Khinkali Ground Meat Filled Pasta Pockets Food

KHINKALI (GROUND MEAT FILLED PASTA POCKETS)

Steps:

• Knead together the filling you have chosen and about 7 tbsp lukewarm water.
• Prepare a smooth dough from the flour and the salted water. Roll it out thinly and cut out 6 inch circles using a plate.
• Place about 2 tbsp filling in center of round, and fold edges of dough over filling, creating pleats in dough as you go, until filling is covered.
• Holding dumpling in the palm of one hand, grasp top of dumpling where pleats meet and twist to seal pleats and form a knot at top of dumpling. Repeat with remaining dough rounds and filling.
• Put the khinkali in a large pan with boiling, lightly salted water and simmer gently, gently agitating them with a wooden spoon now and again.
• When the khinkali float to the surface, continue to simmer for about 6 more minutes. Total time should be about 8 minutes.
• Remove from the water with a wire skimmer, sprinkle black pepper over each and serve hot with cold beer.

HEALTHIER KHINKALI

Steps:

• Grind all meat and spices together.
• Chop up the onions very finely, add to the meat filling. Let it cool for about 20 minutes.
• Make a dough out of water and flour (it should be similar to pierogi dough), and knead it until it doesn't stick to the bowl or your hands anymore.
• Roll the dough, cut out small circles and roll those circles to create bigger, thinner circles.
• Put a spoonfull of filling in the center of the circle, make a small satchel out if it, pour a teaspoon of water inside of the dough satchel and close it firmly. The final product should look like a hard candy wrapped in cellophane.
• Boil all khinkali for 15 minutes tops, until they float on the surface of the water. Serve with butter or my 'Garlic Kebab Sauce With a Plot Twist' (recipe available on my account).