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Discover your go-to destination for irresistible snack recipes! Our “Snacks” category offers everything you need to satisfy cravings and fuel your day. Find answers to popular queries like “easy snack ideas for kids,” “healthy snacks for weight loss,” and “quick and tasty snack recipes.” From crunchy homemade chips and savory dips to sweet treats and energy-boosting bites, our collection provides a wide range of options to suit every palate and lifestyle. Explore expert tips, simple recipes, and creative snack ideas to keep your pantry stocked with delicious, wholesome snacks that are perfect for any time of day.

Baked eggplant with garlic and basil

Georgian

Snacks

European

In Switzerland, there are two types of ryoshti: raw potatoes and boiled potatoes. Each option is good in its own way. In addition to potatoes, onion and bacon are 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.

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