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Ingredients as an Image

Printed at the current scale: 10 khinkali · about 765 g · Metric · A4 or Letter

Ingredients Card

Khinkali

10 khinkali · about 765 g

Dough

250 gall-purpose flour, plus extra for dusting
3 mlkosher salt (a heaping teaspoon)
125 gice-cold water, plus more as needed
7.5 mlneutral oil

Pleating and Cooking

freshly ground black pepper, to serve, to taste
butter or sour cream, to serve, to taste
5 lwater for boiling
salt for the water, to taste

Safety: The filling is raw pork and beef: boil the khinkali until they have floated and cooked the full time so the centre reaches 71 C. The broth inside is scalding, so bite carefully. (The author)
Safety: Ground beef should reach 71 °C (160 °F) at the centre. (USDA FSIS)
Safety: Ground pork should reach 71 °C (160 °F) at the centre. (USDA FSIS)