The broth in which the dumplings were cooked can be strained and served separately in bowls or poured over ready-made khinkali.

Khinkali with lamb and pork, fried onions and herbs

Ingredients

For the test: 500 g of premium wheat flour, 220 ml of warm water, 1 egg, salt to taste.

For filling: 200 g fatty lamb, 200 g pork, 80 ml meat broth, 200 g onions, 30 g dill, 3 g ground black pepper, 2 g ground red pepper, salt to taste.

To submit: 150 ml sour cream, 60 g parsley, 100 g onions, 50 ml butter.

Cooking method Prepare the dough. Sift the flour, pour it onto the table in a heap, make a well in the center, pour in water, beat in the egg, add salt and knead into a stiff dough. Leave it at room temperature for 20–30 minutes, covered with a clean napkin. Then roll out the dough into a sausage shape, cut into small pieces and roll them individually into thin circles.

Prepare minced meat. Rinse pork and lamb, dry, remove films, mince twice along with peeled and washed onions. Add meat broth, salt and pepper to the minced meat, knead thoroughly. Place the minced meat on dough circles, place a small leaf of washed dill on top of the minced meat. Make the khinkali by gathering the edges of the dough on top in the form of a knot with small folds. Cook khinkali in salted boiling water until cooked. Then transfer them with a wooden spoon to prevent the juice from leaking out onto a dish and pour over sour cream. Garnish the dish with washed parsley sprigs. Peel the onions, cut into thin rings and fry in butter until golden brown. Place the fried onion rings on top of the khinkali and serve hot. It is traditional to eat Khinkali with your hands, holding it by the knot.

Khinkali with mixed minced meat, herbs and satsebeli sauce

Ingredients

For the test: 500 g of premium flour, 220 ml of warm water, 1 egg, salt to taste.

For filling: 100 g fatty lamb, 150 g pork, 200 g beef, 80 ml meat broth, 200 g onions, 1 g ground black pepper, 2 g ground red pepper, 60 g parsley, salt to taste.

For satsebeli sauce: 120 g crushed walnuts, 120 g onions, 120 ml wine vinegar, 12 g chopped garlic, 0.5 g ground red pepper, 0.5 g ground black pepper, 15 g green cilantro, 5 g fresh mint leaves, 250 ml meat broth, 5 g salt.

To submit: 90 g butter, 80 g tarragon (tarragon), parsley and cilantro.

Cooking method

Prepare the dough. Sift the flour into a large flat dish, make a well in the center, pour warm water into it, beat in the egg, add salt and knead into a stiff dough. Then roll the dough into a ball, cover with a clean napkin and leave in a warm place for 20-30 minutes to proof.

Roll out the finished dough into a sausage shape, cut into small pieces and then roll them into thin circles.

Prepare minced meat. Rinse lamb, pork and beef, peel off films, mince twice through a meat grinder along with peeled and washed onions. Add meat broth, ground black and red pepper, salt, washed and finely chopped parsley to the minced meat. Mix everything thoroughly and place the resulting minced meat on dough circles. Bring the edges of the dough up, fold into a knot and pinch. Leave the khinkali on a table sprinkled with flour to dry slightly.

Prepare the sauce. Mix crushed walnuts with vinegar and meat broth. Add peeled, washed and finely chopped onions, chopped garlic, ground red and black pepper, salt, washed, finely chopped mint leaves and cilantro. Bring to a boil and cool.

Cook the khinkali in salted boiling water until tender, then carefully transfer it into a deep dish with a wooden spoon. Season the dumplings with melted butter, pour in the prepared sauce and sprinkle with washed and chopped tarragon, parsley and cilantro.

Khinkali with mixed minced meat and satsivi sauce

Ingredients

For the dough: 500 g wheat flour, 200 ml water, 5 g salt.

For 1 minced meat: 150 g lamb, 50 g onions, 0.5 g ground black pepper, 10 g chopped cilantro and parsley, 50 ml meat broth, salt to taste.

For the 2nd minced meat: 150 g beef, 150 g pork, 100 g onions, 1 g ground black pepper, 20 g chopped tarragon and parsley, 90 ml meat broth, 4 g salt.

For satsivi sauce: 250 ml meat broth, 80 g onions, 40 g butter, 8 g crushed garlic, 12 g wheat flour, 120 g crushed walnuts, 5 g dried mint leaves, 15 g cilantro, tarragon and parsley, 1 g ground red pepper, 2 egg yolks, 4 ml saffron tincture, 40 ml wine vinegar, 0.5 g cloves, 0.5 g cinnamon, 2 chopped bay leaves, 8 g salt.

Cooking method

Prepare the dough. Mix flour with salt and water, knead the dough and roll it into a thin layer, cut into squares with a knife.

Prepare two types of minced meat.

1st minced meat: Rinse the lamb, remove membranes and veins, finely chop with a hatchet along with peeled and washed onions. Dilute the minced meat with meat broth, add salt and pepper. Add washed and chopped cilantro and parsley, mix thoroughly.

2nd minced meat: Rinse the beef and pork, remove films and veins, and pass through a meat grinder twice along with peeled and washed onions. Add meat broth, ground pepper, salt, washed and finely chopped tarragon and parsley to the minced meat, mix thoroughly.

Place two types of minced meat onto the dough squares, form the khinkali, making knots at the top, and let them dry a little.

Prepare the sauce. Peel the onions, wash, chop and sauté in butter along with crushed garlic. Then add flour to the frying, lightly fry all the ingredients and dilute with broth. Cook the sauce over medium heat for 4-5 minutes, remove from heat. Mix crushed walnuts with crushed dried mint leaves, washed and finely chopped cilantro, tarragon and parsley. Add ground red pepper, egg yolks, saffron tincture and wine vinegar, previously boiled with cloves, cinnamon and bay leaf, to the mixture (after boiling, the vinegar should be cooled slightly and strained). Add the resulting mixture to the broth with onions and garlic, add salt and bring to a boil with continuous stirring. Then remove the sauce from the heat and let it cool.

Cook khinkali in salted boiling water until done. Then use a wooden spoon to transfer them into a deep dish and pour over the prepared sauce.

Hello, dear readers!

Many people are interested in dishes and recipes with this herb, since it contains a lot of different vitamins and microelements. It has a beneficial effect not only on plants, but also on people.

I hope you will be interested in this unusual recipe, and you will try to make such a dish yourself; if you are a vegetarian, then this is another dish that will diversify your diet.

Ingredients

For cooking we will need the following products:

• Dumpling dough – 300-400 g;
• Nettle – 10-12 young branches, 25-30 cm long;
• Onions – 2 pcs. medium size;
• Sunflower oil – for frying onions;
• Minced meat – 100 g;
• Salt, pepper - to taste;
• Flour for making dumplings.

Preparation

I made 2 types of dumplings - one with meat, the other vegetarian, just with nettles.

1. Pour boiling water over the nettles so that the branches do not burn your hands, close the container with the herb with a lid and leave for 15 minutes.
2. We cut the nettle branches into small pieces. Then boil them in salted water for about 10-12 minutes and tilt the colander so that the water completely drains.
3. Cut the onion into cubes and fry it in vegetable oil until golden brown.
4. Mix nettles and fried onions, divide into 2 parts and add minced meat to one of the parts. Salt and pepper the filling to taste.
5. We make our dumplings and boil them for 7-15 minutes until tender in boiling water.

When the dumplings are ready, you need to remove them with a slotted spoon and drain the water. Add a little butter and mix everything well. You don't have to add butter, but I think it makes the dish tastier.

I also make garlic sauce for this dish. Mix 2 tbsp. sour cream and mayonnaise, add a small finely chopped clove of garlic.

Allergy sufferers and people with diseases for which the use of nettle is contraindicated should be careful with this dish.

I’ll say right away that the dish is delicious, in my opinion, and you can only find out if you like it by trying it.

Useful video

We made a video for you where we described all the details of preparing this unusual dish.

It has been known to medicine since ancient times - first to folk healers of all countries. And then official medicine became convinced of its usefulness and began to create medicines. Nettle stops bleeding and heals wounds; it is included in many medicinal preparations: vitamin, stomach, kidney, liver. It is used to treat wounds, ulcers, and burns. And so on. Nettle is also included in many cosmetic products. Early summer is the best time to harvest nettles

Miraculous nettle

Nettle is known not only for the fact that it stings strongly, and not for the fact that this is why it has become a recognized medicine even in our time of chemical medicine. It has been known in cooking since ancient times: there is, perhaps, not a single national cuisine that does not offer dishes made from nettles.

Of course, Brownie couldn’t forget about her, green and burning.

Spring salad

For 300 g of young nettle leaves - 200 g sorrel, 200 g plantain, 50 g dandelion, 100 g green onions.

Rinse well, dry and finely chop or grind in a meat grinder and stir. Transfer to a salad bowl, mix with finely chopped 2 hard-boiled eggs, garnish with radish slices, pour in sunflower oil or mayonnaise, and add salt. Ready!

Nettle with nuts in Georgian style

Boil 150 g of washed nettles in boiling salted water and place in a sieve to drain. Grind 50 g of walnuts, crush them with salt, add finely chopped onion and chopped herbs (don't forget about cilantro, a favorite in Georgian cuisine). Now all that remains is to mix it all well, add salt and pepper.

Shchi with nettles in Russian

Place 200 g of washed young nettles in boiling water for 2-3 minutes, then place it in a sieve or colander to drain the water. Pass through a meat grinder, add 1-2 tbsp. l. fat and simmer for 10-15 minutes. Cut the carrots into cubes, chop the onion and also stew in fat, adding finely chopped green onions. Place prepared nettles and sautéed vegetables into boiling broth or water (about 2-2.5 liters) and cook for 20-25 minutes. 10 minutes before the end of cooking, add 50 g of chopped leaves of fresh or canned sorrel, bay leaf, pepper and white sauce - made from flour fried in butter, diluted with sour cream or milk. Such cabbage soup can be seasoned with lemon juice or citric acid. It is customary to serve this cabbage soup with a hard-boiled egg, sour cream and herbs.

Nettle soup

in Armenian

In boiling broth (2 l), add 25 g of finely chopped and fried onions, 1 tbsp. l. pre-cooked rice (washed and boiled for 2-3 minutes). Bring the broth to a boil and add a couple of coarsely chopped potatoes. 15 minutes before the end of cooking, add well-washed and chopped young nettles. When serving, sprinkle the soup with parsley.

Dumplings with nettles in Dagestan style

Knead the dough for dumplings as usual and let it rest for 30-40 minutes, then roll it into a thin layer 1-2 mm thick. Mix 300 g of finely chopped young nettle leaves and 50 g of chopped onions and fry for 1-2 tbsp. l. oils Make dumplings and cook as usual. Serve with butter or sour cream.

Fried eggs with nettles in Georgian style

Boil 150 g of nettles in boiling salted water, set aside to drain. In a heated frying pan, sauté a little, 30 grams of onion in oil and place boiled nettles on it. Add finely chopped cilantro, salt, mix well and simmer. Then pour in 2 eggs, lightly fry, and finish in the oven.

A drink made from carrot, tomato and nettle juice with milk.

Whisk half a glass of tomato, a glass of carrot and a tablespoon of nettle juice, gradually adding 4-5 tbsp. fresh milk or curdled milk. Add salt and pepper to taste. Serve chilled.

Green milk

3 tbsp. l. Mix finely chopped greens (nettle, parsley, dill, dandelion, blackcurrant and barberry leaves, green onions) with 4 cups of kefir or yogurt and beat well. Add salt to taste. Drink cold.

Description

Kurze with nettles- This is a popular traditional dish of Dagestan. It is mainly prepared in the spring, since it is during this period that the nettle begins to sing. For us, this recipe is not very common, however, those who try to cook real kurze will understand all the advantages of this dish.

The filling of fresh nettle, which has a huge amount of vitamins and is incredibly healthy, makes this dish incredibly healthy, as well as piquant and unusual in taste. Every housewife will undoubtedly delight and pleasantly surprise her guests with this amazing recipe! Moreover, kurze, like dumplings or dumplings that are familiar to us, can be prepared in advance and stored in the freezer, and then used at any convenient time. In general, don’t waste your time, but join this photo recipe and cook real Dagestan Kurze dumplings!

Ingredients

• 
  (1 kg)
• 
  (100 g)
• 
  (1 PC.)
• 
  (500 g)
• 
  (10 ml)
• 
  (1.5 tsp)

Cooking steps

First, you need to thoroughly clean and wash fresh nettles, then dry them well. After that it needs to be crushed quite finely using a knife or blender.



Then you need to wash and finely chop the onion. Next, add chopped onion and a little to a well-heated frying pan. fry it for a few minutes. Then add the prepared nettle to the onion and continue cook over low heat for 7-10 minutes.



Now place the mixture of nettles and onions in a separate container and, when the filling has cooled, break the egg into it. You will also need to season it all with a little salt and pepper.



Afterwards you need to prepare or buy in advance the ordinary unleavened dough that you need roll out thin enough and use a cup to divide it into mugs.



Add quite a lot of filling to the resulting circles and tightly seal the edges of each kurze in the form of a pigtail.



Then we put a pan of salted water on to heat up and, having brought the water to a boil, throw our kurze into the pan. Immediately stir them so as not to stick together, and when they float, cook for 7-10 minutes.



Ready kurze with nettles are usually served with nut sauce ( mixture of walnuts with a small amount of vegetable oil) or with ordinary sour cream.



Bon appetit!