Frozen khinkali can not be compared with those cooked with their own hands. We advise you to take the risk and make this dish yourself - so you will understand that the semi-finished product in the store is not worthy of your attention. This article will be useful to anyone who decided to properly cook khinkali at home. Here you will find the best recipes with photos, as well as learn a few secrets that will help facilitate the cooking process and achieve a better taste.

If you think that homemade khinkali is something similar to dumplings, then you are mistaken. There is a significant difference between these dishes. For example, for khinkali, the filling is prepared not by means of a meat grinder, but manually - the meat must be chopped into small pieces. According to real chefs, such meat filling acquires a special taste.

The classic khinkali recipe does not necessarily contain only one meat, it is allowed to add vegetables, mushrooms, cheese to it. Even this dish is difficult to imagine without the taste of cilantro - Georgians must add to their favorite treat.

The dough is prepared from three components. It is necessary to take only flour, salt, water. And still it is necessary to add hot peppers - this is the rule of the national Georgian dish, but you can not abide by it, if you do not like pepper food, or simply do not like it.

Properly cooking real khinkali is not only mixing the ingredients in the right proportion. There are more cooking rules. Boil food is in a large pot, sending in boiling water just a couple of things. Cooking a large number of khinkali can cause them to stick together.

Experienced Georgian cooks believe that care must be taken when sculpting each product. When making a bag of stuffing, the edges of the dough need to be joined, making folds. There are 18–19 such wrinkles in an ideal product. From the first time, such art can be beyond the power - do not be discouraged, the ability to make elegant meat bags comes with experience.

Traditional option

If you started cooking khinkali at home, you will be helped by a classic recipe with a photo. You can use any kind of meat, but we recommend preparing a dish of lamb or a mixture of pork and beef. For meat, buy these ingredients:

  • 2 cups of flour.
  • Salt.
  • Water.
  • Bulb.
  • 300 grams of meat.

We start to prepare a treat with kneading dough. To do this, sift the flour on the table in the form of a slide. Let's make a recess in the center, pour half a glass of cold water there. Then salt the water, knead the dough. Add water as needed. The dough should be tight, elastic. Now set it aside and take up the meat.

Ideally, you need to take up the knife, chop the meat tenderloin very finely. So you can cook khinkali at home with your own hands according to the classic recipe. Separately chop the onion. Add the onion to the minced meat.

It remains to salt the meat filling to taste, add cold water or broth into it. It is necessary to do this as follows: pour liquid in a thin stream, and actively stir the minced meat with the other hand (it should absorb water, but remain sufficiently elastic).

We return to the dough, it must be divided into parts, which we roll out separately into circles. Put the meat stuffing in the center of each circle. As the recipe reminds us, it needs so much that it equals to the amount of dough by weight.

Now you need to collect the edges of each circle with wrinkles. The result is a bag with a tail. We will stretch it up a bit, twist it into a spiral. Sticking with how much khinkali you need, you can freeze them for the future or immediately boil them in boiling water.

Properly cook khinkali at home is not difficult. Heat the water in a fairly wide saucepan. In her need for the tail gently lower each creation. As soon as the khinkali emerge, we note a little time (the sacs boil for 10–12 min.). Dish served to the table with the heat of the heat, do not forget to sprinkle with black pepper. Also, the recipe recommends decorating treats with coriander, zira, mint, parsley. The taste of the dish will be awesome - the purchased ready-made khinkali with homemade ones just can’t be compared.

We make a treat in a double boiler

Now we will offer a method of cooking khinkali in a double boiler. First, collect the ingredients for the dish:

  • 0.5 kg of flour.
  • 1 tbsp. hot water.
  • 1 egg.
  • Salt.
  • 0.5 kg of meat.
  • 3 onions.
  • Pepper, spices, greens.


Let's start cooking the dish with meat processing. Cut, add onions. Now you need to add to the stuffing broth or water, how much it will take a liquid. It remains to pepper and salt the minced meat for khinkali, add finely chopped greens, mix well.

The filling will be sent to the fridge, now you need to prepare the dough for khinkali. For him to sift the flour, making it a hill. In the center we make a hole, break an egg there, add salt, hot water. Quickly knead the dough. Let stand a little - about half an hour.

Now we begin to sculpt khinkali. Dividing the dough into pieces, roll each in a circle. Now you need to put the stuffing in the center. It should weigh as much as the weight of the dough itself in each individual mug.

We perform jewelry work - we collect the dough in a bag, folding the edges in the form of wrinkles. When every khinkali is made, we send bags to a steamer. Cooking time - 30–40 minutes. By the way, after that you can additionally fry khinkali in the oven - so they turn out a bit crispy.

Immediately after cooking, we will hasten to put the food on the table. Sprinkle it with black pepper. Separately, you can offer your household or guests greens. Perfectly complement the taste of dishes of tarragon, cilantro, parsley, mint. It will be very tasty!


The secret of taste in proper use

Even if you used the classic step-by-step recipe of cooking, you can learn the taste of Caucasian treats if you learn to eat right. For this you have to forget about the usual cutlery and rules of etiquette. This dish is taken by hand. If you manage to get into a real Georgian tavern, you will notice that her guests are not shy. Moreover, a modest and quiet eating of food is considered to be an insult: it is believed that the guest did not like the treat, since he was restrained while eating.

Cooked khinkali need to hold the tail, biting through the bag with his teeth. First you need to drink a juicy and fragrant broth, and then proceed to the meat and dough. By the way, true connoisseurs of this delicious dish do not eat tails. They are pretty tough, and the Georgians call them the umbilical cord. Even in Georgia, it is not customary to serve khinkali sauce for the treat: the dish is considered perfect, so it does not require additional flavors.

If you are used to eating dumplings or dumplings, dipping in sour cream or ketchup, then you can put them on the table. But it is better to just melt the butter - it does not have a too sharp taste, does not interrupt the aroma that these hinkali exude.

A dish of excellent Georgian cuisine - khinkali, often called large dumplings. It is necessary to recognize that both of them are very similar to each other: in both dishes there is meat wrapped in dough, both of them are boiled in water, but the similarities end there. These khinkali - a very interesting dish with a whole list of unusual features, ranging from the form and ending with how and what they eat.

Ingredients

Ingredients for 3 servings (12 pieces):

  • Minced meat (beef, mutton or mixture) 250 g;
  • Wheat flour 350 g;
  • Bulb onion 1 pc .;
  • Greens (cilantro, dill, parsley) 1 medium bunch;
  •   1 clove;
  • Salt;
  • Ground black pepper;
  • Broth (water) 100 g

Beef or lamb is used for the filling in classic recipes. According to modern interpretations, khinkali can be cooked with pork or chicken - this is a matter of taste.

Cooking technology

Knead fresh dough, as for the dumplings. It should be pretty cool. Knead for about 8-10 minutes, then cover with foil and leave for 10-15 minutes.


Finely chop the onion and herbs for minced meat.


Chop garlic in any convenient way.

Add the minced onions, herbs and garlic, salt and broth (or water).

Note: One of the interesting features of khinkali is the presence of broth inside the products besides the stuffing. Therefore, the dough must be tight so that it does not burst during cooking, and the liquid contents do not flow out.

Mix well stuffing - the filling turns out very juicy, but not liquid.


We roll out a part of the dough into the reservoir - quite thin, but not transparent, and cut circles from it with a diameter of about 15-16 cm.


Tip: To make round blanks, you can take a saucer or pie plate (the smallest in the service for serving bread). For cutting, it is most convenient to use a round pizza cutter, it is sold in every homeware shop - a very useful household item and an inexpensive item.


In the middle of the circle lay minced meat, for one quince you will need approximately 30-35 grams of meat.

Note: If the moisture at the bottom of the minced meat is slightly separated, then there is a lot of water. To correct the situation, it is enough just to mix the stuffing more often.

We straighten the mince into a flat round patty, and you can begin to make khinkali.


In khinkali (unlike ravioli) there is only one standard form in the form of a bag.


Tip: It’s best to shape it on a platter - you can turn it to the desired position at any time.


We take the workpiece by the edge and, making folds overlap, collect the dough in a circle.


We make the last bend inside. Trim the tip (cap) and all the folds.


Note: According to the standard, each hinkal has exactly 19 folds. About 16-20 straight bends can be considered the norm for medium-sized pouches.

We cut off the very tip of the cap with scissors.


Put the pot with salted water on the fire. When it almost boils, unwind with a spoon and lower the khinkali one by one. We put the caps down - so the bags will boil evenly: in the semi-finished state they float, the folds and the cap are cropped, and the thinner and weaker bottom remains intact. Cook on medium heat for 12-15 minutes.

Ready khinkali sprinkle with black pepper and greens, you can additionally submit a variety of spicy sauces.


It should be noted that khinkali should be eaten with hands, holding the cap. The bag is bitten, broth is drunk, and then everything else is eaten. However, not everyone finds the traditional way convenient, since a hot dish burns fingers, slips out - you still need to try it out to eat like that. As an alternative (home) option, you can sit the khinkal on a spoon or eat with a fork - to whom it is more convenient.

Like any products of unleavened dough, khinkali can be frozen. Before cooking the bags must be defrosted. To do this, dip the semi-finished products in the bottom of the flour, put them on a plate so that they do not touch, cover with a bag and put in the microwave for 1 minute. If the khinkali are not thawed, they burst during cooking.


By the way, khinkali can not only cook, but also fry. An unconventional method of cooking appeared relatively recently, and today the fried variation is a kind of Georgian fast food. The dish is great as a snack for gatherings with friends, although it is not embarrassing to serve it and for a holiday - the rosy bags look pretty cute.

Roast khinkali in deep fat for 5-7 minutes at 100-110 degrees. There should be a light blush, while the bag will decrease in size. A crisp crust appears on the surface, and the stuffing inside remains juicy. Served khinkali with spicy tomato sauce or mustard.

Every hostess can, without any problems, learn how to cook khinkali in the most ordinary home conditions. It should be recalled that the most delicious khinkali recipe which is quite simple is the most popular dish of Georgian cuisine. In essence, they have long become close relatives of everyone’s favorite dumplings. Khinkali have a delicious meat filling, which is wrapped in the most ordinary unleavened dough.  However, there are certain features that distinguish them from their world-famous counterparts.

In order to properly prepare a popular Georgian dish, it is best to use beef and mutton for the filling. Fresh cilantro, meat broth and a large amount of onions are surely added to it. All of the above ingredients can not skip through the meat grinder, as they are crushed with a sharp knife. You can properly make khinkali using a classic recipe.

Take 4 onions, 200 grams of mutton, 1 egg, 150 grams of beef, salt, 100 ml of meat broth, ground black pepper, 2 cups of wheat flour, various spices.

How to cook khinkali at home, you can learn from those housewives who often pamper their relatives with such delicious food.

First you need to do the preparation of the test. Sift the flour and salt into a bowl and make a hole in the center of it. Heated and pre-purified water is mixed with the egg and the resulting liquid is gradually introduced into the flour. Knead the dough, which should be elastic and soft. They form a ball out of it, wrap it in a film and give it a little rest.

Then you should make the filling. The meat is thawed, washed thoroughly, dried thoroughly, remove the veins and films.

Lamb and beef are cut into pieces and crushed with a blender. Onions are peeled, finely cut and minced in a combine. Combine the above ingredients in a bowl and add salt and pepper, as well as broth.

Khinkali are made of dough in Georgian. It is rolled into a thin layer and, with the help of a glass, cut out circles. In their center put only one teaspoon of filling, lift the edges and put them together, forming folds.

In the center - every circle pinch. In order to cook the Georgian khinkali, they pour water into the pot and set it on fire. Only after the water boils, should the khinkali be dipped into it, which boil for 7-8 minutes.

Then lay out the finished dish on a la carte plates and served hot, sprinkled with chopped herbs and watering homemade sour cream.

Cooking delicious and tender khinkali at home

Of course, the recipes that help to prepare the famous Georgian dish all over the world are very diverse. And the most popular recipe today is khinkali home-style. You need to take 1 bunch of cilantro, 2 cups of wheat flour, 1 piece of white bread, 1 glass of water, 1 onion, 150 grams of beef, salt, 150 grams of pork, black ground pepper, 100 ml of milk, spices and 50 ml of broth.

Onions cut into quarters. The meat is thawed, washed thoroughly and cut into slices. Bread is soaked in milk and squeezed. All of the above products are ground using a meat grinder. Greens finely chopped and mixed into minced meat. There also should be added spices, broth and a little salt.

Sift flour well, add salt and pour in water. Hands knead the dough and roll it into a ball. It should give him a little stand in the cold. Then, it is thinly rolled out and cut out circles, which have a diameter of 10 centimeters. In the center of the circles stack the filling, lift and carefully pinch the edges.

Only then can they be boiled in a little salted water. Excellent khinkali in a slow cooker can be prepared very quickly, saving time for heating water.

How to cook at home khinkali with mushrooms?

How to cook khinkali with mushrooms, can tell many chefs. This recipe is far from classic, but such interesting experiments in the kitchen have not been canceled. Quite a popular Georgian dish with mushrooms will be very satisfying and tasty. Moreover, you can cook khinkali in a slow cooker quickly and easily.

Take 500 grams of champignons, 3 cups wheat flour, salt, 2 eggs, various spices, 400 ml of water, black pepper, 2 onions, parsley or cilantro, vegetable oil, a little butter.

Of course, the rules for cooking khinkali with mushrooms are quite simple. It should be poured into a bowl of flour and salt. In another container, beat the eggs and pour water into them. The resulting mixture should be introduced into the flour and knead the dough, which should be elastic. Let him stand for 30 minutes.

At this time, the mushrooms are washed and dried. Chop onion finely. Put the onion in the pan, where the vegetable oil was preheated, then add the mushrooms and fry until the liquid evaporates. Be sure to add pepper and salt.

The dough should be finely rolled out and cut into circles from it, in the center of which we put the mushroom stuffing and carefully pinch the edges. Finished khinkali can be stored for a long time in the freezer. Then you just need to boil frozen khinkali in boiling water for about 10 minutes. Serve them hot.

You can add butter. But about how to cook frozen khinkali, every housewife knows. After all, this process at 100% coincides with cooking dumplings. That is why, if the question arose how to cook frozen khinkali, you just need to remember the recipe of cooking the simplest dish, which is very popular in Russia and Ukraine.

Khinkali is a famous Caucasian dish that has long been well known and popular with us. Often khinkali are compared with the same dumplings, but of a different shape and large size. It is possible that only the texture is related to the Khinkali dumplings: they are also made from meat and dough. But in essence, this is another dish prepared according to its traditions.

Khinkali, unlike dumplings, is very difficult to cook. Not even every inhabitant of the Caucasus will suddenly decide to make them for dinner. More likely that he chooses to go to the tavern, to the proven chefs.
  Why is that? The fact is that in the preparation of khinkali there are a lot of tricks that it is better not to break. Otherwise, the dish will lose its charm and turn into a simple cooked dough with meat.

Various fillings are possible in khinkali. It can be not only meat (beef, pork, or mutton), but also mushrooms, cheese, and greens. What is the difference from dumplings and dumplings? - surely someone will ask. Khinkali, as well as dumplings, are made from dough with filling, but, unlike dumplings, cilantro is added to the meat, and eggs are not always used to make dough (only flour, salt and water). Also, khinkali meat is usually not passed through a meat grinder, but finely cut with a knife. Khinkali is served, sprinkled profusely with black pepper. If the dumplings are eaten by 10, 20, or even 30 pieces each, then khinkali is served individually. In portions of 3-4 pieces, and this is more than enough.

Khinkali are big and very satisfying. Another popular question is how to cook khinkali. If you make a mistake: Khinkali will stick to the bottom of the pan or fall apart. Boil khinkali should be in a large saucepan. You can lower it into boiling water one by one, you can hold it by the tail or with the help of a skimmer. Boil a lot of khinkali at a time is not recommended, so more likely that they lose their shape and stick together. Calculate the size of the pan and try not to cook more than ten khinkali at a time. Cook khinkali about 10 minutes. Then it is recommended to pour a cup of cold water into the pan and wait for the water to boil again. Then we can assume that the dish is ready and put the khinkali on plates.
It is advisable to eat khinkali immediately after preparation. Cooling and re-heated khinkali lose their taste.


How to eat khinkali? In the right tavern you can not be shy: here it is permissible to smack, with a noise to draw in broth and forget about the cutlery. Khinkali are eaten with hands, which is unusual for those who believe that in a decent society it is necessary to use a fork and a knife. Why precisely hands? In order not to lose a drop of saturated juice, and he is the main thing in this dish. Khinkali take in hand, bite off the tail, and then they drink broth, which is gathered inside. And only after that khinkali eat.

Himself tail from khinkali can not eat. It is made from dough and not always even cooked to the end.
  If you don’t like to eat with your hands, then you can eat khinkali with a fork, but the main thing is to make sure that not a drop of saturated juice goes past! Bulky juice - the main thing in khinkali! We only note that if you eat khinkali in Georgia, nobody will understand your forks and knives! This is considered a bad tone, they eat this dish only with their hands.

To Khinkali, in contrast to the dumplings, it is not customary to serve any sauces, such as sour cream and ketchup. Enough of fragrant greens and pepper. It is possible to serve melted butter on the table in order to dip khinkali into it. But this is all more than enough. Khinkali have a very rich taste, they are juicy, soft and incredibly tasty. It is a pity to interrupt their taste with some additives and sauces. Enjoy it, because you tried so hard to cook this dish!

Homemade Khinkali



  It will take:
  For the test: 2 cups flour, 1 tbsp of vegetable oil, 0.5 tbsp of salt.
  For the filling: 150 grams of lean pork or lamb, salt to taste, a pinch of ground coriander, 150 grams of beef.
  Cooking:
  Sift half the flour on the table, make a well and pour 0.5 cups of ice water. Add salt, vegetable oil and knead the dough. Set aside for 30 minutes.
  Cut the meat into slices and skip through a meat grinder with large holes.
  Peel the onions, chop finely, sprinkle with a pinch of salt and mix with minced meat. Pour, constantly stirring, in the stuffing so much ice water so that it remains uniform and elastic.
  Pour half of the remaining flour into the dough, knead for 10 minutes, put it back for 30 minutes. Add the remaining flour and knead the stiff dough. Divide the dough into pieces. Very thin roll one piece.
  Cut from one part circles with a diameter of 15 cm.
  Put on each circle 1.5 tbsp. l minced meat.
With both hands, collect the edges of the pellet in small pouches into the bag. Twist the folds in the tail and slightly pull up. In the same way to cook khinkali from the rest of the dough.
  Boil 1.5 liters of water in a wide saucepan. Lower the khinkali into the water with their tails up. After they float, boil for 15 minutes. Serve with blackberry sauce.

Khinkali in a double boiler



  It will take:
  For the test: 500 grams of flour, 200 ml of hot water, 1 egg, salt.
  For the filling: 300 g fat lamb, 200 g pork (or 3/4 lamb and 1/4 beef), meat broth, 3 onions, ground black and red hot pepper, salt, parsley and dill.
  Preparation: cut the meat into chunks and skip 2 times through the meat grinder with onions. Add in the broth as much broth as it absorbs the meat, so that the filling is juicy, add black and red pepper, salt, very finely chopped dill and parsley, mix everything thoroughly.
  Prepare the dough: sift the flour on a large flat dish, collect it with a mound, in the center of which make a groove. Pour warm water, egg, salt into it and knead very cool dough. Leave it for 20-30 minutes, covered with a napkin.
  Then divide it into pieces, roll it out in very thin circles, in the center of which you can put about as much meat filling as the dough itself weighs. Collect it in small knots with small folds, fastening them tightly. Cook in a double boiler 25-30 minutes.
  Serve khinkali, sprinkled with black pepper. Separately serve parsley, cilantro and tarragon.

Video recipe for cooking khinkali with cheese

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In Georgian cuisine, a huge number of delicious dishes, and many of them have gained immense popularity in other countries. Khinkali - bags of dough with minced meat and broth inside deserve special attention. They can be purchased at the store semi-finished or made at home. Read how and how much you should cook them.

How to cook khinkali

The whole process consists of four main stages: kneading dough, processing products for filling, forming products and their heat treatment.Cooking khinkali  - not the easiest thing to do, so you should remember a few useful recommendations regarding the recipe for this tasty and delicate dish:

  1. The dough is made from flour, with the addition of water and salt. The eggs in the composition of the recipe is not put, so that the mass was denser and more elastic.
  2. For the filling, chopped meat is used (it should be finely chopped) or minced meat minced. It can consist of beef, pork, lamb, chicken. Be sure to add ingredients such as onions, water or broth.
  3. Sometimes the filling is made of vegetables, mushrooms or sweet with the addition of raisins, dried apricots, nuts.
  4. In the mince meat with a recipe to improve the taste should definitely add more chopped greens: parsley, dill, cilantro, spinach.
  5. It is very important to use the right bouquet of spices. Zira, garlic, ground black pepper and peas, mint, coriander, basil add a unique flavor to the dish.
  6. Khinkali need to sculpt correctly. From a layer of dough, rolled out a couple of millimeters thick, cut circles with a diameter of 10-13 cm. In the middle of each of them put the mince. Then folds are formed from the edges. Then they need to collect a bag, wrap and zaschipnut.
  7. If you decide to boil the billet is not steamed, but in water, salt it well, so that they are tasty.
  8. Traditionally, the dish is eaten by hand. Sack taken by the tail and nadkusyvayut. First, drink a rich meat juice, which appeared inside, and then eat the stuffing and dough.
  9. To prevent the billet from sticking together, the container that you are going to use for cooking should be treated with oil. It is also recommended to add boiling hot water over a teaspoon of cold water.
  10. Serve with tomato or sour cream sauce, butter.

There are several ways to cook khinkali:

  • steam processing (multicooker, steamer);
  • in boiling water (pan, microwave).

Khinkali in a slow cooker

This method of preparation refers to the list of the most simple.Khinkali in a slow cooker  cook like this:

  1. Pour 500 to 700 ml of water into the container (100 ml per item).
  2. Grease the grate with butter or vegetable oil. place it on the bowl.
  3. Place the bags in such a way that they do not touch each other.
  4. Set the “Steaming” function. Cook for half an hour with the lid closed.

Steamed hinkali

With this method of cooking the dough is more dense. How to cookkhinkali in a double boiler:

  1. Fill the container with water to the maximum mark.
  2. Process the lower bowl of the double boiler with oil. Place the blanks on it so that between them there is free space.
  3. Place the bowl on the appliance and cook the dish for 20-25 minutes.

In the absence of a double boiler, you can boil the bags for a couple and using the pan:

  1. Take a sieve of the same diameter.
  2. Fill the pot with water for three quarters of the volume. Boil it.
  3. Place the blanks on a sieve, put it on the pan. Cover and cook for about 10 minutes.

Khinkali in the microwave

The fastest way.How to cook khinkali in the microwave:

  1. In a deep dish, suitable for a microwave oven, put the blanks (5-6 pcs.).
  2. Pour in 0.25 liters of cool water, add salt, spices. Cover the container.
  3. At the highest power, cook for 10-12 minutes.


How to cook khinkali in a saucepan

In the absence of such kitchen appliances as a slow cooker, steamer or microwave, you can still cook this dish. how  boil khinkali in water:

  1. Choose a wide pan. Before you start to cook khinkali, boil a large amount of water there, add salt.
  2. Make a funnel with a skimmer and lower the billet there.
  3. The second way: hold the bag by the tail and run through the water to make the dough brew. Release in five seconds.
  4. The third method: lower the billet with yula, quickly spinning it with your hand by the tail.
  5. The bags should be placed in one layer so that they do not stick together.
  6. Water should boil strongly, cover the pan should not be.
  7. When the blanks are fully welded, they will turn their tails down and float. As a rule, it takes from 13 to 15 minutes.

How much to cook khinkali

This is a very important question, because without knowing the answer to it, you can get a raw or overcooked dish.Khinkali cooking time  depends on a set of parameters: their size, the filling chosen by you, the method of cooking. It is also important that you have a blank: fresh or frozen. How long do khinkali cook? Taking into account all the above factors, the process takes from 10 minutes. up to half an hour.

How much to cook khinkali frozen

You can make a lot of blanks and put some of them in the refrigerator for storage. In this case, note that you can not defrost them more than once, so get out of the camera exactly the number of pieces that you can eat at one time.  How to cook khinkali frozen after boiling? Two or three minutes more than fresh. In the microwave, for example, they prepare almost a quarter of an hour.


How much should you cook khinkali in a saucepan

If you have just made blanks, then processing them will take less time. This is because all products will be at room temperature.How long to cook khinkali in water? This process, depending on the filling, takes from five to fifteen minutes. On average, they need to boil for about 7-8 minutes. since floating to the surface. If the filling is raw minced meat, then cook the dish for at least a quarter of an hour.

How many Khinkali are purchased

This product is sold frozen and cooked the same.How to cook store khinkali? As in the case of homemade, but frozen, take for cooking 12-15 minutes. Sometimes in the purchased products a little more dough than you need, so they can remain damp inside. if you do not want to spoil the whole batch, then before you cook khinkali, try to process one blank. Then you will understand how to proceed.

Video: How to cook khinkali - Ilya Lazerson's master class