Khinkali with Suluguni cheese - features and recipe

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Prepared by: Dashuta

08/24/2014 Cooking time: 1 hour 30 minutes

Khinkali have recently gained immense popularity and now they can be found both in stores and in various cafes. But you are unlikely to find such a variant as khinkali with cheese anywhere.

Features of the dish

According to legend, khinkali appeared in the mountainous regions of Georgia. The shepherds took with them dough bags stuffed with juicy meat and broth. They were nutritious and delicious. Gradually, the dish spread throughout the Caucasus and even to other countries. There are many cooking recipes. The traditional filling is chopped lamb, but you can fill khinkali with cheese, potatoes, pumpkin, cottage cheese, and chicken.

Parallels are often drawn between Georgian khinkali and dumplings, manti or ravioli. After all, these are also dough bags with filling. But this dish has its own characteristics. Find out how manti differ from khinkali.

1. The main thing is filling. It should be juicy, so broth is always added inside. If you are preparing cheese khinkali with suluguni, you need ghee.
2. To prevent the filling from leaking out, khinkali have a special shape. They are collected in the form of a bag. You cannot press the cheese , there must be air inside. The ratio of filling and dough is 1:1.
3. The bag must have a lot of folds . They are made in a special way, not just by molding the dough around the cheese, but by laying the folds with the other hand. There should be at least 18-20 of them. Therefore, sculpting khinkali is an art; real craftswomen make up to 36 folds.
4. The tastiest thing is khinkali with suluguni cheese. But you can take any salty variety, as long as it melts easily.
5. You need to prepare enough cheese khinkali to cook it right away . After all, the juicy filling can make the dough soggy.
6. During cooking, cheese khinkali must not be stirred , otherwise they will tear and the filling will leak out. To prevent them from sticking, shake and turn the pan. To prevent khinkali from sticking together, you need to cook them in small portions in a wide saucepan.
7. People eat khinkali stuffed with suluguni cheese using their hands . You need to take it by the tail, carefully bite it and drink the juice. Then eat the whole bag, but without the tail. It usually remains a little soggy.

Calorie content of foods possible in the dish

• Egg white – 45 kcal/100g
• Egg yolk – 352 kcal/100g
• Egg powder – 542 kcal/100g
• Chicken egg – 157 kcal/100g
• Ostrich egg – 118 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Cereal flour – 348 kcal/100g
• Suluguni – 290 kcal/100g
• Peasant unsalted butter – 661 ​​kcal/100g
• Peasant salted butter – 652 kcal/100g
• Amateur unsalted butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Salt – 0 kcal/100g
• Water – 0 kcal/100g

Calorie content of foods: Butter, Eggs, Suluguni, Salt, Flour, Water

Preparing the dough

To prepare delicious khinkali with suluguni, it is important to make the dough correctly. Traditionally in Georgia it is prepared only from flour, salt and water. It needs to be kneaded 3-4 times, each time standing for 20-30 minutes. There are a few more secrets to the khinkal dough: you need to use ice water, which will help avoid stickiness, and you need to sift the flour. Then it turns out soft, tender, but does not tear from the liquid filling.

To make it more pliable, you can add vegetable oil. A step-by-step recipe will help you do everything right.

1. Pour 500 g of flour into a bowl and make a hole in the center.
2. Add a teaspoon of salt to a glass of ice water and dissolve it.
3. Pour water into the flour in small portions, stirring constantly.
4. Add 2 tbsp. l. vegetable oil.
5. Knead the dough well so that it does not stick.
6. Cover with a towel and leave for 15-20 minutes.
7. Knead again, adding flour if necessary. Do this 2-3 times.
8. After the last kneading, wrap in film and leave in the refrigerator for half an hour.

You can prepare the dough as for dumplings or dumplings. Each housewife has her own recipe. But in Georgia, khinkal dough is necessarily made without eggs .

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How to make classic khinkali with suluguni cheese

There are several recipes for khinkali with cheese. They add butter, eggs, herbs and other ingredients. Most often they take suluguni, as it is a traditional unsweetened Georgian cheese.

The classic recipe for khinkali with suluguni contains the following ingredients:

• 700 g suluguni cheese;
• 2 raw yolks or boiled eggs;
• 3 tbsp. l. butter;
• salt to taste.

Suluguni cheese needs to be grated on a coarse grater; you can use the one sold in the form of straws or threads. Just it shouldn't be smoked. Melt the butter and mix all the ingredients. For those who like it spicier, you can add 2 cloves of garlic, pepper and herbs to the filling.

You need to prepare khinkali stuffed with suluguni cheese according to a step-by-step recipe .

1. From the finished dough you need to make circles with a diameter of 10-12 cm and a thickness of 1.5-2 mm. It is not worth it to be thicker, as after cooking they may remain soggy . To do this, you can cut out circles with a glass or make a flagellum, cut into pieces and roll out.
2. Prepare the filling for khinkali with suluguni and other ingredients to taste.
3. Fill each circle with cheese filling.
4. Bring the edges of the tortillas up without releasing all the air. Help with your other hand to form folds. Seal the edge to prevent the contents from leaking out.
5. Place the finished khinkali into boiling salted water one at a time, holding it by the tail. They should cook in one layer, so don't add too much at once. After the bags float to the surface and turn their tails down, you need to boil for 8-10 minutes, no more.
6. Serve hot with herbs, sour cream or melted butter. Eat by holding the tail, which remains slightly raw.

Ingredients

• for test

• 250 wheat grmuka
• 1/2 tsp salt
• 125 ml water
• 5 grams vegetable oil

• For filling

• 280 gr Suluguni cheese
• 2 pcs egg yolk

• for cooking

• 3 liters
• 1 tsp salt

Suluguni is a wonderful Georgian cheese, one of the bright symbols of Georgian cuisine. As recognizable as khinkali. And khinkali with cheese is a wonderful introduction to the cuisine of sunny Georgia. Suluguni has a creamy taste, moderately salty, and makes an ideal juicy filling.

Author of the publication

A lawyer by training. My main hobby is studying. It is this passion that makes you learn something new about the world of cooking, discover new products, new tastes of familiar dishes, learn from wonderful chefs, and improve your photography skills. Dreams of visiting The Fat Duck restaurant by the famous Heston Blumenthal. Mother of two boys, wife. Participates in several social projects.

Yulia Nasibulina

Author of recipes
Lawyer by training. My main hobby is studying. It is this passion that makes you learn something new about the world of cooking, discover new products, new tastes of familiar dishes, learn from wonderful chefs, and improve your photography skills. Dreams of visiting The Fat Duck restaurant by the famous Heston Blumenthal. Mother of two boys, wife. Participates in several social projects.

Other cooking recipes

There are other recipes for khinkali with suluguni cheese . They are made with the addition of raw minced chicken, curd filling, potatoes and other ingredients.

Chicken recipe

The result is a delicious dietary dish with a delicate juicy filling. For the filling you will need the following ingredients:

• 400 g raw chicken fillet;
• 1 onion;
• 100 g grated suluguni cheese;
• 50 ml broth;
• salt, pepper to taste.

Grind the meat and onions in a meat grinder, add suluguni cheese, salt and pepper. Fill the dough circles with minced meat, lift the edges and pour in a teaspoon of broth. Pinch into khinkali shape. Boil in salted water for 15 minutes. Serve with cream sauce or sour cream and herbs.

Potato recipe

A hearty dish can be made with potatoes. It turns out to be an analogue of Ukrainian dumplings, only in a different shape. For this recipe you will need the following ingredients:

• 350 g potatoes;
• 150 g suluguni cheese;
• bulb;
• salt, pepper to taste.

Make mashed potatoes from raw potatoes. Add fried onions, grated cheese, salt and pepper. Fill each flatbread with mashed potatoes, adding a little potato broth for juiciness if necessary.

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