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Cuisine: fresh yeast

Cuisine: fresh yeast

Baba with dark chocolate

Baking

French

A delicate and tasty dessert made of yeast dough with a large content of muffin. Baba dessert with dark chocolate has been decorating the traditional holiday tables of Europeans for...

Panettone

Italian

Interesting Facts: Legend of Toni: One popular legend surrounding the creation of panettone involves a young Milanese baker’s assistant named Toni. According to the legend, Toni saved a disastrous batch...

Easter cake with almonds and dried apricots

European

The quantity of products is indicated for 3 cakes (11-14 cm in diameter, weighing about 500 g). Nuances and substitutions: Fresh yeast: if you use dry yeast, take the amount...

Tender pies with cherry

Ukrainian

Some additional tips on preparing and storing yeast dough can be found in the article ‘Secrets of yeast dough’. We give preference to corn starch, since it, unlike potato starch,...

Fragrant pie with cabbage

Ukrainian

Some additional tips on preparing and storing yeast dough can be found in the article ‘Secrets of yeast dough’. Instead of bacon, you can use fried mushrooms – champignons or...

Juicy pies with meat

Baking
Meat

Ukrainian

Some additional tips on preparing and storing yeast dough can be found in the article ‘Secrets of yeast dough’. We will prepare pies with beef, you can also use veal,...

Almond pie

French

This pie is also called Almond Baba. Dessert products made from yeast dough with a high muffin content. If historians are to be believed, in recent centuries they were often...

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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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