Khinkali

by Nadia Kim

10 khinkali · about 765 g · 2 servings

Dough

• 2 cupsall-purpose flour, plus extra for dusting
• ⅔ tspkosher salt (a heaping teaspoon)
• 4.5 ozice-cold water, plus more as needed
• 1 ½ tspneutral oil

Filling

• 4 ozground beef
• 4 ozground pork
• ½onion
• ½ cupcilantro, leaves and stems
• 1 tbspparsley, leaves and stems
• ½ tspred pepper flakes
• ⅓ tspground cumin
• 1 tspkosher salt
• ⅓ cupcold water (a scant measure)

Pleating and Cooking

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