Khinkali

Dough

• plain flour500 g
• salt1 tsp
• water250 ml

Filling

• beef mince300 g
• pork mince300 g
• onions2
• garlic cloves2
• coriander1 bunch
• ground cumin1 tsp
• chilli flakes½ tsp
• salt1½ tsp
• black pepper1 tsp
• water200 ml

For cooking

• salt1 tbsp

Dough and filling

1. 01

   Knead the flour, the salt and the lukewarm water into a firm, smooth dough for 10 minutes. Wrap and rest for 30 minutes.

2. 02

   Grate the onions, crush the garlic and chop the coriander very finely. Mix the minces with the onion, garlic and coriander, the ground cumin, the chilli flakes, the salt and half the black pepper, then work in the cold water a little at a time until the mixture is loose and wet. This is what becomes the broth.

Shaping

3. 03

   Roll the dough thin and cut 12 cm rounds.

4. 04

   Put about 2 heaped tablespoons (55 g) of filling in the centre, then pleat the edge all the way round, gathering the folds up into a point — at least 18 pleats is the Georgian standard.

5. 05

   Twist the top firmly to seal into a knob.

Cooking and eating

6. 06

   Bring a large pot of water to the boil with the 1 tbsp salt. Boil the khinkali in it in batches of 6 to 8, stirring gently at first so they do not stick, for 10 to 12 minutes, until they float, the dough is cooked and the filling is cooked through with no pink (75°C inside; sacrifice one to check).

7. 07

   Sprinkle the rest of the black pepper over each batch and serve at once.

8. 08

   Hold by the topknot, bite a small hole, suck out the broth, then eat the rest. Leave the knob on the plate.