Khinkali with chicken and cheese

Combine flour, water, and salt. Knead the dough until smooth and elastic.

The dough can be kneaded by hand or using a food processor. The second will greatly simplify the task, because the mass turns out to be tight.

Cover the dough with a towel or cling film and leave to rest for 20-30 minutes.

Chop fillets and onions in any way you like: using a knife, meat grinder, blender or food processor.

Add broth, grated cheese, salt and pepper to the minced meat and mix well.

Roll out the dough thinly. Using ordinary plates, cut out round blanks with a diameter of 15-20 cm.

Spoon the filling into the center of each piece.

Lift the edges of the dough and fold it into an accordion, overlapping folds. Pull back the tip, twist it and cut it about halfway to keep it straight.

It is believed that true khinkali should have 18–20 folds. True, they do not affect the taste of the dish.

Pour water into a large saucepan, salt and bring to a boil.

Dip the khinkali in water and cook for about 10 minutes after they float. Cook them in batches so they don't stick together.

You can use a multicooker instead of a saucepan. In the "Soup" mode, boil khinkali for 15–20 minutes.