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Cuisine: corn starch

Cuisine: corn starch

Crispy chicken wings

Chinese

Crispy chicken wings with a golden crust and juicy meat inside! An easy homemade recipe with flour, cornstarch, and spices for the perfect crunch. Ideal for parties, game nights, or...

Duck leg confit with cherry sauce

Main Dishes

European

This recipe is a great choice for special occasions and holidays. Choose a young duck, the breed of duck that is raised for cooking Peking duck is good. Please note...

Sweet and sour chicken

Chinese

Sweet and Sour Chicken is a beloved dish known for its vibrant balance of tangy, sweet, and savory flavors. This dish has become a staple in Chinese-American cuisine. The dish...

Shrimp tempura

Chinese

Pat the shrimp dry with paper towels before cooking. This helps them brown evenly and prevents them from steaming. Make sure the oil is well heated in the fryer (or...

Country style potatoes

Fast Food

American

A recipe for country-style potatoes like at McDonald’s, very tasty and crispy potatoes that literally melt in your mouth. You can also add Parmesan before removing from the oven. This...

Meringue roll

Desserts

European

Here are some interesting facts and tips for the meringue roll recipe: 1. Preparing the egg whites: Make sure the bowl and mixer you use to beat the egg whites...

Chinese dumplings ‘Little Dragon’

Chinese

In Mandarin, these dumplings are called ‘xiao long bao’, and they are the most popular on the dim sum menu. The origin of the name is not known for sure,...

Potato dumplings with mushrooms

Main Dishes

Ukrainian

Corn flour can be used instead of wheat flour.

Oatmeal easter cake with caramel

European

Oatmeal easter cake with caramel (paska) a delicious dessert for your table for Easter. The protein glaze that I give you in this recipe is extremely versatile and can be...

Cranberry sauce

Sauces

American

Add sugar to taste – focus on the acidity in cranberries and your taste, you can make the sauce more sour or sweeter by adding more sugar.

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Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

2 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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