Khinkali

Ingredients

• 500 g plain flour
• 250 ml cold water
• 500 g minced beef and pork
• 2 pieces onion, very finely diced
• 30 g fresh coriander, chopped
• 1 tsp blue fenugreek
• 1 tsp dried chilli flakes
• 180 ml cold beef stock
• 2 tsp salt

Steps

1. 1
   Mix the flour, cold water and salt into a stiff dough, knead 10 minutes and rest it covered for 40 minutes.
2. 2
   Combine the mince with the onion, herbs, spices and salt, then beat in the cold stock a little at a time until the filling is loose and wet. That liquid becomes the soup inside.
3. 3
   Roll the dough to 2 mm and cut 12 cm rounds — larger than they look like they need to be.
4. 4
   Put a generous spoon of filling in the centre and gather the edge into pleats, turning as you go. Aim for at least 18 folds.
5. 5
   Twist the top into a firm knot and pinch off the excess dough. A loose knot leaks and the broth is lost.
6. 6
   Boil in well-salted water, stirring once so they do not stick, for 8-10 minutes after they float.
7. 7
   Serve with coarse black pepper. Hold by the knot, bite a small hole, drink the broth first, then eat the rest and leave the knot on the plate.