Georgian khinkali is a traditional dumpling that is popular in Georgia and other countries in the Caucasus region. It is a staple of Georgian cuisine and is often served as a main course or as an appetizer.
Khinkali with pork and vial is a delicious variation of the traditional khinkali dumpling. Pork is a common ingredient in Georgian cuisine, and it is often combined with spices and herbs to create flavorful dishes. Vial, on the other hand, is a type of Georgian spice that is made from ground seeds and is commonly used in meat dishes.
To make khinkali with pork and vial, the filling is made by combining ground pork with minced onion, fresh cilantro and parsley, minced garlic, and a blend of spices that includes cumin, paprika, coriander, black pepper, and salt. Water is added to the mixture to create a moist and well-combined filling.
The dough for the khinkali is made from all-purpose flour, salt, and water. The dough is kneaded until it becomes smooth and elastic, and then it is rolled out on a floured surface. The dough is cut into circles, and a spoonful of the pork mixture is placed in the center of each circle. The edges of the dough are then pinched together to create a pouch, which is tightly sealed to prevent the filling from falling out during cooking.
The khinkali dumplings are then cooked in a pot of boiling salted water until they float to the surface, which usually takes about 8-10 minutes. Once they are cooked, the khinkali are removed from the water with a slotted spoon and served immediately, either as an appetizer or as a main course.
Khinkali with pork and vial is a delicious and flavorful dish that is a favorite in Georgian cuisine. It is an excellent example of the traditional cuisine of the Caucasus region, which is known for its use of fresh herbs and spices, as well as its flavorful meat dishes.