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Grilled mackerel

Cooking Time: 20 min

Fish

European

This is a very tasty grilled mackerel recipe, the tom yum paste marinade is perfect for the fish. The mackerel turns out very juicy and...

Cherry compote (cherry juice)

Cooking Time: 15 min

Drinks

Ukrainian

Cherry compote is a perfect summer drink, chill it in the fridge or add some ice cubes to the glass before drinking. You can also add black currants, apples or...

Cranberry cheesecakes

Cooking Time: 20 min

Desserts

Ukrainian

Soak Cranberries in Liqueur: before adding dried cranberries to the cheesecake batter, soak them in a flavored liqueur or rum. This adds a subtle boozy flavor and plumps up the...

Bacon ham pizza

Cooking Time: 30 min

Pizza

Italian

Before adding bacon to the pizza, pre-cook it slightly. This helps render some of the fat and ensures the bacon is crispy after baking on...

Fried zucchini

Cooking Time: 15 min

Main Dishes

European

A very easy to prepare and tasty dish. Fried zucchini can be placed on toast and eaten as a sandwich, adding tomato slices, basil, and mozzarella cheese.

Meatball soup

Cooking Time: 30 min

European

To make the meatballs in the soup soft and juicy, I mix 2 types of meat: chicken and pork. The secret to the softness of the meatballs and the rich...

Mashed potatoes

Cooking Time: 25 min

Main Dishes

European

Here are a few life hacks for making mashed potatoes: Start with the right potatoes: use starchy potatoes like Russets or Yukon Golds for the...

Cucumber tomato salad

Cooking Time: 5 min

Salads

European

Cucumber tomato salad is a refreshing and original salad, easy to prepare, I season this salad with basil cream sauce.

Previous Entries

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Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

8 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find here: dishmagazine.com

#food #meal #mealprep #dinner #recipe #georgianfood #dumplings

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