How is it right, how much to cook Khinkali frozen in a pan, a slow cooker, steamed?

Women in our time work on a par with men, so they do not always have enough time to prepare a full -fledged dinner from fresh products. Often, semi -finished products appear on the table. In this article we will tell you how to cook Hinkali.

How much to cook frozen khinkali in a pan?

This dish first appeared in Georgia. According to legend, it was this dish that fed the wounded soldiers. The main task of the cooks was to accommodate proteins, fats, carbohydrates in the dish, but at the same time provide an antiseptic effect. Thus, the minced meat was mixed with spices, garlic, green onions, broth and filled them with thin pieces of dough. Thanks to this, a saturated dish with an unusual taste and the arising broth appeared.

How much to cook frozen khinkali in a pan:

• So that the products do not stick together, the main condition is preparation in a large pan.
• Do not save water, it is necessary that Khinkali swim freely in the liquid, and do not stick together.
• If you stick together, then this is fraught with a rupture of the walls, which will lead to the flow of broth. As a result, the taste will deteriorate.
• 15 minutes enough for the products to be cooked.

How much to cook Khinkali stores frozen with minced meat?

Semi -finished products with chopped meat can be found in home cooking and supermarkets that are cooking food. Typically, semi -finished products that can be purchased in any store are prepared using minced meat. This allows you to reduce the cost of the dish, to introduce not only lamb, but also cheaper types of meat, as well as offal.

How much to cook the Khinkali stores, frozen with minced meat:

• First you need to put a large pan on the fire and wait for the water to boil. After that, salt is introduced, various additives at the request of the cooks. After that, it is necessary to lay out the khinkali very carefully, one at a time. 
• As soon as the liquid boils along with semi -finished products, it is necessary to reduce the fire and mix thoroughly. Moreover, it is necessary to mix in the direction from the bottom up, and not in a circle. Try not to mix too intensively so as not to damage the thin shell of the dough. After that, you need to wait for the khinkali to pop up and detect 12-15 minutes. After this time, the semi -finished products are ready.

Please note that semi -finished products with minced meat are prepared for about 12 minutes. If you are preparing home -made semi -finished products with chopped meat, it is recommended to cook them longer, for 18 minutes.

Rushed minced meat contains larger pieces of meat, which are cooked a little longer. In no case do not digest products, from excessive stay in water the dough begins to soak, becomes excessively soft, which leads to a rupture of the shell from the dough. As a result, the liquid follows, and the product becomes not very tasty and not so juicy. 

How and how much to cook the Khinkali Frozen steamed?

The easiest way is to cook Hinkali steamed. Initially, this dish was prepared using a double boiler.

How and how much to cook Khinkali frozen in steam:

• Preparation in the apparatus completely eliminates the possibility of rupture of the shell from the dough, and the flow of juice. It is allowed to build a water bath yourself. For these purposes, take a larger diameter pan, pour water to observe a distance of about 8 cm from the bottom.
• Keep in mind that during a boil the water level can rise. Due to the bubbles, part of the liquid will fall into a colander. Install a colander or sieve on top and cover with a lid, wait for boiling. After that, put a few khinkali in a colander, cover the lid again and wait for the fluid boil.
• From this moment it is necessary to detect for 15 minutes. The temperature of the cooking a couple is slightly lower due to the presence of a gap between the pots and the lid. It is worth extending the cooking time for a couple of up to 20 minutes.
• Look at the situation, you can try the product to taste and determine the readiness. The dough should be quite dense, but not too soft. In this case, the minced meat should be juicy and fully prepared. This can be understood by the color of the filler. The ideal minced meat has brownishgrey shade. 

How and how much to cook Khinkali frozen in a slow cooker?

There are several ways to make a khinkali in a slow cooker. To do this, you can use a steam mode.

How and how much to cook Khinkali frozen in a slow cooker:

• If products are cooked when exposed to boiling water, use the “soup” mode. To prepare the khinkali in the slow cooker for steam, it is necessary to set the appropriate preparation mode “Steam”. Pour water into the bowl to the indicated label, install a net or container with holes on top.
• Lubricate with vegetable oil, and lay out the chinkali on top, taking them by the tails. Cover with a lid and prepare in the “steam” mode for 20-30 minutes. This time is enough for the products to be prepared. Typically, time is selected taking into account the time to boil water.
• To cook khinkali, you can use the "soup" mode. Pour half of the water bowl, set the "soup" mode. Open the lid at the moment when the water begins to boil. This usually happens 10-15 minutes after turning on the device. As soon as this happens, put the khinkali in the water, close the lid and cook for 20-30 minutes. Indeed, in a multicooker, Khinkali can prepare longer than on the stove.
• This is due to the fact that usually in the “soup” and “steam” temperature not 100 degrees, but 90. At the same time, a large amount of water vapor is formed, but it is not too hot and not at all the same as when preparing in a pan on the stove , steamed. This allows you to improve the appearance of the product, and prevents the rupture of the shell from the dough. It is the high temperature that helps to soak the dough, its boil. As a result of this, the filling and juice from the semi -finished products spilled into the water in which they are prepared. 

How much and how to cook Khinkali in the microwave?

Quite the usual, standard methods of cooking khinkali were described above.

How much and how to cook the khinkali in the microwave:

• However, there are ways that students can use when there is no constant access to the stove. A microwave is suitable for these purposes.
• Put the chinkali into the container, pour in the water so that it covers the product. Now you need to cover with a lid and set the microwave for 15 minutes, choosing a power of 800 watts, or maximum heating.
• This time will be quite enough for the crust from the dough to remain quite dense, but the minced meat is prepared, it becomes soft and a large amount of juice is released. 

What to do so that Khinkali does not stick?

In the process of cooking, Khinkali can stick to a pan, or a grid. That is why it is necessary to adhere to certain rules in order not to spoil the food.

What to do so that Khinkali does not stick:

• The dough sticks to the pan due to the temperature difference. When the khinkali is cold, they fall down, while due to the difference in temperatures, the surface of the dough, as it were, is pressed to the pan.
• So that this does not happen, even before Khinkali begin to boil, after diving into the water, they must be mixed. This must be done until they pop up. When Khinkali is at the bottom, and heating is quite strong, there is a risk of sticking and rupture of the shell from the dough. Khinkali can also stick in the process of cooking on a special grid in a slow cooker or double boiler. Usually for these purposes, the mesh is simply lubricated with vegetable oil. 
• So that Khinkali does not stick together after cooking, it is necessary to pour them with cold water. Try to lay out on a plate that is greased with oil. This will prevent Khinkali sticking to the surface. Thus, the juice will remain inside and Khinkali will not explode, which is often in the process of cooking. 

Why are khinkali torn when cooking?

The best option for making such a dish is steaming. This is the most reliable way that allows you to prevent the gap of the dough.

Why are khinkali torn when cooking:

• This often happens due to repeated freezing. Therefore, check the products during the purchase. It should not be dark, with visible signs of damage.
• Repeated defrosting and frost are fraught with the formation of holes during cooking.
• In no case do not turn on excessive heating, cook over low heat. Do not overexpose, since prolonged stay in water contributes to the gap of the dough. 

Video: how to cook frozen khinkali?