Khinkali

Method

Mix flour, water, and salt to form a soft dough and knead for 10 minutes until smooth. Cover and rest for 30 minutes. Combine beef mince, onion, coriander, parsley, black pepper, water, and salt for the filling. Divide dough into 12 pieces and roll each into a thin circle about 10cm diameter. Place 2 tablespoons of filling in the centre of each circle and gather the edges together, twisting and pinching to seal into a pouch shape with a small opening at the top. Bring a large pot of salted water to a rolling boil and carefully drop in the khinkali. They are ready when they float to the surface and remain there for 30 seconds. Remove with a slotted spoon and serve immediately with a sprinkle of black pepper and fresh herbs, traditionally eaten by holding the top knot and biting into the side to sip the aromatic broth inside.