SMALL POTATO KHINKALI DUMPLINGS
These delicious small dumplings are stuffed simply with mashed potato and served with onions cooked in butter so slowly they caramelise.
I’ve usually encountered them in the south of Georgia.
These khinkali are made with the simplest dough – just flour and water – and the amounts of flour you’ll need may vary to make a dough that’s pliable enough to roll out without sticking.
MAKES about 18 PREPARATION 35 minutes COOK 30 minutes 350 g / 12 oz potato, peel on 30 q /1 oz / 2 tbsp butter
FOR THE DOUGH
O g / oz a cups p ain a purpose flour 120 ml / 4 fl oz / 1/2 cup water 1/2 tsp salt
FOR THE ONIONS
g / 4 oz / 1/2 cup high-quality or I clarified butter 170 g / 6 oz / 11/4 cups chopped onion salt
Boil the potato until it’s just soft. Strain, peel and mash it with the 30 g / 1 oz of butter. Salt to taste. Set aside.
Make the dough by following the instructions [see facing page].
Prepare the onions: in a heavybottomed, small saucepan, melt the butter. Stir in the onions and cook, over low to very low heat, until the onions and butter are starting to turn golden-brown. Check to make sure the onions are not cooking too fast: the butter should be lightly bubbling and the whole process should take 20–30 minutes. Swirl the pan every few minutes.
When the colour begins to deepen, swirl it more often, removing the pan from the heat if the colour deepens too much. You’re looking for a rich nut brown. Don’t let it burn! You’ll be rewarded with delicious sweet-tasting onions. As soon as the onions are done, remove the pan from the heat.
Make the khinkali, following the instructions [see facing page]. Roll the dough out about 6 mm / ¼ in thickness initially and use a small cutter 5.5 cm/ 2¼ in in diameter to form the dough circles. Roll them out further before filling them with the potato mixture.
Serve the boiled khinkali with the bowl of hot buttered onions on the side.
SMALL POTATO KHINKALI DUMPLINGSKARTOPILIS KHINKALI