Carlos Coelho RFE/RL

METHOD

KHINKALIEndFragment

Recipe by Dalia Heilpern, Supra Restaurant, Tel AvivEndFragment    

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INGREDIENTS

TO MAKE THE DOUGH Knead together the dough ingredients with your hands Roll out the dough on a floured surface to about 2mm thick. Use parchment paper to roll up the dough and refrigerate for an hour. TO MAKE THE FILLING  Chop the onion in the food processor. Add the meat. When it is coarsely ground, add the other ingredients.  Transfer to a mixing bowl. Stir in about 500 ml water until the mixture is loose but not swimming. Boil chicken stock or water in a large pot. Dust a counter with flour, lay the rolled-out dough on top, and use a ring to cut 14-cm circles of dough. Place a heaping tablespoon of meat filling on a round of dough and make small folds to enclose the dough. Firmly close the dumpling on top and put on a floured tray while you make the rest. Lower khinkali into the boiling water in batches and gently stir them to prevent sticking to the pot. They should take about 5-7 minutes to cook. When they puff out slightly, use a slotted spoon to remove them. Dust them with black pepper and serve them five at a time.

TO MAKE THE DOUGH TO MAKE THE FILLING 

1 Kg 500 ml 1 tsp 750 g 500 g 1 head 1 1/2 Handful Handful Handful 1 tsp 1 tsp 1 tsp

Flour  Water  Salt  Meat  Onion  Garlic  Hot red peppers Cilantro Parsley Dill Dried chili flakes Ground black pepper Salt

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