Khinkali
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Per portion
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For 1 portion
- Wheat flour125 g
- Water60 ml
- Eggs1 Stk
- Beef mince75 g
- Pork mince75 g
- Onions1 Stk
- Garlic cloves1 Stk
- Cilantro1 bunch
- Parsley1 bunch
- Cumin¼ tsp
- Water 30 ml for fillingas needed
- Pepper½ tsp
- Iodized salt½ tsp
Step by step
- 1
Knead flour, egg, water and 1 tsp salt into smooth dough.
- 2
Let dough rest 30 minutes.
- 3
Mix mince with finely chopped onions, pressed garlic, herbs, cumin, salt and pepper.
- 4
Work in 100 ml water by the spoonful so the filling becomes juicy.
- 5
Roll dough out thinly, cut circles approx. 12 cm in diameter.
- 6
Place spoonful of filling in middle.
- 7
Form edges around into many small pleats, twist tightly on top, form small knob.
- 8
Place khinkali in salted water, stir gently so they don't stick.
- 9
Simmer 8-10 minutes until they float.
- 10
Season with pepper, lift by knob, bite into dough, drink juice, then eat filling and dough, leave knob behind.
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