Khinkali

Step by step: Khinkali

• Step1

  Make the dough: Mix 250 ml (8.5 fl oz) of water with 1 teaspoon of salt. Gradually add into 500 grams (17 oz) of flour. Mix on low speed using the hook attachment until smooth and elastic. Gather the dough into a ball, cover and let rest at room temperature for 20-30 minutes.

• Step2

  Grind one small red hot pepper, 400 grams (14 oz) of beef, 200 grams (7 oz) of a fatty cut of pork or lamb, and 100 grams (3.5 oz) of onion.

• Step3

  Chop about 20 sprigs of cilantro. Add 1 teaspoon of salt and ½ teaspoon of black pepper. If you are using chili powder instead of the fresh chili pepper, add ½ teaspoon now.

• Step4

  Add the cilantro into the meat mixture and mix. Add 250-350 ml of water (8.5-12 fl oz), depending on whether the meat you are using is fresh or was frozen.

• Step5

  Roll the dough into a thin sheet of 1 mm. Cut into 15 cm (6 inch) squares, or cut the dough into circles of 15 cm (6 inch) in diameter.

• Step6

  It is much easier to shape the dumplings on a small plate. Place approximately 40 grams of the filling in the center of the dough.

• Step7

  Pick up the edges and make about 20 overlapping folds, pressing to seal. Twist and pinch off the extra dough.

• Step8

  Bring a large pot of water to boil. Add 1 teaspoon of salt for every liter (1 quart) of water. Stir the water so it is swirling and add the Khinkali, one by one and stir. Cook for about 7 minutes. Transfer to a serving plate, sprinkle with ground black pepper and serve. Another great recipe is Manti – Uzbek dumplings with meat and potatoes.