Juicy Georgian Khinkali

For the dough, mix 250 ml of water with 1 teaspoon of salt. Gradually add flour. Stir until a homogeneous and elastic mass is obtained.

Gather the dough into a ball, cover and leave at room temperature for 20-30 minutes.

Grind one small red hot pepper, add beef, lamb and chopped onion.

Chop about 20 sprigs of cilantro. Add the cilantro into the meat mixture and mix.

Add 1 teaspoon of salt and ½ teaspoon of ground black pepper.

Add 250-350 ml of water, depending on whether the meat you are using is fresh or was frozen.

Roll the dough into a thin sheet of 1 mm. Cut into 15 cm  squares, or cut the dough into circles of 15 cm in diameter.

Place approximately 40 g of the filling in the center of the dough. Pick up the edges and make about 20 overlapping folds, pressing to seal. Twist and pinch off the extra dough.

Bring a large pot of water to boil. Add 1 teaspoon of salt for every liter of water.

Stir the water so it is swirling and add the Khinkali, one by one and stir. Cook for about 7 minutes.

Transfer to a serving plate, sprinkle with ground black pepper and serve.