Traditional hinkali of Georgia, steamed with a spiced minced meat filling wrapped in thick dough with plenty of liquid. With its large pleated dough pieces from which hot broth flows out when bitten into, it's an enjoyable dish eaten by hand.
Knead the flour, lukewarm water and salt firmly to obtain a stiff, smooth dough. Cover and let it rest for 25 minutes.
Knead the ground meat well with grated onion, crushed garlic, water, cumin, salt and black pepper. The filling should be runny; the water creates broth inside as it cooks.
Roll out the dough into thick rounds and place a generous amount of the runny filling in the center. Gather the edges in pleats, bring them together at the top to pinch closed, and press firmly to seal.
Bring salted water to a boil in a wide pot, carefully drop in the khinkali, and simmer gently until they rise to the surface and the dough is cooked. Remove with a slotted spoon and serve hot sprinkled with black pepper.
Important: The juicy filling inside khinkali runs out when bitten; tradition is to hold it by the knot and take a small first bite to drink the juice. Contains gluten. Making the filling juicy enough ensures broth forms inside as it steams. Press the pleats firmly closed at the top.
Adding onion juice or a little water to the filling lets a flavorful broth form inside as it cooks. Rolling the dough a bit thicker and tightly twisting the pleats gathered at the top keeps the juices from escaping.
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