As I was looking for something to make for Georgia, I decided I couldn't stop at one dish. Sometimes certain countries just have foods that speak to me and I want to keep trying. Khinkalis came up repeatedly in my searches as definitively Georgian. Plus they sounded good. Meat dumplings? I am in! After looking at a number of recipes I went with this one. The directions made sense and there were pictures!
I'm pretty sure I halved the recipe, although I could be wrong. But at least this one is halve-able, unlike last time!
With some fancy Google converting, 1.1 kilos equals 2.4 pounds. Yay internet! And food scales!
rolling pin rings for Christmas yet, so I had to rely on Kevin's estimate for 1/3 inch thick dough. I think it is his least favorite part of me cooking. Then I got to cut the dough into circles - just like pierogi! Don't worry, we'll get to you, Poland.
|Helping me cook.|
Anyway, similar to other dumplings from the area, then you boil! Unlike others, though, you are supposed to serve with only a sprinkling of pepper.
|Only one exploded! Make sure you don't let them get stuck to the bottom of the pot.|
That isn't a bad practice, because that part was a little dense anyway. It didn't quite get fully cooked when the rest did, so you may not want to eat it. As for the rest, it was still pretty dense. Very very heavy. Both Kevin and I agreed that it would have been better with the onion, actually. Not a normal decision for us. But we lived and learned.
We did actually eat some of these leftovers though, which was good. It was just difficult to eat more than around three in any one sitting. I don't know if this is intentional or because I'm not a good khinkali folder. Don't worry, Kevin didn't seem to mind that there weren't 19 folds in all of them.
Next time: Germany