Khinkali

Pleated dumplings holding spiced meat and hot broth.

Ingredients

• 4 cups Flour
• 1½ cups Water
• 400 g Ground beef
• 200 g Ground pork
• 2 Onion
• 3 cloves Garlic
• ½ cup Coriander
• 1 tsp Cumin
• 2 tsp Black pepper
• 2 tsp Salt
• ¾ cup Cold water

Method

1. Make the dough — Knead the flour, water and a little salt into a firm dough and rest it 30 minutes.
2. Make the filling — Mix the meats with grated onion, garlic, herbs, spices, salt and the cold water — it should be loose and wet, that becomes the broth.
3. Roll the wrappers — Roll the dough thin and cut discs about 12 cm across.
4. Pleat — Spoon filling into each disc and gather the edges into at least 18 pleats, twisting the top into a knot.
5. Boil — Drop into salted boiling water and cook 12 minutes until they float and swell.
6. Khinkali is ready — Hold by the knot, bite the side, drink the broth first — and never eat the knot.

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