I’ve been to Georgia five times, but it’s been a long time since my last visit. I missed khinkali, so I made it for the first time. Rate my khinkali.
https://i.redd.it/1wckw00bk04g1.jpeg
Posted by Positive_Guidance_71
I’ve been to Georgia five times, but it’s been a long time since my last visit. I missed khinkali, so I made it for the first time. Rate my khinkali.
https://i.redd.it/1wckw00bk04g1.jpeg
Posted by Positive_Guidance_71
3 Comments
[deleted]
Perfect, improvement always comes with practice. As long as there is a desire. “Bon appetit”. 👍
Nice try. It gets better with practice. Make sure dough is low hydration. I was recently asked how I make the handles thick. Here’s the progression: [https://imgur.com/a/GFuPbTY](https://imgur.com/a/GFuPbTY)
I learned from these two videos:
[ГРУЗИНСКИЕ ХИНКАЛИ , НАСТОЯЩИЙ ДОМАШНИЙ РЕЦЕПТ /khinkali, homemade recipe – YouTube](https://www.youtube.com/watch?v=MNGM4JtmeXA)
[РЕСТОРАННЫЙ РЕЦЕПТ ГЛЯНЦЕВЫХ ХИНКАЛИ /Restaurant recipe for glossy khinkali – YouTube](https://www.youtube.com/watch?v=JoHI5Vhwrqs)
Whenever I have asked Georgian chefs how they make their Khinkali, they always make it seem like super TOP SECRET recipe and as if any of it were a secret. I learned everything about restaurant Khinkali from that video above. My Khinkali as I am making based on what I learned from there is more delicious than any khinkali I’ve had ay any restaurant. I use 25% fat ground wagyu beef and no pork at all. I don’t have those fancy industrial machines, but I can “simulate” what they do myself easily.