KHINKALI with pumpkin

Today let's cook a famous Georgian dish in a new interpretation. The meat inside turns out very juicy, with tender pieces of pumpkin and a delicious broth.

Sauce boat 40 ml, Nebo Valinora series, Ceramics Veles

INGREDIENTS

Minced meat – 600 g. Onion – 300 g. Pumpkin – 250 g. Zira – 0.5 tsp. Coriander – 1 tsp. Salt – to taste. Ground black pepper – to taste. Herbs – for serving

For the dough:

Flour – 700 g. Water – 300 mL. Egg – 1 pc. Salt – 1 tsp. Vegetable oil – 2 tbsp.

Combine the water, egg, 1 tsp of salt and the vegetable oil and mix everything. Add the flour in parts. Knead a firm and elastic dough that doesn't stick to your hands. Cover it with plastic wrap and let it rest for 20-30 minutes. Transfer the minced meat to a bowl. Add the pumpkin cut into small cubes. Add the finely chopped onion, salt and spices to taste. Mix everything well. The filling is ready.

Cut off a piece of dough, roll it into a log and cut it into pieces (the size of the pieces depends on the desired size of the khinkali). Roll each piece into a circle and place the filling in the centre. Then lift the edges of the dough and pinch them into pleats so that you get a neat pouch. Finally, press the base of the khinkali firmly with your fingers and, if necessary, cut or tear off the tail. Shape all the khinkali this way. Pour water into a pot, salt it and bring to a boil. Carefully lower the khinkali into the boiling water and cook them for about 7-10 minutes after they float to the surface.

Khinkali with pumpkin are ready. Enjoy your meal!