Caloric content of khinkali and the way of their preparation

Khinkali is one of the most famous traditionaldishes of Georgian cuisine. In appearance they resemble in part Russian dumplings or Uzbek manti. These fragrant nodules from dough with stuffing have a rather complex composition and high total energy value. Specialists say that the caloric content of khinkali is quite high. According to updated estimates, on average, it is about 230 kilocalories. The specific value will depend on the type of filling used and the method of preparation of the product.

Khinkali with meat

In Georgia, for cooking khinkali mainlymeat is used. As a rule, it is pork or beef, and sometimes lamb. To determine the calorie content of khinkali, it is necessary first to clarify the composition according to the recipe.

Usually the following ingredients are used for cooking:

• meat (beef, pork or a mixture thereof);
• bulb onions;
• bacon;
• Bell pepper;
• drinking water;
• garlic;
• milk protein;
• wheat flour;
• vegetable fiber;
• salt food;
• chicken egg;
• Spices (black pepper and hops-suneli);
• vegetable oil.

As a result, the energy value of 100 gramskhinkali, prepared from such components, is 220 kilocalories. But here we must take into account that in this case we are talking about a raw product. According to the calculation rules, for boiled products the total energy value is determined by multiplying this amount by a factor of 0.8. It turns out that the caloric content of khinkali will ultimately be 20 percent lower. That is, 100 grams of boiled product will contain 176 kilocalories.

Kinkali with mushrooms and cheese

Georgian housewives for cooking khinkaliuse a variety of fillings (meat, vegetable and mixed). From this, in the final analysis, both the food and energy value of the finished product will depend. For example, you can consider an option that uses the following main components: for 4 cups of flour 100 grams of butter, 300 milliliters of water, 150 grams of onions, 0.5 kilograms of mushrooms, 10 grams of salt, a bunch of cilantro, 150 grams of Suluguni cheese , a little ground pepper and 35 grams of vegetable oil.

After preparation of semifinished items and moldingproducts are boiled in water. As a result, the caloric value of khinkali will be calculated taking into account the fact that before serving, they are watered with melted butter and sprinkled with fresh chopped greens. As a result, the energy value of 100 grams of this dish will be 186.41 kilocalories. This is a fairly large number, if you count it for the size of one serving. After all, two or three khinkals usually do not end there.

Cooking Rules

Fans of Caucasian cuisine will be interested to learn how to make khinkali in ordinary home conditions. Typically, for preparing this dish, the following set of products is used:

For the test: for 50 grams of water, a little salt and 150 grams of flour.

For the filling: 120 grams of beef pulp, salt, 30 grams of onions, pepper, ½ teaspoon ground coriander and "Utsko-suneli" seasoning, water and coriander greens.

Process technology:

1. First you need to make a dough. To do this, the flour should be poured onto the table with a slide, and then, after making a funnel in the middle, pour water in there, add salt and mix it all up well. The dough should be quite steep. After this, it should be wrapped in a film and allowed to lie down for an hour.
2. Get the semi-finished product and once again knead it, pouring a little flour. Repeat the operation three times.
3. For filling, beef should be finely chopped with a knife, and then add the rest of the ingredients. The prepared forcemeat should be liquid enough. Only then khinkali will be juicy and tasty.
4. The dough is rolled into a layer no thicker than 3 millimeters.
5. Using a conventional glass, divide it into circles.
6. The most important stage is molding. In the center of the circle, you need to put a little stuffing, and then fold the edges of the dough around the circle with an accordion. Experts believe that according to the rules, there must be at least 18 folds in each knot.
7. Boil khinkali in boiling salted water.

As a rule, still hot products are sprinkled with a mixturepeppers and lots of greenery. Sometimes additional sauces are put on the table. In this case, you should always remember that each product carries an extra amount of calories.