Servings: 8

For the Dough: subheading: For the Dough:
2 Cu. All-Purpose Flour 2 Cu. All-Purpose Flour
½ tsp. Sea Salt (fine) ½ tsp. Sea Salt (fine)
½ Cu. Water ½ Cu. Water
1 Egg (beaten) 1 Egg (beaten)
1 tsp. Olive Oil 1 tsp. Olive Oil
For the Filling: subheading: For the Filling:
4 oz. Ground Beef (80/20) 4 oz. Ground Beef (80/20)
4 oz. Ground Pork 4 oz. Ground Pork
¾ Cu. Water ¾ Cu. Water
⅓ Cu. Yellow Onion (finely chopped) ⅓ Cu. Yellow Onion (finely chopped)
2 Tbsp. Cilantro (finely chopped) 2 Tbsp. Cilantro (finely chopped)
2 Tbsp. Unsalted Butter (melted) 2 Tbsp. Unsalted Butter (melted)
1 tsp. Sea Salt (fine) 1 tsp. Sea Salt (fine)
¼ tsp. Dried Thyme ¼ tsp. Dried Thyme
¼ tsp. Coriander Seeds (toasted and crushed) ¼ tsp. Coriander Seeds (toasted and crushed)
¼ tsp. Caraway Seeds (toasted and crushed) ¼ tsp. Caraway Seeds (toasted and crushed)
¼ tsp. Fresh Cracked Black Pepper ¼ tsp. Fresh Cracked Black Pepper
¼ tsp. Cayenne Pepper ¼ tsp. Cayenne Pepper
⅛ tsp. Cumin (ground) ⅛ tsp. Cumin (ground)
1 Clove Garlic (minced) 1 Clove Garlic (minced)
2 Fresh Bay Leaves 2 Fresh Bay Leaves

For the Dough: subheading: For the Dough:
Stir together flour and salt in a medium bowl. Make a well in center of dry ingredients, and add ½ cup water and egg. Stir with a spoon until a shaggy dough forms. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, 4 to 5 minutes. Place dough in a lightly oiled bowl, and cover loosely with plastic wrap. Set aside.
For the Filling: subheading: For the Filling:
Using a fork or your hands, stir together all meat filling ingredients in a large bowl until ground meat is completely broken up and mixture is well blended.
For Assembly: subheading: For Assembly:
Divide dough into thirds. Shape 1 dough portion into a ball, and roll out to about ¼" thickness on a lightly floured work surface. (Keep the remaining dough portions covered with plastic wrap while you work.) Using a 2½" round cutter (or the top of a wine glass), cut out 8 dough circles, re-rolling dough scraps as necessary.
Roll each dough circle into a larger 4" circle. Place about 1 Tbsp. meat filling in center of each dough circle, and pleat dough edge, gathering top like a pouch to enclose filling. When you have pleated all the way around, pinch top edges together firmly, and give the dough a little twist to make a stem and to make sure the khinkali is well sealed. Place finished dumplings on a piece of lightly floured parchment paper; cover loosely with plastic wrap, and repeat process with remaining dough portions and filling.
For Cooking: subheading: For Cooking:
Bring a large pot of salted water and bay leaves to a boil over high. Carefully add half of dumplings to water, and stir gently with a spoon (without piercing dumplings) to make sure they don’t stick to bottom of pot. Boil until dough is tender and meat is cooked through, 8 to 10 minutes. Remove khinkali with a spider, and drain on paper towels. Repeat with remaining half of dumplings. Sprinkle khinkali with black pepper, and serve hot.