About the Recipe
These dumplings are like little meat lollipops. While we used a traditional seasoning, you can add virtually any seasoning you want. If you're not sure about the taste, take a small spoonful of your meat mixture, microwave it for 30-45 seconds, and you can get an idea of what the cooked filling will taste like.
Ingredients
Dough:
2 cups AP flour
1 tsp salt
1 egg
1/2-1 cup water
Filling:
1 lb ground beef
1/2 onion, grated
1 tsp caraway seeds
1/2 tsp ground cumin
1/2 tsp celery salt
1/2 tsp kosher salt
1/2 tsp ground coriander
1 tsp fresh thyme
2 tbsp butter, melted
1 tsp fresh ground black pepper
Preparation
Combine the flour, salt, egg in a stand mixer
Mix with a dough hook, adding water until the dough just comes together, about 1/2-1 cups
Wrap the dough in plastic wrap and let rest for at least 30 minutes
To make the filling, combine all other ingredients with the beef, using a potato masher to break up the meat
Roll the dough out about 1/8-1/4 inch thick on a floured surface
Cut out rounds with a biscuit cutter
Place a scoop of the meat mixture in the center of each round
Fold the dough around the meat in a pleated fashion, then pinch the top of the dough and draw and twist it into a stem
Bring a salted pot of water to a boil
Boil the khinkali for about 10 minutes
Eat the khinkali by holding them upside-down by the stem