Khinkali

by Nadia Kim

60 khinkali · about 4.6 kg · 12 servings

Dough

• 1500 gall-purpose flour, plus extra for dusting
• ≈ 10 gkosher salt (a heaping teaspoon)
• 750 gice-cold water, plus more as needed
• ≈ 41 gneutral oil

Filling

• 680 gground beef
• 680 gground pork
• ≈ 330 gonion
• ≈ 48 gcilantro, leaves and stems
• ≈ 23 gparsley, leaves and stems
• ≈ 5.5 gred pepper flakes
• ≈ 4.5 gground cumin
• ≈ 16 gkosher salt
• ≈ 495 gcold water (a scant measure)

Pleating and Cooking

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