Khinkali (Georgian Soup Dumplings)

For the dough

1. In a large wooden bowl or mixing bowl, combine the flour and salt.

2. Pour water into the center of the flour.

3. Mix and knead together with your hands until a dense, firm dough forms.

4. Cover the dough and let it rest at room temperature to hydrate.

   Then 15 min of waiting

For the filling

5. Finely dice the onion on a cutting board.

6. Finely chop and mince the meat using a large chef's knife or cleaver.

7. In a mortar, crush the wild mountain caraway (or cumin and aniseed) with a pinch of salt using a pestle.

8. Combine the minced meat, diced onions, crushed spices, and dried chili flakes on the board or in a bowl.

9. Gradually mix water into the meat mixture until it absorbs the liquid and creates a juicy filling.

For shaping and cooking

10. Bring a large pot of water to a rolling boil.

11. On a floured surface, roll out the rested dough with a rolling pin to a medium thickness.

12. Cut the dough into portions, roll each portion into a small flat disc, and roll the edges thinner than the center.

13. Place a generous spoonful of meat filling in the center of each dough disc.

14. Pleat the edges of the dough around the filling, gathering the folds tightly at the top to create a pouch with a knob (handle).

    Hold the top tightly and twist slightly to seal the dumpling completely so no broth escapes while boiling.

15. Gently drop the dumplings into the boiling water using a wooden spoon.

16. Boil until the dumplings float to the top and the dough is fully cooked, 10–12 minutes.

    Then 12 min of waiting

17. Carefully remove the dumplings with a slotted spoon and place them in a serving dish.

18. Sprinkle generously with freshly ground black pepper.

    Eat khinkali by holding the top knob, taking a small bite out of the side to drink the delicious broth inside first, then eating the rest of the dumpling (leaving the doughy top knob behind).

For serving