Khinkali (ground Meat Filled Pasta Pockets)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 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 lamb
• 4 tablespoons cilantro, minced
• 1 teaspoon dried fenugreek leaves
• 1/2 teaspoon crushed red chili pepper flakes
• 3 small yellow onions, minced
• 4 1/2 cups all-purpose flour
• 2/3 cup lukewarm salt water

Recipe

• 1 knead together the filling you have chosen and about 7 tbsp lukewarm water.
• 2 prepare a smooth dough from the flour and the salted water. roll it out thinly and cut out 6 inch circles using a plate.
• 3 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.
• 4 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.
• 5 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.
• 6 when the khinkali float to the surface, continue to simmer for about 6 more minutes. total time should be about 8 minutes.
• 7 remove from the water with a wire skimmer, sprinkle black pepper over each and serve hot with cold .