Georgian Ground Meat Filled Pasta Pockets - Khinkali

Ingredients:

Filling:

1 3/4 lbs ground lamb

Salt, to taste

Black pepper, to taste

3 large onion, minced

1 bunch cilantro, finely chopped

Dough:

4 1/2 cups all-purpose flour

2/3 cup lukewarm salt water

Cooking Instructions:

Knead together the ground meat, salt, pepper, onion, cilantro and about 7 tbsp lukewarm water. Prepare a smooth dough from the flour and the salted water. Roll it out thinly and cut out 6 inch circles using a plate. Put 1-2 tbsp of filling into the center of each circle. Gather up the edges of the dough to the center over the filling and pinch neatly together. Put the khinkali in a large pan with boiling, lightly salted water and simmer gently, gently agitating them with a wooden spoon now and again. When the khinkali float to the surface, continue to simmer for about 6 more minutes. Remove from the water with a wire skimmer, sprinkle black pepper over each and serve hot with cold beer.

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