Khinkali Recipe (Video)

Ingredients

• 4 cups (500g) Flour
• 2 teaspoons Salt
• 1 1/4 cups Water
• 1 pound (500g) Ground Beef (or ground lamb)
• 1 Onion (finely diced or processed)
• 1 teaspoon Salt
• 1 teaspoon Ground Cumin
• 1 1/2 teaspoons Blue Fenugreek (utskho suneli) (optional)
• 1/2 teaspoon Ground Cayenne (optional)
• 3 tbsp Cilantro (chopped)
• 3 tbsp Parsley (chopped)
• 1 cup Water
• serve with Black Pepper

Instructions

1. 1

   Prepare Dough - In a bowl, mix together the flour salt and water until dough forms. Transfer to a work surface and knead the dough until smooth, about 4-5 minutes Cover with cling wrap and rest dough for 1 hour (but overnight is best).

2. 2

   Make the Filling - finely grate onions or process in food processor. Using your hands, mix the ground beef (not lean), onions, salt, cumin, blue fenugreek, chili powder, chopped cilantro, chopped parsley and water until evenly mixed. Set aside.

3. 3

   Roll Dough - roll a piece of dough through a Kitchenaid Pasta Roller (or a hand pasta roller) on setting 1. Cut the thin dough sheet into squares about 6 inches (15cm) wide. You can cut round dough circles, however this method is faster. If manually rolling out the dough, roll it out about ¼" thin.

4. 4

   Fill and Pleat - place 1 tablespoon of filling in the middle of the square dough piece. Close it up by forming a sack by pinching pieces of dough into each other (creating pleats). Pinch the pleats together to seal the sack, forming a little knob at the top, ideally to have 19 pleats. Twist or cut excess dough from the top of the dough knob. Repeat until all the dough and meat is used.

5. 5

   Cook - bring a pot of salted water to a boil. Drop the fresh Khinkakli into the boiling water. Cook for about 7-8 minutes, until they float. Remove using a slotted spoon.

6. 6

   Serve - Serve immediately with black pepper and Adjika Sauce or Tkemali Sauce.