Ingredients

• 500 g plain wheat flour
• 250 ml lukewarm water
• 1 tsp salt
• 250 g coarsely minced beef
• 250 g coarsely minced pork
• 2 onions
• 200 ml cold water
• 1½ tsp salt
• 1 tsp freshly ground black pepper
• ½ tsp ground cumin
• ½ tsp dried red chilli flakes
• 1 tbsp salt

Method

1. 01
   Knead the dough Mix the flour, one teaspoon of salt and the lukewarm water in a large bowl, then knead on a floured surface for about ten minutes until you have a firm, smooth dough.
2. 02
   Rest the dough Cover the dough with a damp cloth or upturned bowl and let it rest for forty minutes.
3. 03
   Combine the meat While the dough rests, put the beef, pork and finely chopped onions in a large bowl and add the salt, black pepper, cumin and chilli flakes.
4. 04
   Work in the water Pour the cold water into the meat a little at a time, squeezing and mixing with your hand until the filling has absorbed it all and looks loose and wet.
5. 05
   Chill the filling Cover the filling and put it in the fridge for twenty minutes so it firms up slightly and is easier to spoon.
6. 06
   Roll the wrappers Divide the dough into twenty equal pieces, then roll each one into a thin circle about fifteen centimetres across, keeping the rest covered so it does not dry out.
7. 07
   Fill and pleat Place about two heaped tablespoons of filling, roughly forty five grams, in the centre of each wrapper, then fold the edge into small pleats all the way round, about eighteen or more, and pinch and twist the top into a tight knob.
8. 08
   Boil the water Bring a large pot of water with one tablespoon of salt to a rolling boil.
9. 09
   Cook the first batch Lower about seven khinkali into the boiling water, stir gently with a wooden spoon so they do not stick to the bottom, and cook for thirteen minutes once the water returns to the boil.
10. 10
    Cook the remaining batches Lift the cooked khinkali out with a slotted spoon, keep them warm, then cook the rest in two more batches of about seven, thirteen minutes each.
11. 11
    Serve with pepper Grind plenty of black pepper over the hot khinkali and eat them by hand, holding the knob, biting a small hole to sip the broth first and leaving the knob on the plate.