What's Khinkali?

While most cultures have some form of dumplings or buns, Khinkali dumplings in Georgia are particularly tasty and beautiful. Soft pockets of food are usually salty, full of cheese mixtures or spicy masses. They are similar to Polish pierogi or Asian Wonton, but they shaped like buttons of meringues, with fine twists that create hand dumplings.

Khinkali most often contains lamb as a central filling. Beef, pork or vegetables can also be used in khikali. Dumplings can be cooked or steamed, resulting in soft, hot and tasty bite. Although one could fill dumplings with fruit or other sweet fillings, if desired, salty meat and vegetables are traditional ingredients used in khinkali production.

In the preparation of these dumplings, many different spices can be used. Red pepper is a popular spice in some recipes. Onions are usually required. Some other spices may include cumin, curry and garlic. Some chefs can be tossed into mAlo fruit element, such as raisins without setting up the entire fruit dumpling to provide a measured amount of sweetness and texture.

Some etiquette is usually monitored while eating khinkali. The top tips of delicatessen, which are known as kudi or "abdominal buttons", are generally very hard and do not intend to be consumed. The filling is usually very cold and juicy, so the eaters are invited to hold the pointed end and eat the rounded side with small bites. The juicy broth should be quietly sucked because the dumplings are still steaming to prevent dribbling of spicy broth on the chin!

those who eat Khinkal regularly, usually eat food in this way. Eating dumplings on the underside and vacuuming their juice can also prevent food exploding, which may occur if it is consumed in another way. Spinkinling Pepper on food Pockets is another common backReindeer how to make them.

Although immersion sauces may be used, they are generally not necessary. The inner broth of dumplings makes them quite juicy and wet without the need for sauce. Another traditional custom used in Khinkali is to monitor the number of dumplings consumed. The discarded stems are left on the board to accumulate and serve as evidence of how much khikali was consumed. If the sauce is used, yoghurt will usually work nicely.