Khinkali Psauri Recipe

Sift the flour into a large bowl, make a hole in the middle, sprinkle with 1 tablespoon of salt and slowly pour in ice-cold water. Start kneading the dough from the center to the edges. Kneading khinkali dough requires a lot of physical strength. Knead for at least 15 minutes until the mass is completely dense, smooth and homogeneous. Wrap the kneaded hard dough in a food bag and let it rest for 30 minutes (this is necessary to make the dough elastic and not fall apart when flattening).

Chop the meat and onion together or put it in a meat grinder on a large cutter, add the dried eggplant, black pepper, the remaining salt and slowly mix with warm water until the meat is completely absorbed into the liquid (the minced meat should be juicy, but not liquid).

Roll out the rested dough, cut it into circles with a special cutting shape or cup and roll it into thin round plates. Place 1 tablespoon of minced meat in the center of the plate, fold the edges with wrinkles, press the stomach firmly on top (the stomach should not be large), and wrap all the plates in this way.

In a large saucepan, carefully put the khinkali in boiling salted water and carefully mix with the water with a wooden spoon so that the khinkali does not stick to the bottom. When the khinkali rises and turns upside down with the belly, boil for another 6-7 minutes and remove to a platter. Sprinkle with black pepper and serve hot-hot.