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The Hirshon Georgian Khinkali – ხინკალი


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • Dough:
  • 4 cups unbleached white flour
  • 1 teaspoon salt
  • 1 cups warm water
  • ***
  • Filling:
  • 1 pound mixed ground beef and lamb (not too lean)
  • 3 Tbsp. lamb fat (Found at most butchers, or buy a fatty cut of meat and don’t trim it.)
  • 1 tsp. freshly ground black pepper
  • 1 tsp. salt
  • ¼ tsp. freshly-ground caraway seed
  • ¾ tsp. freshly-ground cumin
  • 2 teaspoons finely-chopped cilantro
  • 1 tsp. dried fenugreek leaves (methi) found at Indian grocers or online
  • Pinch of cayenne
  • 3 small onions, peeled
  • 1 cup warm beef stock

Instructions

  1. Combine the flour, salt, and warm water to make a firm dough. Knead for 5 minutes, then let sit, covered, for 30 to 40 minutes.
  2. Make the filling: Mix the ground meats, fat and spices. Grind the onions well until oozing juice and stir them into the meat mixture. With your hands, knead in the stock.
  3. Divide the dough into 25 round pieces, using the mouth of a glass. On a floured board, roll each piece out to a 6-inch round. Place about 2 tablespoons of filling in the center of each round.
  4. Cup the rounds of dough in the palm of your hand and put a heaping tablespoon of filling in the center. For convenience, you can put the open dumpling into a small rounded dish before you start to pleat the rim to form a small package.
  5. Use your thumb and index finger to make an accordion type fold all around the outside. In Georgia, if you can make 19 folds, you’re considered prime marriage material!
  6. Make accordion pleats all the way around the filling by folding the edges of the dough in toward the center.
  7. Move in a clockwise direction, allowing each fold of dough to overlap the previous one, until the filling is completely enclosed in dough.
  8. Hold the dumpling in one hand and twist the pleats together at center to seal. Make a knot of the excess dough at the top.
  9. Cook the khinkhali in salted, boiling water for 12 minutes (they should float). Drain, sprinkle with plenty of freshly ground black pepper.
  10. Serve with Georgian ტყემალი (tkemali) sauce thinned with a bit of sesame oil. There are recipes for both green and red tkemali sauce here on TFD (just search for it) or you can buy pre-made bottled tkemali sauce from any Russian deli or online.
  • Category: Recipes

Nutrition

  • Calories: 1599.71 kcal
  • Sugar: 2.91 g
  • Sodium: 1244.98 mg
  • Fat: 111.9 g
  • Saturated Fat: 53.49 g
  • Trans Fat: 1.34 g
  • Carbohydrates: 102.18 g
  • Fiber: 4.74 g
  • Protein: 41.63 g
  • Cholesterol: 177.62 mg
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