You will need
- for the dough: 1kg flour
- 2 eggs
- 1 tbsp. salt
- 1 Cup milk
- 1 tbsp vegetable oil;
- for the stuffing: 800g beef
- 600g lamb
- 2 onions
- 5 cloves of garlic
- 1H.l. black pepper
- 1H.l. red hot pepper
- 2H.l. cumin
- 2H.l. coriander
- 2H.l. salt
- 2 sprigs of mint
- a bunch of parsley
- bunch fresh cilantro
- 200g beef broth.
Take a container for the dough. Pour into it 1 kg of flour in the center make a well and break in it two eggs. Add the 1 tablespoon of salt. Pour in the mixture a glass of milk, a tablespoon of vegetable oil. Knead the dough until a homogeneous mass.
Sprinkle the working surface of the kitchen table. Put the resulting dough and continue to knead thoroughly, until it will absorb all the flour that was left in the form. To test the dough ready or not – roll the ball out of it, and if it does not spread on the table, so everything is in order. Then cover it with a form in which knead and leave for 40 minutes.
Prepare the stuffing for khinkali. Take 800 g of beef fatter and 600 g lamb. Properly cooked meat is the most important for this dish. Best cut it into small pieces 0.7 cm in length and in width.
Finely chop two onions together with meat, put in a saucepan. Mix. There also put one teaspoon of black pepper, hot red pepper, cumin and two teaspoons of coriander and salt. To the marinating process has begun, stir the stuffing. With a sharp knife, finely chop the garlic and mix with meat.
Prepare the greens for the stuffing. Wash two sprigs of mint, parsley and cilantro. All finely chop and mix with minced meat with your hands.
Add the minced meat 200 g meat stock and leave for 20 minutes.
From the test harness and cut the roll into equal pieces. Roll them with a rolling pin but not too thin to stuffed with beef broth does not leak.
On the circles place 1 tbsp of mince on the middle. Gently lifting the edges, fold them in neat folds at the top and connect in the center to make a knot.
Prepare the steamer. If your miracle machine is not a coating that prevents adhesion, then take out the grates and lubricate them with vegetable oil. On the lower tier lay khinkali, pour the right amount of water in the corresponding tank, turn on the steamer to the network and set the timer for about 30-35 minutes.
After the time is up, put khinkali on a large platter and serve.
Be sure to follow the water level in the steamer. If your meal is not yet prepared, and the water in the tank is gone, it may overheat and be damaged.
In khinkali the most important is the broth, which is obtained inside the test. Therefore, cooking in a double boiler, if you are good they were made, it just will not go away.