Meat filling 55%, Taigen. Composition of meat filling: beef 32%, pork 20%, lamb 17%, onion, drinking water, salt, Georgian spices, garlic. Dough: wheat flour, drinking water, whole egg mass, potato starch, salt.
Nutrition value per 100g of product:
|Energy||894 kJ / 214 kcal|
|incl. saturated fat||4,0 g|
|of which sugars||1,1 g|
Method of preparation:
Put the khinkali in boiling salted water in a ratio of 1: 4, and cook for 10-12 min on medium heat.
Storage temperature below … -18 ° C
Do not freeze again after thawing!