Wheat flour — 2 kg
Water — 600 g
Eggs — 1 PC.
Salt — to taste

For the stuffing:

Beef with fat — 500g
Pork with fat — 500g
The internal fat — 150 g
Onions — 80 g
Herbs — 20 g
Green onions — 30 g
Capsicum green — 1 PC.
Salt, pepper — to taste


1. For cooking meat fresh meat wash, peel, chop, mince and mix it with chopped onions and finely chopped greens (coriander, parsley, green peppers, onions and green peppers). Seasoning salt, pepper.
2. Peppers green pepper, onion and garlic mince. The resulting mass mix well. Add some spice.
3. The resulting meat to dilute the previously prepared cold boiled water. Add as many as the meat could absorb, thus inside the khinkali juice.
4. Put the flour on a large flat dish, to collect her mound in the center of which to make a recess, pour into it cold water, add salt and knead very stiff dough.
5. Divide the dough into pieces and roll out thin tortillas. It is very important that the dough is elastic and strong, so that in the finished dish, it is not torn.
6. Fold the mixture into the middle of the circle, the stuffing, so it does not spread over the dough. The filling layer should be approximately equal to the weight of the dough. “Close” khinkali by the knot, gathering the ends into small folds. Perfect khinkali should have not less than 18 tucks; tail light trim.



7. Boil in salted water for 12-13 minutes. When khinkali emerge — they are ready. You need to remove carefully so as not to tear the dough, because then it will flow out all the juice and khinkali will lose all its charm.
8. Before serving, be sure to rinse with cold water. Serve with pepper.

Bon appetit!

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