Khinkali

Raaka-aineet

• 500 g flour
• 300 g ground beef
• 200 g ground porkKorvike: ground lamb
• 2 medium onion
• 4 cloves garlic
• 30 g fresh coriander
• 1 tsp cumin
• 1 tsp chili flakes
• 150 ml beef brothKorvike: water
• 1 tsp black pepper

Ohjeet

1. 1

   Make dough from flour, water, and salt. Knead until smooth, rest 30 minutes.

2. 2

   Mix beef and pork with finely diced onion, garlic, coriander, cumin, chili, pepper, and cold broth until soupy.

3. 3

   Roll dough thin and cut into 10cm rounds.

4. 4

   Place a spoonful of filling in the center. Pleat the edges together, twisting into a knot at the top — aim for at least 18 folds.

5. 5

   Bring a large pot of salted water to a boil. Drop in khinkali, stir gently so they don't stick.

6. 6

   Cook 10-12 minutes after they float to the surface.

7. 7

   Eat by holding the knot, biting a small hole, sipping the broth, then eating the dumpling. The knot is traditionally left on the plate.