History of Khinkali
Khinkali is said to have originated in the dour mountains to the north of Tbilisi, where Tushetian and Pshavi people live and both claim to be the originators of Khinkali. The temperature in Tusheti drops to 15 degrees Celsius in the winter, and villages in the Caucasus Mountains are cut off from the rest of the world by several meters of snow. Before it became an inseparable feature of restaurant menus, khinkali was an excellent dish for keeping shepherds warm in extremely cold weather. The meat used for khinkali was mostly lamb or sheep, but in the city, it was replaced with a beef and pork mixture.
- Highest quality bread flour – 1.5 kilograms
- Beef – 0.5 kilograms
- Pork (bacon) – 0.5 kilograms
- Salt – 180 grams (30 grams in the dough – 40 grams in the meat mixture – 110 grams in water)
- Pepper (20-15 grams)
- Onions – 170 grams
- Coriander – 50 grams
- Cumin – 5 grams
Salt the water and slowly add it to the flour. Knead the dough as tight and hard as possible. Every half-hour, knead it twice. Meanwhile, dice the beef and pork, add the onion and coriander, season with salt and pepper, and mix everything together before putting it through a thick net. Add the leftover coriander to the meat mixture and slowly pour in the water. Roll out the dough to a thickness of one millimeter. Fill the dough with the meat mixture and wrap the khinkali around it. Place them in a pot of boiling salted water, stir, and cook for another 7 minutes.
Enjoy your meal!