Khinkali

Prepare the Dough

In a large bowl, combine the flour and salt.

In a separate bowl, mix the warm water, egg, and vegetable oil.

Gradually add the wet ingredients to the flour mixture, stirring until a dough forms.

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Prepare the Filling

In a large bowl, mix the ground meat, chopped onion, minced garlic, beef or chicken broth, chopped cilantro, ground coriander, ground cumin, paprika, black pepper, and salt until well combined.

Shape the Khinkali

Divide the dough into 12-16 equal pieces. Roll each piece into a thin circle about 3-4 inches in diameter.

Place a generous tablespoon of the filling in the center of each dough circle.

Gather the edges of the dough around the filling and pleat them together to form a pouch. Pinch the top tightly to seal.

Repeat with the remaining dough and filling.

Cook the Khinkali

Bring a large pot of salted water to a boil.

Gently add the Khinkali to the boiling water in batches, being careful not to overcrowd the pot.

Cook for about 10-12 minutes, or until the Khinkali float to the surface and the dough is cooked through.

Serve

Use a slotted spoon to remove the Khinkali from the water and drain well.