Khinkali

Ingredients

• •3 cups flour
• •1 cup cold water
• •1/2 tsp salt
• •1 lb ground beef and pork mix
• •1 onion, very finely minced
• •2 cloves garlic, minced
• •1/2 cup cold water or broth, for the filling
• •1 tsp ground cumin
• •Salt and black pepper, to taste
• •Fresh cilantro, chopped, for the filling

Steps

1. 1.Combine the flour, cold water, and salt into a smooth, firm dough, knead for a few minutes, and let it rest, covered, for 30 minutes.
2. 2.Mix the ground meat with the onion, garlic, cumin, salt, pepper, and cilantro, then work in the 1/2 cup cold water or broth until the mixture is well combined and noticeably loose - this wet filling is what transforms into the broth trapped inside the dumpling as it cooks.
3. 3.Roll the dough out thin and cut into circles about 4 inches across.
4. 4.Place a spoonful of filling in the center of each circle, then pleat the edges accordion-style all the way around, traditionally about 19 pleats, gathering them at the top into a twisted knob and pinching tightly to seal - any gap in the twist lets the broth escape during cooking.
5. 5.Boil the khinkali in salted water, stirring gently so they don't stick, until they float to the surface, about 7-8 minutes.
6. 6.Serve dusted with black pepper, and eat by hand holding the twisted top: bite a small hole first to sip the broth inside, then eat the rest, traditionally leaving the tough twisted knob itself uneaten.