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Cuisine: sugar

Grandma’s pancakes with milk

Snacks

Ukrainian

Grandma prepares such a ‘sauce’ for pancakes: you need to melt butter, add sugar and mix well. The resulting sweet liquid mixture should be poured into a bowl. Pancakes folded...

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...

Chocolate cake without flour

European

An excellent option for those suffering from gluten intolerance. This recipe is one of the simplest and fastest. The main thing is to do everything in order and mix proteins...

“Napoleon” cake with custard

European

A very tender and delicious cake recipe. If desired, you can decorate with nuts or fresh berries.

Cranberry sauce

Sauces

American

Add sugar to taste – focus on the acidity in cranberries and your taste, you can make the sauce more sour or sweeter by adding more sugar.

Easter cake with chocolate and cheese

European

This Easter cake (paska) goes great with orange filling and vegan Easter cake frosting. Protein glaze from Easter cake with caramel is also perfect here. If you wish, you can...

Easter cottage cheese cake (paska)

Desserts

European

If you wish, you can prepare the same paska without gelatin, but you will definitely need a special mold for paska. Do everything according to the recipe, but do not...

Cherry pie with stripes

European

Some additional tips on making and storing shortbread can be found in the article ‘Secrets of shortbread’. We will be using almond flour, but it can be substituted with hazelnut...

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...

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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