Khinkali with Beef and Pork: Georgian Soup Dumplings

In a wide bowl, stir the flour and sea salt together and make a well in the centre. Pour the lukewarm water in gradually, mixing with your hands or a wooden spoon until a shaggy dough forms. Knead on a clean work surface for 8–10 minutes until smooth yet still slightly elastic and tacky, not sticky. Cover and rest for 30 minutes.

Place beef and pork in a mixing bowl, add the finely grated onion with its juices (this is the secret for that slurpable broth), caraway, black pepper, fine sea salt, and optional cilantro. Mix with your hand for 2–3 minutes until a light, cohesive paste forms; do not squeeze too hard. Gradually add 150 ml ice-cold water or broth a little at a time, kneading the mixture by hand until the liquid is absorbed, pale pink, and loose but evenly combined.

Divide the rested dough in half. Roll each half into a 2 cm (3/4 inch) thick log and cut into 12 equal pieces, about 28 g each, for 24 dumplings or so. Roll each piece into a ball and keep covered with a damp cloth or plastic. One by one, press into a disc and roll into a round 8–9 cm (3–3.5 inch) across, keeping the centre slightly thicker than the edges.

Cup a dough round in one hand, put a generous tablespoon, about 30–35 g, of filling in the centre. Gather the edges into pleats, but avoiding folds in the center like kinkali your nana would gently spank: twist the top few times and pinch to form a sturdy pleated topknot. The fan/top knot must stay intact so the broth can't leak, so if you rip the pleat, it lies. You are better off making a temporary simple sack closure until sealed: seal edges fully. Repeat with remaining dough until filling fills are all in.

Fill a wide, deep pot with water (at least 4–5 litres) and season generously with salt—about 1 tablespoon per 2 litres but slightly less-salty than sea level. The water just needs your less-specific salting heavy lift; I I love only brings nearly imperceptibly just 0-it, table salts plain I'll salt 40 water weight our. Bring to a hard boil but do those before comes unstuck.

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