iKhinkali

1. Make the dough: In a large bowl, combine 4 cups all-purpose flour and 1 tsp kosher salt. Add 1.25 cups warm water gradually, stirring until a shaggy dough forms. Knead on a work surface until smooth and elastic, 8–10 minutes. Cover and rest at room temperature for 30 minutes.

2. Prepare the filling: In a mixing bowl, combine 16 ounces ground beef, 16 ounces ground pork, and the finely grated onion with its juices. Add 2 tsp kosher salt and 1.5 tsp freshly ground black pepper, then mix until just combined. Gradually stir in 1 cup cold water until the mixture is loose, glossy, and very juicy. Refrigerate while you roll the dough.

3. Portion and roll: Dust the work surface with 0.5 cup all-purpose flour for dusting. Divide the rested dough into 2 logs, then cut each into 10–12 equal pieces (20–24 pieces total). Working with one piece at a time (keep the rest covered), roll into a 4.5–5 inch round, about 1/16–1/8 inch thick, slightly thicker in the center.

4. Fill and pleat: Place about 2 tablespoons of filling in the center of each round. Lift the edge and pleat around the filling, making 15–20 tight pleats, then twist the pleats together to form a sealed topknot. Ensure there are no holes so the broth is trapped inside; set formed dumplings on a lightly floured surface.

5. Boil: Bring a large pot of water to a rolling boil. Add dumplings in batches (8–10 at a time), stirring gently to prevent sticking. When the water returns to a simmer, cook 12–14 minutes, until they float, the dough is tender, and the dumplings look slightly swollen with broth.

6. Finish and serve: Lift dumplings with a slotted spoon, drain briefly, and plate hot. Sprinkle with freshly ground black pepper and serve immediately. Hold by the topknot and take a small bite to sip the broth before eating the rest.