Khinkali

by Nadia Kim

20 khinkali · about 1.5 kg · 4 servings

Dough

• 4 cupsall-purpose flour, plus extra for dusting
• 1 ¼ tspkosher salt (a heaping teaspoon)
• 9 ozice-cold water, plus more as needed
• 1 tbspneutral oil

Filling

• 8 ozground beef
• 8 ozground pork
• 1onion
• 1 cupcilantro, leaves and stems
• 2 tbspparsley, leaves and stems
• 1 tspred pepper flakes
• ¾ tspground cumin
• 2 tspkosher salt
• ⅔ cupcold water (a scant measure)

Pleating and Cooking

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