Khinkali – filled dumplings from Georgia

Ingredients for 3 servings:

• 500 g wheat flour type 405
• 225 ml water, cold
• ½ tsp salt
• Flour for the work surface
• 1 onion(s)
• 500 g minced meat, mixed
• 225 ml beef broth, cold
• salt and pepper
• Salt
• bay leaves
• pepper, black

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

For the dough, mix the flour, cold water, and salt. Once all the ingredients are combined, knead the dough on the table for about 10-15 minutes until it is smooth and firm. Wrap the finished dough in plastic wrap and refrigerate for one to two hours. If stored in the refrigerator for a longer period, the dough will become too soft. This can make khinkali more difficult to prepare and there is a risk that the dough will burst when frozen. For the filling, chop the onion and mix well with the minced meat, spices, and broth so that the meat absorbs the liquid. Remove the dough from the refrigerator and form it into a rope. Cut the rope into 15 pieces, each weighing about 45-50 g. Cover the pieces of dough with plastic wrap or a towel to prevent them from drying out. Roll each piece of dough into a circle with a diameter of 15 cm. Place some of the filling onto the dough circles. Hold the dough at the edge of one side with two fingers and form about 18-20 folds into a circle. Press the resulting stem together, first at the base and then along its entire length. Use scissors or a knife to cut off the top of the stem. Place the khinkali on a floured table or board. To freeze, place the khinkali on floured boards and freeze. Once hardened, transfer to freezer bags. Bring a large pot of salted water to a boil. Add peppercorns and bay leaves, if desired. Then use a spoon to create a whirlpool. Place the khinkali, one at a time, in the center of the whirlpool and stir to prevent sticking. After boiling again, cook over medium heat for about 10 minutes. Frozen khinkali need to cook for 15 minutes. Carefully remove the finished khinkali from the water with a slotted spoon or tablespoon. To eat, take a piece by the stem, turn it upside down, and sprinkle with ground black pepper. Bite off one side and drink the broth. Then enjoy the rest, except for the stem.