Georgian Khinkali

Method

1. 1Make the dough. Mix flour with 5 g salt, then add 250 ml water and knead for 12 minutes until firm and smooth. It will feel stiffer than pasta dough; this strength keeps the broth inside during boiling.
2. 2Rest and knead again. Cover the dough for 30 minutes, knead it for 3 minutes, then rest for another 30 minutes. The rested dough should spring back slowly when pressed and roll without shrinking.
3. 3Mix the filling. Grate the onion, mince the garlic and cilantro, then combine them with both meats, coriander, cumin, remaining salt and half the pepper. Work in 180 ml cold water a little at a time until the filling is loose, glossy and spoonable; the meat absorbs this water and turns it into broth.
4. 4Roll the wrappers. Divide the dough into 16 equal pieces and keep them covered. Roll each piece into a 14 cm circle about 2 mm thick, leaving the centre slightly thicker so the wet filling cannot break through.
5. 5Pleat the khinkali. Put 45 g filling in the centre, lift the edge and make 14 to 18 narrow pleats around it. Pinch the pleats firmly together, twist once and trim the top to a 2 cm knob; set each dumpling upright on a floured tray.
6. 6Boil in batches. Bring 3 litres of well-salted water to a lively boil in a wide pot, stir it into a whirlpool and lower in no more than eight khinkali. Stir once to prevent sticking, then cook for 8 minutes after they float; the wrappers should look slightly translucent and inflated.
7. 7Drain and serve. Lift the khinkali with a slotted spoon, let excess water run off and dust with the remaining black pepper. Hold the top knot, bite a small opening, drink the broth, then eat the dumpling; Georgians usually leave the thick knot on the plate.