Perfect dough for khinkali at home: 3 best recipe

Recipes for preparing the perfect dough for khinkali.

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Khinkali is a traditional Georgian dish that is a minced lamb wrapped in a strip of dough. In this article we will talk about the most popular recipes for the preparation of khinkali.

Khinkali dough: the history of the appearance of the dish

This recipe appeared a very long time. If you believe the legend, then for the first time such a dish was prepared during the battle with the Persians, in the mountainsSakartvo. The crippled soldiers, in order to restore strength, tried to feed with nutritious meat. But since they were weak enough, they came up with an interesting, unusual option. For this, they chopped meat, added spices, and wrapped in a bag of dough. Thus, the dish was easier to chew and digested. It was not necessary to chew a hard lamb for a long time.

The main advantage of this dish in the content of a large amount of broth inside. It is he who, according to legend, and saved the life of the soldiers. But there is another legend that is a love story. If you believe this story, the girl, in order to spend more time with her lover, came up with an interesting dish that was preparing for a long time. She chopped lamb with a knife into small pieces. After that, in several stages she kneaded the dough, and wrapped meat into the prepared circles. Thus, she stretched time to sit next to her lover in anticipation of the food. There were actually much more legends, many of them are already unknown, but the recipe for delicious preparation has survived to this daykhinkali.

Ideal dough for khinkali at home: Cooking secrets

Modern housewives maintain oil, fat, eggs to give a piquant taste of the dish. But in the Georgian cuisine, no one does this so as not to distract with the taste of meat with additional additives and spices.

Ideal dough for khinkali at home, cooking secrets:

To start cooking the dish, you need to choose flour. Initially, buckwheat, corn and wheat flour of varieties of cereals that grow in the nearest areas were used for modeling in Georgia.
Now many cooks and cooks use the highest quality flour from wheat. It is best to use solid varieties, as they contain a large amount of gluten. The main feature of Khinkali is that they are made of fairly hard and hard dough, which is kneaded with a small amount of water.
To successfully prepare the base of flour, it is necessary to use varieties with a high gluten and gluten content. For kneading, not only water, but also other liquids are often used. This is usually kefir, serum or yogurt.

What ingredients do you need to prepare a khinkali dough at home?

If we take into account the classic recipe that came to us from Georgia, then the dough is knead exclusively on the water. After all, the main task is to point out the advantages, taste of meat, and emphasize juicy filling, with delicious broth. Thus, the dough in this dish was secondary, and as simple as possible, so as not to distract an unusual, piquant taste.

What ingredients are needed to prepare the dough for khinkali at home:

During the modeling, rolled a layer with a thickness of about 2-3 mm. It should be a little thicker than paper. Accordingly, the lump should be very dense and elastic, so that in the process of cooking, heating, the base does not deform, does not break, while not releasing the broth. As a result, the dish should remain very juicy.
The main task of the test is to restrain the selection and leakage of the broth during cooking and boiling inside. Another ingredient that is used to knead the dough is salt. In Georgia, usual, stone, classic is used. Modern recipes contain more fashionable options: sea salt, with spices. It is not recommended to use iodized salt, as it can disrupt the elasticity of the dough.
The dough that is suitable for modeling should not break and stick to the hands. It should be very hard and hard. Therefore, you have to make efforts to roll out the mass into a very thin layer.

Khinkali dough recipe at home on water

For a batch of dough according to a classic recipe, you will need only 3 products.

500 g of wheat flour
250 ml of water
10 g of salt

Khinkali dough recipe at home on water:

At the initial stage, flour is sifted and divided into two parts. It is necessary to pour a slide to the surface, make a recess inside. Pour a solution of salt into this hole, and mix the base. It will turn out to be viscous to increase the number of gluten, it is left for about half an hour.
Pour the rest of the flour, and knead a very steep and tight dough. Do not worry if it is difficult to measure and at the very beginning does not absorb all the amount of flour. Let it stand for half an hour so that the number of gluten increases again. After that, check the prepared product, how well it stretches. The mass should differ in elasticity, do not tear when stretching.
Cover it with a film and leave it. Give a rest for about 15-20 minutes. You can start preparing the filling. The dough must be rolled into a thin sheet and cut out small circles. Or use the classic option for preparing the base.
To do this, the sausage is rolled and cut into pieces. After that, it is necessary to roll out a circle from each lump with a diameter of 15 cm. After that, the filling is put, and the edges of the tortilla are connected.

Remember, one of the important stages of preparation is a batch of dough. It should be plastic, but hard, so that when exposed to boiling water, it does not fall apart and does not break. It is worth using exclusively cold water. It is believed that the longer you knead the dough, the more elastic it will be. Therefore, it is not forbidden to make a batch of dough in bread makers or in food combines. Remember that it is prepared with a high flour content, but water is added half as much.

Khinkali dough with boiling water: recipe

For khinkali, the dough on boiling water is often used. It differs in taste and consistency from the one that is kneaded using cold water. The taste of the dish is more saturated due to the use of eggs, vegetable oil.

Products:

600 g of flour
2 pcs of large chicken eggs
230 ml of boiling water
10 g of salt
50 ml of vegetable oil

Khinkali dough with boiling water, recipe:

For the test it is necessary to boil water. It is best to pour mush into a bowl and add salt to it. Pull the eggs and rub it to a homogeneous mass. As a result, you should get something like baby.
You need to rake a slide from this crumb and make a recess inside. Gradually pour in boiling water. It is best to use a wooden shoulder blade, or a silicone spoon for stirring. After all, the dough will be very hot. When the flour absorbs a large amount of boiling water in the process of mixing, pour in vegetable oil. You can engage in mass mass. Please note that the dough is wet and seems sticky.
However, in no case do not add flour.Remember, if you introduce a large amount of flour, the dough will cease to be elastic and can fall apart. Cover with a fabric for a third of an hour so that the lump becomes slightly warm. Wrap the finished, rested lump with cling film, immerse it on the cold for a third of the hour. You can cook the filling. For sculpting, the khinkali is rolled into the layer, cut out mugs with a diameter of 12 cm.

Khinkali dough recipe at home on mineral water

Elastic, plastic dough for khinkali can be obtained using mineral water. For this recipe, you will need the following ingredients:

250 ml of mineral water
A teaspoon of sugar
7 g of salt
250 ml of mineral water, it should be carbonated

Khinkali dough recipe at home on mineral water:

At the initial stage, sorry the main ingredient, put on the table with a slide, make a hole inside. Enter the egg there, dissolve sugar in water with salt. Add to a recess and work with a silicone spatula, a wooden spoon.
At the initial stage, a baby should form, little similar to the dough. Close the baby for a third of the hour with a wet towel, and then knead the dough. Keep in mind that it turns out to be quite tight and it will be difficult to roll out.
This is due to a small amount of water. After that, cover with a towel, transfer in a bowl and put in the refrigerator, for about 30 minutes. During this time, the mass will become more plastic and will easily roll out. You can start cooking a dish.

From the following articles you will learn how to cook:

Eggs Benedict
How to cook juicy khinkali correctly and tasty?
Scremb from eggs
Ruckers are in Korean
Kurita roll
Curd balls

For Khinkali, yeast, baking powder is not used, since the sheet should be as thin as possible, but at the same time dense, and capable of holding the filling inside. It is impossible to use dough for dumplings and dumplings.