Khinkali with beef and pork

Combine flour and salt. Then, pouring in water in parts, knead a tight dough.

Cover and let it rest for 30 minutes. About 2¹⁄₂ kg of dough comes out of the specified amount of ingredients.

Divide the dough into balls approximately 50 g. Roll them into very thin cakes.

Roll out such a tight dough at home is not very easy. Therefore, you have to stock up on patience and time. There is a simpler option: while kneading the dough, add more water and make it less tight.

Cover them with cellophane to prevent the cakes from getting weathered while you are sculpting khinkali.

Finely chop the meat, cilantro, onion and pepper with a knife and combine.

Add crushed pepper and salt and stir.

Pour water into the minced meat - this will make the filling juicier.

Place about 1 tablespoon of filling on each dough piece.

Lift the dough up and collect it in an accordion manner, overlapping not too wide folds on top of each other.

Take the khinkali in your hand, gently pull back the tip and twist it.

Then, use a knife to cut the tip about halfway to keep it straight.

Place the khinkali in boiling salted water in batches so they float freely. Cook for about 8 minutes. Make sure that the water does not boil too much.

How and how much to cook khinkali so that they do not fall apart