Healthier Khinkali Recipes
KHINKALI (GROUND MEAT FILLED PASTA POCKETS)
Mongols brought the meat filled pasta pockets from central Asia to Georgia during their attacks westward in the 13th century. Very similar to Baozi in China.
Provided by Martin Dršata
Time 50m
Yield Serves 6
Number Of Ingredients 29
Steps:
- Knead together the filling you have chosen and about 7 tbsp lukewarm water.
- Prepare a smooth dough from the flour and the salted water. Roll it out thinly and cut out 6 inch circles using a plate.
- Place about 2 tbsp filling in center of round, and fold edges of dough over filling, creating pleats in dough as you go, until filling is covered.
- Holding dumpling in the palm of one hand, grasp top of dumpling where pleats meet and twist to seal pleats and form a knot at top of dumpling. Repeat with remaining dough rounds and filling.
- Put the khinkali in a large pan with boiling, lightly salted water and simmer gently, gently agitating them with a wooden spoon now and again.
- When the khinkali float to the surface, continue to simmer for about 6 more minutes. Total time should be about 8 minutes.
- Remove from the water with a wire skimmer, sprinkle black pepper over each and serve hot with cold beer.
HEALTHIER KHINKALI
Make and share this Healthier Khinkali recipe from Food.com.
Provided by Aguslawa
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grind all meat and spices together.
- Chop up the onions very finely, add to the meat filling. Let it cool for about 20 minutes.
- Make a dough out of water and flour (it should be similar to pierogi dough), and knead it until it doesn't stick to the bowl or your hands anymore.
- Roll the dough, cut out small circles and roll those circles to create bigger, thinner circles.
- Put a spoonfull of filling in the center of the circle, make a small satchel out if it, pour a teaspoon of water inside of the dough satchel and close it firmly. The final product should look like a hard candy wrapped in cellophane.
- Boil all khinkali for 15 minutes tops, until they float on the surface of the water. Serve with butter or my 'Garlic Kebab Sauce With a Plot Twist' (recipe available on my account).
Nutrition Facts : Calories 767.8, Fat 17.8, SaturatedFat 5.9, Cholesterol 88, Sodium 367.6, Carbohydrate 113.4, Fiber 17.2, Sugar 2.7, Protein 46
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