Khinkali with Parsnip Filling

In a large mixing bowl, combine the flour and salt. Add the lukewarm water and egg (if using) and stir with a wooden spoon, then knead by hand until soft dough forms, about 8–10 minutes. Cover with a damp cloth and let rest for 30 minutes while you make the filling.

Peel the parsnip and grate it coarsely. Heat a tablespoon of oil in a skillet over medium, add the grated parsnip and a pinch of salt, and sauté until softened and lightly golden for about 5 minutes. Remember, don't shout – it's just parsnip. Set aside to cool slightly so it doesn't cook the meat when mixed.

In a large bowl, combine the ground pork, ground beef, sautéed parsnip, chopped onion, minced garlic, chopped parsley, coriander, caraway, black pepper, and salt. Pour in the beef broth and mix everything together really well – use your hands; it's the Georgian way. The mixture should be loose and moist.

Divide the rested dough into 2–3 pieces. On a floured surface, roll each piece into a thin circle, about 2–3 mm thick (not too thin, or they'll tear; not too thick, or they'll be doughy). Cut out rounds using a 10 cm (4-inch) cookie cutter or a glass. You should get about 25–30 rounds. Gather scraps, re-roll, and cut again.

Take one dough round in your palm. Place about 1 heaping tablespoon of filling in the center. Bring the edges up, making pleats around the top to enclose the filling fully. Twist the top to seal tightly (that's the kudi – the little topknot; traditionally you don't eat it, but you can if you like). Place on a floured tray and cover with a kitchen towel to prevent drying.

Bring a very large pot of well-salted water to a rolling boil. Gently drop in the khinkali in batches, not overcrowding – max 2 layers in the pot – and stir very gently once so they don't stick. Boil for 8–10 minutes after they float to the surface. Remove with a slotted spoon and place on a warm platter.

Let everyone take their khinkali with their hands carefully, sprinkle generously with black pepper (or even better, do the triple- pepper toast: crushed, cracked, and freshly ground) and serve immediately. If you like, melt a little butter and drizzle on top, but be careful and hold them upside down or the broth runs out. Take a small bite, slurp the broth, and then go for the whole thing – this is not a fork-and-knife affair. Allow the noise – it's how we show love.