20M 1 h 20 min

To make khinkali delicious, it is not at all necessary to cook them from expensive products. You can use chicken meat as a filling. This dish is easy and economical to prepare. Pay attention to the choice of chicken. It is better to buy immediately a separate breast. So you can get accustomed to the quality of meat.

It must be fresh and not watery. And then the khinkali will turn out juicy and tasty, without falling apart parts. Make a test batch. You need to do this first of all, so that by the end of the preparation of the filling it comes up and rests. It is important. Rub eggs with salt.

Lightly beat with a fork and pour into the flour. Mix. Add warm water depending on the consistency. It is necessary to achieve a homogeneous and elastic mass. You can correct this moment with flour and liquid. Leave the dough to rest and start minced meat. Cut the breast into pieces.

Grind in a blender or meat grinder along with onions. To properly make khinkali, a cooking recipe with a photo should be a good example. Add a little ginger, salt and seasoning to the resulting minced meat. Stir thoroughly so that the ingredients are evenly distributed throughout the minced meat.

From the dough, make cakes 5 mm thick. Put a little minced meat on them, and chopped greens on top. Pinch the dough on top. You need to bring khinkali to readiness in boiling water, with a small portion of salt and laurel. Remove the khinkali with a slotted spoon, put on a plate and serve with the sauce.

Khinkali has become so firmly established in our lives that they fell in love even more than our traditional dumplings. And all thanks to the numerous brands that have introduced this dish, which is completely unconventional for us, into our menu. And I am grateful to them, otherwise I would not even know that such a miracle exists.

To be honest, khinkali replaced dumplings in our house. Well, who refuses a juicy and spicy filling? Homemade khinkali are the most delicious of course. I want to offer a recipe for mixed minced chicken and lamb, believe me, this is something special!

To prepare khinkali with mixed minced meat, we will prepare the products according to the list. And let's start preparing the dough.

Pour the sifted flour into a deep bowl, add a teaspoon of salt and beat in one egg. We mix the egg with flour and gradually pour in hot water, constantly mixing flour with water. In order not to burn your hands with hot water, you need to use a spatula or spoon. Turn the dough out onto a floured board and knead the dough.

The dough should be elastic and elastic. A little more may be needed depending on the quality of the flour. Roll the dough into a ball and put it in a plastic bag. This is necessary in order for the dough to ripen and not wind up.

Minced meat for khinkali is usually made with lots of onions and herbs. It is the combination of meat with onions and herbs that gives the taste that distinguishes khinkali from ordinary dumplings.

Onions can be chopped with a blender or, like me, finely chopped. Add chopped onion and herbs to the meat. Salt and pepper to taste. Khinkali must be spiced!

Knead the minced meat, add a little water so that both salt and pepper are evenly distributed in the minced meat. And this water will make the filling juicy, so that after taking a bite of khinali, you can drink the spicy broth formed inside.

Let's start cooking the khinkali themselves. You can roll out the dough into a layer, cut out some sort of “varenichki” with a diameter of about ten centimeters from it, spread out the minced meat and mold khinkali.

I didn’t want to roll a big cake, so we cut off a small piece of dough, roll a sausage out of it and cut it into sticks. Then we roll each block into a cake up to ten centimeters in diameter. We put minced meat in the middle of the cake and close it in a circle, making folds, as it were, to form a bag.

Press the dough firmly into the ponytail with your fingers.

Dip khinkali into boiling salted water. Cook for five minutes from the moment of boiling.

Khinkali with mixed minced meat is ready.

Khinkali is a dish of traditional Georgian cuisine. Outwardly, they resemble bags of tight dough, inside of which juicy minced meat is hidden.

According to the classic recipe, the filling for khinkali is made from pork and beef, sometimes lamb is used. The meat can be finely chopped with a knife or passed through a meat grinder in the form of minced meat. Be sure to add spicy spices to it, which give a special taste to khinkal and a unique aroma to the broth.

This article provides detailed instructions on how to cook juicy minced meat for khinkali to make a traditional Georgian dish.

Classic Georgian minced meat recipe

Ingredients:

Beef meat -200 grams
Lamb meat -200 grams
Onion -2 pcs.
Parsley -1 bunch
Dill -1 bunch
Garlic-2 cloves
Broth - 1 cup
Ground pepper and salt to taste

Wash the meat pieces and pat dry. Chop the meat into small pieces, as much as possible similar to minced meat twisted through a meat grinder. Mix beef and lamb.
Peel and cut the onion and garlic into cubes, they should be a little smaller than minced meat.
Wash and cut greens.
Mix all ingredients in one bowl. Salt and pepper the mince.
An important step is adding the broth to the filling. Pour it in in small portions, stirring immediately to control the consistency of the filling. Ideally, it should not be too thin and well soaked in broth. The broth should not appear on the surface of the minced meat.
After impregnation, the filling should stand for a while, absorb the aromas of spices and herbs.

The classic way of preparing minced meat for khinkal takes more time than a more simplified version using a meat grinder, but the yummy that turns out in the end is worth any time spent.

According to Georgian traditions, lamb is added to minced meat for khinkal, but since it has a specific taste, it can be replaced with pork or veal. Also, ice water is used instead of broth, it also gives juiciness to minced meat.

Minced meat with water

Ingredients:

Pork-500 grams
Beef or veal -500 grams
Onion - 2 heads
Ice water - 200-250 ml.
Spices to taste

Rinse the meat and pat dry with a paper towel. Remove the veins, paying particular attention to the beef. Next, chop it into small pieces.
Finely chop the onion, add spices to taste.
Pour half of the ice water and mix the minced meat thoroughly. Continuing to knead, add the rest of the water, bringing the filling to the desired consistency.

This recipe is very simple. The mince is juicy and flavorful. The main thing is that you don’t have to fiddle with meat for a long time, you need to choose the right fillet pieces, where there are the least veins and films. This will greatly speed up the cooking process.

For those who prefer less fatty foods, there is a minced chicken recipe. The composition is less high-calorie, very tasty, juicy and aromatic.

Minced chicken

Ingredients:

Chicken breast -400 grams
Onion - 2 medium onions
Carrot -1 piece
Ground black pepper and salt - to taste
Vegetable oil-1 tbsp.
Butter - 70 grams
Water -150-200 ml.

Wash the carrots, peel and pass through a meat grinder or chop in a blender. 2. Heat up the pan, add vegetable oil. In it, simmer the carrots until soft, adding two tablespoons of water, 2-3 minutes.
Rinse the chicken and pass through a meat grinder along with onions.
Melt butter and add to minced chicken.
Add stewed carrots.
Pepper and salt minced meat, mix well.
Pour in the right amount of water and knead the minced meat thoroughly.

Khinkali with chicken meat are much more tender. Spices and butter in the composition give the bags an original taste. If you want to diversify your favorite dish, you can replace the usual chicken meat.

How to cook minced meat for khinkali from various types of meat is now clear, then you need to learn another important secret - the dough recipe.

dough recipe

Traditionally, the dough is prepared unleavened, without the addition of eggs. So that during the cooking process it does not boil and does not tear, you need to observe the proportions of water and flour in a ratio of 1: 2. Two cups of flour require one cup of water. The dough is kneaded elastic and soft. This must be done in several stages.

Ingredients:

Flour - 500 gr.
Cold water -250 ml.
Salt - 1 hour. l.
Vegetable oil - 2-3 tbsp. l.
Prepare the table on which we will work. Remove crumbs so that they do not accidentally fall into the dough.
Sift flour into a bowl. The flour will be saturated with oxygen, and the dough will eventually turn out soft and pliable.
Add salt, half water and vegetable oil.
Mix well and add the rest of the water little by little. The dough should easily come off your hands. When sticking, add a little flour and knead thoroughly.

Cover the dough and let it rest for 15 minutes. Then do two more approaches, alternating kneading and resting the dough. It is a long and persistent kneading of the dough that helps to achieve the necessary elasticity and softness. Vegetable oil and ice water in the composition will make it elastic and sticky, and, when cooked, the khinkal will not tear and keep nice shape. After all the stages of kneading, remove the dough in the refrigerator for half an hour, after which you can start sculpting.

How to sculpt khinkali

In Georgia, khinkal is molded with a special approach, it is not just molding bags of dough and meat, but an indicator of a woman's housekeeping. It is believed that a skilled housewife's khinkal consists of 18-20 folds, and seasoned craftswomen in Khinkalnaya collect 36 tweezers.

Remove the dough from the refrigerator and knead again. Then roll it into a sausage and cut into small pieces.
Roll out each piece with a rolling pin into a cake with a diameter of 10-15 cm, a little more thick than a dumpling blank.
Take a tea dish with a depression in the center and place a cake on it. Put the meat filling in it. The amount of meat should be sufficient.
Gently lift the edge of the dough and start gathering the folds. Pinch the folds one after the other in a circle, when the edges are assembled, they need to be pressed so that there is no hole left. This is required so that the khinkal does not lose its tasty juice during cooking.
If the tail is very long, it can be cut with a knife so that you can take a boiled khinkal for it.
In the same way, form khinkali from the remaining dough.

Who will not agree that this is a very exciting and interesting process. The beauty of Georgia appears before your eyes, and fragrant Georgian cuisine is in the air.

To make it easier to master the process of forming khinkal, we suggest watching a video

How to cook khinkali

The cooking process is as follows:

Take a large saucepan or cauldron, pour water, salt to taste and put on maximum heat. Once the water boils, reduce the flame to medium.
Stir the water with a spoon so that a whirlpool forms in the center of the cauldron.
Take the khinkal by the tail and send it to the cauldron so that it starts spinning in a circle. This will help prevent sticking to the bottom of the pan.
Until all the khinkali pop up, you need to continue to gently stir the water. Professionals in this field simply shake the cauldron and do not use any cutlery. They believe that they are very easy to damage the dough when cooking. Since shaking a pot of hot water is very dangerous, you can get used to it and without touching the dough, stir the fragrant broth with a spoon.
After surfacing, you need to cook khinkali for 15-20 minutes.
Take out the khinkali with a slotted spoon, picking up the bottom. Put on a dish. Top with black pepper and finely chopped herbs. Add butter if desired. Khinkali is served hot on the table.

Depending on the volume of the pot that is used, the cooking process is carried out in one or two steps. It is very important that khinkali float freely in the water when boiling. Thus, their original form will be preserved.

Another traditional way of preparing this dish is frying.

The recipe for fried khinkal appeared a long time ago and is very much appreciated by their lovers.

Fried khinkali

To start frying you need:

First of all, you need to boil khinkali in the traditional way.
Put the finished bags on a dish and leave to cool.
Take a deep frying pan and put on fire.
Pour vegetable oil into a frying pan and let it heat up.
After that, put the khinkali in hot oil and fry until golden brown. Look at the photo

A prerequisite for uniform frying is a sufficient amount of sunflower oil. Khinkali should be completely dipped in oil, only in this case they will acquire a uniform golden crust. Raw khinkali can also be fried in this way, the difference is that they will have to be kept on fire longer.

Georgian cuisine has in its reserve a large number of delicious dishes. Khinkali is one of them. This is a very popular dish in the Caucasus, without which not one festive table can do. Anyone can add a Georgian touch to their regular diet. Following the secrets of cooking this dish described above, you can diversify your usual food a little, especially since the composition of this dish is very useful for the body.

How to cook juicy and fragrant minced meat for Georgian khinkali, how to properly knead the dough and form tasty and juicy pouches, is shown in the following video.

In conclusion, I would like to say that Georgian cuisine has a large number of delicious dishes in its reserve. Khinkali is one of them. This is a very popular dish in the Caucasus, without which not one festive table can do. Anyone can add a Georgian touch to their regular diet. Following the secrets of cooking this dish described above, you can diversify your usual food a little, especially since the composition of this dish is very useful for the body. The cooking process is very exciting, and the result exceeds all expectations!