Khinkali

by Nadia Kim

20 khinkali · about 1.5 kg · 4 servings

Dough

• 500 gall-purpose flour, plus extra for dusting
• ≈ 3.5 gkosher salt (a heaping teaspoon)
• 250 gice-cold water, plus more as needed
• ≈ 14 gneutral oil

Filling

• 225 gground beef
• 225 gground pork
• ≈ 110 gonion
• ≈ 16 gcilantro, leaves and stems
• ≈ 7.5 gparsley, leaves and stems
• ≈ 2 gred pepper flakes
• ≈ 1.5 gground cumin
• ≈ 5.5 gkosher salt
• ≈ 165 gcold water (a scant measure)

Pleating and Cooking

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