Khinkali

by Nadia Kim

60 khinkali · about 4.6 kg · 12 servings

Dough

• 1500 gall-purpose flour, plus extra for dusting
• 18 mlkosher salt (a heaping teaspoon)
• 750 gice-cold water, plus more as needed
• 44 mlneutral oil

Filling

• 680 gground beef
• 680 gground pork
• 3onion
• 710 mlcilantro, leaves and stems
• 89 mlparsley, leaves and stems
• 15 mlred pepper flakes
• 11 mlground cumin
• 30 mlkosher salt
• 495 mlcold water (a scant measure)

Pleating and Cooking

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