KHINKALI (GROUND MEAT FILLED PASTA POCKETS)

Khinkali (Ground Meat Filled Pasta Pockets) image

Provided by Martin Dršata

Time 50m

Yield Serves 6

Number Of Ingredients 29

1 and 3/4 lbs ground lamb
salt, to taste
black pepper, to taste
3 large onions, minced
1 bunch cilantro, minced
1 and 3/4 lbs ground lamb
salt, to taste
black pepper, to taste
3 large onions, minced
1 bunch cilantro, minced
12 ounces ground beef
12 ounces ground pork
4 tbsp cilantro, minced
1 teaspoon dried fenugreek leaves
1/2 tablespoon crushed red chilli pepper flakes
3 small yellow onions
1 and 3/4 lbs ground lamb
salt, to taste
black pepper, to taste
3 large onions, minced
1 bunch cilantro, minced
12 ounces ground beef
12 ounces ground pork
4 tbsp cilantro, minced
1 teaspoon dried fenugreek leaves
1/2 tablespoon crushed red chilli pepper flakes
3 small yellow onions
4 1/2 cups all-purpose flour
2/3 cup lukewarm salt water

Steps:

Knead together the filling you have chosen 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.
Place about 2 tbsp filling in center of round, and fold edges of dough over filling, creating pleats in dough as you go, until filling is covered.
Holding dumpling in the palm of one hand, grasp top of dumpling where pleats meet and twist to seal pleats and form a knot at top of dumpling. Repeat with remaining dough rounds and filling.
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. Total time should be about 8 minutes.
Remove from the water with a wire skimmer, sprinkle black pepper over each and serve hot with cold beer.