so good, such a good dumpling, but not khinkali, but because on gost dumplings exist, but khinkali, asrussia. there is no such document where it was regulated, for example for khinkal, what ratio of dough and meat, what spices and seasonings to put, and how many pinches to make on the dough, however, there are no such documents in georgia, there are simply too many recipes, push everything into the framework of the law national diversity, shrugging , is impossible, in georgia there is. with potatoes with mushrooms, with oyster mushrooms, with cheese, with beef, pork, with game, with saltine, absolutely different colors with completely different fillings, but they simply won’t buy bad khinkali in georgia, and everyone knows for sure that the dish that in russia is usually called khinkali is actually correctly called kalakuri, it turns out that this is khinkali with meat, for the most the popular type of khinkali is kolokuria, we use beef shoulder, minced pork neck, pork lard, and the main ingredient in this jug, yes, is ordinary water, which needs to be mixed into the minced meat, there