What You Need to Know
Khinkali production involves protein coagulation and starch gelatinization during steaming or boiling, as well as starch retrogradation and protein relaxation during resting. The dough is made from a mixture of flour, water, and salt, and is wrapped around the filling before being cooked.
Steps
- 1.
Kutaisi-style Khinkali (Western Georgia): Features extra broth filling through precise meat-to-fat ratio
- 2.
Mountain Khinkali (Svaneti region): Uses wild herbs and minimal spices to highlight local flavors
- 3.
Tbilisi Modern (Urban Georgia): Smaller size with innovative fillings while maintaining traditional folding
The Science
Primary Reaction
Protein denaturation and starch gelatinization