https://dishmagazine.com

Home
Cuisine: lemon zest

Cuisine: lemon zest

Fluffy Cottage Cheese Casserole with lemon zest

European

Discover this fluffy low-calorie cottage cheese casserole – light, creamy, and perfect for breakfast or dessert. Simple ingredients, nostalgic taste! This is a wonderful recipe for the most tender cheesecake,...

Stollen (German Christmas bread)

Baking

European

Easter cheesecake

Desserts

European

My kids love this Cheesecake, it comes out incredibly tender and delicious. Will decorate your table and delight your taste buds.

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...

Sauce Ranch

Sauces

Italian

A mixture of dried herbs can be adjusted to suit your taste: Provencal herbs, Italian sumish, dill and parsley or hops-suneli, depending on what kind of herb you are preparing...

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.

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,...

Penne with chicken al forno

Italian

Despite the small amount of meat, due to the variety of ingredients, the dish is quite filling. And it is also convenient because you can prepare all the ingredients in...

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...

246

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

Image attachment

Image attachment

Image attachment

View on Facebook

Likes: 1
Shares: 0
Comments: 0

Comment on Facebook