real man food, what is it?Russian people will answer for sure, it's dumplings!But not only in our culture, there are similar dishes.For the peoples of Central Asia, there is a similar meal of minced meat wrapped in pastry, called Manta.And the Chinese are doing cakes Bao Zi, which are close relatives of the dumplings.Even the Italians created a variety of pastas as ravioli - another representative of the "male meal."But the most famous pastry and meat are still the Georgian khinkali.
important to know
In fact, this word combined several dishes belonging to the national cuisine of the country Sakartvelo.And since the population of Georgia is composed of various ethnic groups, and the ways of cooking, there are many khinkali: Avar, Lezgin, shepherd.Since the dish and spread it among neighbors, in the course of these recipes as family dumplings in Azerbaijani, in Derbent, in the Dagestan.They differ filling method casts, as well as the manner of use.But since we are primarily interested in the idea of preparing this dish, in this article you will learn how to cook at home khinkali.
Choose meat
How to start a process of preparation of any such food?Before you cook delicious khinkali, you must choose the right toppings.Traditionally used for their meat, chopped hatchet or, in extreme cases, grind in a meat grinder, although such an approach is considered to be too authentic.If we are talking about the shepherd's version is undoubtedly necessary to use a lamb to cook khinkali.Georgian recipe involves the use of beef, but in some cases it is possible to depart from the canon and use lean pork or chicken.
Of course, it is better to opt for the fresh, not frozen food.So, take the meat: scapula, back or, if you like fatter, you can take the neck - in her muscles alternated with layers of connective tissue and Zhirkov.It must be chopped into small pieces, so that in the end turned out quite homogeneous stuffing.
How to cook real khinkali?Georgian craftsmen have long been told the true art of grinding the meat with the help of two special sekirok.They at the same time with both hands in a smooth rhythm alternately engaged in logging, and due to strikes muscles soften and break up, and already own blade cut through them to pieces.But do not try to repeat this trick yourself if treatment with the culinary skills hatchets have not been before.It is best to use for this purpose a manual or electric grinder.If it has different knives for grinding, you must choose the one that will provide not a homogeneous stuffing, namely slices of meat.But blender grind it is not necessary - derived meat porridge can spoil the prepared dish.
Making minced
So, the first step has been taken.The meat is selected, prepared for the creation of minced meat and waiting for additional components.And they can be quite varied.If in addition to dumplings onion and salt and pepper usually do not add anything, the Georgian cuisine without herbs and spices there.They are something we will be adding to the stuffing.But also about ordinary onions should not be forgotten.It must be chopped small cubes, and if you do not like the feeling when eating pieces, you can use a tool such as a blender.From onion stuffing is required primarily flavor and juiciness.
About spices
them in Georgia love and appreciate.There are two possible approaches: You can take a ready-mix or use your own blend, combining the traditional seasonings to the desired bouquet.Both of these options have the right to life, and the choice depends on your desires and habits.What are the long list of spices should be used?For the Georgian traditional cuisine cilantro, she coriander, dried mint, thyme, cumin, parsley.All of them will give a unique flavor to your dish.Among look for ready-mix spices such as hops-suneli or utsho-suneli.
If the first - this is actually collecting the above herbs, in addition to that also it includes Imeretian saffron, celery, hyssop, the utsho suneli - it is nothing like the dried blue fenugreek.A little trick in the use of spices: before you add them to the meat, all the good calcined seasoning a cast iron skillet dry - so they better reveal their flavor.
How to cook khinkali Georgian?It is important to pay special attention to beef, it is necessary to use as much fresh herbs.Cilantro, parsley, dill, mint sprigs and hyssop, thyme or sage leaves will become just a wonderful addition to the meat.And to save on their number should not be - the Georgians used in your kitchen green is much more than vegetables.Also, in addition to stuffing can serve garlic, chopped into cubes or passed through chesnokodavku.But you might say, this dish is really intended only for meat-eaters?Of course not.In such a case, how to cook khinkali for vegetarians?
Another option
traditional recipe can be used in minced products such as cheese or mushrooms.At the same time we are not talking about the usual us solid dairy products.Cheese in the understanding of the Georgian - rather, it is an analogue cheese.And stuffing khinkali worth using such pickle his options as Adygei, suluguni or any other soft cheese.Its Grate, add salt and pepper and herbs.In the case of a filling is not to overdo it with spices - it will be more delicate.Also favorably real Georgians will treat mushroom stuffing.It should be made from fried mushrooms with onions, oyster mushrooms, or any other of the desire of your heart.We cut them finely, fry the onions and garlic, add the spices.How to cook khinkali at home?You need to know the most important rule - minced meat must be very rich, because the pledge right recipe not only in meat and dough, but also to get in each "bag" fragrant broth that is poured into the mouth when raskusyvanii.Therefore, not lazy, firstly minced and knead to repel elasticity and plasticity, and secondly, in the process of kneading add about half a cup of cold water for each kilogram of meat \ cheese \ fungi.You can also use crushed ice.Water is added gradually, knead without ceasing to mince it absorbed and not purchased at the same time too liquid consistency.
the dough
reserve stuffing rest under a clean towel, and themselves begin to work on the test.It comes in khinkali most that there is a simple.Can we take the dumpling recipe created on the water and flour, and it will be the right choice.But you can also do in Georgian and replace the water serum, so the dough will be even softer and tastier.Exemplary proportion to it as follows: per kilogram flour take two cups of water or standard serum, and 10 grams of salt and sugar as much.
For the dough use any flat surface.We sift the flour on her, making a depression in it put salt and sugar.After that, we begin to pour a trickle of fluid mixing in parallel.First, it is possible to use a spoon, but then better to do it with his bare hands.Kneading should be thoroughly until the dough begins to come off by hand.Then you should give it a rest, put in the fridge for an hour.And you can start modeling.And this is perhaps the most difficult is how to cook at home khinkali.
interesting note
fact that in compliance with the traditions of each Georgian "ravioli" should be exactly 12 folds.How to achieve this?First, the sheer size more than usual khinkali Russian counterparts.They can be about the child's fist, or even more - as the soul lies.But for the average size of our test we pinch off a piece about a matchbox.Now it is necessary to roll out.The optimum thickness - about 2 millimeters.Do not worry, the dough is quite flexible and will not tear.
Now our kruglyash spread stuffing.It should be as close to exactly half of the dough.And most responsible: forming folds.To do this, we divide the future khinkali on the sector as a clock dial.Take your fingers for the conditional "Midnight", and then find a place where there was least 1 hr.We connect them tightly sleplivaem.We get the first crease.And now we go further clockwise by allying crease-hour.As a result, should get a nice bag, tightened from above.
How to cook?
among chefs are often debate how to cook khinkali: steamed, boiled or fried?A matter of taste, but is considered a traditional decoction in boiling water.
need to throw them directly into a container of boiling water and mix gently to avoid damaging the delicate walls.After just 8-10 minutes of cooking khinkali ready.Serve can be by themselves and seasoned sour cream, chopped cilantro and season with hot pepper, or even add one of the traditional Georgian sauces: adjika, tkemali, or sprinkle with grated cheese Imereti.
Tips
Well, if you've done too much stuffing and dough, have no choice but to cook frozen khinkali.As dumplings, they are remarkably stored in the refrigerator for a long time, almost without losing the taste.One "but": the modeling khinkali lay ready on the board, floured, and as such put in the freezer for an hour or two.They solidify somewhat, after which they can be folded into a package.
khinkali So do not stick together, and can be easily boil afterwards.Now put in front of a plate of steaming fragrant bags, sprinkle with parsley or cilantro them, dip each in the sour cream and wash down with Georgian wine, red as blood, and heady, like life.
Conclusion Now that you know how to cook khinkali at home, and therefore can prepare a delicious meal for your loved ones.
