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Cuisine: soy sauce

Cuisine: soy sauce

Pan-fried shrimp

Thai

Here are some life hacks for cooking shrimp in a frying pan: Quick Thawing: If your shrimp are frozen, place them in a colander and run cold water over them...

Vegetable salad with parmesan

Salads

Italian

If desired, you can add additional toppings or garnishes to the salad, such as toasted nuts or seeds, fresh herbs like parsley or basil, or croutons for extra crunch.

Glass Noodle Salad

Vietnamese

Chinese dumplings ‘Little Dragon’

Chinese

In Mandarin, these dumplings are called ‘xiao long bao’, and they are the most popular on the dim sum menu. The origin of the name is not known for sure,...

Seafood soup

European

Output: 350 g

Fried seafood

Seafood

European

Output: 300 g

Ginger salmon with cauliflower tabbouleh and rice

Fish

European

Output: 390 g You can see the recipe for tabbouleh with cauliflower here. The recipe for herbal sauce can be found here.

Lean soup with pasta and mushrooms

Soups

Italian

Beijing cabbage can be replaced with kale or spinach.

Teriyaki sauce

Sauces

Japanese

When choosing soy sauce, pay attention to the composition: ideally there should be only: soybeans, salt and water. We recommend serving onion rings with teriyaki sauce.

Salmon steaks in pineapple glaze

Fish

European

One of my favorite salmon recipes is a simple but very effective dish. For two servings, you need 2 steaks of 150-200 g each. Boiled basmati rice is the best...

Previous Entries

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Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

5 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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