Khinkali

Ingredients

• 500g plain flour, plus extra for dusting
• 1 tsp salt
• 250ml cold water, approximately
• 300g minced beef
• 200g minced pork
• 2 onions, grated or very finely chopped
• 3 garlic cloves, crushed
• Large handful coriander, finely chopped
• 1.5 tsp salt for the filling
• 1 tsp ground black pepper, plus more to serve
• 0.5 tsp ground caraway
• 0.5 tsp dried chilli flakes
• 150ml cold beef stock or water
• 2 tbsp salt for the cooking water

Before you cook

• Mix the flour and salt, add the cold water gradually, and bring together into a firm dough.
• Knead for 12 minutes until smooth and elastic, which takes real effort with this stiff dough.
• Wrap the dough and rest it for 40 minutes at room temperature.
• Combine both minces with the onion, garlic, coriander, salt, pepper, caraway and chilli flakes.
• Beat the cold stock into the meat a splash at a time until the filling is loose and wet, almost sloppy.

Steps

1. Chill the filling in the fridge for 30 minutes so it firms enough to handle.
2. Cut the rested dough in half and keep one half covered.
3. Roll the dough out on a floured surface to 2mm thick.
4. Cut out circles about 12cm across with a bowl or a large cutter.
5. Roll each circle once more, from the centre outward, so the edge thins while the middle stays thicker.
6. Place a heaped tablespoon of filling in the centre of a circle.
7. Gather the edge of the dough into pleats between your thumb and forefinger, working right around the circle and keeping the filling cupped inside.
8. Aim for at least eighteen pleats, then twist the gathered top firmly and pinch off the excess knot of dough.
9. Set the finished khinkali on a floured tray and shape the rest the same way.
10. Bring a very wide pot of water to a rolling boil with the 2 tbsp salt.
11. Stir the boiling water into a whirlpool with a spoon.
12. Lower six to eight khinkali in by their knots, one at a time, into the moving water.
13. Cook for 12 to 14 minutes, until the dumplings float and the dough at the shoulders looks translucent and swollen.
14. Lift them out with a slotted spoon and drain briefly.
15. Grind plenty of black pepper over them and serve immediately.
16. Eat by holding the knot, biting a small hole in the side, drinking the broth first, then eating the dumpling and leaving the knot on the plate.