How to bake khinkali in glassware. Baked khinkali in the oven. Dumplings baked in the oven, in pots and lazy. Recipes for making delicious dumplings in the oven. Recipes from the chef

Real khinkali in Georgian

Of course, real khinkali can only be tasted in Georgia, because there they are prepared from the freshest beef with the addition of lamb or pork fillet to add fat content to the minced meat. Minced meat filling is considered a classic of the genre, although you can grind it in a meat grinder.

The dough is made in the same way as dumplings, for which the treat is often called Georgian dumplings. That's just from the classic "ears" they are very different, not only in the way of obtaining minced meat, but also in wrapping the dough.

When sculpting khinkali, the edges of a large cake filled with minced meat are connected with folds, which should be at least 18 pieces.

The result is fresh bags with juicy minced meat inside, which are 3-4 times larger than dumplings.

Georgians boil their treat in salt water and serve it "in company" with traditional spicy sauces. We will try to move away from traditions and fry khinkali. It will turn out very tasty too!

How to fry khinkali in a pan at home: a step by step recipe

Since each of the units of this Georgian treat turns out to be very impressive, it will not work to fry them in a pan in the classic way, like dumplings.

Minced meat will remain damp, and the dough may well burn. So we suggest frying slightly boiled khinkali - this way they will be juicier and fully cooked.

Ingredients

Sifted flour (high quality) - about 4 cups;
Cold water - 1 cup;
Salt - 2 tsp;
Beef fillet without veins - 500 g;
Lamb pulp - 250 g;
Onion of medium size - 2 pcs.;
A bunch of green parsley (cilantro) - 1 pc.;
Cold meat broth - 1 cup;
Black pepper powder - 0.5 tsp;
Ground cumin - 1/4 tsp;
Sunflower oil - 2-3 tbsp.

How to fry khinkali in a pan at home

Pour the prepared flour into a bowl with high sides, leaving about half a glass somewhere.
Pour 1 tsp into the water. salt and stir well until the crystals are completely dissolved.
Having made a hole in the hill of flour, slowly pour water into it and make the dough. You need to knead it until smooth. If the dough, after kneading with this amount of flour, grabs your hands and does not lag behind the walls of the bowl, you need to add the rest of the flour to it.
We interfere more until the “kolobok” begins to unstick from the hands and becomes smooth. A good cut dough has a homogeneous structure, without pores and inclusions of flour.
We leave it to rest, not forgetting to wrap it in a film, and we ourselves will pay attention to the filling.
After washing the meat and removing the husk from the onion, we proceed to chopping these ingredients with a very sharp knife.
We also grind the washed fresh herbs, add it to the cold cuts.
Gradually pour in the same cold broth, without ceasing to mix the minced meat.

The smaller the pieces of meat and onions, the better. You can use a meat grinder, but the taste of the treat will deteriorate;
In the absence of broth (chicken is not suitable!) You can add water to the minced meat.

You can serve treats simply with finely chopped greens or with the famous satsebeli sauce. As you can see, the answer to the question of whether it is possible to fry khinkali in a homemade frying pan according to the principle of dumplings is positively affirmative and very tasty!

Khinkali in a pan: original recipe

Ingredients

Ready frozen khinkali- 500 g + -
- 5 tablespoons + -
- 4-5 tablespoons + -
- 3 teeth + -
— couple of pinches or to taste + -
Green cilantro - a small bunch + -

How to quickly and tasty cook fried khinkali at home

In the absence of time for full-fledged home cooking, you can use the more “lazy” option of providing your family with a hearty dinner - buy a pack of Georgian “dumplings” in the supermarket and quickly make a delicious treat.

We take out the deepest frying pan (even better - a saucepan), pour oil into it and - on fire.
When the fat warms up, dip the finished products into it. When the first blush appears, turn them over and so on until they become evenly golden.
After that, add water to the pan so that the khinkali are covered with it up to half (the meat part should be in the water), reduce the intensity of the fire. Simmer under the lid for about 10 minutes.

If khinkali is slightly larger than dumplings, you don’t need to fill them with water - it will be enough just to fry them from all sides.

In the meantime, peel the garlic cloves and chop the washed cilantro, add seasonings and salt to the tomato. You can stew it separately from the main treat or use it fresh as a sauce. Georgian seasonings in this case will be most welcome.

To determine the readiness of the meal, you need to catch one "bag" and cut it. The meat filling has reached the standard - the dish is ready, and it's time to send it to the table, where a hungry family has already gathered.

Georgian cuisine strikes the imagination with the number of delicious dishes, many of which have gained well-deserved popularity. Having learned whether it is possible to fry khinkali in a pan at home and how to do it, we got the opportunity to diversify the family menu without much cost and effort.

All foreign analogues of dumplings (Italian ravioli, Georgian khinkali, Asian manti, etc.) differ from real dumplings in the shape and size of the product, the composition of minced meat, the method of preparation and serving.

Russian or Siberian (Ural) dumplings are traditionally boiled in salted water or meat broth. But today, for a change, we will cook this dish in the oven. Dumplings baked in the oven acquire a different flavor and are more tender. To achieve the best baking effect, it is worth cooking dumplings in pots in the oven. They are also convenient in that they immediately become a portioned dish for each guest or family member. For this cooking method, we will have to make a sauce in which, in fact, dumplings will be baked. Thus, we get: dumplings in sour cream in the oven, or dumplings in the oven with mayonnaise. Of these options, dumplings in the oven with sour cream are a lighter dish. Although, dumplings, in any case, will turn out to be quite high-calorie. The same satisfying and far from dietary, however, very tasty, are dumplings in the oven with cheese, or even more difficult - dumplings in the oven with cheese and mayonnaise. Sometimes it's worth pampering yourself. This option can also be attributed to delicacies - dumplings with mushrooms in the oven, a very popular dish.

For those who are in a hurry and do not have time to set the table by the arrival of guests, we recommend lazy dumplings in the oven. Simplicity lies in the preparation of a quick dough, the formation of layers from it. A roll of minced meat is wrapped in these layers, the resulting “sausages” are placed in a baking sheet, poured with any sauce (to your taste) and baked in the oven. The second option for a quick menu: dumplings casserole in the oven. In general, it can be prepared from store-bought dumplings, which significantly reduces the time and effort for preparing dinner. The result is still excellent.

Cook different types of dumplings in the oven. Any recipe will do. And be sure to evaluate your work, your dumplings in the oven, a photo of the finished dish from the site will help you understand your mistakes and achievements. And in the future, if you cook dumplings in the oven, keep the recipe with a photo for convenience in the kitchen. Or, dumplings in pots in the oven, study the photo in advance, and carefully follow the recommendations of experienced chefs. When preparing this dish, dumplings in pots in the oven, the recipe with the photo is even more necessary for the housewives, because. it is more complex and original than others. But, once you understand the tricks of cooking lazy dumplings in the oven, you may not need the recipe in the future, you will remember it, and for sure, you will improve and improve it. If you manage to come up with your own original dumplings, the recipe with a step-by-step photo in the oven that you made for us will come in handy.

By experimenting on the topic of "dumplings", you will be able to do a lot, and you will confidently explain to beginners, for example, how to cook dumplings in pots in the oven. Thank you provided!

Gourmets advise making stuffing for dumplings complex: from meat and poultry. Unusual taste is successfully combined with juiciness;

It is better to chop the onion for minced meat with a vegetable cutter or a sharp knife finely and carefully. The meat grinder removes a lot of moisture from the onion;

It is also advisable to add a little chopped garlic to the minced meat;

For baking in the oven and in pots, dumplings can be pre-boiled a little until half cooked, so that the dough is better cooked later;

Other ingredients for baking (onions, carrots) need to be slightly simmered in a pan before filling in a pot or in a mold in front of the oven;

Dumplings love freezing, so they can be prepared for the future. The time spent on preparation will return a hundredfold with each subsequent preparation of dinner. And freezing also improves the taste of dumplings;

The ideal size of dumplings (with a diameter of a large coin, they should comfortably fit into a tablespoon one by one) has evolved over the years, and it is not worth changing it, especially upwards. There are other dishes for this. You can reduce it a little, it turns out original and beautiful, but it's more fuss. Choose yourself.

Cooking time: 30 min

Description

In principle, real khinkali are incredibly tasty in any case, no matter how you cook them. And in addition to traditional cooking and steaming, I can offer to bake khinkali in the oven. Description of preparation: Since lately I have been cooking almost everything in the oven, so, in my opinion, any dish turns out tastier, I did not bypass Georgian cuisine, in this recipe I will tell you how to make khinkali in the oven. Of course, this variant of their preparation cannot be called traditional, but after all, khinkali are fried, so why don't we bake them on a pillow of tomatoes, and under a fragrant cheese cap. And if you still use a hand-made product for this simple recipe for khinkali in the oven, and not store-bought khinkali, it will turn out amazingly, try it yourself. Servings: 10-12

Ingredients

Hard cheese - 70-100 grams

Khinkali - 28-30 pieces

ground black pepper - to taste

Salt - to taste

Fresh greens - 60-70 grams

Fleshy tomatoes - 3-4 Pieces

Step by step recipe

So, for starters, we thoroughly wash the tomatoes and cut them into slices about 0.7 cm wide.

Now we take a cast-iron pan with a removable handle and lay the bottom with slices of tomatoes, salt them a little and pepper. Lay the frozen khinkali sideways on the tomatoes, sprinkle everything with chopped herbs and grated cheese on a coarse grater.

We put the pan in the oven preheated to 180 degrees and bake the khinkali for about 20-25 minutes. When the dish is covered with a fragrant cheese crust, we take it out and lay out the khinkali on plates. Bon appetit everyone!

Garlic - 4 tooth.

Tomato paste - 100 g

Salt - to taste

Soda - 1/6 tsp

Wheat flour - 500 g

Black pepper - to taste

Chili pepper - 1 piece

Spices - 1 tbsp. l.

Kefir - 100 ml

Cilantro - 2 bunch.

Butter - 100 g

Lamb - 2 kg

Boil a cool broth. To do this, put all the lamb in a large saucepan, pour water, bring to a boil, remove the foam, reduce the heat, put pepper, a bouquet of garni and cook for 3 hours - so that the meat easily separates from the bones, and the broth is as saturated as possible. Salt for 40 minutes before the end of cooking. To make the broth as transparent as possible, it is advised to ...

tags:

Sun flour (powder) - 5 gr.

Salt - 0.1 gr.

...............................................

Luk onion - 60 gr.

Minced meat Outskirts - 300g.

..............................................

cilantro St. - 10 gr.

Garlic - 1 tooth.

Water - 150 gr.

Ground black pepper - 0.1 gr.

Teto - 40 gr.

Water - 50 gr.

Flour - 300 gr.

Minced meat for khinkali - 50 gr.

1. Add finely chopped onion, garlic, cilantro, salt, pepper and water to the prepared minced meat. Mix.

2. Knead the dough from flour, salt and water - quite dense and tight. Leave for 20-30 min.

3. Roll out the dough into a thin layer and cut out cakes with a diameter of 10-15cm.

4. Put the minced meat on the cake. Gather around the edges to make a bag....

tags:

Khinkali recipe in the oven with step by step preparation.
Dish type: Hot dishes, Khinkali
Recipe Difficulty: simple recipe
National cuisine: home kitchen
Reason: For lunch

Preparation time: 10 minutes
Cooking time: 30 min
Servings: 10 servings
Amount of calories: 314 kilocalories

In principle, real khinkali are incredibly tasty in any case, no matter how you cook them. And in addition to traditional cooking and steaming, I can offer to bake khinkali in the oven.
Since lately I have been cooking almost everything in the oven, so, in my opinion, any dish turns out tastier, I did not bypass the Georgian cuisine, in this recipe I will tell you how to make khinkali in the oven. Of course, this variant of their preparation cannot be called traditional, but after all, khinkali are fried, so why don't we bake them on a pillow of tomatoes, and under a fragrant cheese cap. And if you still use a hand-made product for this simple recipe for khinkali in the oven, and not store-bought khinkali, it will turn out amazingly, try it yourself.
Servings: 10-12
Ingredients for 10 servings
Khinkali - 28-30 pieces
Fleshy tomatoes - 3-4 Pieces
Hard cheese - 70-100 grams
Fresh greens - 60-70 grams
ground black pepper - to taste
Salt - to taste

Step by step recipe
So, for starters, we thoroughly wash the tomatoes and cut them into slices about 0.7 cm wide.
Now we take a cast-iron pan with a removable handle and lay the bottom with slices of tomatoes, salt them a little and pepper. Lay the frozen khinkali sideways on the tomatoes, sprinkle everything with chopped herbs and grated cheese on a coarse grater.
We put the pan in the oven preheated to 180 degrees and bake the khinkali for about 20-25 minutes. When the dish is covered with a fragrant cheese crust, we take it out and lay out the khinkali on plates. Bon appetit everyone!

In principle, real khinkali are incredibly tasty in any case, no matter how you cook them. And in addition to traditional cooking and steaming, I can offer to bake khinkali in the oven.

Since lately I have been cooking almost everything in the oven, so, in my opinion, any dish turns out tastier, I did not bypass the Georgian cuisine, in this recipe I will tell you how to make khinkali in the oven. Of course, this variant of their preparation cannot be called traditional, but after all, khinkali are fried, so why don't we bake them on a pillow of tomatoes, and under a fragrant cheese cap. And if you still use a hand-made product for this simple recipe for khinkali in the oven, and not store-bought khinkali, it will turn out amazingly, try it yourself.

Purpose: For lunch / For dinner
Dish: Hot dishes / Khinkali
Ingredients:
Khinkali - 28-30 pieces
Fleshy tomatoes - 3-4 Pieces
Hard cheese - 70-100 grams
Fresh greens - 60-70 grams
ground black pepper - to taste
Salt - to taste
Servings: 10-12

So, for starters, we thoroughly wash the tomatoes and cut them into slices about 0.7 cm wide.

Bon appetit everyone!

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