Khinkali

by Nadia Kim

40 khinkali · about 3.1 kg · 8 servings

Dough

• 1000 gall-purpose flour, plus extra for dusting
• ≈ 6.5 gkosher salt (a heaping teaspoon)
• 500 gice-cold water, plus more as needed
• ≈ 27 gneutral oil

Filling

• 455 gground beef
• 455 gground pork
• ≈ 220 gonion
• ≈ 32 gcilantro, leaves and stems
• ≈ 15 gparsley, leaves and stems
• ≈ 3.5 gred pepper flakes
• ≈ 3 gground cumin
• ≈ 11 gkosher salt
• ≈ 330 gcold water (a scant measure)

Pleating and Cooking

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