Ingredients CardKhinkali
60 khinkali · about 4.6 kg
- Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
- Safety: The filling is raw pork and beef: boil the khinkali until they have floated and cooked the full time so the centre reaches 71 C. The broth inside is scalding, so bite carefully. (The author)
- Safety: Ground beef should reach 71 °C (160 °F) at the centre. (USDA FSIS)
- Safety: Ground pork should reach 71 °C (160 °F) at the centre. (USDA FSIS)
