Khinkali is a popular Georgian dumpling. It is very juicy! Hold the top and suck the juices while taking the first bite.
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Flour - 500 grams (17.6 oz)
Water - 250 ml (8.5 fl oz)
Salt - 1 teaspoon
Beef - 400 grams (14 oz)
Lamb or pork (fatty cut) - 200 grams (7 oz)
Onion - 100 grams (3.5 oz)
Salt - 1 teaspoon
Ground black pepper - 0.5 teaspoon
Hot chili pepper – 1 small, or substitute with ½ teaspoon of chili powder)
Fresh cilantro - 20 sprigs
Step 1: Dough
Make the dough: Mix 250 ml (8.5 fl oz) of water with 1 teaspoon of salt. Gradually add into 500 grams (17.6 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.
Step 2: Filling
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.
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 pepper, add ½ teaspoon now. Add the cilantro into the meat mixture and mix. Add 250-350ml of water (8.5-12 fl oz), depending on whether the meat you are using is fresh or frozen.
Step 3: Shape the Dumplings
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.
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.
Pick up the edges and make about 20 overlapping folds, pressing to seal. Twist and pinch off the extra dough.
Step 4: Cook
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.
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