Corn khinkal with steamed minced meat. Corn khinkal stuffed. Recipe. For the filling you will need

Khinkali are different. For some peoples, these are just flat cakes made from unleavened dough, for others, stuffed products, for some, puff snails.

Cooking a dish in several ways, one of the interesting options is with cornmeal. Shall we try?

Corn khinkali - general principles of preparation

To prepare the dough, you will need cornmeal, you can buy it at the store or make it from cereals. In any case, you will need to sift, only then proceed to kneading the dough. Sometimes corn and wheat flour are mixed.

What is used for the test:

Milk or kefir, whey;

After kneading, he is allowed to lie down for half an hour, but more is possible. Next roll out the cakes. They cook khinkal. Either they mold full-fledged products with different fillings, they also boil them for a couple or in water. The dish is served with different sauces, the taste and appearance of which depends on the filling and other additional ingredients.

Dagestan corn khinkal on the water

The traditional corn khinkal in Dagestan is pieces of dough boiled in broth or water. They are served at the table with different sauces, boiled meat, herbs, broths, vegetables.

Ingredients

120 ml of water;

300 g cornmeal;

0.5 tsp salt.

Cooking

1. Dissolve salt in water at room temperature.

2. Sift corn flour, make a hole, pour water. Take a spoon, start stirring in the center of the well in a clockwise direction.

3. As soon as it becomes difficult to rotate the spoon, dip your hands and knead the steep dough, as for dumplings or homemade noodles. We put it in a bag or leave it on the table, but cover it with an inverted bowl.

4. Let the corn dough lie down so that it acquires the desired consistency, becomes soft and pliable.

5. Now we pinch off small pieces from the dough, a little smaller than a quail egg, flatten in our hands to make a cake. I put it on a cutting board. We make a lot of these cakes.

6. Throw in boiling water or broth, cook after boiling

Corn khinkali with steamed lamb

Recipe for traditional corn khinkali. They are steamed, you can use a pressure cooker.

Ingredients

500 g cornmeal;

250 grams of wheat flour;

0.2 liters of kefir;

300 g of lamb pulp;

100 g fat tail fat;

1 head of onion;

Greens for serving;

A little cilantro in minced meat.

Cooking

1. Mix corn and wheat flour, sift on the table or into a large bowl, make a well in the center.

2. Combine kefir with 0.5 tsp. soda and the same amount of salt, stir, add a raw egg. Pour into the hole, knead not very steep dough. Transfer to a bag, leave for half an hour, let it lie on the table.

3. Cut the fat tail, put it in a pan, start frying.

4. Cut the onion, add to the fat tail, sauté together for a couple of minutes. Then cool a little.

5. Twist lamb, combine with fried fat tail and onion, add salt and pepper, chopped cilantro. In general, it is better to use twigs, but leaves can also be used.

6. We take out the dough, pinch off a small ball, make a recess in it with our thumb, stretch the sides to make a kind of jug. We put the minced lamb into the hole, pinch. Get a round donut with filling. I put it on the tray of the steamer.

8. Turn on the double boiler, cook khinkali after boiling for 25-30 minutes, depending on their size.

9. Put on a dish, decorate with fresh herbs, serve with garlic sauce or ketchup.

Corn khinkali with boiled beef and garlic sauce

A recipe for oriental khinkali made from cornmeal, which does not have to be cooked only with beef. Pork or lamb will also work.

Ingredients

0.2 kg of corn flour;

0.3 kg of wheat flour;

0.5 tsp salt in the dough;

Glass of water.

1 kg of meat.

For sauce:

200 g of thick sour cream;

5 cloves of garlic;

Salt, black pepper;

Any greenery.

Cooking

1. You can take any meat, if there are a lot of bones, then take more. Fill with water, about 3 liters, cook for 2 hours until cooked, add salt. We take out the pieces from the broth. We will cook corn cakes in it.

2. Mix both types of flour, salt the water, knead the usual unleavened dough, let it rest to swell the gluten.

3. Roll out the dough into thin cakes, you can have a few things, sprinkle with flour so that the rolling pin does not stick.

4. Cut the rolled cakes into squares, rectangles or rhombuses. The size is slightly larger than a matchbox.

5. Throw cakes into boiling broth from meat, boil for 3-5 minutes, look at readiness. Remove with a slotted spoon into a bowl, grease with a few drops of oil, shake well.

6. Prepare the sauce: mix all the ingredients with sour cream, what needs to be chopped, cut.

7. Cut the meat into pieces, remove the bones.

8. Put boiled khinkal on a dish, slices of boiled meat on top, serve with garlic sauce.

Corn khinkal with cottage cheese

Curd version of corn khinkali. If desired, you can add a little grated cheese to the filling, it will also turn out tasty, interesting. You can cook in water or steam, whichever you prefer.

Ingredients

140 g of kefir;

300 g cornmeal;

100-150 g of wheat flour;

0.3 tsp salt;

1 small egg;

0.5 tsp soda.

Filling:

200 g of cottage cheese;

1 yolk or small egg;

2-3 sprigs of dill.

Cooking

1. Stir kefir with soda and salt, wait a bit for the quenching reaction to pass. Add egg, shake well.

2. Combine seasoned kefir with corn flour, then add wheat flour, knead a stiff dough. Let rest for about half an hour.

3. Grind cottage cheese until smooth, salt, add a little dill, but not necessary. Enter the egg. If the cottage cheese is weak, then you can not put it or add only the yolk. Stir again.

4. We make round khinkali of the classical form or just koloboks with filling.

5. Transfer to a greased pan, steam for 15 minutes.

6. Or we throw it into boiling water, boil it for 3-5 minutes after boiling, look at readiness. Be sure to salt the water.

7. Served with sour cream, garlic sauce. Greenery. It can be fried in butter.

Corn khinkali with nettle from Yulia Vysotskaya

The famous TV presenter knows how to cook corn khinkali not only with meat. Julia Vysotskaya has a wonderful recipe for a dish with young nettle leaves.

Ingredients

0.3 kg of corn flour;

80-100 g of wheat flour;

120 ml of kefir;

1 spoon of oil;

Soda 0.5 tsp;

A little salt.

Filling:

Fresh nettle;

Egg boiled;

1 onion;

2 tablespoons of oil;

Cooking

1. We knead the usual dough, dissolving soda in kefir, adding salt, adding a little vegetable oil during kneading, it will make the mass more pliable and soft. Set aside and cover with clingfilm or an inverted bowl.

2. Cut the onion into small cubes, put it in a frying pan, pour in the oil and sauté until golden brown.

3. Cut the boiled egg, mix with fried onions. Sort the nettles, you will need a medium bunch, remove the leaves, cut, salt and mash with your hands. Combine with the rest of the filling ingredients, pepper to taste.

4. We take out the corn dough, divide it into pieces, mold the balls with the filling in any convenient way. The main thing is to pinch the edges well.

5. Put in a double boiler, bring to readiness for 12-15 minutes

6. Or boil khinkali in hot water for several minutes.

7. Serve this dish with sour cream, pour with butter.

Corn khinkali with pumpkin and cheese

A variant of a bright filling for corn khinkali. In fact, you can also cook a sweet dish with pumpkin, in which case you need to replace the cheese with cottage cheese, you can add raisins.

Ingredients

500 g cornmeal;

210 ml of water;

2 tbsp. l. vegetable oil;

0.2 kg pumpkin;

0.1 kg of cheese;

1 clove of garlic;

A little pepper;

50 g butter.

Cooking

1. Dissolve a little less than half a teaspoon of salt in a glass of water. Add corn flour, knead the dough, pour in vegetable oil at the very end. Thoroughly knead, leave to rest.

2. Grate the pumpkin and squeeze lightly if it is juicy. Add grated cheese, squeeze a little garlic into the filling, sprinkle with pepper and mix. If you do not plan to sculpt khinkali right away, do not add salt yet.

3. Roll out the dough into a sausage, cut across the puck, dip in flour and roll a thin cake from each rolling pin.

4. We put the filling, collect the edges in a pile, press the knot so that nothing falls apart.

5. We put corn khinkali in a double boiler. Cook after boiling water for at least 20 minutes, as the pumpkin is raw. If you use stewed or boiled pumpkin, then the time can be reduced.

6. We shift the finished khinkali to a dish, pour with melted butter.

Khinkali will be tastier if you add a little wheat flour to the cornmeal.

After cooking, any khinkali must be greased so that they do not stick together. You can use any butter or vegetable oil.

If a little oil is added to unleavened dough during kneading, it will become more convenient and easier to work with, it will not shrink much.

When cooking, you do not need to stir khinkali often so as not to damage the shape. But when boiling, it is important to mix well. Since stuffed items are heavy, they may stick to the bottom of the pan.

The dough doesn't work? Is it difficult to sculpt khinkali? Get away from the classic form, make ordinary dumplings or small pies. It's better than suffering and spoiling food.

If corn khinkali are left, they can be fried in a pan in butter or baked in the oven with sour cream, cheese, or any other additives. It will be delicious too.

Products
Lamb (shoulder or neck part) - 700 grams
Potatoes - 5 pieces
Corn flour - 200 grams
Wheat flour - 200 grams
Eggs - 2 pieces
Carrot - 1 piece
Onion - 1 head
Vegetable oil - 100 grams
Kefir - one and a half glasses
Garlic - 3 cloves
Sour cream - half a cup
Soda - half a tablespoon
Salt - to taste
Black ground pepper - 1 teaspoon

How to steam corn khinkali
1. Lamb put in a saucepan, pour 2 liters of water.
2. Put 1 peeled onion, salt and pepper to the meat, put the pan on the fire.
3. Boil the lamb for 1 hour after boiling, removing the foam, then strain the broth and return to the pan.
4. Peel and cut the potatoes into 1.5 cm cubes, add to the broth and cook for 20 minutes.
5. Sift wheat and corn flour together through a sieve, add butter, eggs, soda, kefir and knead the dough.
6. Roll the dough into a sausage with a diameter of 4-5 centimeters, cut them into circles 1 centimeter thick, and squeeze a little on both sides to form a medallion.
7. Put the cakes on the trays of the double boiler, greased with oil.
8. Boil halpama for half an hour.
9. At this time, make the sauce - crush the garlic with salt, mix with sour cream.
10. Serve halpama with meat, potatoes and broth, sauce separately.

The preparation of khinkali is present in various national cuisines, each of which has its own characteristics. The most popular and widespread is the Georgian dish, which is served in many restaurants around the world. The original variety is khinkali, made from corn flour products. They are quite easy to prepare, the recipe does not contain any particular difficulties. If you want to please your guests with a good treat, you should consider this dish.

Corn flour becomes the main feature of the recipe in question, while wheat flour is most often used to make such dishes (the use of both varieties becomes the best option). There are many ways to cook khinkali, over time, changes are made to the list of products used, which, according to the chef, can improve the taste.

Having mastered the standard recipe to perfection, do not be afraid to experiment with a set of ingredients.

cornmeal - 200 g;
wheat flour - 200 g;
eggs - 2 pieces;
sunflower oil - 100 g;
kefir - one and a half glasses;
soda - 1 teaspoon;
lamb - 500 g (beef can be used instead);
potatoes - 5 pieces of regular size;
garlic - 4 cloves;
sour cream - 5 teaspoons (mayonnaise becomes an alternative);
salt - a couple of pinches (to taste).

Khingali can be prepared in various ways, the resulting taste of the dish largely depends on the method chosen. An example is a Dagestan recipe on water, where pieces of dough are boiled in broth and then served with meat, herbs and vegetables on the table. This is significantly different from what we are used to seeing in life and in photographs. A more traditional method is steam cooking, often in this case it becomes necessary to use a pressure cooker.

Step by step cooking process

The first step is to prepare the dough, for this wheat and corn flour are mixed, after which the mixture is poured onto the table or into a large deep bowl. This whole pile is leveled to a uniform height, a small depression is made in its center. Half a teaspoon of salt is stirred in kefir, a raw egg is added here, the resulting liquid is poured into the previously formed hole. Sometimes cottage cheese is added to the dough, due to the curd mass it sticks less to the hands.

When the dough is kneaded, it can be placed in a bag for half an hour to acquire the necessary characteristics.

The fat tail is cut and laid out in a frying pan, after which frying begins;
Chopped onions are added for the last couple of minutes of frying, after which everything cools a little;
Twisted lamb is combined with fried fat tail and onion, salt and pepper, chopped cilantro are added (it is recommended to use twigs).

The main action is modeling. To do this, a piece is plucked off from the dough, a recess is made with the thumb, the sides are stretched. In its shape, the resulting blank vaguely resembles a jug. Minced meat is placed in the hole (in our case, lamb), the edges are carefully pinched to the center. The amount of meat can be large, cornmeal has good properties in terms of giving the dough the ability to support a lot of weight. Until this stage, the methods of cooking with water and steam converge in many ways.

Steam cooking

Steamed corn khinkal is prepared quite simply, it does not require special skills. The most important part is filling the dough with filling, while cooking is a purely technical moment. Cornmeal products are evenly stacked on the multicooker tray so that they can receive the same amount of steam.

In order for cornmeal khinkal to turn out delicious, the following conditions must be met:

grease the pan with vegetable oil;
the larger the size, the longer the cooking lasts (large ones should be cooked for 30 minutes after boiling);
Follow the order in the recipe.

The question often arises of how long the cooking process takes. We boil large khinkali for a longer time, in order to then feel the correct aroma and taste in the broth. A small product is cooked less, but you should beware of getting it ahead of time. Do not be afraid that the dough will tear, corn has good binding properties, due to which cornmeal becomes an important ingredient. Also important substances are contained in kefir.

Serving features

How to cook corn khinkal, it becomes clear if you carefully study the recipe. If you boil it the right way, your guests will be impressed with the treat served. The most important point is the addition of meat, do not overdo it with the filling. Over time, you will instinctively understand how much lamb is required for optimal taste. An important ratio of other ingredients, including cottage cheese and kefir.

Proper serving of the dish is no less important than following the recipe for corn khinkal.

In photographs, khinkali are often decorated in different ways. Products made from cornmeal can be served in different ways, often depending on the tastes of the owner. It is difficult to single out any traditional rules; over the years, Georgian cuisine has undergone certain changes, felt the influence of foreign cultures.

You can serve khinkali with the following products:

cooked meat;
potatoes;
sauce or ketchup;
fresh greens.

The presented recipe will help even a beginner step by step to understand the preparation of this dish from cornmeal. It is suitable for a variety of occasions. If you need a good snack for a feast, be sure to cook khinkali. This product is also suitable as food in the morning after noisy parties the previous day. This is one of those dishes that is characterized by simplicity and versatility. It does not contain ingredients that are hard to find, cornmeal is sold in any store.

Cornmeal improves digestion, normalizes metabolic processes and removes harmful substances from the body. Products made from cornmeal are considered to be dietary. It is known that cornmeal is easily absorbed by the body and confidently reduces blood cholesterol levels.

Corn Khinkal. Recipe

1. 600 gr. cornmeal

2. 100 gr. Wheat flour

3. 3 art. spoons of semolina

4. fresh whey

5. 1 pack. fast acting yeast

6. salt, sugar to taste

For the filling you will need:

1. 500g ground beef with spices

We heat the whey to 40 degrees. Sift corn flour, wheat flour and semolina into a bowl with a deep bottom, for the convenience of further kneading. Pour out the whole bag of instant yeast, a pinch of salt and sugar.
Mix everything thoroughly and pour hot whey. To make the corn khinkal tasty, we continue to knead the dough until a homogeneous elastic mass is obtained. Let the dough come up for 20 minutes ... Instead of whey and yeast, you can use kefir in combination with soda. For the specified amount of flour, you need to add soda on the tip of the knife.

Wash your hands thoroughly with laundry soap and proceed to the most interesting. Thanks to wheat flour and semolina,the dough should be elastic. We break off pieces of the dough of the size we need (in my case, the size of a small walnut). We give the form of cakes.With a teaspoon, we put the filling in the corn khinkal. The main thing in this matter is not to overdo it.with stuffing. Top with a second cake and connect along the edges. We remove the excess dough, and give the khinkal a neat shape. It is important that the dough is not completely thin m or vice versa. As a filling, you can use cottage cheese, nettles ....etc. It all depends on the preferences and imagination of the author of the dish. Cook in a double boiler for 20 minutes. corn khinkal with stuffing is ready!

Khinkali are different. For some peoples, these are just flat cakes made from unleavened dough, for others, stuffed products, for some, puff snails.

There are several ways to cook the dish, one of the interesting options is with cornmeal. Shall we try?