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Printed at the current scale: 60 khinkali · about 4.6 kg · Metric · front and back, more cards if it runs long

Khinkali

60 khinkali · about 4.6 kg · 4 × 6 in
Dough
1500 g all-purpose flour, plus extra for dusting
18 ml kosher salt (a heaping teaspoon)
750 g ice-cold water, plus more as needed
44 ml neutral oil
Filling
680 g ground beef
680 g ground pork
3 onion, roughly chopped
710 ml cilantro, leaves and stems
89 ml parsley, leaves and stems
15 ml red pepper flakes
11 ml ground cumin
30 ml kosher salt
495 ml cold water (a scant measure)
Pleating and Cooking
freshly ground black pepper, to serve, to taste
butter or sour cream, to serve, to taste
5 l water for boiling
salt for the water, to taste
forklet.co/r/evVnohZH?scale=3 · v1
  1. Dough Mix 1500 g all-purpose flour, plus extra for dusting and 18 ml kosher salt (a heaping teaspoon) in a large bowl and make a well. Pour in 750 g ice-cold water, plus more as needed and 44 ml neutral oil and stir with a spoon, drawing in the flour, until you have a shaggy mass. 3 min
  2. Knead on a well floured surface for 10 min to 15 min, adding flour if it gets sticky.
  3. Cover with a damp towel and rest 30 min to 45 min.
  4. Filling Pulse 3 onions, 710 ml cilantro, leaves and stems and 89 ml parsley, leaves and stems in a food processor until finely chopped. 1 min
  5. Put 680 g ground beef and 680 g ground pork in a large bowl with the onion and herbs, 15 ml red pepper flakes, 11 ml ground cumin and 30 ml kosher salt. Knead with your hand until evenly mixed. 3 min
  6. Work in 495 ml cold water (a scant measure) a little at a time, kneading well after each addition until it is absorbed. Leave the filling to stand 10 min to 15 min.
  7. Pleating and Cooking Cut the dough in two, keeping one half covered. Roll the other into a large round about 6 mm (¼ in) thick; leave it on the thick side, since each piece is rolled again.
  8. Stamp out rounds with a 8 cm (3 ⅛ in) to 9 cm (3 ½ in) glass, and add the scraps to the covered dough. Roll each round out to 11 cm (4 ⅓ in) to 14 cm (5 ½ in) across.
  9. Put a generous spoonful of filling in the centre of a round. Bring one edge up over the filling and, working clockwise, keep folding the dough into overlapping pleats until the filling is completely enclosed.
  10. Pinch the neck hard and twist the pleats while turning the dumpling the other way, tugging the knot up slightly to leave a little space above the filling. Keep the finished khinkali under a damp cloth. Repeat with the rest to make about 60. 40 min to 1 h
  11. Bring 5 l water for boiling to a boil with salt for the water. Lower in about ten khinkali, topknots down, and shake the pot so they do not stick; then leave them alone. Once the water returns to the boil, cook 10 min to 12 min. 100 °C
  12. Lift out with a slotted spoon, grind plenty of freshly ground black pepper, to serve over them and serve at once, with butter or sour cream, to serve if you like, while the next batch cooks.
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • 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)
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