Khinkali with Broccoli: Georgian Soup Dumplings with a Green Twist

In a large mixing bowl, combine the flour and salt. Gradually add the warm water while stirring with a spoon until a shaggy dough forms. Then, switch to your hands and knead for about 10 minutes until the dough is smooth and elastic. If it's too sticky, add a little more flour; if too dry, add a splash of water. Cover the bowl with a clean kitchen towel and let it rest for at least 30 minutes while you prepare the filling.

Bring a large pot of salted water to a boil and blanch the broccoli florets for 3-4 minutes until bright green but still firm. Drain and immediately plunge into ice water to stop the cooking. Drain well, pat dry, and finely chop the broccoli. In a separate skillet, heat the butter over medium heat, add the onion and sauté until soft and translucent, about 5 minutes. Remove from heat and let cool slightly.

In a large bowl, combine the chopped broccoli, sautéed onion, beaten eggs, ground coriander, ground cumin, red pepper flakes (if using), black pepper, and half of the chopped cilantro. Stir until thoroughly combined. Taste and adjust seasoning with salt if needed. The filling should be slightly firm; if it's too wet, add a little breadcrumbs or more broccoli.

On a lightly floured surface, roll the dough into a long cylinder about 2 cm (0.75 inch) in diameter. Cut into 12 equal pieces. Flatten each piece with your hand, then use a rolling pin to roll each into a thin circle, about 3 mm (1/8 inch) thick and 15 cm (6 inches) in diameter. Keep the remaining dough covered with a towel to prevent drying.

Hold one dough circle in the palm of your non-dominant hand. Place about 2 tablespoons of filling in the center. Use your other hand to pleat the dough edges, pinching and folding as you go to form a tight bundle with a twisted knot on top. Make sure the top is securely sealed. Continue with the rest of the dough and filling.

Fill a large pot with generously salted water and bring to a rolling boil. Drop several khinkali gently into the water, being careful not to overcrowd (cook in batches, rolling water). Boil uncovered for 10-12 minutes after the khinkali rise to the surface. They will float when done. Remove with a slotted spoon.

Place the boiled khinkali on a serving platter. Sprinkle with the remaining cilantro and a generous grinding of black pepper. Serve immediately, while hot, garnished with additional cilantro if you like.