Khinkali

Method

Tap a step when it's done.

1. 1Mix the flour and salt, add the water gradually and knead for 10 minutes into a firm, smooth, elastic dough, a little stiffer than pasta dough. Cover and rest for 30 minutes.
2. 2Mix the meat with the onion, garlic, cilantro and spices. Add the cold water in a few additions, kneading well by hand each time, until the filling is soft, wet and sticky. Chill until needed.
3. 3Divide the dough into 20 equal pieces. Roll each on a floured surface into a circle about 12-13 cm across, with the edges slightly thinner than the center.
4. 4Put a heaped tablespoon of filling in the center. Holding the dough in one hand, fold the edge toward the center in small pleats with the other, turning as you go; the more pleats, the prettier the dumpling.
5. 5Gather the pleats at the top and twist firmly to seal, forming a small knob. Place finished dumplings on a floured tray without touching.
6. 6Bring a large pot of salted water to a boil. Add the dumplings one by one and gently stir the water with a wooden spoon so they don't stick to the bottom.
7. 7Once the water returns to a boil, lower to medium and cook for 12-14 minutes, until they float and the dough is tender. Lift out with a slotted spoon, grind plenty of black pepper over and serve at once.