Khinkali

by Nadia Kim

20 khinkali · about 1.5 kg · 4 servings

Dough

• 500 gall-purpose flour, plus extra for dusting
• 6 mlkosher salt (a heaping teaspoon)
• 250 gice-cold water, plus more as needed
• 15 mlneutral oil

Filling

• 225 gground beef
• 225 gground pork
• 1onion
• 235 mlcilantro, leaves and stems
• 30 mlparsley, leaves and stems
• 5 mlred pepper flakes
• 3.5 mlground cumin
• 10 mlkosher salt
• 165 mlcold water (a scant measure)

Pleating and Cooking

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