Kinkali in a multivariate can be cooked completelydifferent ways. But in any case, such a national Georgian dish turns out to be very tasty, hearty and fragrant. In order for you to learn how to do it, we will present to your attention a detailed recipe for the preparation of "bags" with mixed ground meat and rich broth.
How to cook khinkali in a multicrew
Necessary ingredients:
Preparation of the basis
Before cooking khinkali in a multivark,It should be carefully kneaded for them a thick foundation. To do this, you need to sift the wheat flour through a sieve, make a small hole in the resulting slide, pour in the drinking water, break up 1 chicken egg, and then mix all the ingredients together and get a steep dough. To get it to the desired consistency, it must be wrapped in a food film and left in a warm place for half an hour.
Preparation of the filling
Khinkali in the multivark get delicious andnourishing from any kind of meat. However, we decided to use for this Georgian dish only fat mutton and lean beef. They need to be washed, cleaned of all hard elements, and then very finely chopped with a knife. Some housewives process the meat ingredient for this dish using a meat grinder. But it's more delicious and more satisfying to have such a dinner from a chopped product.
Thus, to processed lamb and beefshould be poured finely chopped bulb onions, table salt, red, and black fragrant peppers. After that, the products must be well mixed and poured into them a fragrant and rich meat broth.
Formation of semi-finished products
To khinkali in multivarke well prepared,they should preferably not be very large. For this, it is required to roll out the previously mixed base in the layer, cut it into circles with a diameter of 10 centimeters, and then alternately lay out the filling with broth and gently pinch the edges, collecting the folds from above.
The process of cooking khinkali in steam in a multivark
For such heat treatment,abundantly lubricate (preferably creamy) grate from the kitchen unit, and then gently place on it all prepared semi-finished products. After that, pour a little filtered water into the bowl, lay the laurel leaves, peas of black pepper and set the filled net. Next, the multivark needs to be put in the steamer mode, select the "Meat" dish and set the timer exactly for 30 minutes.
How to serve for dinner
Ready khinkali is recommended to be presented to the table in hot form together with greens and raw vegetables, as well as with hot pepper or usual tomato sauce (it is possible with sour cream or mayonnaise).
