Georgian Khinkali with Creamy Tomato Sauce

Ingredients

• 500g beef (or a mix of beef and pork)
• 250g potatoes
• 1 large onion
• 2 cloves garlic
• 1 tbsp tomato paste
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and freshly ground black pepper to taste
• 2 tbsp all-purpose flour
• 500 g ripe tomatoes
• 1 tbsp. finely chopped fresh dill
• 2 cups beef broth
• 2 eggs
• All-purpose flour for dusting

Instructions

1. **Prepare the filling:** Dice the beef and potatoes finely. Sauté the onion and garlic in butter until softened. Combine the beef, potatoes, onion, garlic, tomato paste, oregano, basil, salt, and pepper in a bowl. Mix well.
2. **Prepare the sauce:** In a separate pan, sauté the finely diced tomatoes with a little olive oil. Simmer for 15 minutes, until the sauce has thickened. Add beef broth. Season with salt and pepper to taste.
3. **Prepare the dough:** In a bowl combine, eggs and flour, mixing until a dough starts forming. Add water gradually, until a soft yet firm dough forms. Knead for 5 minutes. Cover and rest for at least 30 minutes.
4. **Assemble the Khinkali:** Roll out the dough into small portions. Using a small spoon of filling, place it in the center of the dough portion. Fold the dough over the filling, pleating the edges neatly to form a sealed khinkali. Use a fork or your fingers to crimp the edges well. Repeat with the remaining dough and filling.
5. **Cook the Khinkali:** Bring a large pot of salted water to a boil. Gently place the khinkali in boiling water, ensuring they don't stick together. Cook for about 5-7 minutes, or until they float to the surface.
6. **Serve:** Remove the khinkali with a slotted spoon and arrange them in a serving dish. Pour the creamy tomato sauce over the khinkali and garnish with fresh dill.
7. **Tip:** For a richer flavor, use a combination of beef and pork for the filling.

Tips

1. Use a rolling pin or your hands to roll out the khinkali dough for an even shape.
2. Ensure the khinkali dough is not overly thick or thin for consistent cooking.
3. Don't overfill the khinkali; a slightly smaller filling will prevent leaking.
4. Pre-soaking the potatoes for 30 minutes before cooking can reduce cooking time.

Calories and Macronutrients per Serving (approximate)

• Calories: 750 kcal
• Protein: 40 g
• Fat: 30 g
• Carbohydrates: 60 g