Khinkali

🥘 Ingredients

• flour 500 g
• salt 1 tsp
• cold water 220-250 ml
• vinegar 1 tbsp
• lamb mince 250 g
• pork mince 250 g
• onion 250 g
• fresh cilantro 1 bunch
• garlic 1 clove
• salt 1 ½ tsp
• sweet paprika ½ tsp
• ground cumin ¼ tsp
• black pepper
• cold water 100-150 ml
• black pepper freshly ground

1. 1

   Sift flour into a large bowl to aerate it. In a separate container, dissolve salt in cold water and add vinegar . Gradually pour the salted water into the flour, mixing first with hands directly, adding water in small portions
2. 2

   For the filling, combine lamb mince and pork mince in a bowl . Finely dice onion as small as possible so it cooks through inside the dumplings. Finely chop fresh cilantro . Mince garlic . Add everything to the meat.
3. 3

   Season the filling with salt , sweet paprika , and ground cumin . Optionally add black pepper to taste. Mix well to combine.
4. 4

   Add cold water to the filling gradually, mixing until the meat absorbs the liquid and becomes loose and soupy. This liquid will become the signature khinkali broth during cooking.
5. 5

   Roll out the rested dough on a floured surface, cut into portions, and roll each piece into a thin circle about 10-12 cm across. Place a generous spoonful of filling in the center. Pleat the edges together, gathering the dough into folds toward the center, and twist the top to seal tightly.
6. 6

   Bring a large pot of generously salted water to a rolling boil. Gently lower khinkali in batches, stir carefully to prevent sticking, and cook for 12-15 minutes after they float to the surface. Remove with a slotted spoon .
7. 7

   Serve immediately, sprinkled with black pepper . Eat by holding the top knob, biting a small hole, sipping the broth first, then eating the rest. The top knob is traditionally left on the plate.