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Cuisine: fresh basil leaves

Cuisine: fresh basil leaves

Mini puff pastry pizza

Pizza

Italian

Mini pizzas with puff pastry are the perfect option for a quick snack, picnic, party, or everyday meal. They’re easy to make, look delicious, and most importantly, they allow you...

Fried pork

European

In this recipe, it is important to marinate the pork in advance so that they are saturated with the marinade, then the meat will be softer and tastier. I serve...

Tomato bacon and zucchini frittata

Main Dishes

Italian

A frittata is a versatile and delicious Italian egg-based dish that can be customized with a variety of ingredients, making it perfect for any meal of the day. Whether you’re...

Pizza Four meats

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 the pizza. Opt for thinly...

Basil ginger lemonade

Drinks

European

Basil-ginger lemonade is a wonderful refreshing and piquant drink that quenches thirst well on hot summer days. If you prefer a less sweet drink, you can reduce the amount of...

Vegan vegetable stew

Main Dishes

European

A wonderful summer dish of stewed vegetables, aromatic and rich in the flavors of seasonal vegetables. I add a little sugar or honey to this dish, then the vegetables acquire...

Cucumber tomato salad

Salads

European

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

Cocktail “Basil Beauty”

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...

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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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