Ingredients with Measurements:
- 500g ground beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp coriander
- 1/2 cup water
- 2 cups flour
- 1/2 tsp salt
- 1/2 cup warm water
Special Equipment Needed:
- Large pot for boiling
- Rolling pin
- Large bowl
Step-by-Step Instructions:
1. In a large bowl, mix together the ground beef, onion, garlic, salt, black pepper, cumin, paprika, coriander, and water until well combined.
2. In a separate bowl, mix together the flour and salt. Slowly add in the warm water, mixing until a dough forms.
3. Knead the dough for 5-10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
4. Divide the dough into 20 equal pieces and roll each piece into a thin circle.
5. Place a spoonful of the beef mixture in the center of each circle.
6. Fold the edges of the circle up and twist to seal, creating a small knob at the top.
7. Bring a large pot of salted water to a boil. Carefully drop in the khinkali and boil for 10-12 minutes, until cooked through.
8. Serve hot with a side of sour cream or yogurt.
Time:
Preparation time: 45 minutes
Cooking time: 10-12 minutes
Temperature:
Boiling water
Serving size:
Makes 20 khinkali
Nutritional information:
Calories: 178
Fat: 9g
Carbohydrates: 16g
Protein: 9g
Substitutions for ingredients:
- Ground lamb or pork can be substituted for the beef.
- Chicken or vegetable broth can be used in place of water.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the beef mixture for added flavor.
- Use a mixture of ground meats for a more complex flavor.
Tips and Tricks:
- Make sure to seal the khinkali tightly to prevent the filling from leaking out during cooking.
- Use a slotted spoon to remove the cooked khinkali from the boiling water to prevent them from breaking apart.
Storage Instructions:
Khinkali can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, steam the khinkali for 5-7 minutes until heated through.
Presentation Ideas:
Arrange the khinkali on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or cilantro, sour cream, or yogurt.
Pairings:
Khinkali pairs well with a side of roasted vegetables or a simple salad.
Suggested Side Dishes:
Roasted vegetables, salad, or mashed potatoes.
Troubleshooting Advice:
If the khinkali are falling apart during cooking, make sure to seal them tightly and use a slotted spoon to remove them from the boiling water.
Food Safety Advice:
Make sure to cook the khinkali to an internal temperature of 160°F to ensure they are safe to eat.
Food History:
Khinkali is a traditional Georgian dish that originated in the mountainous regions of the country.
Flavor Profiles:
The beef filling is savory and spicy, with hints of cumin and coriander. The dough is soft and slightly chewy.
Serving Suggestions:
Serve hot with a side of sour cream or yogurt.
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Region: Georgian