Popular Georgian khinkali

Mix 250 ml of water with 1 teaspoon of salt. Gradually add into 500 grams of flour. Stir the dough and gather it into a ball.

Cover the dough and leave at room temperature for 20-30 minutes.

Grind one small red hot pepper. Add 400 g of beef, 200 g of lamb and 100 g of onion.

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

Add 1 teaspoon of salt and ½ teaspoon of 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 the dough into circles of 15 cm in diameter.

Place approximately 40 grams of the filling in the center of the dough.

Pick up the edges and make about 20 overlapping folds, pressing to seal.

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