Khinkali: Georgian Meat-Filled Dumplings

Method

1. 1

   Kneading the dough

   Mix the plain flour with the salt, then add the egg, oil and hot water. Knead into a smooth, elastic dough.

   10 min
2. 2

   Resting the dough

   Cover the dough and leave it to rest at room temperature.

   60 min
3. 3

   Preparing the filling

   Finely chop the onion, garlic and coriander, then mix them with the minced meat, black pepper and salt, and work everything together well.

   10 min
4. 4

   Rolling the dough

   Roll the dough out to 1–2 mm thick, then cut it into rounds.

   15 min
5. 5

   Filling and sealing

   Place about 15 g of filling on each round, then pinch the edges together, leaving a top knot.

   25 min
6. 6

   Cooking

   Boil the khinkali in a large pan of salted water for 7–10 minutes, until the dough is cooked through and well flavoured.

   9 min
7. 7

   Serving

   Serve piping hot with black pepper, and eat by hand, holding the top knot.

   2 min