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Cuisine: dill

Smoked salmon tartlets cream cheese

European

Mini tartletstartlets with smoked salmon and cream cheese are a sophisticated appetizer, perfect for buffets, holiday tables, and cozy dinners at home. The crispy tartlet base is paired with soft...

Kiev cutlet

Ukrainian

The Kiev cutlet (or Chicken Kiev) is a popular dish of Ukrainian origin that has become a symbol of Ukrainian cuisine. It is known for its rich, crispy coating and a...

Lard with garlic

Ukrainian

Chopped lard with garlic is a traditional Ukrainian dish. It can be spread on bread or added to various dishes. I like to spread lard with garlic on a toasted...

Fried zucchini

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.

Mashed potatoes

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 creamiest texture. They absorb butter...

Cold soup Okroshka

European

Okroshka is a cold soup, often enjoyed during hot summer days. Here’s a step-by-step recipe for making okroshka in chicken broth with a chicken breast meat.

Roll with pita bread and canned fish

Fast Food

European

1. Multifunctional roll: pita bread can be used to create many different dishes. It can be filled with a variety of fillings, from meat to vegetables, and it will still...

Avocado cream sauce

Sauces

Italian

Avocado cream sauce can be spread on toast or a slice of toasted rye bread, or used as a sauce for fish and seafood.

Lobio with beans

Main Dishes

Georgian

Lobio does not have one ‘classic’ recipe, because in different parts of the Caucasus it is prepared to their own taste. I like this recipe, but lobio with pomegranate seeds...

Cauliflower tabbouleh

Main Dishes

French

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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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