Khinkali

Method

1. 1

   Knead the flour, cold water and a teaspoon of salt into a firm, smooth dough. Rest, covered, 30 minutes.

   💡 Khinkali dough is deliberately stiffer than pasta dough — it has to hold soup.

2. 2

   Mix both meats with the onion, cilantro, caraway, pepper flakes, salt and black pepper.

3. 3

   Work 150 ml of cold water into the filling a spoonful at a time until it is loose and almost sloppy — that water becomes the broth.

   💡 If the filling holds its shape like a meatball, it's too dry; it should slump.

4. 4

   Roll the dough thin and cut 12 cm circles. Roll each circle's edge even thinner, leaving the center slightly thicker.

5. 5

   Put a heaped spoonful of filling in the center and pleat the edge around it — aim for 15 to 20 small folds — then twist the top shut into a knot.

   💡 Count your pleats; more pleats mean a rounder, stronger dumpling.

6. 6

   Boil in well-salted water, stirring gently once so they don't stick. When they float, cook 8 more minutes.

7. 7

   Lift out carefully, dust with black pepper, and serve at once. Hold by the knot, bite, slurp, then eat.