Khinkali - Georgian Recipe

Ingredients necessary to prepare Khhinkali:

• 300 grams stout beef meat
• 50 grams round onion
• 1 gram thyme
• 300 grams top quality flour
• 100 grams water
• 1 gram black pepper
• 1 gram red pepper
• Salt to taste
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Utensils for preparation and cooking:

• Dough roller
• Special glass (or ordinary one) for cutting out of dough
• Large sized iron pot
• Ladle spoon with holes
• Wooden ladle spoon
• Knife
• Wooden or ordinary bowl
• Water
• Cellophans

Slice the beef, cut the onion. Place both of them in the bowl. Salt in accordance with your taste, also add black pepper and thyme. Mix them well together, so that meat absorbs the spices well. Turn the meat into a meat chopper, add some water.

Get the flour, put in salty water and knead a stout mass of dough. Wrap the kneaded dough in cellophane and put in refrigerator for 15-20 minutes. 

Take a pot, pour in 5-7 liters of water and add some salt. Put it on a furnace to simmer up. 
Meanwhile take the dough out of the refrigerator, take off the cellophane and roll it up to the thickness of 2 centimeters. Cut out 40 grams round shapes from the dough with the glass. Mix knead and roll the dough remains. Cut out 40 grams round shapes from the remaining dough as well. 

Take the round dough shape and roll it to get thin, round dough places. Do the same with the others. 

Put approximately 40 grams of prepared blended meat in the middle of the dough and pick the dough edges up. 

The process the picking it up is very important and it must be done by the following method : every single edge layer of the dough plate must be folded above the previous one accurately. 

After the picking up is done, knot the heat of the dough plate very carefully and spilt away the extra mass. 

Put the prepared Khinkalis’ in boiling water one by one. Do it delicately but in proper speed. 
Stir the boiling water with a wooden ladle spoon straight after putting Khinkalis’ in. it will help you to avoid them to be struck to each other in the pot. 

After 7 minutes Khinkalis’ will start floating up; it means that they are boiled. Take them out with a ladle spoon with holes carefully so that they do not crack. 

Extra boiling is unacceptable. It may damage and untwist the Khinkali. 
The dish is supposed to be served hot on the table; you may spread some black pepper over the Khinkali or provide it separately for individual use.  You must avoid spilling the juice or liquid from the Khinkali when eating.