Khinkali with potatoes Recipe

Pour room temperature water into the bowl, put salt in it, gradually add flour and start zella dough. Pour vegetable oil. Give the zella a lot of time to get a dense, elastic dough. You can use dough (mixer with dough heads). Roll out the dough into teams, wrap it in food cellophane and put it in the refrigerator for 30 minutes. It is better to prepare the dough the night before and leave it in the refrigerator overnight.

While the dough is brewing, cook the peeled potatoes in salted water for 25 minutes for the filling. Drain the broth, but save a little to thin out the puree. Mash the potatoes into a puree, add to the preserved broth.

Finely chop the onion and fry in a pan heated vegetable oil until translucent. Add the onion, ground black pepper to the puree and mix (if using sulguni and herbs, grate the sulguni on a large grater and finely chop the greens and mix with the mashed potatoes).

Take the dough out of the refrigerator, roll it out into a thin layer, fold it in half, then fold it again. Roll it out at first, roll it tightly into a narrow roll and cut into small "balls" (or rings).

Roll the balls into flour and roll them into thin 10-12 cm diameter plates. Place about 1 tbsp. cooled potato and onion filling on each plate. Start rolling the khinkali. When all the potato khinkali is ready, cover with a cloth. Put a pot of water on the fire, bring to a boil and season with salt.

Put one part of the potato khinkali in boiling water, bring it to a boil again, wait for the khinkali to rise to the surface and simmer for 8 minutes. Transfer the finished khinkali to a tray, add small pieces of butter.