Khinkali

by Nadia Kim

10 khinkali · about 765 g · 2 servings

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

Filling

• 115 gground beef
• 115 gground pork
• ½onion
• 120 mlcilantro, leaves and stems
• 15 mlparsley, leaves and stems
• 2.5 mlred pepper flakes
• 2 mlground cumin
• 5 mlkosher salt
• 83 mlcold water (a scant measure)

Pleating and Cooking

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