Mix of traditions and excellence - Khinkali

Georgia, my motherland is famous for its food and cuisine and it is probably the most important attraction of the country. Tourists are crazy about Georgian food. Since the traditional Georgian feast is an integral element of culture, Georgian entertainment should match its high level. We have managed to make our cuisine not only magically delicious but also bright, original, exquisite, unique and unforgettable. When I meet foreigners they always are taking about our cuisine and tasteful food. 

Khinkali is a rising star of Georgian cuisine. Also it is famouse as Georgian dumpling. Consists of pork and beef (or sheep) mixture with fresh and healty georgian herbs. Actually it is a sort of bag made from dough, which contains the meat. 

Many of the researchers are arguing about the origin of Khinkali, but all agree that it is an integral part of Pshavianculture and firstly it spread out from its neighboring areas and then in the bar. 

Types of Khinkali:
Different regions of Georgia make Khinkali with different ways and fillings inside.The most popular one is with mix of beef and pork or lamb. There is also Khinkali with mix of Georgian cheese and cotage, or mashroom with hebs, or mashed potato, or maybe sweet with georgian jam "Muraba". We also have city version of Khinkali and calling "Kalakuri". There is one diffrence between traditional and Kalakuri Khinkali, Kalakuri has thinly chopped parsley with, when traditional doesn't. 
So, if you want to try this magic food follow me and study how to cook it. 

Ingredients for Khinkali: 
We have to prapare dough and meet separately. 

For the dough we need: 1kg of flour. 500mg of water and Salt

For the stuffing: 1kg of minced meat (mixed beef and pork), 3 onions, Salt, ground red pepper, water, cumin (optional)

Preparation:
Add salt to flour, pour in water and knead. After the dough is formed, put it on the table and knead with your palms until you get a dense, elastic mass. The dough should be very strong, Leave it for about half an hour and prepare the stuffing in the meantime.

Add salt, pepper, minced onions and a bit of cumin to the meat, then add a bit of water, but be careful not to dilute it too much and mix it very well.

Put a flour on the table and roll the dough out until it’s around half a centimeter thick, then cut round pieces out of it and flatten them a bit more afterwards. You can make thinner ones as well. But be carefully it should be strong enough for boiling with stuffing. 

Put a teaspoon of mixed meet in the middle of each round piece of dough and close it up, forming a round with 24 wrinkle(very difficult, only professionals can do that). Sprinkle flour on the cutting board and put completed Khinkali on it. This process should be fast in order not to allow meat juice to soak the dough too much, otherwise the Khinkali may open or burst during boiling.

Meanwhile, water should be boiling in a large cooking pot nearby. Add some salt to the water, put in the Khinkali and carefully stir with a wooden spoon so that they don’t stick to walls or bottom. You also can add one spoon oil not to stick them each oher. Boil them for 12 to 14 minutes but you will know when Khinkali are ready: they will swell and float to the surface. Scoop them out and you can sprinkle with black pepper. And Khinkali are ready to eat! Shegergot (we say it each other in georgian before eat)

Eating, hospitality, toasts and the supra itself surrounded by family and friends and snare visitors into long, table-bound interludes - this is Georgia and Khinkali is vital part of it.

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