Ingredients:
4 glasses
1 tablespoonful of salt
100 ml of water
30 ml of vegetable oil
For filling:
280 grams of Sulugini or mozzarella cheese
500 grams of boiled potatoes.
2 tablespoonfuls of vegetable oil
Preparation:
For the dough, put two glasses of flour and salt into the mixer. Add water, vegetable oil and knead thoroughly till uniformity. Cover the dough with a towel and leave it for 30 minutes.
Strew one glass of flour on the work surface, put the dough on it and add the remaining flour. Knead the dough until it is elastic and smooth. Make a ball with the dough, cover it with towel and leave it for another 30 minutes.
Rub Suluguni on a grater and add to mashed potatoes. Add salt to your taste and mix well.
When the dough is ready to use, give it a form of a sausage (the diameter – 4 cm) and cut it into several parts of 3-4 cm thickness. Then make small balls with the cut parts and flatten them again in 2-3 cm thick parts. Put a tablespoonful of filling on the center of each flat part, raise the edges of the dough and gather in one point so that the dough receives a form of a little sack. You can also shape traditional khinkali, if you like.
Boil Khinkali in salt water for 10 minutes, stirring it once in a while, so that the little sacks don’t stick together. Serve khinkali with a piece of butter or sour cream.
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