Kitchen appliances and utensils: steamer, two deep bowls, spoon.

Ingredients

Step-by-step preparation

Making the filling

1. Place 500-600 g of cottage cheese in a deep bowl. The best one will be the farm variety, not sour. But if you can’t buy one, buy a store-bought one from a manufacturer you trust. When purchasing, be sure to check the expiration date. The fat content of the cottage cheese can also be any, at your discretion.
2. Add 1 tsp to the cottage cheese. salt, mix well. We put 100 g of butter on the fire or in the microwave, we need to melt it. Leave 2 tbsp. l. melted butter, we will need it for the dough, and pour the rest into the cottage cheese.
   
   
   
3. Mix and beat in three eggs. It is better to beat the eggs one at a time into a separate bowl. If you suddenly come across something bad, you can simply throw it away without ruining the entire curd filling. Then mix the entire egg-curd mass thoroughly. Place the filling in the refrigerator until required.
   
   
   

Preparing the dough

1. In a deep bowl, mix 2 cups of corn flour and 1 cup of 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. You will get about 2 tablespoons of it, add another tablespoon of refined sunflower oil.
   
   
   
2. Add about 0.5 cups of kefir and knead the dough. It should be soft, but not stick to your hands. Cover the dough with cling film and leave for a while so as not to dry out.
   
   
   

Forming and preparing khinkal

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

Video recipe

Now you know how to cook steamed corn khinkal with cottage cheese. This dish will be a great, easy 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 are already steaming khinkali with cottage cheese in your kitchen. Write your opinion about the finished dish in the comments. If you have any comments or suggestions, please write, it is important for us to know your opinion.

Khinkal is one of the traditional Caucasian dishes, which has gained particular popularity nowadays. It consists of dough pieces boiled in meat broth, which are then served with the broth itself, sauces and boiled meat (mostly 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 200-230 cal per 100 g, there is a high carbohydrate content. Let's look at step by step and with photos how to prepare khinkal in several varieties.

Traditional Dagestan khinkal is prepared with chicken or meat broth. This type of dish is also called Avar khinkal. The dough for this dish is made on the basis of kefir. For our dish, let's take chicken, namely the upper part of the carcass without wings.

Ingredients for the broth:

• One carrot;
• Onions - two heads;
• Chicken – 600 g;
• Salt - to taste;
• Cilantro - for serving.

For the test:

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

For the sauce:

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

Cooking instructions:

1. Place the chicken and carrots and onions cut into rings in a deep container. Pour in water and bring to a boil over high heat. Skim off the foam, add salt to the liquid and leave on low heat for 45 minutes;
2. While the broth is cooking, knead the dough. Pour warm kefir into a bowl and dilute it with soda, stir until foam forms;
3. Then gradually add flour, add salt, and knead the elastic dough mass yourself. The dough for khinkal turns out snow-white and aromatic, rolls out perfectly during the process. We put it in a plastic bag for half an hour and put it in a cool place;
4. Roll out the cooled ball on the table. “Bathe” the dough layer in flour and roll it thoroughly until elastic. It should not stick to your hands and ultimately should have a thickness of at least 5 mm;
5. Then, using a knife, cut the dough piece into neat rectangles or diamonds that need to be cooked. Remove the chicken from the container and strain the broth. Place “khinkalins” one at a time in a saucepan with broth and cook for about 7 minutes;
6. Use a slotted spoon to catch them and immediately pierce them with a skewer or toothpick. Place on a beautiful serving platter and serve with sauce. Place chicken meat next to the dish;
7. The sauce is quite simple to prepare. Grind the peeled garlic cloves and mix with sour cream and salt.

Healthy and nutritious food is served hot. The taste of khinkal made with kefir is simply unique.

Chechen version

This dish is flour dumplings of unusual shape () with boiled chicken meat. They are served 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 onion;
• Potatoes – 10 pieces;
• Refined sunflower oil – two large spoons;
• Green onions – 5 feathers;
• Garlic – 6 cloves;
• Salt - to taste.

Chechen khinkal recipe at home:

1. Let the chicken meat cook. When the water boils, skim off the foam and add the pepper, peeled carrots and bay leaves (do not add salt yet). Cook the chicken for about an hour;
2. Making the dough for dumplings: pour sifted flour into a deep bowl, make a depression in it and add a mixture of eggs, water and salt, mix everything thoroughly;
3. Knead into a soft dough. Cover it with a napkin and leave to “rest” for 20 minutes;
4. Next, divide it into two equal halves. Dust the table with flour and make a strip from each ball (about 1.5 cm);
5. Cut pieces about 0.5 cm wide with a knife. Press each piece with your fingers, making a flat cake, and fold it in half lengthwise;
6. Apply stripes to dumplings using a fork. We repeat the same with the other half of the dough, cover the pieces with a cloth;
7. The chicken pieces are cooked. Pour about 100 ml of broth into a separate bowl;
8. Chop the garlic and add it to the broth, add salt to taste;
9. Take out the boiled chicken meat and cut it into long strips with a knife;
10. Strain the broth and bring it to a boil, add peeled and diced potatoes. While it is cooking, peel and finely chop the onion, fry in a frying pan in vegetable oil until golden brown. Separately, bring a container of water to boil for the dumplings;
11. Ready-made potatoes can be chopped directly in the broth, and you can use an immersion blender;
12. Salt the broth and add fried onion to it. Let it boil and turn it off;
13. Boil the dumplings, either completely or in parts, in boiling water. After surfacing, the products will be ready in 2 minutes. Remove them with a slotted spoon;
14. “Gathering” the dish: put a bowl of sauce in the middle on a large, flat dish, and place aromatic hot khinkaliki with chicken around it. Sprinkle with chopped green onions and serve with chicken broth.

Chechen khinkal is a very nourishing and appetizing dish that will especially appeal to men.

Lezgin khinkal (also known as 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. The food can be served in the form of soup, without removing the khinkalinka from the container, or in a separate bowl. It is the initial cutting of the dough that distinguishes such thin khinkal from other varieties.

Khinkal made from corn flour

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

Ingredients for 12 servings:

• Corn flour - 8 cups;
• Sour cream - jar;
• Any meat – 2 kg;
• Semolina (Mistral) – glass;
• Garlic – 10 cloves;
• Soda - a small spoon;
• Salt - a large spoon;
• Adjika.

The cooking scheme is as follows:

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

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

Video: Recipe for Dagestan khinkal in the form of roses

Products
Lamb (shoulder or neck) - 700 grams
Potatoes - 5 pieces
Corn flour - 200 grams
Wheat flour - 200 grams
Eggs - 2 pieces
Carrots - 1 piece
Onions - 1 head
Vegetable oil - 100 grams
Kefir - one and a half glasses
Garlic - 3 cloves
Sour cream - half a glass
Soda - half a tablespoon
Salt - to taste
Ground black pepper - 1 teaspoon

How to steam corn khinkali
1. Place the lamb in a saucepan and add 2 liters of water.
2. Add 1 peeled onion, salt and pepper to the meat, put the pan on the fire.
3. Cook the lamb for 1 hour after boiling, skimming off the foam, then strain the broth and return to the pan.
4. Peel the potatoes and cut them into 1.5 centimeter cubes, add them 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 slightly squeeze on both sides to form a medallion shape.
7. Place the tortillas on oiled steamer trays.
8. Cook the xalpama for half an hour.
9. At this time, make the sauce - crush the garlic with salt, mix with sour cream.
10. Serve the khalpama with meat, potatoes and broth, the sauce separately.

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 special difficulties. If you want to please your guests with a good treat, this dish is worth considering.

Main Ingredients

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

Once you've mastered a standard recipe, don't be afraid to experiment with a variety of ingredients.

• corn flour - 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 regular size;
• garlic - 4 cloves;
• sour cream - 5 teaspoons (mayonnaise becomes an alternative);
• salt - a couple of pinches (to taste).

You can prepare khingali in various ways; the resulting taste of the dish largely depends on the method chosen. An example is the Dagestan recipe for 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 steaming; 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 entire pile is leveled to a uniform height, and a small depression is made in its center. Half a teaspoon of salt is stirred in kefir, a raw egg is added, and 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 your hands.

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

1. The fat tail is cut and placed in a frying pan, after which frying begins;
2. Chopped onions are added for the last couple of minutes of frying, after which everything cools a little;
3. Combine twisted lamb with fried fat tail and onions, add salt and pepper, chopped cilantro (it is recommended to use sprigs).

The main action is modeling. To do this, pinch off a piece of dough, make an indentation with your thumb, and stretch the sides. In its shape, the resulting workpiece vaguely resembles a jug. Minced meat (in our case, lamb) is placed in the hole; the edges are carefully pinched towards the center. The amount of meat can be large, cornmeal has good properties in making the dough able to bear a lot of weight. Until this stage, the methods of cooking with water and steam are largely similar.

Steaming

Steamed corn khinkal is quite simple to prepare and does not require any special skills. The most important part is filling the dough with filling; cooking is a purely technical point. Cornmeal products are placed evenly on the multicooker tray so that they can receive the same amount of steam.

To make khinkal made from corn flour tasty, the following conditions must be met:

• lubricate the tray with vegetable oil;
• the larger the size, the longer the cooking takes (large ones should be cooked for 30 minutes after boiling);
• follow the cooking sequence according to the recipe.

The question often arises about how long the cooking process lasts. Boil large khinkali longer so that you can feel the correct aroma and taste in the broth. A small product will take less time to cook, but you should be careful not to take it out ahead of time. Don't worry about the dough breaking; corn has good binding properties, which makes cornmeal an important ingredient. Kefir also contains important substances.

Features of serving

How to prepare corn khinkal becomes clear if you carefully study the recipe. If you boil it the right way, your guests will be impressed with the treat you serve. The most important point is to add meat, do not overdo it with the filling. Over time, you will become instinctively aware of how much lamb is required for optimal flavor. The ratio of other ingredients is also important, 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 in different ways. Products made from corn flour can be served in different ways, often the choice depends on the tastes of the owner. It is difficult to identify any traditional rules; over the years, Georgian cuisine has undergone certain changes and felt the influence of foreign cultures.

You can serve khinkali with the following products:

• cooked meat;
• potato;
• sauce or ketchup;
• fresh greens.

The presented recipe will help even a beginner step by step to understand the preparation of this dish from corn flour. It is suitable for a variety of occasions. If you need a good appetizer for a feast, be sure to cook khinkali. This product is also suitable as food in the morning after noisy parties on the previous day. This is one of those dishes that is characterized by simplicity and versatility. It does not contain ingredients that are difficult to find; corn flour is sold in any store.