inthekitchen
Mushroom Khinkali
INGREDIENTS Dough 4 cups flour 1 tsp salt 1 cup water
Mushroom filling 2 cups mushrooms 2 large white onions 1 1 / 4 cup bean sprouts 1 / 2 cup grated potato 1 tsp coriander salt and pepper to taste fresh chopped cilantro to taste chopped garlic and chili pepper to taste
METHOD Dough 1 . Mix flour and salt in a bowl . 2 . Add water and mix together until a sticky dough is formed . 3 . Using your hands , knead the dough ( about 10 min ) until smooth , supple and elastic ( about 10 min ). This keeps it from breaking during cooking . 4 . Cover the dough with plastic wrap and allow to stand at room temperature for 30 minutes .
Mushroom filling 1 . Chop onions and gently fry in a small amount of sunflower oil until soft and translucent . 2 . Keep stirring and lower the temperature to prevent browning . 3 . Add finely chopped mushrooms seasoned with salt and pepper and continue to sauté . 4 . Add finely chopped bean sprouts , grated potatoes , coriander , finely chopped garlic and chili pepper . 5 . Continue cooking for 5 minutes . 6 . Remove from heat . 7 . Add finely chopped , fresh cilantro .
Khinkali / Dumplings 1 . Roll out the dough onto a lightly floured countertop until it is about 1 ” thick . 2 . Form circles from the rolled dough ( approx . 4 ”) and continue rolling until approx . 1 / 8 ” thick . 3 . Add 1 Tbsp mushroom filling to each round . 4 . Pick up one side of the dough and bring to centre . Pleat all the way around until you have a knob on the top middle .
5 . Seal by pinching and twisting the dough at the top . 6 . Break off excess dough so the knob is not too big . 7 . Add to boiling water for approx . 10 minutes or until they float to the top . 8 . Remove from pot and strain excess water . 9 . Garnish with cilantro , butter and black pepper .
Yield approx . 3 dozen
ciao ! / aug / sep / two thousand twenty-two 21