Georgian Khinkali Meat Dumplings

In a large bowl, combine the flour and salt. Gradually add the cold water and knead the dough for about 10-15 minutes until it is smooth and elastic. Cover it with a clean kitchen towel and let it rest at room temperature for at least 30 minutes.

While the dough rests, prepare the filling. In a large bowl, combine the ground beef and pork, finely chopped onion, minced garlic, chopped cilantro, ground cumin, ground coriander, black pepper, and salt. Mix the ingredients thoroughly, then gradually add the cold water or beef broth and work it in until the filling is juicy and homogeneous. This liquid will create the characteristic broth inside the khinkali.

Divide the rested dough into 3-4 portions. On a floured surface, roll out one portion thinly (about 2-3 mm thick). Use a 10-12 cm diameter cookie cutter or glass to cut out circles from the dough. Place a heaping tablespoon (about 30-40 g) of filling in the center of each dough circle. Begin to pleat the edges of the dough, gathering them at the top to form a small 'knot' or 'cap'. Ensure the knot is tightly sealed with no gaps for the broth to escape. Repeat the process with all the dough and filling.

Bring a large pot of salted water to a rolling boil. Carefully place the khinkali into the boiling water, 4-6 pieces at a time, to prevent them from sticking together. Gently stir to prevent them from sticking to the bottom of the pot. Cook for 10-12 minutes, or until they float to the surface and the dough is tender. Remove the cooked khinkali with a slotted spoon and serve immediately. Traditionally, they are served sprinkled with freshly ground black pepper. Remember, the 'knot' is not eaten!