Boiled Khinkali with Cheese Filling in Beetroot Dough
This is a delicious and original dish where the khinkali dough is colored with natural beetroot juice, giving it not only a beautiful color but also adding beneficial properties. The filling consists of traditional Georgian cheese, which gives the dish a special aroma and taste.
Ingredients
- Beetroot juice120 ml
- Olive Oil1 tbsp
- Oil1 tbsp
Instructions
8 steps- 1
Grate the beetroot and squeeze the juice. You should get about 120 ml of juice.
10 min
- 2
In a bowl, add the flour, beetroot juice, and knead a medium-consistency dough. Finally, add the olive oil and mix well.
15 min
- 3
Wrap the dough in cellophane and refrigerate for 1 hour.
60 min
- 4
While the dough is in the fridge, prepare the filling: grate the Imeretian cheese and Sulguni, mix together.
10 min
- 5
Remove the dough from the refrigerator, roll it out, and cut out small circles with a glass.
5 min
- 6
Place 1/2 teaspoon of cheese filling on each circle and close the top like khinkali.
10 min
- 7
In a large pot, bring water to a boil, add salt and oil. Place the khinkali in boiling water and cook for 5-7 minutes, until they float.
7 min
- 8
Remove the khinkali from the pot and serve hot.
Nutrition
1 serving ≈ 293 g
Nutrition values are estimates. - means data is unavailable.
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