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Cuisine: mustard

Honey mustard sauce

Sauces

European

Honey Mustard Sauce – the perfect combination of sweet and savory. This aromatic honey mustard sauce is a versatile dressing that perfectly complements meat, fish, salads, and appetizers. Thanks to...

Bacon sandwich

Fast Food

English

Bacon is one of the oldest meats to be preserved, dating back to ancient China where it was first salted and dried. The average American consumes about 18 pounds of...

Basil cream sauce

Sauces

European

Basil cream sauce is great for salads, meat and potatoes. You can also add cream cheese or Parmesan to the sauce, use your imagination and enjoy the variety of flavors...

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.

Chicago-style hot dogs

Fast Food

American

Hot dog representative from Chicago. Its history begins with street vendors who first began selling hot dogs during the harsh times of the Great Depression. The birth of the Chicago-style...

Caesar roll

Italian

Delicious shawarma with chicken. The ingredients and caloric content are calculated for 3 roles. For tortillas, choose rye whole grain flour, corn flakes without sugar. The original recipe still uses...

Vegan aquafaba mayonnaise

Sauces

European

Aquafaba is water in which chickpeas have been boiled.

Vegan tofu mayonnaise

Sauces

European

Sometimes I additionally add spices ‘Vegetable mixture’

Vegan okroshka

Soups

European

The ingredients are calculated for a 5-liter pot. Choose greens at your discretion: lettuce, dill, cilantro, green onions, parsley, spinach.

Garlic sauce

Sauces

European

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

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