Khinkali, Georgian dumplings

Directions

1. Cut the meat into pieces and the chou with the onions. ≈ 8 min
2. Add ground black pepper and salt, about half a cup of hot water, and mix thoroughly. ≈ 4 min
3. Sift the flour, add salt, then slowly pour in a cup of water and knead until a firm dough forms. ≈ 10 min
4. Spread the dough out to achieve a very thin thickness. ≈ 3 min
5. Cut out circles the size of a dessert plate. ≈ 8 min
6. Place a spoonful of meat on each piece of dough, fold the edges over, and twist to create a small pocket. Gently flatten the ravioli. ≈ 10 min
7. Place the khinkali in a pot of boiling, salted water. ⏱ ≈ 10 min
8. Stir occasionally with a wooden spoon to prevent sticking. ≈ 4 min
9. When they come back to the surface, cook for another 6 to 7 minutes. ⏱ 7 min
10. Use a slotted spoon to carefully remove the khinkali from the pot. ≈ 3 min
11. Serve hot. ≈ 2 min