home Boiler room Corn khinkal with steamed cottage cheese. Khinkal - Dagestan and Chechen recipes

Corn khinkal with steamed cottage cheese. Khinkal - Dagestan and Chechen recipes

The preparation of khinkali is present in various national cuisines, each of which has its own characteristics. The most popular and widespread is the Georgian dish, which is served in many restaurants around the world. The original variety is khinkali, made from corn flour products. They are quite easy to prepare, the recipe does not contain any particular difficulties. If you want to please your guests with a good treat, you should consider this dish.

Main Ingredients

Corn flour becomes the main feature of the recipe in question, while wheat flour is most often used to make such dishes ( the best option becomes the use of both varieties). There are many ways to cook khinkali, over time, changes are made to the list of products used, which, according to the chef, can improve the taste.

Having mastered the standard recipe to perfection, do not be afraid to experiment with a set of ingredients.

cornmeal - 200 g;
wheat flour - 200 g;
eggs - 2 pieces;
sunflower oil - 100 g;
kefir - one and a half glasses;
soda - 1 teaspoon;
lamb - 500 g (beef can be used instead);
potatoes - 5 pieces of regular size;
garlic - 4 cloves;
sour cream - 5 teaspoons (mayonnaise becomes an alternative);
salt - a couple of pinches (to taste).

You can cook khingali different ways The resulting taste of the dish largely depends on the method chosen. An example is the Dagestan recipe on water, where pieces of dough are boiled in broth, and then served with meat, herbs and vegetables on the table. This is significantly different from what we are used to seeing in life and in photographs. The more traditional method is steam cooking, often in this case it becomes necessary to use a pressure cooker.

Step by step cooking process

The first step is to prepare the dough, for this wheat and corn flour are mixed, after which the mixture is poured onto the table or into a large deep bowl. This whole pile is leveled to a uniform height, a small depression is made in its center. Half a teaspoon of salt is stirred in kefir, a raw egg is also added here, the resulting liquid is poured into the previously formed hole. Sometimes cottage cheese is added to the dough, due to the curd mass it sticks less to the hands.

When the dough is kneaded, it can be placed in a bag for half an hour to acquire the necessary characteristics.

The fat tail is cut and laid out in a frying pan, after which frying begins;
Chopped onions are added for the last couple of minutes of frying, after which everything cools a little;
Twisted lamb is combined with fried fat tail and onion, salt and pepper, chopped cilantro are added (it is recommended to use twigs).

The main action is modeling. To do this, a piece is plucked off from the dough, a recess is made with the thumb, the sides are stretched. In its shape, the resulting blank vaguely resembles a jug. Minced meat is placed in the hole (in our case, lamb), the edges are carefully pinched to the center. The amount of meat can be large, cornmeal has good properties in terms of giving the dough the ability to support a lot of weight. Until this stage, the methods of cooking with water and steam converge in many ways.

Steam cooking

Steamed corn khinkal is prepared quite simply, it does not require special skills. The most important part is filling the dough with filling, while cooking is a purely technical moment. Products from cornmeal evenly stacked on the multicooker tray so that they can get the same amount of steam.

In order for cornmeal khinkal to turn out delicious, the following conditions must be met:

grease the pan with vegetable oil;
the larger the size, the longer the cooking lasts (large ones should be cooked for 30 minutes after boiling);
Follow the order in the recipe.

The question often arises of how long the cooking process takes. We boil large khinkali for a longer time, in order to then feel the correct aroma and taste in the broth. A small product is cooked less, but you should beware of getting it ahead of time. Do not be afraid that the dough will tear, corn has good binding properties, due to which cornmeal becomes an important ingredient. Also important substances are contained in kefir.

Serving features

How to cook corn khinkal, it becomes clear if you carefully study the recipe. If you boil it the right way, your guests will be impressed with the treat served. The most important point is the addition of meat, do not overdo it with the filling. Over time, you will instinctively understand how much lamb is required for optimal taste. An important ratio of other ingredients, including cottage cheese and kefir.

Proper serving of the dish is no less important than following the recipe for corn khinkal.

In photographs, khinkali are often decorated different ways. Products made from cornmeal can be served in different ways, often depending on the tastes of the owner. It is difficult to single out any traditional rules; over the years, Georgian cuisine has undergone certain changes, felt the influence of foreign cultures.

You can serve khinkali with the following products:

cooked meat;
potatoes;
sauce or ketchup;
fresh greens.

The presented recipe will help even a beginner step by step to understand the preparation of this dish from cornmeal. It is suitable for a variety of occasions. If you need a good snack for a feast, be sure to cook khinkali. This product is also suitable as food in the morning after noisy parties the previous day. This is one of those dishes that is characterized by simplicity and versatility. It does not contain ingredients that are hard to find, cornmeal is sold in any store.
Products
Lamb (shoulder or neck part) - 700 grams
Potatoes - 5 pieces
Corn flour - 200 grams
Wheat flour - 200 grams
Eggs - 2 pieces
Carrot - 1 piece
Onion - 1 head
Vegetable oil - 100 grams
Kefir - one and a half glasses
Garlic - 3 cloves
Sour cream - half a cup
Soda - half a tablespoon
Salt - to taste
Black ground pepper - 1 teaspoon

How to steam corn khinkali
1. Lamb put in a saucepan, pour 2 liters of water.
2. Put 1 peeled onion, salt and pepper to the meat, put the pan on the fire.
3. Boil the lamb for 1 hour after boiling, removing the foam, then strain the broth and return to the pan.
4. Peel and cut the potatoes into 1.5 cm cubes, add to the broth and cook for 20 minutes.
5. Sift wheat and corn flour together through a sieve, add butter, eggs, soda, kefir and knead the dough.
6. Roll the dough into a sausage with a diameter of 4-5 centimeters, cut them into circles 1 centimeter thick, and squeeze a little on both sides to form a medallion.
7. Put the cakes on the trays of the double boiler, greased with oil.
8. Boil halpama for half an hour.
9. At this time, make the sauce - crush the garlic with salt, mix with sour cream.
10. Serve halpama with meat, potatoes and broth, sauce separately.

Khinkal is one of the traditional Caucasian dishes, which has gained particular popularity at the present time. It is a test pieces boiled in meat broth, which are then served with the broth itself, sauces and boiled meat (mainly beef or lamb is used, less often chicken). This dish should not be confused with a similar-sounding Georgian dish - although there are some similarities in their preparation.

With a calorie content of a dish of 200-230 calories per 100 g, a high content of carbohydrates is observed. Consider step by step and with a photo how to cook khinkal in several varieties.

Traditional Dagestan khinkal is cooked on chicken or meat broth. Also, this type of dish has the name Avar khinkal. The dough for such a dish is made on the basis of kefir. For our dish, take the chicken, namely - upper part carcasses without wings.

Ingredients for the broth:

One carrot;
Onion - two heads;
Chicken - 600 g;
Salt - to taste;
cilantro - for serving.

For test:

Wheat flour - 2.5-3 large spoons;
Kefir (2.5% fat) - a glass;
Salt and baking soda - 0.5 small spoons each.

For sauce:

Garlic - half a head;
Sour cream - 180 g;
Salt - to taste.

Cooking instruction:

Put the chicken and chopped carrots and onions in a deep container. Pour in water and bring to a boil over high heat. Remove the foam, salt the liquid and leave on a small flame for 45 minutes;
While the broth is cooking, knead the dough. Pour warm kefir into the dishes and dilute it with soda, mix until foam forms;
Then gradually add flour, add, and knead the elastic dough mass yourself. The dough for khinkal turns out to be snow-white and fragrant, it rolls out beautifully in the process. We remove it in a plastic bag for half an hour and put it in a cool place;
Roll out the cooled ball on the table. "Bath" the dough layer in flour and roll it well until elastic. It should not stick to the hands and should eventually be at least 5 mm thick;
Then, using a knife from a dough piece, cut neat rectangles or rhombuses that need to be welded. Take the chicken out of the bowl and strain the broth. "Khinkalins" one at a time, place in a saucepan with broth and cook for about 7 minutes;
Use a slotted spoon to catch them and immediately pierce them with a skewer or toothpick. Place on a beautiful serving dish and serve with sauce. Put chicken meat next to the dish;
The sauce is pretty easy to make. Three peeled garlic cloves on a grater and mix with sour cream, salt.

Healthy and nutritious food is served hot. According to its taste, khinkal on kefir is simply unique.

Chechen version

This dish is an unusually shaped flour dumplings () with boiled chicken meat. They are served on the table with garlic sauce, as well as hot broth with potatoes and fried onions.

Components:

Whole chicken - 800 g;
Water - three liters;
One carrot;
Black peppercorns - 6-7 pieces;
Bay leaf.

Wheat flour - 200 g;
Water - 80 ml;
One egg;
Salt - a pinch.

Sauce and potato broth:

One bulb;
Potatoes - 10 pieces;
Refined sunflower oil - two large spoons;
Green onions - 5 feathers;
Garlic - 6 teeth;
Salt - to taste.

Chechen khinkal recipe at home:

Put the chicken meat to boil. When the water boils, remove the foam and add pepper, peeled carrots and parsley (do not add salt yet). Boil the chicken for about an hour;
We make dough for dumplings: pour the sifted flour into a deep bowl, make a recess in it and add a mass of eggs, water and salt there, mix everything thoroughly;
Knead a soft dough. Cover it with a napkin and leave it to “rest” for 20 minutes;
Then divide it into two equal halves. We crush the table with flour and make a strip from each ball (about 1.5 cm);
Cut off pieces about 0.5 cm wide with a knife. Press each piece with your fingers, while making it look like a cake, and fold in half lengthwise;
Lay the strips on the dumplings with a fork. We repeat the same with the other half of the dough, cover the blanks with a cloth;
The chicken pieces are cooked. Pour about 100 ml of broth into a separate bowl;
Grind the garlic and put it in the broth, salt to taste;
Take out the boiled chicken meat and cut it into long strips with a knife;
Strain the broth and bring it to a boil, put the peeled and diced potatoes in it. While it is cooking, peel and finely chop the onion, fry in a pan in vegetable oil until golden brown. Separately, put a container of water for dumplings to boil;
Ready potatoes can be chopped directly in the broth, while you can use an immersion blender;
Salt the broth and add the fried onion to it. Let it boil and turn off;
Boil the dumplings all in whole or in parts in boiling water. After surfacing in 2 minutes, the products will be ready. Take them out with a slotted spoon;
We “collect” the food: we put a bowl with sauce in the middle of a large flat dish, and lay fragrant hot khinkaliki with chicken meat around. Sprinkle with chopped green onions and serve with chicken broth.

Chechen khinkal is a very satisfying and appetizing dish that men will especially like.

The Lezgin khinkal (also known as the Kumyk khinkal) is prepared in almost the same way. The technology for preparing ordinary unleavened dough is the same as in the recipe described above, but then it is rolled out to a thickness of about 2-3 mm and thin translucent diamonds or squares are cut from it, which are boiled in meat broth. You can serve food in the form of soup without taking the khinkalinka out of the container, or in a separate bowl. It is the initial cutting of the dough that distinguishes such a thin khinkal from other varieties.

Khinkal from cornmeal

This dish is perfect for feeding a large group of guests. Men will especially appreciate it, because it is very tasty and nutritious.

Ingredients for 12 servings:

Cornmeal - 8 cups;
Sour cream - a bank;
Any meat - 2 kg;
Semolina (Mistral) - a glass;
Garlic - 10 cloves;
Soda - a small spoon;
Salt - a large spoon;
Adjika.

The cooking scheme is as follows:

Boil any meat, cut into large pieces;
Sift cornmeal and add semolina to it. This will make the dough very fluffy and soft. Add soda, salt;
Pour boiling water over the flour and mix with a spoon, the dough mass should be elastic. Roll a "sausage" out of it;
Tear off pieces and sculpt small circles in the form of coins, pressing down a little on one side;
Take out the meat and cook our preparations in the broth. Remove them as soon as they pop up;
Prepare the sauce of sour cream and garlic, as in the previous recipe.

Serve tasty and satisfying corn khinkal on a large platter with tomato, garlic or spicy sauce.

Video: Dagestan khinkal recipe in the form of roses

Kitchen appliances and utensils: double boiler, two deep bowls, spoon.

Ingredients

Step by step cooking

Making the stuffing

In a deep bowl we send 500-600 g of cottage cheese. The best will be farm, non-sour. But if it is not possible to purchase one, take the store of the manufacturer you trust. When buying, be sure to check the expiration date. The fat content of cottage cheese can also be any, at your discretion.
Add 1 tsp to cottage cheese. salt, mix well. We send 100 g of butter to the fire or microwave, we need to melt it. We leave 2 tbsp. l. melted butter, we will need it for the dough, and pour the rest into the cottage cheese.
Mix and beat in three eggs. It is better to drive the eggs one at a time into a separate bowl. If you suddenly come across a bad one, you just throw it away and at the same time do not spoil the whole curd filling. Then thoroughly mix the whole egg-curd mass. We send the filling to the refrigerator until required.

Cooking the dough

In a deep bowl, mix 2 cups cornmeal and 1 cup wheat flour. Add a teaspoon of salt and sugar and half a teaspoon of soda. Stir, make a well in the middle of the flour, beat in the egg and pour in the remaining melted butter. It will turn out about 2 tablespoons, we also add a tablespoon of refined sunflower oil.
Add about 0.5 cups of kefir and knead the dough. It should be soft, but not sticky to your hands. Cover the dough with cling film and leave for a while so as not to weather.

Forming and preparing khinkal

We send a double boiler pan with water to the fire, until it boils, we form a khinkal. We take out the filling from the refrigerator. We put a bowl with dough and a bowl with cottage cheese next to it. We pinch off a small piece from the whole mass of dough, roll it into a ball. The ball will be the same or slightly larger walnut. Then we make a cake out of it with our hands, put cottage cheese in the middle, about a teaspoon and pinch the edges, making a round shape or any other at your discretion. Repeat this procedure with all the dough and stuffing.
We grease the bowl of the pressure cooker (steamer) with vegetable oil, put the khinkals in the bowl, leaving a distance between them, because we added soda and kefir to the dough, after steam treatment it will increase in size.
We send the bowls of the double boiler to the pan in which the water is already boiling, cover with a lid and cook for 15 minutes. Then we put it on a common or portioned plates and can serve. Separately, mix sour cream with salt and serve with khinkal as a sauce. You can add herbs and garlic to sour cream at your discretion.

video recipe

Now you know how to cook corn khinkal with steamed cottage cheese. This dish makes a great, light dinner for the whole family. To understand the cooking process in more detail, we suggest watching a short but very informative video.

Dear readers, we hope that you liked this recipe, and that khinkals with cottage cheese are already being steamed in your kitchen. Write in the comments your opinion about the finished dish. If you have any comments or suggestions, write, it is important for us to know your opinion.