Georgian khinkali🇬🇪 The taste which you never forget♥️ For the dough: • Flour (premium grade) - 1 kg (more can be done) • Water - 400 - 600 ml(the less you may use the better - the dough must be really tough) • Salt - 1 tsp. Filling for khinkali: •Fatty lamb(pork+beef) minced meat - 1 kg • grated onions - 3 pcs •grated garlic - 1 pcs •fresh coriander(optional) • black pepper - 1 tsp. • Salt - 1.5 tsp. • cold water(the more you use you better) (I also let it sit in the freezer for a little time to make it easier to form khinkali) Additional spices by your taste:(may be found in Georgian shops) •cumin, khmeli suneli, red peeps chili flakes My recipe: THE DOUGH 1. To prepare the dough for khinkali, you need only three ingredients: flour, cold water and salt. That is, to 1 kg of flour you need to add 400 ml of water and a pinch of salt(the amount of salt can be regulated to taste). The dough can be kneaded by hand or using a dough mixer. The mass needs to be tight and difficult to work with(depending on the flour you use or if you are a woman who can’t knead it properly - extra water may be added(though the less you use - the better). *HACK* - you can knead the dough by some stages - knead it, then let it rest for some minutes, then knead it again - flour combines with water and becomes softer. When your dough is smooth and is not separated into fibers, you can cover it with a cling film and let it rest for an hour or even more. THE FILLING 2. Add salt (about a tablespoon, but it’s better to rely on your taste), chopped cilantro, grated garlic and grated onion. You may add more onions to make the minced meat juicier. Add the spices. Dilute the filling with water to the consistency of yogurt. The more water the juicier khinkali are - but if you make them for the first time - try adding not a big amount of water to make it easier to form them. THE FORM 3. Divide the dough into equal parts. Roll each into a thin layer with a diameter of 15–20 cm. Place one tablespoon of filling in the center of each flatbread.(!don’t put too little because we want to eat some meat but not just dough!)😋(!don’t put too much because thin dough may not keep a very big amount of meat!)🤔 Then lift the edges of the dough and pinch them with folds so that you get a neat pouch. It is believed that real khinkali should have 18–20 folds. It does not affect the taste of the dish in any way. Then press the base of the khinkali tightly with your fingers and cut or tear off the tail. BOILING 4. Pour water into a large saucepan, add salt and bring to a boil. Once it started boiling, create a swirl of water using a spoon and carefully lower the khinkali into boiling water and cook them for about 7-10 minutes(depending on the amount of meat you use) after they float to the surface.!We create a swirl for them not to fall to the bottom of the pan and stick to it! EATING 5.Pour some black pepper on ready-made hot khinkali. Then hands and nothing else. Take the khinkali by the tail, bite the dough and carefully drink the broth. And then eat everything except the tail: it only plays a supporting role. #khinkali #khinkalimafia #khinkalirecipe #georgian #georgianfood #georgiancusine #georgiandumplings #georgiantiktok #khinkalihouse #georgiancuisine #cooking #mincedmeat #FoodTok - @alya.cookss