Khinkali

// Ingredients

• Plain flour — 500 g
• Water — 200 ml for the dough and 150 ml for the filling
• Salt — 1½ tsp
• Beef — 300 g
• Pork or lamb — 200 g
• Onion — 1
• Garlic — 2 cloves
• Coriander — a bunch
• Cumin, red pepper, black pepper

// Method

1. 01Knead a firm dough from the flour, 200 ml of water and a pinch of salt. Rest for 30 minutes.
2. 02Mince or finely chop the meat and mix with the chopped onion, garlic, coriander, spices and salt.
3. 03Gradually work cold water into the filling until it is loose — this becomes the broth inside.
4. 04Roll out the dough, cut circles about 12 cm across and put a tablespoon of filling in the centre.
5. 05Gather the edge into pleats all the way round (masters make 18–20) and twist a “knob” at the top.
6. 06Boil in salted water for 10–12 minutes. Eat with your hands: bite, drink the broth and leave the knob on the plate.