Khinkali (Meat-Filled Dumplings)

In a large bowl, whisk the flour and salt. Add the warm water and egg (if using) and stir with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.

In a large bowl, combine the ground beef, ground pork, chopped onion, beef broth, melted butter, parsley, black pepper, and cumin if using. Mix well with your hands until the mixture is evenly combined and slightly sticky. Cover and refrigerate until needed.

Divide the rested dough into 4 equal pieces. Work with one piece at a time, keeping the rest covered. Roll each piece into a log about 2 cm (3/4 inch) thick, then cut into 10 equal portions. Roll each portion into a ball and flatten slightly. You should have about 40 balls total.

On a lightly floured surface, roll each ball into a thin round about 10 cm (4 inches) in diameter. The center should be slightly thicker than the edges. Keep the rolled wrappers covered with a cloth as you work to prevent drying.

Hold a wrapper in your palm. Place about 1 tablespoon of filling in the center. Gather the edges and pleat around the filling, twisting the top to seal firmly. You should have 18–20 pleats for a classic look. Set each dumpling on a floured tray and cover. Repeat with remaining wrappers and filling.

Bring a large pot of salted water to a rolling boil. Gently drop in the khinkali in batches, being careful not to overcrowd. Stir once to prevent sticking. Cook for 12–15 minutes, until they float to the surface and the dough is cooked through. Remove with a slotted spoon and drain briefly.

Arrange the khinkali on a warm platter and sprinkle with freshly ground black pepper. Serve immediately, with yogurt or sour cream on the side if desired. To eat, hold by the topknot, bite a small hole, slurp the broth, then eat the rest. Discard the tough topknot if you prefer.