Khinkali

Ingredients

• 250 g All Purpose Flour
• 1.6666666666666667 tbsp Kosher Salt
• 2.2 l Water
• 180 g Ground Beef
• 120 g Ground Pork
• 1 pcs Onion
• 2 pcs Garlic
• 2 tbsp Cilantro
• 1 tbsp Parsley
• 2 tsp Black Pepper
• 1 tsp Khmeli Suneli
• 1 tbsp Butter

Method

1. In a large bowl, mix {all_purpose_flour} with {kosher_salt}, then pour in warm {water} and knead until a firm, smooth dough forms, about a few minutes. Cover and let it rest so the gluten relaxes for easier rolling.
2. Leave the dough covered at room temperature until supple and easier to stretch without springing back.
3. In a bowl, combine {ground_beef}, {ground_pork}, {onion}, {garlic}, {cilantro}, {parsley}, {black_pepper}, {khmeli_suneli}, {kosher_salt}, and cold {water}. Mix vigorously until the filling looks sticky and holds extra liquid, which creates the signature broth inside.
4. On a lightly floured surface, roll the rested dough very thin, then cut rounds and keep them covered so they do not dry out before shaping.
5. Place filling onto each wrapper, gather the edges into tight pleats, and twist to seal the top knot firmly so the broth stays trapped during cooking.
6. Bring a large pot of well-salted {water} to a gentle boil over medium heat. Add the dumplings in batches without crowding, stir once to prevent sticking, and cook until they float, puff slightly, and the wrappers turn tender and glossy.
7. Transfer the hot dumplings straight to plates, top with more {black_pepper}, and add a little melted {butter} if using for a glossy finish. Serve immediately while the broth is steaming inside.