They outclass Polish dumplings. I brought the recipe for this delicacy straight from Georgia

by Andrea
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They outclass Polish dumplings. I brought the recipe for this delicacy straight from Georgia

Georgian cuisine has been impressed for years with its simplicity, aroma and unique taste. One of the most characteristic dishes are Chinkali, i.e. dumplings resembling pouches, filled with juicy meat stuffing and aromatic broth.

You do not need exotic products to prepare these dumplings, all ingredients can be found in a local grocery store. The most important thing is to focus on high quality meat and fresh herbs. Ingredients on Georgian Chinkali:

  • 1 egg,
  • 2 tablespoons of sunflower oil,
  • 250 g of wheat flour,
  • 4 g soli,
  • 85 ml of water,
  • ½ onion,
  • ½ teaspoon chili petals,
  • 10 g of chopped coriander leaves,
  • 150 g of ground pork,
  • 150 g of ground beef,
  • 2 cloves of garlic,
  • Salt, pepper to taste.

By combining two types of meat, pork and beef, you will get a perfectly balanced flavor taste. Coriander and garlic add expressiveness, and chili flakes slightly sharpen the taste, without dominating the whole.

Also check:

Start by preparing the dough. Pour the flour into a large bowladd salt and make a hollow inside. Pour in the oil, stick the egg and mix with a wooden spoon until the ingredients combine. The mass should be quite dry and rough to the touch (this is how it should be at this stage). Then slowly add waterstirring constantly. Watch consistency carefully. It is better to add less water than too much. If the dough begins to stick, add a little flour to get back to a compact, elastic form.

Put the dough on the countertop and knead for about 10 to 15 minutes. When it becomes smooth and elastic, put them back to the bowl, cover with cling film or a damp cloth and leave at room temperature for at least an hour to rest. In the meantime, prepare the stuffing. Put minced meat into a bowl (preferably a combination of two types), add finely chopped onion, garlic, coriander and a little chili petals. Season with salt and pepper, then mix everything thoroughly until the ingredients combine well.

Also check:

After growing, divide the dough into four parts. Spread some flour on the board and Roll out one part into a thin cake about 1 mm thick. Using a glass or mold, cut the discs with a diameter of about 10 cm. Collect the remains of the dough, but before you roll it again, Give them a rest for a few minutes. Lightly stretch each disc with your fingers to make it even thinner. Apply a portion of stuffing to its center (approx. 15 g). Now it’s time to form pouch: lift one edge of the dough, stick another one to it, gently pressing. Do it around until a characteristic fold is created. Finally, twist the top of the dumpling so that it closes well.

Boil water in a large pot. When he starts to boil, gently upload the Chinkali and Cook for about 7 minutes. Take them carefully with a slotted spoon, being careful not to damage the delicate structure. Serve hot, sprinkled with freshly ground pepper, coriander or parsley. Enjoy your meal!

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