Khinkali

Instructions

1. In a large mixing bowl, combine ground meat, onions, garlic, coriander, cumin, caraway, black pepper, and 1 teaspoon salt. Mix well.
2. Gradually add cold broth to the meat mixture, stirring continuously to create a juicy filling. Set aside.
3. In another bowl, combine flour and 1/2 teaspoon salt. Make a well in the center and add water and egg. Mix until a rough dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
5. Divide the dough into four pieces. Roll out each piece into a thin sheet, about 2mm thick.
6. Using a round cutter or a glass, cut out circles approximately 4 inches (10cm) in diameter.
7. Place a tablespoon of the meat filling in the center of each dough circle.
8. To shape the khinkali, pinch the edges of the dough together to form pleats, creating a tight seal at the top by twisting the folds together.
9. Bring a large pot of salted water to a boil. Carefully drop khinkali in batches into the boiling water and cook for 8-10 minutes, or until they float to the surface.
10. Remove khinkali with a slotted spoon and serve hot, traditionally without any sauce, enjoying the broth inside each dumpling.