Hinkali is a traditional Georgian dumpling that is loved by gourmets all over the world. The dish is considered masculine because the food is heavy, and few women overpower such food in large quantities. And eating a lot of khinkali is an honor, and we’ll tell you later why. Many housewives experiment with stuffing and cook khinkali in their own way. Today we will teach you how to cook classic Georgian khinkali, and most importantly – tell you how to eat khinkali according to etiquette.
Kyiv. Ukraine. Ukraine Gate – July 26, 2021 – Kitchen
How to eat khinkali
Eating khinkali and cooking it is a real art. You need to eat every bag filled with juicy minced meat and broth in one bite. At first, the dish is allowed to cool slightly, as the inside is not only the filling but also hot broth. If you start eating khinkali immediately after cooking, you can easily get burned. Therefore, we wait a minute, then eat. But you can not let the dish cool down, because you can not feel the whole symphony of Georgian khinkali.
So, take the khinkali by the tail and turn it upside down. Bite off a small piece of dough and drink the broth. Then you can eat the meat part. Hinkali never and under no circumstances eat cutlery. They should be eaten so that not a single drop of broth falls on the plate, otherwise, it will offend the cook.
Georgians have great respect for tradition. Therefore, many people watch educational videos on how to eat khinkali before going to Khinkali. There is a tradition according to which visitors leave khinkali tails on a plate. This part of khinkali is not edible and is made only to make it convenient to keep khinkali. And the tradition is that after a meal everyone counts the tails of khinkali on their plate. And the one who ate the least pays the bill. If you do not plan to argue with a friend, agree in advance on who pays the bill.
Georgian khinkali recipe
Ingredients:
1 kg of flour,
500 g of beef,
500 g pork,
2 st. l. salt,
800 ml of water,
1 bunch of cilantro,
ground black pepper to taste,
1/2 tsp. stars.
Preparation:
Prepare the dough. Sift 1 kg of flour into a deep bowl and gradually pour water into the crater of flour. Add 1 tbsp. l. salt and knead a stiff but elastic dough. Transfer the dough to a bowl and cover with a kitchen towel, send the dough to rest in the refrigerator for 1 hour.
In the meantime, do the stuffing. From 500 g of pork and 500 g of beef make minced meat with a meat grinder. Cut the greens and twist them in a meat grinder with minced meat. Then add salt and spices, mix the stuffing well with your hands.
Pour about 500 ml of water into the stuffing. The stuffing should be voluminous, but not too thin. Then put it in the fridge for an hour.
Roll the dough into a sausage and cut it into small pieces. Roll out each piece of dough 2 mm thick. The size of the blanks should be approximately the palm of your hand.
When the dough is rolled out, take out the minced meat and start sculpting khinkali. Some housewives take a small bowl for convenience. Put on the dough 1 tbsp. l. mince and glue the edges of the khinkali accordion. Trim the tip with a knife so that the khinkali does not fall apart during cooking.
In boiling salted water, gently lower the khinkali one tail down. Cook the khinkali for 10 minutes, stirring occasionally and making sure they do not stick to the bottom of the pan.
Ready khinkali are eaten without sauces and snacks. This dish already combines the first and second. If desired, you can sprinkle khinkali with black pepper.
Read Also: Cooking the Delicious Khinkali, From A to Z
Source: Ukrgate