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Pleated dumplings packed with juicy broth inside — the star of any Georgian feast.
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Believed to originate from the pastoral culture of the Caucasus mountains, khinkali are prized for their many pleats — 19 to 20 is considered ideal, and skill shows in the count. The topknot is traditionally left uneaten, piled on the plate as a tally of how many you've had.
Knead flour with water and salt into a smooth dough; rest for 30 minutes.
Mix the ground meat with finely chopped onion, garlic, cumin, and a little water until sticky.
Roll the dough thin and cut into rounds about 10cm across.
Place filling in the center, pleat the edges as you wrap, and twist the top to seal.
Boil in plenty of water until they float, then simmer about 3 more minutes.
Serve hot with black pepper on the side.