Khinkali is a dough dish that has tons of recipes. It is not always a bag of meat filling.
A very interesting option is puff khinkali, which can be steamed, in a cauldron, stewed with various ingredients and even baked in the oven. Will we try?
Puff khinkali - general principles of cooking
Khinkali dough can be made with yeast, but more often it is made fresh on water, kefir, milk, sometimes a mixture of different liquids is used. An egg may be added, but not always. They also put salt, oil, and wheat flour. After kneading, the dough is covered or transferred to a bag, allowed to rest for at least 15-20 minutes. Then a thin layer is rolled out of it, the filling is laid out or simply greased with oil, fat. Then they bend the tip, twist the roll.
What can be put in puff khinkali:
• fresh or sauteed vegetables;
• meat, minced meat;
• cheese;
• nuts, spices.
Twisted rolls are cut into small pieces. Then they are boiled in steam or in water, baked in the oven. There are many second courses using puff khinkali, several recipes are below.
Steamed Khinkali
The recipe for the simplest puff khinkali, which are steamed and somewhat reminiscent of lazy manti. For cooking, you can use a double boiler or a mantle.
Ingredients
• 1 cup of water;
• 1 tsp. without tubercle of salt and granulated sugar;
• a couple of tablespoons of oil;
• flour 3-3.5 cups;
• 0.6 kg of any (possibly mixed) forcemeat;
• 2 cloves of garlic;
• 1 onion;
• spices.
Cooking
1. Immediately prepare the dough. Mix water with salt and sugar, add oil. Sift the flour, add the prepared liquid, introduce vegetable oil during the kneading process. Make a cool dough, put in a plastic bag.
2. Grind garlic and onions, add to minced meat. Season the filling with salt, spices, stir.
3. After half an hour we take out the dough, divide into three parts. Roll out a rectangle from each, apply a thin layer of minced meat. If desired, you can sprinkle with herbs. Twist tight rolls.
4. Cut the roll into pieces of 2 cm, transfer to the greased pallets of a double boiler. We leave enough space for free circulation of steam.
5. Set pallets, cook puff khinkali 25-30 minutes after boiling.
6. Spread on a flat dish, sprinkle with herbs, serve with garlic sauce or ketchup.
Kefir puff khinkali with beef
Recipe with puff khinkali and meat. Instead of beef, you can take pork, lamb, it will also turn out delicious. Khinkali dough is made on kefir.
Ingredients
• 0.7 kg of beef;
• 1 onion head;
• 30 ml of oil;
• spices;
• 2 tablespoons of tomato paste.
For khinkali:
• 0.25 ml of kefir;
• 500 g flour;
• 1 egg;
• salt;
• 50 ml of oil;
• 2 onions;
• 2 carrots;
• a pinch of soda.
Cooking
1. Prepare the dough. Add salt and soda to kefir, break an egg and add flour, pour a spoonful of oil at the end. Knead a tight lump, put in a bag.
2. In the remaining oil, cook the sauté from onions and carrots. Fry chopped vegetables until rosy, pepper and salt. Leave to cool.
3. Pour prescription oil into the cauldron, put on the stove. Cut the beef into small sticks, as for goulash. We shift the meat, fry. But as soon as the pieces let out the juice, we reduce the fire, we languish for thirty minutes.
4. Open the cauldron, add the chopped onion, fry with beef over low heat.
5. Introduce tomato paste diluted with 100 ml of water.
6. Roll out a thin large cake from half the dough, sprinkle with half the fried vegetables, twist a tight roll. Cut into slices across at 1.5 cm. Similarly we sculpt puff khinkali from the second part of the dough.
7. We spread the resulting rolls with the slice up on the meat. If the diameter of the cauldron is small, the "snails" will not fit into one layer, then several rows can be made.
8. In boiling water we dilute salt, pepper, put any seasonings, pour the dish. Water should barely cover the dough.
9. Cook under the lid for about 20 minutes. Sprinkle with herbs at the end.
Puff Khinkali without filling
This dish is a simple rosette that is served with meat or any other dishes, watered with tomato sauces. They may well replace bread or tortillas. If there are no walnuts, then you can cook a dish without them.
Ingredients
• 0.25 liters of water;
• half a kilo of wheat flour;
• salt 1 tsp. without a hill;
• 30 g of oil;
• 1 tsp granulated sugar;
• 2-3 tablespoons of walnuts (chopped).
Cooking
1. Knead the most common fresh dough of water and flour with salt, but with the addition of granulated sugar, it will improve the taste. Cover, leave for half an hour.
2. Chop the walnuts with a knife. You can take a little nutmeg and other aromatic spices.
3. Roll out one large and thin cake from the dough. If this is difficult to do, then you can immediately divide it into several parts and make 2 or 3 cakes.
4. Lubricate the dough with vegetable oil, then lightly sprinkle with nuts, just a little for flavor. You can fry them first.
5. Twist tight rolls, cut into pieces a couple of centimeters.
6. Boil water, add salt, add laurel, peppercorns.
7. Run puff khinkali. To interfere. Boil until cooked for 7-10 minutes. We make sure that the rolls do not boil, we do not allow to actively seethe, but they should not remain raw.
8. Take out the slotted spoon to a dish, serve immediately, garnish with herbs, watering with tomato sauce or melted butter.
Puff khinkali in the oven
Another recipe for puff khinkali with meat. But this dish is cooked in the oven, does not require a lot of attention, and it turns out incredibly juicy and tasty.
Ingredients
• glass of water;
• 3 cups flour;
• 2 tablespoons of oil;
• 1 egg;
• salt, spices;
• 500 g of minced meat;
• 2 onions;
• 1 carrot;
• 3 tablespoons of tomato paste;
• 110 ml sour cream.
Cooking
1. Add an incomplete spoon of fine salt to the broken egg, shake and dilute with water. Add vegetable oil, add flour and knead very cool dough. Put it in the bag for an hour.
2. Grind onions and carrots. You can immediately mix them with minced meat or pre-fry them as you like.
3. Season the filling with spices, you can add garlic. Do not forget to salt.
4. Roll out two large flat cakes from the dough, spread the minced meat, roll the rolls and cut them into pieces.
5. Put the rolls in the form with the cut up, you get a kind of roses.
6. Mix sour cream and tomato paste, add 1.5 cups of water, pepper, salt slightly. No need to worry about the sauce liquid, half soaks into the dough, the leftovers will become thicker. If the form is wide and the sauce is small, you can add a little more water.
7. Take a large spoon, pour all the rolls on top. The remaining sauce is easy to pour on top.
8. Put the mold in a preheated oven, bake khinkali at 200 degrees for about half an hour.
Puff khinkali with potatoes and chicken
A recipe for a full-fledged second course with puff khinkali. If desired, chicken can be replaced with meat or another bird.
Ingredients
• 500 g of chicken;
• 500 g of potatoes;
• 1 onion;
• 1 carrot;
• 40 ml of oil, spices;
• 1 spoon of pasta;
• 1 bunch of parsley.
Dough:
• 200 ml of water;
• 2 pinches of salt;
• 3 cups flour;
• 3 tablespoons of oil.
Cooking
1. Dissolve salt in warm water, add flour and knead fresh dough. Set aside, be sure to cover. Let it lie down for about fifteen minutes.
2. Cut chicken in portions, toss in a cauldron with warmed butter, fry until lightly crusted.
3. Chop the carrots into strips, also chop the onion, add to the chicken, fry.
4. Peel the potatoes, cut into small pieces, add to the cauldron, pour so much water so that it covers the contents of the cauldron by 3 centimeters. Salt, let it cook for a while.
5. Roll out the dough, grease with vegetable oil. You can sprinkle with spices, herbs or garlic. Twist the rolls. Cut into pieces.
6. Once the potatoes are boiled for ten minutes, add a spoonful of pasta, mix and spread on top of the khinkali.
7. Cover the cauldron, simmer until the rolls are ready for 15-20 minutes. When serving, sprinkle with parsley.
Puff khinkali with nuts and garlic sauce
The recipe for an amazing puff khinkali main course, which can be prepared with any minced meat or minced meat.
Ingredients
• 0.2 liters of milk;
• 50 ml of water;
• 1 tsp salts;
• 4 cups flour;
• 5 tablespoons of oil;
• 100 g of cheese;
• 2 tablespoons of nuts.
Sauce:
• 150 g sour cream;
• 3 cloves of garlic;
• 2 tablespoons of soy sauce;
• pepper, salt;
• 0.5 bunch of fresh dill.
Cooking
1. Combine water and milk, you can take in half, salt, add 2 tablespoons of butter, knead all this with flour, put the dough in a bag.
2. Grate cheese, chop nuts, mix.
3. After half an hour, roll out the dough with a thin layer, grease with the remaining oil. Sprinkle with a mixture of cheese and garlic, twist rolls.
4. Cut the puff khinkali into pieces no more than 3 cm. Fold the steamers on greased pallets.
5. Cook after boiling for 15-20 minutes.
6. While the puff khinkali is cooked, you need to make the sauce. Mix sour cream with chopped garlic, dill, season with spices, stir.
7. Remove the rolls into a dish, arrange them well, sprinkle with herbs, serve with garlic sauce.
Puff khinkali - useful tips and tricks
• If there is no double boiler, you can cook puff khinkali just in the water. It is important not to let the dish boil actively so that the shape of the rolls is preserved.
• If khinkali are left, do not throw them away. It can be folded into a mold, greased with sour cream, sprinkled with cheese and baked in the oven.
• You can wrap in rolls not only fresh minced meat, but also fried meat, sausages, various vegetables and greens. A huge number of dish options!
• In Asian countries, puff khinkal is served with meat broth in bowls, pieces of boiled meat and spices. In addition, spicy white or tomato sauces are offered.
