Kuban Smoked Khinkali

Introduction to Kuban Smoked Khinkali

Kuban Smoked Khinkali is an exquisite adaptation of the traditional Georgian dumplings known as khinkali. Renowned in the Kuban region, these dumplings bring a rich, smoky flavor to a beloved classic. Historically, khinkali originated from the mountainous regions of Georgia, notably in areas such as Pshavi, Mtiuleti, and Khevsureti. The original recipes often included local herbs and a variety of meats, crafted to sustain and celebrate the local cultures through harsh winters.

The Kuban region, an area in Southern Russia known for its agricultural richness and diverse culinary influences, brings its own twist to khinkali by incorporating smoked meats and aromatic spices. This fusion creates a unique dumpling characterized by its tender, juicy filling with a hint of smokiness, wrapped in a delicate, chewy dough. As more people discover the charm of Kuban Smoked Khinkali, it is swiftly becoming a cherished addition to the international repertoire of dumpling recipes.

Ingredients

• All-purpose flour - 500g
• Water - 250ml
• Salt - 1 teaspoon
• Egg - 1 large
• Smoked beef - 300g
• Onion - 1 large
• Coriander - 1 teaspoon (ground)
• Cumin - 1 teaspoon
• Black pepper - 1 teaspoon (freshly ground)
• Fresh parsley - 50g (chopped)
• Garlic - 2 cloves (minced)
• Beef broth - 100ml
• Bay leaves - 2

Preparation Method

Step 1: Making the Dough

Begin by preparing the dough. In a large bowl, mix the flour and salt. Make a well in the center and add the egg and water. Gradually mix the ingredients until a dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Cover with a cloth and let it rest for at least 30 minutes to relax the gluten.

Step 2: Preparing the Filling

While the dough rests, prepare the filling. Finely chop the onion and place it in a bowl with the smoked beef. Add the coriander, cumin, and black pepper. Mix well until all ingredients are combined. Stir in the parsley and garlic, followed by the beef broth to ensure a juicy, flavorful filling.

Cooking Process

Step 1: Shaping the Khinkali

Roll out the dough to about 1/8 inch thick. Use a round cutter or a glass to cut out 4-inch circles. Place a tablespoon of filling in the center of each dough circle. Gather the dough edges and start pleating and pinching at the top to seal the khinkali, ensuring no air is trapped inside. Traditionally, each khinkali is sealed with 18 to 20 pleats.

Step 2: Boiling Khinkali

Bring a large pot of water to a boil, and then add the bay leaves for extra flavor. Carefully drop the khinkali into the boiling water. Occasionally stir gently to keep them from sticking, cooking them for approximately 15 minutes. The khinkali are done when they float to the surface. Use a cooking timer to ensure accurate timing.

How to Enjoy Kuban Smoked Khinkali

Kuban Smoked Khinkali is best enjoyed hot, right after cooking. Pair it with a robust red wine or a strong Georgian cha-cha for an authentic traditional experience. Remember to hold the khinkali by the top pleated part, take a small bite from the side, and sip the savory juice before devouring the rest. This is a customary way to savor these delightful dumplings and truly appreciate the blend of textures and flavors.