Khinkali

Caucasian dumplings of thin dough gathered into pleated pouches around a juicy spiced beef filling, then boiled. Served hot with butter and black pepper as a main.

Ingredients

• 400 g white flour
• 250 g water (200 g for the dough, 50 g for the filling)
• 400 g ground beef (20% fat)
• 150 g onion
• 10 g (2 tsp) salt
• 3 g black pepper
• 40 g butter

Instructions

1. 1

   Knead the flour, 4 g of the salt and 200 g water into a firm, smooth dough. Cover and rest for 30 minutes.

2. 2

   Finely grate the onion. Knead the beef, onion, remaining salt, 2 g of the black pepper and 50 g water for 3-4 minutes into a juicy, sticky filling.

3. 3

   Divide the dough into 20 pieces and roll each on a floured surface into a 12-13 cm round, 2 mm thick.

4. 4

   Put a tablespoon of filling in the center of each round. Fold the edges up in pleats, one after another, and twist them together at the top to seal tightly.

5. 5

   Bring a large pot of water to a boil. Gently lower in the dumplings and boil for 12-15 minutes, shaking the pot now and then, until they float and cook a few minutes more.

6. 6

   Lift out with a slotted spoon onto plates, drizzle with the melted butter, sprinkle with the remaining pepper and serve immediately.

Nutrition

Per serving