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Recipe # 1
INGREDIENTS: For the
filling: Mixed
ground meat (1/2 kg. beef and 1/2 kg. pork)
- 1 kg.Onions
peeled and ground - 4Sprigs
cilantro, ground - 2Sprigs
parsley, ground - 2Freshly
ground black pepper - 1 teaspoonIndian
caraway - 1 teaspoonFreshly
ground red hot pepper - 1/2 teaspoonWater - 1
cupSalt to
taste
For the
dough: Flour - 4
cupsWater - 1
1/2 cupsSalt - 1/2
teaspoon
INSTRUCTIONS: Mix the ground
meat, herbs and onions. Stir the spices into the
meat mixture, add water, salt and mix it
thoroughly. Set aside. Pour the flour into a
basin, sprinkle it with salt, add water and make
the dough. On a floured board roll the dough out
not too thinly and cut the rounds out with the
help of a glass. Roll each round out thinly on a
floured board. Place a teaspoon of filling in
the center of each round. Fold the edges of the
dough. Boil the Khinkali in salted boiling water
for 10 to 15 minutes. Serve hot sprinkled with
freshly ground black pepper.
Recipe #2
INGREDIENTS:
200 g flour.
30 g water.
salt.
--Meat filling:
300 g lamb.
50 g onion.
ground black pepper.
greens.
INSTRUCTIONS:
Make dough from flour, water and salt.
Knead dough and roll out finely. Grind
lamb, onion in a mixer, add pepper,
chopped greens. Make rounds with a help
of saucer. Put on filling and shape
small pears. Cook in a boiling, lightly
salted water for 10-15 minutes
Recipe #3
Khinkali - Georgian Lamb Dumplings
INGREDIENTS:
2/3 lb Flour
1 oz Water
Salt & pepper to taste
Meat Filling
3/4 lb lamb ground
1/2 c onion minced
1 1/2 c Greens chopped*
INSTRUCTIONS: Make dough from flour, water & salt.
Knead dough then roll out thin 1/8".
Mix lamb & onion then add pepper, chopped greens.
Cut rounds from dough using a large glass rim.
Put on filling then shape into small pears y pulling edges up
over filling.
Cook in a boiling but lightly salted water for 10-15 mins.
Serve after draining.
Recipe #4
INGREDIENTS:
Dough: 1 lb flour
1 cup water
1 tsp salt
Filling:1 lb meat
2 onions
salt and pepper
1 egg
1 bunch greens (spinach, kale, etc)
INSTRUCTIONS: Mix the dough, water,
and salt. The amount of water is approximate; use
enough to make a reasonable dough. Cover and let rest.
For the filling, chop everything fine (in a food
processor). To make the Khinkali, roll out small pieces
of dough fairly thin to a circle of 6 inch diameter.
Put a couple tbls of the filling on the center and then
shape the Khinkali appropriately(!). Place the Khinkali
in a pot of boiling water, stirring to keep them from
sticking. Once they float (a few minutes), cook for 5
minutes.
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