You will need
- For the filling;
- beef - 300 g;
- - onions 1 PC.;
- - cold water 1/2 Cup;
- - black pepper powder 1 g;
- - red pepper powder 1 g;
- cumin 1 g;
- For the dough:
- - wheat flour of 300 g;
- water 100 ml;
Meat wash, cut into small pieces. Peel the onions, cut cubes, mix with the meat. Add peppers, cumin, and salt, mince. In forcemeat add cold water, stir.
Sift the flour, dilute with cold salt water. Knead tight dough. Close with cling film, refrigerate for 25-30 minutes.
Roll out the dough to a thickness of 2 mm, cut out circles. Each slice still roll out to make thin plates.
Put a large pot of water, bring to a boil. On each circle of dough put 1 tablespoon of stuffing. Semipelite the edges of the dough on top, slightly turning in a spiral so that the dough is not separated during cooking.
Khinkali lower it into the boiling water, stir so they don't stick together. Cook for 7 minutes after boiling. Serve khinkali with various spicy sauces.
The main highlight of the khinkali is that formed inside tasty meat and fragrant broth.
For khinkali suitable hot sauce was tkemali, spicy white garlic sauce, in extreme cases, sour cream.