Georgian-style khinkali dough

Description

The recipe won't take much time. The specified amount of ingredients yields about 30 dumplings. If that's too many for you, proportionally reduce the quantity of all ingredients. The dough turns out thin, yet it doesn't tear during cooking or come apart. All the broth and filling stays inside, allowing you to fully enjoy the dish. Serve hot.

Instructions

1. 1

   Step 1

   Sift the flour several times. Place 1100 grams of flour in a bowl, make a depression in the center, and break room-temperature eggs into it.

2. 2

   Step 2

   Heat the water to a temperature of 30-40 degrees and add it to the flour.

3. 3

   Step 3

   Start kneading the dough from the center of the bowl until all the flour on the sides is absorbed. Form a ball, then divide it into 2 parts.

4. 4

   Step 4

   Place them on a floured surface and begin kneading a stiff dough, folding it in half and gradually adding the remaining flour.

5. 5

   Step 5

   Roll out the dough into a sheet about 8 mm thick. Using a glass with a diameter of 6-7 cm, cut out circles, then roll them out to a diameter of 20 cm.

6. 6

   Step 6

   With the scraps from the first layer and the second half of the dough, repeat the same procedure.