It takes Emily Efraimov an armful of spice blends, three stocks, at least two full days, and one whole pig head to make the signature pig head khinkali for her pop-up, Little Dacha
Sadly very few of our local butchers carry whole pig's heads anymore, but we can still get ears, cheeks, tongues and skin, so we cook those down together for dumplings, meatballs and terrines.
Sadly very few of our local butchers carry whole pig's heads anymore, but we can still get ears, cheeks, tongues and skin, so we cook those down together for dumplings, meatballs and terrines.
This is so interesting!