Khinkali Ground Meat Filled Pasta Pockets Recipes

KHINKALI (GROUND MEAT FILLED PASTA POCKETS)

Steps:

• Knead together the filling you have chosen and about 7 tbsp lukewarm water.
• Prepare a smooth dough from the flour and the salted water. Roll it out thinly and cut out 6 inch circles using a plate.
• Place about 2 tbsp filling in center of round, and fold edges of dough over filling, creating pleats in dough as you go, until filling is covered.
• Holding dumpling in the palm of one hand, grasp top of dumpling where pleats meet and twist to seal pleats and form a knot at top of dumpling. Repeat with remaining dough rounds and filling.
• Put the khinkali in a large pan with boiling, lightly salted water and simmer gently, gently agitating them with a wooden spoon now and again.
• When the khinkali float to the surface, continue to simmer for about 6 more minutes. Total time should be about 8 minutes.
• Remove from the water with a wire skimmer, sprinkle black pepper over each and serve hot with cold beer.

KHINKALI (GROUND MEAT FILLED PASTA POCKETS)

Steps:

• Knead together the filling you have chosen and about 7 tbsp lukewarm water.
• Prepare a smooth dough from the flour and the salted water. Roll it out thinly and cut out 6 inch circles using a plate.
• Place about 2 tbsp filling in center of round, and fold edges of dough over filling, creating pleats in dough as you go, until filling is covered.
• Holding dumpling in the palm of one hand, grasp top of dumpling where pleats meet and twist to seal pleats and form a knot at top of dumpling. Repeat with remaining dough rounds and filling.
• Put the khinkali in a large pan with boiling, lightly salted water and simmer gently, gently agitating them with a wooden spoon now and again.
• When the khinkali float to the surface, continue to simmer for about 6 more minutes. Total time should be about 8 minutes.
• Remove from the water with a wire skimmer, sprinkle black pepper over each and serve hot with cold beer.

RICOTTA AND ROCKET PASTA POCKETS

Steps:

• Heat oven to 200°C.
• Grease a shallow baking tray. Soak lasagna sheets in boiling water for 5 minutes.
• Drain pasta; take one sheet and put a spoonful of ricotta in the centre. Add a few rocket leaves, season and fold in half to make a pocket pressing the edges together.
• Fill the rest of the sheets and place in the tray, overlapping slightly.
• Pour over sauce and top with cheese, bake for 10 minutes until cheese is brown and bubbly.