KHINKALI as in Georgia
Revealing the secrets of the perfect dough and juicy filling.
Here's the dough recipe:
For 0.5 kg of wheat flour - 220 g of ice water, 1 tsp of wine or apple cider vinegar, and 1 tsp of salt.
Mix thoroughly and let it rest covered in the fridge for 2-3 hours (preferably overnight).
For the filling, for this amount of dough (~700-710 g), you'll need:
400 g of fatty meat
100 g of onion
2 cloves of garlic
150 ml of cold water
A generous bunch of herbs (preferably cilantro)
Spices to taste.
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