A thick-ended, twisted shut white dough dumpling.|
- 1½ pounds ground beef
- 1½ pounds ground pork
- 4 Tbsp softened butter
- 1¼ cups water
- 2 minced white onions
- 3 minced garlic cloves
- ½ cup minced cilantro (with stems)
- ½ tsp red pepper flakes
- 1 tsp salt
- 4½ cups sifted flour
- 1 cup warm water
- 1 tsp salt
Khinkali are a form of Wildland Culture dumplings stuffed with spices and meat, originating from the kitchens of the mysterious and isolated Ohrneti Culture. The dish is difficult to eat all at once like the dumplings of other Cultures, and so instead must be eaten in several bites and is also notable for its large shape and “cruder” formation, with a filled bottom and a twisted top.
Khinkali’s origin is as obscure as the Ohrneti, however, it was likely invented sometime shortly after the Ohrneti arrival in Ellador and the establishment of their mountainous strongholds. Further information is scarce given the insular nature of the Ohrneti, though some rumors have circulated in recent years as refugees from Ellador flee the consistent take-over and encroachment by the Isldar which has been the story for the past half a decade in Ellador. These disparate citizens tell of a man named Gioreli, who was a noble that was most connected to the outside world. From his fortress port at the source of a river, Velheim traders would sail up and deal with the merchants of his city. Khinkali apparently existed at this point, but its modern form emerged when a few foreign traders from Ithania came one day, carrying red pepper flakes, which were added to the dish to give it an added kick along with the black pepper. Gioreli spread knowledge of the dish to those closest to him, and gradually the dish became known as a special and well-enjoyed treat of the Ohrneti people.
Khinkali is a labor-intensive dish to produce, though its early steps are quite easy. First, all ingredients for the filling should be mixed together in a large bowl and then put aside, while the dough is made in another large bowl through the quick combination of the ingredients (though only half of the flour). After these ingredients have been mixed, the dough must be kneaded, with more flour gradually added until the dough is stiff. Afterward, the dough should be covered and left to rise in a warm location for 15 minutes. After this rise, it should be kneaded for an additional five minutes, and then divided into two equal parts. On a lightly floured surface, each half should be rolled out fairly thin, and then cut into round, three-inch diameter circles. Once they have been cut out, each circle should be rolled out until it is five inches in diameter. Then, about a tablespoon and a half of the filling should be placed in the center of each dough round before the edges are brought together at the top. The pinch at the top should be extremely tight and is often twisted to provide a more secure seal for the filling, but also a small amount of decorative flair. At this stage, a large pot with water and a suitable amount of salt should be put to a boil, with the raw Khinkali placed inside. Once they have floated to the surface, with their bottom side up, they are done cooking and can be removed for serving. Black pepper can be sprinkled on top as a garnish but otherwise, they are free to be eaten.
- Khinkali look like pale white, pinched pastries with a thick top and a broad bottom.
- The dish has a prominent beef and pork smell to it due to the internal meat.
- Khinkali have a blast of taste based on their filling, with sharp flavors like the garlic and onions alongside the spicy bite of the pepper flakes, and then the hearty taste that is the varieties of meat.
- Khinkali shares more than a passing similarity to the dumplings of the Sihai Race. Yet unlike those dumplings, which are much smaller and easily consumed in one bite, Khinkali is often far more messy and requires two to three bites to eat in its entirety.
HydraLana on 03/21/2022.|
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