Khinkali (master class)

Khinkali (master class)

Category: Meat dishes

Ingredients
Mutton	700
Beef	350
Pork	350
Dough

Cooking method

• Khinkali ... What is it all the same? Big dumplings? Or something independent ... completely different? Of course, I had to eat them, but when you eat "something" prepared by someone, this is not quite an argument that will allow you to answer the questions posed. Therefore, it was decided to cook khinkali on our own ...
• Having rummaged through the Internet and in smart books, it was decided to take the recipe from this book as a basis.
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• Information from which I have never failed, by the way.
• So.
• Khinkali requires two main components. Minced meat - filling and dough - shell.
• Let's start with minced meat. Then we decided to take the recipe from the book. What do you need?
• Lamb 700 grams, pork 350, beef 350, 2 heads onion, parsley, coriander 1 tsp. salt 1 tsp, black pepper and water 7 tsp
• Note that the recipe was a little different. There were 700 beef, and 350 lamb. But we decided that we would take more lamb, and the opposite of beef. Why? Yes, somehow it happened.
• Of course, it would probably be best to chop the meat up finely with knives, but this is a dreary business. I'll run a little ahead. I made such minced meat for manti. While I processed a pound of mutton, I missed it. That is why I used a large lattice in a meat grinder to make minced meat.
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• A couple of shoulder blades were used for lamb. The lamb was quite young, the shoulder blades were small. And the minced meat had to be made for manti, except for khinkals. So they took a couple.
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• Of course, washed well, and then dried with paper towels.
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• And having separated all sorts of unnecessary films and veins, they separated the actual meat from the bones.
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• For a shurpa, for example, there will be just what is needed. I answer.
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• And the rest went to the meat grinder.
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• They did the same with beef ...
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• ... and pork.
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• Further onions. There is a lot of it in the photo, but only three heads went into action. Because although it is fresh and vigorous, it is not very large. So they took three instead of two. Generally speaking, for the amount of meat that was declared, it was necessary to take more. About four, more than average, heads.
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• I cut the first head into small pieces by hand, that is, by hand - with a knife. And I needed a lot of onions, so I remembered about such a device, bought somehow out of pure curiosity.
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• Why out of curiosity? And I have no confidence in all these newfangled contraptions. But to my surprise, it turned out that this little thing is very useful.
• This is how the bow is laid, and then you tap on the top pimple and ... no tears and ...
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• And the result is quite good. For minced meat, the same size and condition.
• Here. See for yourself. On the right is the one that was cut by hand, and on the left from this very minicopera.
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• By the way, if suddenly you are too lazy to peel the onion, then cut the head into pieces and lay them unpeeled. Tap a couple of times, then remove the husk and continue the chopping process. Do not forget to wash only the onions properly and peel the "butts".
• The only drawback of this particular device is its size.
• The head has to be cut into smaller pieces and you can't put a lot in the chopper. It clogs and ... does not cut, as they say. But all the same it turns out faster than a knife. And, again, the "mourning factor" disappears.
• Making the filling.
• We take seven hundred grams of minced lamb.
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• Pork.
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• Beef.
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• Onion. Spice. Salt.
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• Water. I will note that it would have been better to have broth ... but what was not at hand was not there.
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• Parsley. The finer you chop, the worse it will be.
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• And we knead well. Very good, I stress. So that nothing stands out separately, but becomes "all together"!
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• And covering the minced meat with foil, put it in the refrigerator. Let it stand. Will ripen.
• In the meantime, we returned to the test. While we are going to mess with it, minced meat will do.
• We will make the dough “in our own way”. This recipe is suggested by Poskrebysheva's book. A very useful book, by the way.
• Here is a selection of products for the test. All clear. The only thing I will notice is sour cream in a glass. I don't know how much it is in terms of fat content and ... we have our own sour cream, homemade. The cow is still being milked. Not much milk, but the quality is excellent and the sour cream is great.
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• First of all, pour water into a container for kneading, spread sour cream, add salt, eggs and mix it all well.
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• And then ... here I still digress and quote from the description of the preparation, however, manti, from Uncle Dunduk ...
• “… After kneading the dough in a bowl, take it out and start" work "with it. This is where man's hands and peasant strength are needed. The stronger and more thoroughly the dough is kneaded, the sweeter and "more expressive" it becomes. In other words (I will quote myself, having asked the ladies for forgiveness): "... the dough, before it is considered ready, must be crushed like ... a woman. First - with the lower part of the palm, in a circle, imagining that these are female hips. Then across the entire width of your palm, trying to convey your inner heat and passion to the dough. Then - gently stroking, as you do, passing through the erogenous zones. And, finally, work with the dough only with your fingers, lightly drumming it and running these fingers over it so, how do you spend them ... well, in general, you understand me. Everything about everything should take you at least 20 minutes. "
• Proud ... I liked what I said, I read this quote to Galka. And then she really surprised me. Almost without thinking, she said very simply and ordinary.
• - If we are to compare ..., then Jackdaw did a bit of a roll ... - with a woman's body, then the earlobe should be taken as a standard.
• - !!!
• - And she does not change her elasticity over time and does not change due to some circumstances, does not depend on the forms acquired by a woman ... !!!
• That's it !!!
• Therefore, I decided to use my usual kneading machine for the initial preparation of the dough. Moreover, the unit has been tested and has never disappointed with the result.
• So, add flour. So - with a spoon. Favorite does not like to use a flour-shaking sifter. A spoon, he says, is safer.
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• And then, choosing medium speed, knead the dough.
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• In the process of mixing, we control the consistency and add flour. We achieve the desired density and elasticity.
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• Of course and no doubt - I had to work with my hands. Crumple, stretch, knead. Then we will form such a ball, cover it too and send the dough to a cold place. Let it come.
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• Here you can take a smoke break. For about half an hour. Forty minutes.
• And then, in these forty minutes. Using this rolling pin ... by the way, I recommend it. A very handy thing. Heavy and dough hardly sticks.
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• Roll out the dough. Especially it is not necessary to subtle. There is a recommendation to maintain a thickness of two to three millimeters.
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• And then, in the old and trivial way, they cut such circles. At first, it was cut with a cup, but ... in general, it is inconvenient to sculpt from such small ones, therefore, after making sure that the recommendation of seven eight centimeters was correct, they began to make more mugs.
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• Put the filling on the circle.
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• And we collect the bag. Pinching folds. And we form a bag. Something like this. Note that in aerobatics it is considered that a khinkal bag should have twenty-five folds.
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• In the classic version, each khinkal (?) Had to have such a ... well, like a bandaged neck like a bag. Or a tuft. For which then it, khinkal, must be taken and bite first to drink juice, and then already eat. I tried to do this. See, he's in the foreground.
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• But he was ostracized and chased away to roll the dough and make circles. What to do ... it's not mine ... it's not mine. Everything is correct here - give me freedom, I will stick this one. Then three will not unstuck.
• Well, here ... there is very little left. We put a pot of water on the stove. Add salt, peppercorns ... you can have herbs and herbs. It will not be superfluous. We didn't.
• Bring the water to a boil and load the khinkali into it.
• And right there with a slotted spoon, very carefully ... in general, do not allow the khinkali to vulgarly stick to the sides of the pan.
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• After the khinkali float up, cook for ten minutes over low heat. This is how they become. Baaalshiiie so delicious.
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• And ... Angela for you at a meal !!!

[Ivanych]

Ivanych, I read your "poem about khinkali" in one breath. Writing very exciting!
Amazing photo! Very clearly and professionally filmed!
By the way, from my modest knowledge of Georgian Purmarili is bread and salt.

This is certainly a FEAT (for me, for sure) to process the meat independently from the veins and wind the minced meat, to blind everything with your hands, but the taste is probably awesome.

Wonderful khinkali The master class is a separate song, the work is no less than making khinkali. Thank you!

[Ivanych]

IvanychThank you very much for the master class. I've been going to make khinkali for a long time, but everything is scary. And then I looked in your footsteps, which is quite feasible. Thank you for the inspiration.

[Ivanych]

Oh yeah Ivanych, well done!

Cool master class !!!!
A lot of effort has been invested in cooking and no less in preparation ..... photo. Applause

Shocked! Bookmark - no options! I don't know when the hands will reach, but they will definitely! Not a recipe, just a poem.

Well, no video lessons are needed .. some photos will be enough ... Oh, well done!

Well, I would like to express special thanks for the detailed explanations of how to work with the test!

Thank you very much !!!!

Health!

[Ivanych]

Ivanychwhat a delicious recipe! The description is superb, as if she saw everything herself! Excellent, very tasty, very interesting! Thank you so much!!! Share more tasty treats

[Ivanych]

IvanychAnd what consistency sour cream was? Homemade is usually thick, we definitely do not have this.
I made dough without sour cream on khinkali, but I looked at the dough in the pictures, I wanted to do this.
The master class is super !!!!

[Ivanych]

IvanychAnd what consistency sour cream was? Homemade is usually thick, we definitely do not have this.
I made dough without sour cream on khinkali, but I looked at the dough in the pictures, I wanted to do this.
The master class is super !!!!

Not very thick. Slightly thicker than kefir.

[Ivanych]

Ivanych, I can imagine what kind of dough with homemade sour cream, but we will do with what we have.

[Lerele]

Lerele, you know, we make for chebureks with kefir ... usual purchased. it turns out no worse. So buy good quality sour cream. You will not regret.

An interesting recipe! And what is the presentation !!! Thank you! 🔗

[Song*]

Song*and what is the feed? if at least someone gets inspired and ... it means - not in vain!

thank you very much, there is a lot to learn)

[Ivanych]

Ivanych, Khinkali prepared ... and my husband and I prepared 7 pieces for two! Ufff! Well, yummy, there was no time to take a picture, my husband would definitely have EATED me, if she had delayed for another second! .. so ... alas, without a photo yet! But!!! The freezer is lying still. I stuck it for later ... so I'll take a picture. :-)
The master class is super! Thank you!
Minced pork took beef in half, ground in a meat grinder. 25 folds, no matter how I tried, I could not collect!

... Health!