Khinkali

by Nadia Kim

60 khinkali · about 4.6 kg · 12 servings

Dough

• 1500 gall-purpose flour, plus extra for dusting
• 3 ¾ tspkosher salt (a heaping teaspoon)
• 750 gice-cold water, plus more as needed
• 3 tbspneutral oil

Filling

• 680 gground beef
• 680 gground pork
• 3onion
• 3 cupscilantro, leaves and stems
• 6 tbspparsley, leaves and stems
• 3 tspred pepper flakes
• 2 ¼ tspground cumin
• 6 tspkosher salt
• 2 ⅛ cupscold water (a scant measure)

Pleating and Cooking

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