What You Need to Know
Khinkali making involves emulsification of flour and water, gluten development through mechanical stress, and thermal denaturation of proteins and starch gelatinization during boiling.
Steps
- 1.
Khevsuruli style (Khevsureti region): Extra-large size for mountain shepherds
- 2.
Tbilisi modern (Urban Georgia): Miniature versions as cocktail appetizers
- 3.
Mtiuleti version (Mtiuleti province): Incorporates wild herbs from alpine meadows
The Science
Primary Reaction
Starch gelatinization and protein denaturation