Khinkali

Ingredients

Quantities for 4 servings.

• 500 g Plain flour
• 220 ml Water for the dough
• 400 g Beef, chopped by hand
• 200 g Pork, chopped by hand
• 2 piece Onion, very finely chopped
• 200 ml Iced water for the filling
• 1 sprig Coriander
• 1 tsp Ground cumin
• to taste Black pepper
• to taste Salt

Method

1. Knead a dough from the flour, water and a pinch of salt. It should come out noticeably stiffer than a dumpling dough — hard work to knead. Wrap it and rest it for forty minutes.
2. Chop the meat by hand into pieces a few millimetres across. Mix it with the onion, coriander, cumin, salt and pepper.
3. Work the iced water into the filling a little at a time until the mixture turns sticky and stops taking any more. Chill it for twenty minutes.
4. Roll out discs 12 cm across and about two millimetres thick. Put a tablespoon of filling in the middle and gather the edge in pleats all the way round — eighteen at the least. Twist the top and pinch it shut.
5. Drop them into a large pot of salted boiling water, swirling the water with a slotted spoon first so they do not stick. Boil for seven or eight minutes after they float.