Khinkali

Sift 500 g of wheat flour, add salt, gradually pour in 200 ml of ice-cold water and knead into a firm, smooth ball of dough; cover with plastic wrap or a towel and let rest for 30 minutes.

To the beef-and-pork mince add finely chopped onion, crushed garlic, chopped cilantro, cumin and black pepper, and season with salt.

Pour 150 ml of cold water into the mince in small batches, working it in thoroughly by hand each time until all the liquid has been absorbed into the meat — this will give a juicy broth inside the khinkali.

Roll out the dough into a thin sheet about 2 mm thick and cut out circles 10-12 cm in diameter.

Place 1.5 tablespoons of filling in the center of each circle.

Gather the edge of the dough into 18-19 narrow pleats around the circle, working your way toward the center, and twist them together into a tight topknot.

Cook the khinkali in batches of 6-8 in salted boiling water, stirring gently so they don't stick to the bottom; once they float to the surface, simmer for another 8-10 minutes.

Remove with a slotted spoon and serve immediately while hot: hold by the topknot, take a bite from the side, sip out the hot broth, then eat the filling with the dough, leaving the knot on the plate.