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Cuisine: carrot

Pork ribs stew

European

A hearty and healthy dish of stewed pork ribs with vegetables. I like to add honey to this dish, it enhances the taste of the meat with sweet notes and...

Chicken breast broth

European

Chicken breast broth is very easy to prepare and is famous for its mild taste and beneficial properties. Chicken breast broth is a dietary and low-calorie dish. The broth can...

Borscht with beef

Meat
Soups

Ukrainian

A traditional Ukrainian dish – borscht with beef will delight you with its richness of taste. This dish is very satisfying and healthy. It can be eaten both hot and...

Pea soup

Ukrainian

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

Glass Noodle Salad

Vietnamese

Pickle soup (Rozsolnyk)

Meat
Soups

Ukrainian

Pickle soup (Rozsolnyk) is a delicious Ukrainian soup that has its own characteristics: Interesting Facts: 1. This soup originated in Ukraine and belongs to the dishes of Ukrainian cuisine. 2....

Cabbage rolls (Golubtsi)

Main Dishes

Ukrainian

Golubtsi is not only a tasty dish, but also something interesting from the point of view of cooking: Interesting Facts: 1. Golubtsi have a centuries-old history and are found in...

Solyanka

Meat
Soups

European

1. Variety of ingredients: pickle is a dish that can be varied. Add to it the meat or sausage that you like, and experiment with vegetables to give the dish...

Bean stew

Main Dishes

French

Lean solyanka

Soups

European

Replacements: I often use coconut oil instead of vegetable oil. You can take pickled cucumbers instead of salted ones. I use rice, but in the original recipe – pearl barley.

Previous Entries

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Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

5 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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