Hero Slider - DishMagazine

https://dishmagazine.com

Tender chicken cutlets

Cooking Time: 20 min

Ukrainian

A chicken breast meat recipe. Can be used as a cutlet for a burger or be served with mashed potatoes or green peas.

Pea soup

Cooking Time: 1,5 hours

Ukrainian

Recipe for a delicious and light soup for lunch. You can also add smoked sausages to the soup for a...

Juicy grilled pork chops

Cooking Time: 30 min

Ukrainian

Here’s a recipe for Grilled Pork Chops marinated in mayonnaise and spices.

Homemade bacon-wrapped cutlets

Cooking Time: 35 min

Ukrainian

Chicken breast meat recipe. You can use pork loin instead of chicken breast.

Glass Noodle Salad

Cooking Time: 20 min

Vietnamese

Stollen (German Christmas bread)

Cooking Time: 3,5 hour

Baking

European

Forshmak

Cooking Time: 20 min

European

Here’s a classic recipe for forshmak, a traditional Jewish appetizer.

Cocktail “Basil Beauty”

Cooking Time: 2 min

Cocktails

European

Here are a couple of interesting facts and tips for preparing the “Basil Beauty” cocktail Basil Infusion: Instead of muddling basil directly in the cocktail shaker, you can infuse the...

How to cook a poached egg?

Poached eggs are a component of many dishes. The most famous is eggs benedict, an American breakfast. It’s an egg on a slice of bread with ham or salted salmon...

Secrets of making shortcrust pastry

● Shortbread is very demanding on temperature. It is important that all the dough ingredients are cold. This dough also...

Secrets of making yeast dough

How to make the dough so that it is lush, fragrant and balanced in taste?● Flour has different strengths. We...

Easter cheesecake

Cooking Time: 1 hour

Desserts

European

My kids love this Cheesecake, it comes out incredibly tender and delicious. Will decorate your table and delight your taste...

Previous Entries

246

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

Image attachment

Image attachment

Image attachment

View on Facebook

Likes: 1
Shares: 0
Comments: 0

Comment on Facebook