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Khinkali
Khinkali are served hot, with no garnish other that coarsely ground black pepper. And there is an art in eating them. The doughy top, where the pleats all meet, is never consumed, but used as a handle for holding the hot dumplings. I personally used to keep the tops apart after each dumpling, placed them aside, and after finishing off the dumplings, went to the cupboard and got my reliable bottle of soya, sprinkled it on the dumpling tops and ate them with chopsticks. The Georgians would turn over in their graves. But since I was born in China, I can get away with it. This way nothing was wasted.
Makes 25 dumplings
4 cups of unbleached white flour
1 1/4 teaspoons salt
1 1/4 cups of warm water
1 pound of mixed ground beef and pork (not too lean)
1/2 teaspoon of freshly ground black pepper
1 1/4 teaspoons of salt
Pinch or two of cayenne
1/4 teaspoon of ground caraway seed
3 small onions, peeled
1/2 cup of warm water or beef bouillon
Khinkali are served hot, with no garnish other that coarsely ground black pepper. And there is an art in eating them. The doughy top, where the pleats all meet, is never consumed, but used as a handle for holding the hot dumplings. I personally used to keep the tops apart after each dumpling, placed them aside, and after finishing off the dumplings, went to the cupboard and got my reliable bottle of soya, sprinkled it on the dumpling tops and ate them with chopsticks. The Georgians would turn over in their graves. But since I was born in China, I can get away with it. This way nothing was wasted.
Makes 25 dumplings
4 cups of unbleached white flour
1 1/4 teaspoons salt
1 1/4 cups of warm water
1 pound of mixed ground beef and pork (not too lean)
1/2 teaspoon of freshly ground black pepper
1 1/4 teaspoons of salt
Pinch or two of cayenne
1/4 teaspoon of ground caraway seed
3 small onions, peeled
1/2 cup of warm water or beef bouillon
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