Georgian khinkali is a type of dumpling that is popular in Georgia and the surrounding region. Typically, khinkali is filled with ground meat, onions, and a variety of spices and herbs. One popular variation of the dish is khinkali with veal, which is a flavorful and delicious version of the traditional dish.
To make khinkali with veal, you will need ground veal, onions, fresh herbs, and a variety of spices. The filling is made by mixing the ground veal 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 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 veal 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 veal is a delicious and flavorful dish that is a staple of 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. Whether served as an appetizer or as a main course, khinkali with veal is a dish that is sure to delight anyone who loves good food.