Khinkali in the oven with mayonnaise

Khinkali is a popular dish, the origin of which is legendary. The legend speaks of a war with the Persians, the main battles of which took place in the mountains. To provide adequate nutrition to the wounded, experienced housewives came up with a dish that contained broth, meat, onions, and dough. This is how khinkali appeared. Over the centuries-old history, many traditions and rules have developed related to the preparation of khinkali and the etiquette of their consumption.

1. Calories
   269,52 kcal
2. Protein
   7,69 gram
3. Fat
   17,48 gram
4. Carbohydrates
   20,11 gram
5. ~ Time
   1 H 40 Min
6. Pepper
7. Complexity

Products per 15 serving:

1. Chicken egg

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   2 pcs. = 120 g
2. Wheat flour bakery

   ---

   
   900 g
3. Red onions

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   100 g
4. Carrot

   ---

   
   130 g
5. Mayonnaise

   ---

   
   400 g
6. Tomato paste

   ---

   
   3 tbsp. l. = 90 g
7. Water

   ---

   
   420 ml = 420 g
8. Vegetable oil

   ---

   
   3 tbsp. l. = 51 g
9. Salt

   ---

   
   1 tsp. = 7 g
10. Black pepper ground

    ---

    
    1 tsp. = 5 g
11. Dill

    ---

    
    25 g
12. Pork

    ---

    
    800 g
13. Milk

    ---

    
    3 tbsp. l. = 60 g
14. Onions

    ---

    
    200 g
15. Butter

    ---

    
    100 g
16. Mint

    ---

    
    30 g

Steps:

1. 
   Prepare all ingredients before preparing khinkali. Sift the flour. Treat the egg with a 3% soda solution. Peel and rinse the onions and carrots. Sort out the dill and mint greens.
2. 
   Knead the dough. Place flour on the board and make a small depression in the center. Break the eggs into it and add salt. Knead the dough, gradually adding water. Roll the dough into a ball and leave it for about 20 minutes.
3. 
   Prepare the minced meat. Cut the meat into small pieces and pass through a meat grinder 2 times until the minced meat reaches the required consistency. Then add the rest of the ingredients to it. To keep the filling juicy, add a little milk and an onion passed through a meat grinder to the minced meat.
4. 
   Prepare the filling. Cut the onion and carrots into small cubes approximately 0.5 cm * 0.5 cm. In a frying pan, fry onions and carrots with tomato paste, add water, mayonnaise, salt and pepper. Stir.
5. 
   Make a khinkali. Roll the dough into a sausage and cut it into small pieces with a knife. Then roll each of them a little in flour and roll them into a medium circle with a rolling pin. Place minced meat in the middle of each circle and seal the edges. Then connect them, forming folds.
6. 
   Bake khinkali. Place the khinkali in a greased form, add the filling, cover with foil and place in an oven preheated to 180 degrees for 30 minutes. After half an hour, remove from the oven, remove the foil, sprinkle with finely chopped dill and place back in the oven for 10-15 minutes. Turn off the oven and leave the khinkali there for 10 minutes.
7. 
   To serve, place the khinkali on a plate with wide edges, brush with a piece of butter, and sprinkle with ground black pepper.