Khinkali

Khinkali

Ingredients:

bulb - 2 pieces.

ready adjika

coriander - 1 bunch average

vegetable oil - 2 tablespoons. salt

freshly ground black pepper

flour - 4 glasses 

mutton and veal pulp - on 300 g

Directions

For dough to sift a flour half a hill, to make from above deepening, to add vegetable oil and 1 h. l. salts. Then one hand to pour in 1 glass of ice drinking water, another to knead dough. 

The kneaded dough to cover and leave for 30 minutes. To pour still torments and to knead again, to postpone for 30 minutes. Then to add the remained flour and to knead dough finally. It should be rather soft, but not stick to hands. 

Meat to turn through a meat grinder with a large lattice. Onions and coriander small to cut. Everything to mix, strew with a salt pinch, to rumple hands, to mix with mincemeat. To season with pepper and adzhiky. 

To pour in in forcemeat gradually ice water and carefully to knead. Forcemeat should absorb as much as possible water, but thus remain homogeneous homogeneous elastic weight that in a khinkali when cooking the broth was formed. 

To divide dough for parts, to unroll till thickness of 1-1,5 mm. If dough correct, it doesn't be torn. 

To cut out circles in diameter of 15 cm, to lay out on a spoon of forcemeat and to stick together a khinkali: to take both hands edge of a flat cake and to bring together him to the center folds in "kotomochka", slightly stretching dough – that emptiness inside was formed. Folds should be from 16 to 20. When all folds incorporated – to twirl them in dense homogeneous "tail" and slightly to extend up is too will add the internal open space for meat cooking. 

To lower ready khinkalis in a wide pan from 3 l of boiling water tails up – after emersion they about 15 minutes should cook.