Khinkali
Khinkali ( Georgian ხინკალი ) are a Georgian specialty. They are filled dumplings . The cooked dumplings are offered with different fillings, mainly with minced meat. The dish originally comes from the Georgian high mountains. The cities of Dusheti , Pasanauri and Mtskheta are known for the quality of their khinkali.
preparation
Ground beef or pork is mixed with onions , garlic , pepper and salt . Fresh coriander , parsley or caraway seeds are often added. Other khinkali are filled with cheese and sour cream.
The thin dough consists of flour , water , salt and possibly an egg . The filling is placed on circular dough disks, the edge of the dough is then folded and closed over the filling. They are cooked in salted water and served with melted butter and coarse black pepper. Depending on the region, khinkali have different wrinkles.
Khinkali are eaten by hand. You reach for the tip of the dumpling (Georgian kudi "hat"), which is cooler than the contents. You bite off some dough and drink the juice out of your pocket, then you eat the rest. Because the tip is hard, it is not eaten with the food, but rather put aside. At the end of the meal you can count how many dumplings each eater has made.
See also
Web links
- Preparation, illustrated (Polish)