Khinkali

We cannot ignore the visit card of Georgia - Khinkali. Today, we want to present you a simple but very tasty recipe for making khinkali:
Ingredients:
- Beef 250 g
- Pork 250 g
- Wheat flour 400 g
- Chicken eggs 1 pc
- Seasoning for khinkali (from Gamarjoba Genatsvale) 2 tsp.
- Salt to taste
Preparation:
1. We make minced beef and pork in a meat grinder
2. Add as much water to this mass as the minced meat will absorb, the water will provide the future broth in the khinkali, which must be present. We also add the seasoning for khinkali there.
3. Prepare the dough: add salt, egg and flour into 1 liter of water, knead a rather tight dough. Knead the dough for 10-15 minutes. Then wrap in plastic and leave to rest for 30 minutes.
4. At this time, you can already put a large pot of water on the fire.
5. Take the dough and roll it out to a thickness of about 5 mm. Cut out the circles. These are blanks. Then each circle, already separately, is rolled out to a thickness of 2-2.5 mm.
6. Turn the circle over with the side that was on the table up. Put minced meat in the middle (about 1 heaped tablespoon).
7. Now lift the edges of the dough up, making pinches, pleating and collecting the dough to the center.
8. From above you get a tail, which you need to squeeze well at the base. The skill of making khinkali is measured by the number of folds in the chefs. It is believed that there should be at least 19).
9. Now we boil khinkali. There are some tweaks here too. Salt boiling water to taste. We take each khinkali by the tail and lower it into boiling water with its bottom, hold it for 10 seconds, and then release it into the water. So the dough on the bottom will immediately cook and will not stick to the bottom of the pan. We do this with all khinkali. The amount of water must be large. Khinkali should not be crowded in the water. You can then stir gently with a spoon. Cook for 10 minutes. During the cooking process, khinkali are usually turned upside down and float up.
10. Take out the finished khinkali with a slotted spoon and put it on a flat plate with the tails up. Serve immediately. Real khinkali are eaten only with hands, after sprinkling with black pepper on top. We take by the tail, and holding with the other hand, bite off, while drinking the broth, of which there will be a lot inside.
Enjoy!