Khinkali
Purses of stiff dough holding chopped meat and broth. The broth appears on its own, from water worked into the filling.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead a dough from the flour, water and a pinch of salt. It should come out noticeably stiffer than a dumpling dough — hard work to knead. Wrap it and rest it for forty minutes.
Chop the meat by hand into pieces a few millimetres across. Mix it with the onion, coriander, cumin, salt and pepper.
Work the iced water into the filling a little at a time until the mixture turns sticky and stops taking any more. Chill it for twenty minutes.
Roll out discs 12 cm across and about two millimetres thick. Put a tablespoon of filling in the middle and gather the edge in pleats all the way round — eighteen at the least. Twist the top and pinch it shut.
Drop them into a large pot of salted boiling water, swirling the water with a slotted spoon first so they do not stick. Boil for seven or eight minutes after they float.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Luca Bezzi · CC BY-SA 4.0