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Make the dough: Mix 250 ml (8.5 fl oz) of water with 1 teaspoon of salt. Gradually add into
500 grams (17.6 oz) of flour. Mix on low speed using the hook attachment until smooth and elastic.
Gather the dough into a ball, cover and let rest at room temperature for 20-30 minutes.
Grind one small red hot pepper, 400 grams(14 oz) of beef,
200 grams (7 oz) of a fatty cut of pork or lamb, and 100 grams (3.5 oz) of onion.
Chop about 20 sprigs of coriander.
Add 1 teaspoon of salt and ½ teaspoon of black pepper. If you are using chili powder instead of the
fresh pepper, add ½ teaspoon now. Add the cilantro into the meat mixture and mix.
Add 250-350ml of water (8.5-12 fl oz), depending on whether the meat you are using
is fresh or frozen. Roll the dough into a thin sheet of 1 mm.
Cut into 15 cm (6 inch) squares, or cut the dough into circles of 15 cm (6 inch) in diameter.
It is much easier to shape the dumplings on a small plate. Place approximately 40 grams
of the filling in the center of the dough. Pick up the edges and make about 20
overlapping folds, pressing to seal.
Twist and pinch off the extra dough.
Bring a large pot of water to boil. Add 1 teaspoon of salt for every liter (1 quart)
of water. Stir the water so it is swirling and add the Khinkali, one by one and stir. Cook
for about 7 minutes. Transfer to a serving plate,
sprinkle with ground black pepper and serve.
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