MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Khinkali (Meat-Filled Dumplings)
 Categories: Beef, Pork, Pastry, Vegetables, Herbs
      Yield: 8 servings

MMMMM--------------------------DOUGH---------------------------------
      2 c  A-P flour; more for work
           - surface
    1/2 ts Fine sea salt
    1/2 c  Water
      1 lh Egg; beaten
           Olive oil; for greasing

MMMMM----------------------MEAT FILLING------------------------------
      4 oz 80% lean ground chuck
      4 oz Ground pork
    3/4 c  Water
    1/3 c  Fine chopped yellow onion
      2 tb Fine chopped fresh cilantro
      2 tb Unsalted butter; melted
      1 ts Fine sea salt
    1/4 ts dried summer savory or mild
           - thyme
    1/4 ts Coriander seedl crushed
    1/4 ts Caraway seed; fine chopped
    1/4 ts Fresh ground black pepper;
           - more for serving
    1/4 ts Crushed red pepper; or more
    1/8 ts Ground cumin
      1 cl Garlic; fine chopped
      2 f  Fresh bay leaves; for
           - cooking water

  MAKE THE DOUGH: Stir together flour and salt in a medium
  bowl. Make a well in center of dry ingredients, and add
  1/2 cup water and egg. Stir with a wooden 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.

  MAKE THE MEAT 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.

  Divide dough into thirds. Shape 1 dough portion into a
  ball, and roll out to about 1/4" thickness on a lightly
  floured work surface. (Keep the remaining dough portions
  covered with plastic wrap while you work.) Using a 2 1/2"
  round cutter, cut out 8 dough circles, rerolling dough
  scraps as necessary.

  Roll each dough circle into a larger 4" circle. Place
  about 1 tablespoon (about 1/2 ounce) 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. (If you don't want the stems, lightly press the
  twisted stem down into the dumpling with your finger.)
  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.

  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 wooden 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.

  NOTES: Khinkali are designed to be eaten by hand. Hold
  each dumpling by its stem (like an open umbrella) and
  take a small bite from the side of the cushiony top,
  sucking out the hot broth before digging into the
  filling. Discard the stem.

  By Carla Capalbo

  RECIPE FROM: https://www.foodandwine.com

  Uncle Dirty Dave's Archives

MMMMM