Mushroom and Bean Pie
2020-08-13 / test@t
Khinkali and chebureks
Two in one: we prepare khinkali and pasties from the same dough with the same filling. In order for the dough for khinkali and pasties to turn out right, you need very strong hands or a professional kneading machine, since an ordinary household dough cannot cope with this task.
Ingredients
- water - 300 g
- flour - 900 g
- salt -10 g
- minced pork neck - 350 g
- minced beef rump - 350 g
- onions - 250 g
- ice water - 300 g
- garlic - 10 g
- quince - 50 g
- black pepper - 1g
- salt to taste
STEP-BY-STEP COOKING RECIPE
Step 1
All ingredients for the dough must be mixed and kneaded into a tight and elastic dough. Time in manual mode usually takes about 30 minutes. After you have kneaded the dough, it must be wrapped in plastic and put in the refrigerator for at least 2 hours.
Step 2
For the filling: chop the onion, garlic and cilantro as little as possible, then mix with the rest of the ingredients in a bowl and stir. You can replace the ice water with meat broth to make the filling even more delicious.
Step 3
We make khinkali. After the dough has rested in the refrigerator, it must be rolled out with a sausage, cut into 40-50 g and each piece rolled into a thin layer 1 mm thick, the diameter of which should be about 15 cm. In the middle of the rolled out piece of dough, you need to put a tablespoon of minced meat and overlap, in a circle, pinch the edges. If this is your first time to sculpt khinkali, look at the technology of their sculpting / preparation on the Internet.
Step 4
Immerse the blinded khinkali in boiling, salted water, stirring occasionally so that they do not stick to the bottom of the pan. Khinkali is boiled for 6-7 minutes. Sprinkle with black pepper when serving.
Step 5
Pastries are made from the same dough and with the same filling. Roll out the dough with a sausage, cut into 40-50 g and roll each piece into a thin layer 1 mm thick, the diameter of which should be about 15 cm. In the middle of the rolled out piece of dough, you need to put a tablespoon of minced meat and connect the ends of the dough so that you get a semicircle. Cut off excess dough and fry the cheburek in a large amount of vegetable oil, almost deep-fried. In this case, the oil temperature should be approximately 170 degrees. Cook for 2-3 minutes, until the cheburek becomes pleasant golden brown.
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