Corn khinkal - step-by-step recipe with photos on Povar.ru

The preparation of khinkali is present in various national cuisines, each of which has its own characteristics. The most popular and widespread is the Georgian dish, which is served in many restaurants around the world. The original variety is khinkali, made from corn flour products. They are quite easy to prepare, the recipe does not contain any special difficulties. If you want to please your guests with a good treat, this dish is worth considering.

Nutritional and energy value:

Main Ingredients

The main feature of the recipe in question is corn flour, while most often wheat flour is used to make such dishes (the best option is to use both varieties). There are many ways to prepare khinkali; over time, changes are made to the list of products used, which, in the opinion of the chef, can improve the taste.

Once you've mastered a standard recipe, don't be afraid to experiment with a variety of ingredients.

The following products can be considered traditional:

• corn flour - 200 g;
• wheat flour - 200 g;
• eggs - 2 pieces;
• sunflower oil - 100 g;
• kefir - one and a half glasses;
• soda - 1 teaspoon;
• lamb - 500 g (beef can be used instead);
• potatoes - 5 regular size;
• garlic - 4 cloves;
• sour cream - 5 teaspoons (mayonnaise becomes an alternative);
• salt - a couple of pinches (to taste).

You can prepare khingali in various ways; the resulting taste of the dish largely depends on the method chosen. An example is the Dagestan recipe for water, where pieces of dough are boiled in broth and then served with meat, herbs and vegetables on the table. This is significantly different from what we are used to seeing in life and in photographs. The more traditional method is steaming; often in this case it becomes necessary to use a pressure cooker.

Features of serving

How to prepare corn khinkal becomes clear if you carefully study the recipe. If you boil it the right way, your guests will be impressed with the treat you serve. The most important point is to add meat, do not overdo it with the filling. Over time, you will become instinctively aware of how much lamb is required for optimal flavor. The ratio of other ingredients is also important, including cottage cheese and kefir.

Proper serving of the dish is no less important than following the recipe for corn khinkal.

In photographs, khinkali are often decorated in different ways. Products made from corn flour can be served in different ways, often the choice depends on the tastes of the owner. It is difficult to identify any traditional rules; over the years, Georgian cuisine has undergone certain changes and felt the influence of foreign cultures.

You can serve khinkali with the following products:

• cooked meat;
• potato;
• sauce or ketchup;
• fresh greens.

The presented recipe will help even a beginner step by step to understand the preparation of this dish from corn flour. It is suitable for a variety of occasions. If you need a good appetizer for a feast, be sure to cook khinkali. This product is also suitable as food in the morning after noisy parties on the previous day. This is one of those dishes that is characterized by simplicity and versatility. It does not contain ingredients that are difficult to find; corn flour is sold in any store.

How to cook corn khinkal

Khinkal is a traditional dish of Dagestan cuisine. The dish itself consists of pieces of dough boiled in water or broth. These are the so-called “khinkalins”. They are served with broth, the meat in which the broth was cooked, and sauce.

The sauce can be tomato or sour cream and garlic. The meat is pre-cooked (it can be lamb, beef or chicken) and khinkalins, meat, broth and sauce are served separately. <.p>

Everyone takes in as much of it as they can and in the proportion they deem tastier for themselves. The Dagestan khinkal should not be confused with the Georgian khinkali, which is a completely different dish. Today I propose to prepare corn khinkal.

Video recipe

Now you know how to cook steamed corn khinkal with cottage cheese. This dish will be a great, easy dinner for the whole family. To understand the cooking process in more detail, we suggest watching a short but very informative video.

Dear readers, we hope that you liked this recipe and are already steaming khinkali with cottage cheese in your kitchen. Write your opinion about the finished dish in the comments. If you have any comments or suggestions, please write, it is important for us to know your opinion.

Khinkal is one of the traditional Caucasian dishes, which has gained particular popularity nowadays. It consists of dough pieces boiled in meat broth, which are then served with the broth itself, sauces and boiled meat (mostly beef or lamb is used, less often chicken). This dish should not be confused with a similar-sounding Georgian dish, although there are some similarities in their preparation.

With a calorie content of 200-230 cal per 100 g, there is a high carbohydrate content. Let's look at step by step and with photos how to prepare khinkal in several varieties.

Traditional Dagestan khinkal is prepared with chicken or meat broth. This type of dish is also called Avar khinkal. The dough for this dish is made on the basis of kefir. For our dish, let's take chicken, namely the upper part of the carcass without wings.

Ingredients for the broth:

• One carrot;
• Onions - two heads;
• Chicken – 600 g;
• Salt - to taste;
• Cilantro - for serving.

For the test:

• Wheat flour – 2.5-3 large spoons;
• Kefir (2.5% fat) – a glass;
• Salt and baking soda - 0.5 small spoons each.

For the sauce:

• Garlic – half a head;
• Sour cream – 180 g;
• Salt - to taste.

Cooking instructions:

1. Place the chicken and carrots and onions cut into rings in a deep container. Pour in water and bring to a boil over high heat. Skim off the foam, add salt to the liquid and leave on low heat for 45 minutes;
2. While the broth is cooking, knead the dough. Pour warm kefir into a bowl and dilute it with soda, stir until foam forms;
3. Then gradually add flour, add salt, and knead the elastic dough mass yourself. The dough for khinkal turns out snow-white and aromatic, rolls out perfectly during the process. We put it in a plastic bag for half an hour and put it in a cool place;
4. Roll out the cooled ball on the table. “Bathe” the dough layer in flour and roll it thoroughly until elastic. It should not stick to your hands and ultimately should have a thickness of at least 5 mm;
5. Then, using a knife, cut the dough piece into neat rectangles or diamonds that need to be cooked. Remove the chicken from the container and strain the broth. Place “khinkalins” one at a time in a saucepan with broth and cook for about 7 minutes;
6. Use a slotted spoon to catch them and immediately pierce them with a skewer or toothpick. Place on a beautiful serving platter and serve with sauce. Place chicken meat next to the dish;
7. The sauce is quite simple to prepare. Grind the peeled garlic cloves and mix with sour cream and salt.

Healthy and nutritious food is served hot. The taste of khinkal made with kefir is simply unique.

Nutritional value per serving

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Basic

Microwave, Grill, Baking, Boiling - Melanie Cook

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Once you try this easy way to cook corn in the husk , you'll never struggle with husking raw corn again! Once the corn on the cob is cooked, the husks slide right off - it's that easy!

Until I recently discovered that you can boil corn in the husk, I was completely afraid to husk it! Husking corn when the corn isn't cooked is just a mess - all those little strands get stuck and it's very difficult to get them off the corn, off your hands and the surrounding area! The kitchen floor is covered in leaves and silk strands - for some reason they always miss the bin and then it's another problem to throw them off the floor into the trash!

I used to prefer to buy corn in already shelled bags - but that's no longer the case! There are 2 advantages to buying corn in the husk: (1) price and (2) freshness.

Corn in the husk is cheaper than corn in the husk.

The supermarket often has corn in the husk for a great price - like 10 ears of corn for a dollar! They even have a huge trash can next to the corn in the husk bin at our supermarket, and I see people husking corn right there and then putting it in the cart. The husks are flying everywhere and I just want these people to know that they don't have to fight this corn - they need to read my blog so it will change the way they cook corn forever!

Husked corn is fresher than pre-husked corn.

Who knows when that plastic wrapped corn was packaged The husks definitely keep the corn fresh. When I bought pre-husked corn at the supermarket, it was never as fresh as the corn I shelled myself.

When the corn is ready, the husks are immediately removed.

Now the cat is out of the bag - just cooked the corn in its husks, and the husks will come off very easily! For some reason, cooked husks come off easily in one piece, whereas raw husks always make such a mess.

There is no reason to remove the corn husks before cooking. There is no logic in this. Before cooking the corn, we husked the corn like robots because that's how we were taught...and the people who taught us were also taught to do it, etc. It's time to think outside the box! Corn cooks with the husk just the same as without the husk, no matter what cooking method you use (boil, grill, oven or microwave), all you have to do is add another minute or two to cook.

How to Husk Boiled Corn

There are 2 ways to remove the husks from boiled corn:

1) Trim the bottom end and remove the husk

Place the corn on a cutting board and cut off the bottom end of the corn (where the stalk is). Then grab the carcass by the top (where the silk thread is), pull it, and it will immediately slide off as one piece. Pure magic!

2) Regular husk

I'm too lazy to cut so I prefer to just remove the husks as normal (on top of the trash can). Just peel the husks off the top and it will open right up. The huge difference between cooked husks and raw ones is that they don't stick, don't spoil, and flake off very easily.

How to Cook Corn in the Husk in the Microwave

My favorite way to cook corn is to microwave it. Before I discovered that corn husks could be stored, I first removed them and then wrapped the corn in a paper towel and heated them in the microwave. Well, who needs a paper towel when the husks can act as one to reheat the corn in its husks , just microwave it for 4 minutes for 1 corn, 7 minutes for 2 corn, or 9 minutes if you're cooking 3 cobs. corn at a time.

How to cook corn in the husk

The husks actually protect the corn from getting burned on the grill, so cooking corn with the husks is easier than without them! Simply place the corn in the husk directly on the grill and grill, turning occasionally, for 15 minutes.

How to boil corn in the husk

Bring water to a boil. Place corn in husks in boiling water and cook for 10 minutes.

How to bake corn in the husk in the oven

Preheat oven to 350F. Place the corn in the husks on a baking sheet and bake for 30 minutes.

Cooking corn in the microwave is easy!

Once you learn how easy it is to microwave corn and how delicious it is, it's hard to go back to other cooking methods

How to Cook Corn in the Husk in the Microwave

Cooking corn in their husks is much easier than peeling them before cooking! Once the corn is ready, the husks are immediately removed. Once you try this easy way to cook corn, you won't be able to cook corn any other way!

Author: MelanieCooks.com

Recipe type: Side dish

Cuisine: American

Number of servings: 1 serving

Ingredients

• 1 cob of corn in the husk

Instructions

1. Put the corn and its husks in the microwave.
2. Microwave on high for 4 minutes.
3. Let cool slightly, then remove the husks.
4. To remove the husk, cut off the very bottom of the corn, grab the husk by the top, pull and it will slide off.

Notes

Cook time for extra corn: 7 minutes for 2 kernels of corn, 9 minutes for 3 kernels and 10 minutes for 4 kernels of corn at a time.

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Step-by-step cooking process

The first step is to prepare the dough; for this, wheat and corn flour are mixed, after which the mixture is poured onto the table or into a large deep bowl. This entire pile is leveled to a uniform height, and a small depression is made in its center. Half a teaspoon of salt is stirred in kefir, a raw egg is added, and the resulting liquid is poured into the previously formed hole. Sometimes cottage cheese is added to the dough; due to the curd mass, it sticks less to your hands.

Once the dough is kneaded, it can be placed in a bag for half an hour to acquire the necessary characteristics.

The following steps are performed step by step:

1. The fat tail is cut and placed in a frying pan, after which frying begins;
2. Chopped onions are added for the last couple of minutes of frying, after which everything cools a little;
3. Combine twisted lamb with fried fat tail and onions, add salt and pepper, chopped cilantro (it is recommended to use sprigs).

The main action is modeling. To do this, pinch off a piece of dough, make an indentation with your thumb, and stretch the sides. In its shape, the resulting workpiece vaguely resembles a jug. Minced meat (in our case, lamb) is placed in the hole; the edges are carefully pinched towards the center. The amount of meat can be large, cornmeal has good properties in making the dough able to bear a lot of weight. Until this stage, the methods of cooking with water and steam are largely similar.

Recipe for “Khinkal made from corn flour “At Attack””:

We cook any meat, cut into large pieces. While the meat is cooking, sift the cornmeal. I have 8 glasses - that's a lot. We just invited guests, and we can take 2-4 glasses.

Now a proprietary secret. Add semolina to the flour. This will make the dough soft and fluffy. Add salt and soda.

And now the crucial moment. Pour boiling water over the flour and mix with a spoon. the dough should be elastic.

Roll the resulting dough into a sausage.

We pinch off pieces and make small coins, slightly pressing on one side.

We take out our meat and cook our khinkal in this broth. As soon as they float up, we immediately take them out.

Prepare garlic and sour cream sauce

Serve on a large platter with garlic, tomato and hot sauce. This dish is very filling and tasty. Try preparing a small portion first, your men will definitely appreciate it.

Bon appetit

How will it look like?
Khinkal made from corn flour “To Attack”

Men!!! Heroes!!! Brave, strong, courageous and honest!!! This recipe is for you. I invite everyone to the table. Today is a fragrant khinkal made from corn flour with dried meat. This is a traditional dish, BUT there is one secret in my recipe that makes this dish even tastier. My mother gave me this advice, and I use it successfully. I really hope you like it.

Category: Hot dishes › Flour dishes

Ingredients for “Khinkal from corn flour “Attack””:

Try cooking together

Khinkali recipe (Georgian dumplings stuffed with meat)

Khinkali is a signature dish of the Caucasian people of Georgia. They are most often eaten in specialty restaurants, where the delicious meat-filled dumplings are served simply with a generous sprinkling of crushed black pepper. Although minced beef and lamb are most commonly used, you can also make khinkali stuffed with chopped mushrooms or cheese.

Makes 12 to 15 dumplings

Compound

Dough

• Flour - 3 cups
• Salt - 2 teaspoons
• Egg, beaten (optional) - 1
• Water - 1 to 1 1/2 cups

Filling

• Ground beef or lamb - 1 lb.
• Ground Pork - 1/2 lb.
• Broth or water - 1/2 cup
• Onions - 2
• Parsley, chopped - 1/4 cup
• Dill, chopped - 1/4 cup
• Ground cumin - 1 tablespoon
• Salt and pepper - for seasoning

Method

1. Combine flour and salt in a large bowl. Make a well in the center and add egg and 1 cup water. Mix the egg and water into the flour with a fork. Add water if necessary to form a soft dough. Turn the dough out onto a lightly floured work surface and knead until smooth and soft, about 5-6 minutes. Cover and set aside to rest for at least 20 minutes.
2. In another bowl, combine filling ingredients. Cook a small batch in an oiled pan to taste the seasoning and adjust if necessary.
3. Cut the rested dough into 2 pieces. Roll out one piece of dough to about 1/4 inch thick. Cut dough into 3-inch circles using a cookie cutter or large glass. Roll each round into a 5- or 6-inch circle. Dust each circle with a little flour and set aside when finished with the rest.
4. Place about 1/4 cup filling in the center of the dough circle. Working around the dumpling, lift the edge of the dough over the filling, crease the dough, and pinch the edges together over the filling. Pinch the top of the dumpling to seal it and form a handle. Repeat with remaining dough circles and filling.
5. Bring a large pot of salted water to a boil. Add dumplings to water and cook at low boil for 15-20 minutes.
6. Remove the dumplings to a serving platter with a slotted spoon. Season generously with grated black pepper and serve hot.
7. How to eat khinkali : Take the dumpling by the top handle and bring it to your mouth. Carefully take the first bite. If the dumpling has been sealed correctly, it will release delicious broth juice. Eat the rest of the dumpling except the top handle. Georgians never eat the handle. Instead, place them on a plate to monitor your appetite.

Variations of Khinkali

• Meat fillings
  : Beef and pork fillings are most common in the lowlands and cities, while lamb is more common in the mountains. You can also try using ground chicken or ground turkey.
• Cheese Khinkali
  : Cheese khinkali usually uses two local cheeses.
  Suluguni
  is a fresh cheese similar to mozzarella.
  Chanakh
  is a sharper pickled cheese that can be replaced with feta. Grate or crumble about 2 pounds of cheese of your choice and mash it together with 4 tablespoons softened butter and a few chopped herbs to make a filling.

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Recipe

Step 1

To work, we need finely ground corn flour, salt, and water.

Step 2

Sift 300 g of flour. Add 0.5 tsp. salt.

Step 3

Boil water (120 ml) and pour into corn flour. You may need more or less water. We should end up with a soft dough.

Step 4

Form the dough into a cone.

Step 5

Pinch off small pieces from the dough and make flat khinkalins. The dough should be pressed between your palms so that clear imprints of 2-3 fingers appear on them.

Step 6

Place khinkalina in boiling salted water and cook for 5-7 minutes. Remove with a slotted spoon.

Step 7

Corn khinkalins are ready.

Step 8

Serve them with broth, meat from the broth, cut into pieces and sauce (for example, it could be sour cream with crushed garlic).

Video: Recipe for Dagestan khinkal in the form of roses

Products
Lamb (shoulder or neck) - 700 grams Potatoes - 5 pieces Corn flour - 200 grams Wheat flour - 200 grams Eggs - 2 pieces Carrots - 1 piece Onions - 1 head Vegetable oil - 100 grams Kefir - one and a half cups Garlic - 3 clove Sour cream - half a glass Soda - half a tablespoon Salt - to taste Ground black pepper - 1 teaspoon

How to steam corn khinkali

1. Place the lamb in a saucepan and add 2 liters of water. 2. Add 1 peeled onion, salt and pepper to the meat, put the pan on the fire. 3. Cook the lamb for 1 hour after boiling, skimming off the foam, then strain the broth and return to the pan. 4. Peel the potatoes and cut them into 1.5 centimeter cubes, add them to the broth and cook for 20 minutes. 5. Sift wheat and corn flour together through a sieve, add butter, eggs, soda, kefir and knead the dough. 6. Roll the dough into a sausage with a diameter of 4-5 centimeters, cut them into circles 1 centimeter thick, and slightly squeeze on both sides to form a medallion shape. 7. Place the tortillas on oiled steamer trays. 8. Cook the xalpama for half an hour. 9. At this time, make the sauce - crush the garlic with salt, mix with sour cream. 10. Serve the khalpama with meat, potatoes and broth, the sauce separately.

How to cook “Corn khinkal”

Prepare the following ingredients. Use cornmeal, not grits.

Boil water and pour it into a deep bowl or plate, after sifting corn flour into it and adding salt.

Gently knead the crumbly choux pastry and leave it to rest for 15-20 minutes to make it more pliable.

Pinch off pieces of dough, roll them into balls in your hands and flatten them between your palms so that fingerprints remain on them. Place on a board.

Heat the water or broth in a frying pan with high sides or in a saucepan, reduce the heat to medium so that the liquid does not boil too much and carefully place the preparations in it. If the boil is high, they will fall apart; if the boil is low, they will stick to the bottom. Cook the khinkal for about 5-7 minutes, stirring the contents of the container from time to time.

Place the side dish on a plate and serve with boiled meat, poultry, broth, sour cream or tomato sauce.

Rate the recipe Corn khinkal:

average rating: 5.0, total votes: 1

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Chechen version

This dish is flour dumplings of unusual shape () with boiled chicken meat. They are served with garlic sauce, as well as hot broth with potatoes and fried onions.

Components:

• Whole chicken – 800 g;
• Water – three liters;
• One carrot;
• Black peppercorns – 6-7 pieces;
• Bay leaf.

• Wheat flour – 200 g;
• Water – 80 ml;
• One egg;
• Salt – a pinch.

Sauce and potato broth:

• One onion;
• Potatoes – 10 pieces;
• Refined sunflower oil – two large spoons;
• Green onions – 5 feathers;
• Garlic – 6 cloves;
• Salt - to taste.

Chechen khinkal recipe at home:

1. Let the chicken meat cook. When the water boils, skim off the foam and add the pepper, peeled carrots and bay leaves (do not add salt yet). Cook the chicken for about an hour;
2. Making the dough for dumplings: pour sifted flour into a deep bowl, make a depression in it and add a mixture of eggs, water and salt, mix everything thoroughly;
3. Knead into a soft dough. Cover it with a napkin and leave to “rest” for 20 minutes;
4. Next, divide it into two equal halves. Dust the table with flour and make a strip from each ball (about 1.5 cm);
5. Cut pieces about 0.5 cm wide with a knife. Press each piece with your fingers, making a flat cake, and fold it in half lengthwise;
6. Apply stripes to dumplings using a fork. We repeat the same with the other half of the dough, cover the pieces with a cloth;
7. The chicken pieces are cooked. Pour about 100 ml of broth into a separate bowl;
8. Chop the garlic and add it to the broth, add salt to taste;
9. Take out the boiled chicken meat and cut it into long strips with a knife;
10. Strain the broth and bring it to a boil, add peeled and diced potatoes. While it is cooking, peel and finely chop the onion, fry in a frying pan in vegetable oil until golden brown. Separately, bring a container of water to boil for the dumplings;
11. Ready-made potatoes can be chopped directly in the broth, and you can use an immersion blender;
12. Salt the broth and add fried onion to it. Let it boil and turn it off;
13. Boil the dumplings, either completely or in parts, in boiling water. After surfacing, the products will be ready in 2 minutes. Remove them with a slotted spoon;
14. “Gathering” the dish: put a bowl of sauce in the middle on a large, flat dish, and place aromatic hot khinkaliki with chicken around it. Sprinkle with chopped green onions and serve with chicken broth.

Chechen khinkal is a very nourishing and appetizing dish that will especially appeal to men.

Lezgin khinkal (also known as Kumyk khinkal) is prepared in almost the same way. The technology for preparing ordinary unleavened dough is the same as in the recipe described above, but then it is rolled out to a thickness of about 2-3 mm and thin translucent diamonds or squares are cut from it, which are boiled in meat broth. The food can be served in the form of soup, without removing the khinkalinka from the container, or in a separate bowl. It is the initial cutting of the dough that distinguishes such thin khinkal from other varieties.

Calorie content of foods possible in the dish

• Lamb – brisket – 533 kcal/100g
• Lamb – shoulder – 284 kcal/100g
• Lamb – ham – 232 kcal/100g
• Lamb – chop on the bone – 380 kcal/100g
• Lamb – back part – 459 kcal/100g
• Fatty lamb – 225 kcal/100g
• Lean lamb – 169 kcal/100g
• Garlic – 143 kcal/100g
• Salt – 0 kcal/100g
• Dry spices – 240 kcal/100g
• Corn flour – 368 kcal/100g
• Corn flour from grains with the germ removed vitaminizir – 364 kcal/100g
• Corn flour from grains with the germ removed nonvitamin – 364 kcal/100g
• Whole grain corn flour, unsifted – 355 kcal/100g
• Sifted whole grain corn flour – 362 kcal/100g
• Sour milk – 60 kcal/100g

Calorie content of foods: Lamb, Salt, Dry spices, Corn flour, Garlic, Sour milk

Steaming

Steamed corn khinkal is quite simple to prepare and does not require any special skills. The most important part is filling the dough with filling; cooking is a purely technical point. Cornmeal products are placed evenly on the multicooker tray so that they can receive the same amount of steam.

To make khinkal made from corn flour tasty, the following conditions must be met:

• lubricate the tray with vegetable oil;
• the larger the size, the longer the cooking takes (large ones should be cooked for 30 minutes after boiling);
• follow the cooking sequence according to the recipe.

The question often arises about how long the cooking process lasts. Boil large khinkali longer so that you can feel the correct aroma and taste in the broth. A small product will take less time to cook, but you should be careful not to take it out ahead of time. Don't worry about the dough breaking; corn has good binding properties, which makes cornmeal an important ingredient. Kefir also contains important substances.

Corn khinkali - general principles of preparation

To prepare the dough you will need corn flour; you can buy it in the store or make it from cereal. In any case, you will need to sift, only then start kneading the dough. Sometimes corn and wheat flour are mixed.

What is used for the test:

• water;

• milk or kefir, whey;

• soda;

• salt;

• oil.

After kneading, they let it sit for half an hour, but more is possible. Next, roll out the flatbreads. They cook khinkal. Or they make full-fledged products with different fillings, or boil them by steaming or in water. The dish is served with different sauces, the taste and appearance of which depends on the filling and other additional ingredients.

“Darginsky”

Sift the flour, add salt, yeast and water. Knead a stiff dough. Cover with a towel and let it stand.

Pour water over the beef and cook for two hours. When it boils, skim off the foam and reduce the heat to low. We should get a rich and clear broth. Peel the potatoes. Boil until done.

When the dough has risen, roll it out into a thin layer.

Grease with vegetable oil and roll into a roll.

Cut the roll into pieces approximately 5-6 cm thick. You should get roses. Place them in a steamer and boil for 30 minutes.

When the meat and potatoes are cooked, place them on a large platter. Add khinkal to them, sprinkle with chopped herbs, butter and serve. Bon appetit!