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  • Writer's pictureKay Redrup

KHINKALI




There is no doubt about it, Khinkali is a skill best learnt so you can make them anytime you want. When I had my restaurant in Cihangir, in the early 2000s, Khinkali was big on our menu. Mainly because I had a Georgian partner and she made a great Khinkali. She taught me of course, since demand was always high and no one person can make dozens a day without going mad, especially as it wasn't the only thing on our menu. On occasion I make them and am always on the hunt for a recipe to better hers. Finally I accept that there isn't one. Simple is sometimes the best, and in this case it is.


FOR THE FILLING

500g minced meat (beef)

1 large onion

1/2 teaspoon fenugreek powder

1 teaspoon chilli flakes

1 teaspoon black pepper

1-2 teaspoons salt

handful of parsley

Cold water


FOR THE DOUGH

400g plain flour

Water

Salt


Since I'm not currently making it or sitting in my kitchen writing this my quantities are a little vague (for which I apologize).

METHOD

Mix the dough mixture by hand for at least 10 minutes to form a smooth dough. Or, in a food processor with dough hook for 7 mins, or 3 mins in a Thermomix (another reason to get one). Leave covered to rest for 20 mins. Then roll out to 1cm circles (size of a water glass rim). Roll each circular piece focusing on thinning out the edges. Place a spoonful (just under a tablespoon) of filling into the centre and bring the edges together to f0rm a parcel.

THE FILLING

Liquidise the onion and parsley. Put the meat in a bowl with the pepper, fenugreek powder, chilli flakes and salt. Add cold water slowly. Mixing well, incorporating the water well into all the meat. Keep adding water until you have a bouncy consistency. If you add the water slowly and keep mixing it in with your hands it will bind the other ingredients making the Khinkali filling juicy. Check the seasoning by tasting your fingers, you won't die from testing raw meat. Add more salt, if necessary.

TO COOK

Use lots boiling salted water, Swirl the water around before submerging a few Khinkali at a time. They will sink to the bottom and if you can keep staring a little it won't stick to the bottom but be careful not to break them up. This is quite a delicate stage. When the Khinkali have risen to the top, give it another minute before removing. Continue with the rest of the Khinkali.

FREEZE

They freeze well. Place on an open tray in the freezer to do this and then bag them. When cooking, cook from frozen. It will take a little longer to cook these and don't overcrowd the pan, and place the lid on for a minute to help bring the temperature up as quickly as possible.

Eat with your hands, Holding them as you would a hamburger. Bite and suck out the juices.

ENJOY



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