Khinkali have appeared on our menu not so long ago, so it is not surprising that not all housewives are familiar with the process of their preparation.
And it must be admitted that there are quite a few subtleties in it, because you are faced with the task of ensuring that the dough does not burst during the cooking process.
Otherwise, the juice from the khinkali will leak into the pan, and you will not be able to fully enjoy their taste.
So arm yourself with a large enough saucepan and get to work!
Fill the pot with water and wait until it boils. Don't forget about salt and spices.
Khinkali should be added to the boiling broth one at a time. Make sure that they float freely in the pan, without touching each other or the sides of the pan.
When stirring khinkali, use movements from the bottom up – this way you can avoid those fatal breaks.
When the contents of the pan reach boiling temperature again, reduce the heat to medium and continue to cook the khinkali for 12-15 minutes (15-20 minutes for frozen products).
