Khinkali

Ingredients

• 500 g all-purpose flour
• 220 ml water
• 1 tsp salt
• 300 g ground beef
• 200 g ground pork
• 1 onion, very finely chopped
• 1 small bunch cilantro, chopped
• 1 tsp ground cumin
• 1/2 tsp chili flakes
• 1 tsp salt and black pepper
• 200 ml cold water or broth

Method

1. Knead the flour, water and salt into a firm dough. Wrap it and rest for 30 minutes.
2. Mix the meat, onion, cilantro and spices. Pour in the cold water little by little and mix until the filling is loose and juicy.
3. Roll the dough 2 mm thin and cut 10 cm circles.
4. Put a spoon of filling in the centre. Fold the edge into pleats around it, turning as you go, and twist the top into a knot.
5. Drop into salted boiling water, a few at a time. Stir gently and cook 10 to 12 minutes after they float.
6. Serve hot with lots of black pepper.

Tamara's tip: chill the filling for 20 minutes before you fold. Cold filling holds the broth.