Khinkali with Spinach and Cheese (Georgian Dumplings)

In a large bowl, combine the flour and salt. Add the egg, oil, and half of the water. Mix with your hands, gradually adding the remaining water as needed until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be quite stiff, not sticky. Cover with plastic wrap and let rest for 30 minutes.

Meanwhile, place the spinach in a large pot over medium heat with just the water that clings to the leaves. Cook, stirring, until wilted, about 2–3 minutes. Drain thoroughly and let cool. Once cool, squeeze out as much excess liquid as possible, then chop finely.

In a bowl, combine the chopped spinach, shredded sulguni cheese, butter, and black pepper. Mix well and set aside.

Divide the rested dough into four portions. Keep the rest covered while you work with one. On a lightly floured surface, roll each portion as thin as you can, about 2-3 mm thick. Cut circles with a knife or cookie cutter about 9-10 cm (3.5-4 inches) in diameter. Gather scraps and re-roll.

Place a generous teaspoon of filling in the center of each dough circle. Wet the rim of the circle with a finger dipped in water.

Lift the edge of the dough and begin folding and pleating it toward the center to form a pouch. Continue around the circle, gathering the dough and creating small pleats (traditionally 19–28, but aim for a neat bundle ). Pinch at the top to seal tightly, creating a small knob of dough. Trim any excess dough with your clean knife blade to keep the bundle uniform.

Attach your stack of khinkali: in a wide pot of lightly salted boiling water, gently drop in a few at a time, stirring gently at first to prevent sticking. Cook in batches for 5–7 minutes until they float to the surface and the dough is cooked through.

Lift out with a slotted spoon to a serving plate. Grind some black pepper or flaky salt on top. Serve immediately before they start leaking their juices — grab them by the top dumpling or use a fork, take a small bite to sip the broth, then eat the rest. Don't forget to share extra ajika.