"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-20-2020, 11:59 PM   #1
Assistant Cook
 
Join Date: May 2020
Location: Aurora
Posts: 1
Khinkali (Georgian Dumpling)

Здравствуйте! Hello everyone!

Last year in July, I traveled to Russian. On this trip, I discovered a Georgian dish called Khinkali. Khinkali is a soup dumpling, made with beef, pork, lamb, mushrooms or cheese (it is common to mix and match meats). It is notable for the large stem of dough coming off the top, which is used as a handle to hold the dumpling while consumed. I have gathered a few receipes because that is the only way for me to get them, since they are almost non-existant in Colorado.

I have a great tasting and accurate filling, but there is one thing I can't figure out. The dough. I need help getting the finished dumpling to have a smooth, glossy appearance with a supple bouncy texture. My current dough works, but appears puffy (for lack of a better term) and has a stiffer texture. I have attached a picture of the desired result.

PLEASE HELP lol

__________________

Gopnik Gormet is offline   Reply With Quote
Old 05-21-2020, 08:07 AM   #2
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,489
Welcome to DC.

Could you post your filling recipe please. It sounds wonderful. Thank you in advance.
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 05-21-2020, 09:11 AM   #3
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,730
Hi and Welcome!

They look great, certainly shiny. I find that the dough looks better, gets that shiny look, after cooking.

What is the recipe you are using for the dough?

I don't think (NOT an expert, by any means) there is that much difference in dumpling doughs. Wontons, dumplings etc - I find are mostly different in the thickness that they roll them out to. Round shapes are often thicker in the middle and thinner towards the outside.
Although I don't think thickness has anything to do with "bouncy"

There are many sites and lots of videos that can show you.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 05-21-2020, 09:50 AM   #4
Chef Extraordinaire
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,288
Adding egg to the dough will give it more substance. Also, make sure you knead the dough long enough to develop the gluten in the flour. That will give it the elasticity you desire. The egg will also help make the dough shiny, or smooth.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 05-21-2020, 12:42 PM   #5
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,435
A most enthusiastic welcome to D.C. We like new folks, especially ones that make our mouths water. Don't know if I'd ever attempt these, but I sure enjoy hearing about them. Looks just delicious...
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
georgia, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 06:25 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×