Khinkali Ground Meat Filled Pasta Pockets Recipes

KHINKALI (GROUND MEAT FILLED PASTA POCKETS)

Khinkali (Ground Meat Filled Pasta Pockets) image

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 Member 610488

Categories Lunch/Snacks

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 3/4 lbs ground lamb
salt, to taste
black pepper, to taste
3 large onions, minced
1 bunch cilantro, minced
12 ounces ground beef
12 ounces ground pork
4 tablespoons cilantro, minced
1 teaspoon dried fenugreek leaves
1/2 teaspoon crushed red chili pepper flakes
3 small yellow onions, minced
4 1/2 cups all-purpose flour
2/3 cup lukewarm salt water

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.

Nutrition Facts : Calories 1032.2, Fat 52.7, SaturatedFat 21.5, Cholesterol 176.2, Sodium 160, Carbohydrate 82.1, Fiber 4.6, Sugar 5, Protein 53.1

KHINKALI (GROUND MEAT FILLED PASTA POCKETS)

Khinkali (Ground Meat Filled Pasta Pockets) image

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

Ingredients

1 and 3/4 lbs ground lamb
salt, to taste
black pepper, to taste
3 large onions, minced
1 bunch cilantro, minced
1 and 3/4 lbs ground lamb
salt, to taste
black pepper, to taste
3 large onions, minced
1 bunch cilantro, minced
12 ounces ground beef
12 ounces ground pork
4 tbsp cilantro, minced
1 teaspoon dried fenugreek leaves
1/2 tablespoon crushed red chilli pepper flakes
3 small yellow onions
1 and 3/4 lbs ground lamb
salt, to taste
black pepper, to taste
3 large onions, minced
1 bunch cilantro, minced
12 ounces ground beef
12 ounces ground pork
4 tbsp cilantro, minced
1 teaspoon dried fenugreek leaves
1/2 tablespoon crushed red chilli pepper flakes
3 small yellow onions
4 1/2 cups all-purpose flour
2/3 cup lukewarm salt water

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.

RICOTTA AND ROCKET PASTA POCKETS

Ricotta and Rocket Pasta Pockets image

A modern easy twist on ravioli. use pasta sauce for speed or try my secret veggie pasta sauce which can be made ahead and frozen.

Provided by PinkCherryBlossom

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil, plus extra for greasing
250 g fresh lasagna sheets
250 g ricotta cheese
50 g rocket
650 g pasta sauce
50 g cheddar cheese, grated

Steps:

Heat oven to 200°C.
Grease a shallow baking tray. Soak lasagna sheets in boiling water for 5 minutes.
Drain pasta; take one sheet and put a spoonful of ricotta in the centre. Add a few rocket leaves, season and fold in half to make a pocket pressing the edges together.
Fill the rest of the sheets and place in the tray, overlapping slightly.
Pour over sauce and top with cheese, bake for 10 minutes until cheese is brown and bubbly.

Nutrition Facts : Calories 544.2, Fat 20.5, SaturatedFat 9, Cholesterol 45, Sodium 918.3, Carbohydrate 67.5, Fiber 2.9, Sugar 16, Protein 21.8

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