Khinkali with beef and lard

First, we prepare the dough. Pour 1 kg of wheat flour into a bowl. Add 335 ml of salted water (about 8 g of salt) to the flour and knead a stiff dough. Divide it into 2-3 parts and roll it out with a rolling pin to make sheets. Fold the sheets and roll them out again. Repeat this fifteen times.

Roll the prepared sheets into a 'sausage' and cut into medallions 1-1.5 cm thick. Roll each medallion to a thickness of 1-2 mm. The dough should be elastic, and each circle should weigh 45-50 grams.

For the filling, cut 450 g of beef, 230 g of fat, and 30 g of onion into large pieces and grind through a meat grinder. Mix the minced meat well in a saucepan, add 5-6 g of finely chopped cilantro, a pinch of ucho-suneli, cumin and salt, and 1 g of dry adjika. Pour in 300 g of water into the minced meat and mix well again.

Place 45-50 grams of filling on rolled dough, shape it into a circle, seal it, and cut off the top. Boil the khinkali in salted boiling water for about ten to twelve minutes.

Ready khinkali can be served with sour cream, Georgian yogurt, or any other sauce of your choice.