You will learn how to make delicious, meat filled, juicy dumplings, with this authentic Georgian Khinkali Recipe. A big classic of Georgian cuisine! Khinkali dumplings originated in the mountainous regions of Georgia where the colder climate called for more substantial, nourishing food, and they have been enjoyed for centuries. In the old days, the meat—lamb—was chopped with daggers. As the dish moved to the cities, beef and pork came to be used, and fresh herbs were added for kalakuri, “city style” khinkali. Some Georgian cooks prefer combining lamb and beef, and some use only beef to make khinkali. Today many restaurants—this will delight vegetarians—also serve dumplings filled with mushroom, potato, cheese, or combination of potato and cheese. The latter, as yummy as it is, is not exactly an innovation; the mountain dwellers often use various combinations of cheese, potatoes and meat to stuff their breads. Because khinkali consist of dough, broth (soup), and meat, they can be considered three dishes in one. Typically, they serve as a meal in themselves. Throughout Georgia, one can find khinkali houses that just serve these delicious dumplings with a shot of chacha, which is Georgian homemade vodka often made from either grapes (grappa) or different varieties of fruit. Take care to knead the dough well to develop the gluten. It needs to be sturdy to hold the meat and broth that develops during cooking. It is important not to overcrowd the dumplings as they cook so they do not stick to each other. Be gentle when you scoop them out from the pot, so you do not break the skins. Arrange them on a platter, season with black pepper—Georgians use a lot—and enjoy with family and friends. Georgians would drink beer, which is an excellent accompaniment to khinkali, or have a shot of chacha or vodka. You can do the same. Khinkali are excellent the next day, just fry them lightly in vegetable oil or butter. Ingredients for Khinkali Makes about 20 dumplings For the meat filling: 2 small onions (4oz/115g/each), peeled and minced 1.3 pound/600g ground lamb or a combination of pork and beef 1 teaspoon hot red pepper flakes, more to taste 1 teaspoon ground caraway seeds 11/2 teaspoons kosher salt 1 2/3 cup/400ml boiled water, at room temperature 1/2 cup/20g finely chopped cilantro (optional) For the dough: 3 3/4 cups/500g unbleached all-purpose flour, plus more for kneading and rolling 1 teaspoon kosher salt 1 cup/240ml warm water Freshly ground black pepper for serving Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices. Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road. If you guys like this video, please LIKE, SUBSCRIBE, and SHARE it with your family and friends! The more people we can reach, the more we can spread the pleasures of Georgian Cuisine. Thank you! Find many more Georgian recipes on Tamada's Table YouTube channel. For more about Georgian food, wine and me…… Official Website: http://www.TamadasTable.com Official Facebook Page: https://www.facebook.com/Tamadas-Table-275255196316374/ Instagram: http://www.Instagram.com/TamadasTable For inquiries, contact us at TamadasTable@gmail.com

• published: 15 Oct 2021
• views: 76905