Khinkali Kalakuri Recipe

Sift the flour into a large bowl, make a hole in the middle, sprinkle with 1 tablespoon of salt and slowly pour in ice-cold water. Start kneading the dough from the center to the edges. Kneading khinkali dough requires a lot of physical strength. Knead for at least 15 minutes until the mass is completely dense, smooth and homogeneous. Wrap the kneaded hard dough in a food bag and let it rest for 30 minutes (this is necessary to make the dough elastic and not fall apart when flattening).

Put the meat, onion and garlic together in a meat grinder. Add very finely chopped fresh coriander to the minced meat (the main distinguishing feature of urban khinkali is greens), add the roots, season with salt, pepper and slowly pour warm water. Knead the minced meat intensively by hand until you get a homogeneous, well-saturated, juicy mass.

Roll out the dough, cut out circles, put minced meat in each and wrap it with beautiful wrinkles. Simmer in salted boiling water for 7 minutes after stirring. Serve hot, with black pepper.