Khinkali

by Nadia Kim

10 khinkali · about 765 g · 2 servings

Dough

• 250 gall-purpose flour, plus extra for dusting
• ≈ 1.5 gkosher salt (a heaping teaspoon)
• 125 gice-cold water, plus more as needed
• ≈ 7 gneutral oil

Filling

• 115 gground beef
• 115 gground pork
• ≈ 55 gonion
• ≈ 8 gcilantro, leaves and stems
• ≈ 4 gparsley, leaves and stems
• ≈ 0.9 gred pepper flakes
• ≈ 0.8 gground cumin
• ≈ 2.5 gkosher salt
• ≈ 83 gcold water (a scant measure)

Pleating and Cooking

• freshly ground black pepper, to serve
• butter or sour cream, to serve