Khinkali Pork And Beef Soup Dumplings Recipes

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KHINKALI PORK AND BEEF SOUP DUMPLINGS



Khinkali Pork and Beef Soup Dumplings image

Make and share this Khinkali Pork and Beef Soup Dumplings recipe from Food.com.

Provided by Venturists

Categories     Asian

Time 1h30m

Yield 25 Dumplings, 5 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground beef
1 1/2 lbs ground pork
4 tablespoons butter
1 1/4 cups water
2 small onions
3 garlic cloves
1/2 cup cilantro
1/2 teaspoon red pepper flakes
1 teaspoon salt
4 1/2 cups all-purpose flour
1 cup warm water
1 teaspoon kosher salt

Steps:

  • Mince the cilantro, garlic and onion. Combine them with the ground meat, water, pepper flakes and butter and set aside.
  • Heat water until it is hot but not boiling.
  • Combine the water with sifted flour and salt.
  • When all of the ingredients are combined, begin to kneed the dough. The dough should be dry enough not to stick to your fingers. Continue to add small amounts of flour until a smooth ball is formed. The dough should be very stiff, similar to pie crust.
  • Cover the dough and all it to sit for 15 minutes in a warm dry place.
  • Knead for an additional 6 minutes, then set aside.
  • Cut the dough into 2 equal parts.
  • Roll the dough out on a clean floured surface.
  • Cut the dough into 3" rounds, using a form such as a cookie cutter.
  • Roll out each round until it is about 5 inches in diameter.
  • Place 1 1/2 tablespoons of filling in the center of the dough round.
  • Pin the dumpling using an accordion style fold.
  • Pinch the top tightly to ensure no filling can escape.
  • Place the dumplings in a pot of salted boiling water. When they float to the surface after about 7 minutes (bottom side up) they are done.
  • Place the dumplings on a serving platter.
  • Sprinkle with finely ground pepper (optional) and serve immediately.
  • For a video demonstration for folding the dumplings, go to https://www.venturists.net/khinkali-georgian-beef-pork-soup-dumplings/.

Nutrition Facts : Calories 1156.9, Fat 59.7, SaturatedFat 24.7, Cholesterol 215.1, Sodium 1185.1, Carbohydrate 89.2, Fiber 3.6, Sugar 1.6, Protein 60.5

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

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

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