Khinkali (Ground Meat Filled Pasta Pockets)

1. 1

   Knead together the filling you have chosen and about 7 tbsp lukewarm water.

2. 2

   Prepare a smooth dough from the flour and the salted water. Roll it out thinly and cut out 6 inch circles using a plate.

3. 3

   Place about 2 tbsp filling in center of round, and fold edges of dough over filling, creating pleats in dough as you go, until filling is covered.

4. 4

   Holding dumpling in the palm of one hand, grasp top of dumpling where pleats meet and twist to seal pleats and form a knot at top of dumpling. Repeat with remaining dough rounds and filling.

5. 5

   Put the khinkali in a large pan with boiling, lightly salted water and simmer gently, gently agitating them with a wooden spoon now and again.

6. 6

   When the khinkali float to the surface, continue to simmer for about 6 more minutes. Total time should be about 8 minutes.

7. 7

   Remove from the water with a wire skimmer, sprinkle black pepper over each and serve hot with cold beer.

* Per serving · 4 servings · Values may vary.

No additional tips available.