Lamb dumplings
The dish is prepared without unnecessary complications. Khinkali is a Georgian dish resembling dumplings. Khinkali are popular among some peoples of Dagestan, Azerbaijanis, Ossetians, and Chechens. Usually, khinkali are eaten by hand, holding them by the knot. If desired, the filling for khinkali can be made from 3/4 lamb and 1/4 beef.
Preparation: Coarsely chop the lamb and pass it twice through a meat grinder together with onion. Add the necessary amount of broth to the minced meat to make the filling juicy. Season with black and red pepper, salt, and add chopped parsley and dill. Mix well.
Sift flour onto a work surface, forming a mound with a depression in the center. Pour in warm water, add the egg, salt, and knead into a very stiff dough. Cover the dough with a cloth and let it rest for 20–30 minutes.
Divide the dough into portions and roll each into a thin round flatbread. Place the filling in the center of each flatbread. The filling should weigh approximately the same as the dough round. Pinch the edges of the dough together with small pleats, forming a knot on top, and secure.
Boil the khinkali in salted boiling water until cooked through. Carefully remove the khinkali with a wooden spoon and sprinkle with ground black pepper. Serve additionally with chopped parsley, cilantro, and tarragon. Serve the dish hot.
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