Khinkali (Ground Meat Filled Pasta Pockets)

Celticevergreen's Note:

Mongols brought the meat filled pasta pockets from central Asia to Georgia during their attacks westward in the 13th century. Very similar to Baozi in China. Can be made with mixture of half ground pork and half ground beef.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

Filling

• 1 ¾ lbs ground lamb
• salt , to taste
• black pepper , to taste
• 3 large onions , minced
• 1 bunch cilantro , finely chopped

Dough

• 4 ½ cups all-purpose flour
• 2⁄3; cup lukewarm salt water

Directions:

1. Knead together the ground meat, salt, pepper, onion, cilantro and about 7 tbsp lukewarm water.
2. Prepare a smooth dough from the flour and the salted water. Roll it out thinly and cut out 6 inch circles using a plate.
3. Put 1-2 tbsp of filling into the center of each circle. Gather up the edges of the dough to the center over the filling and pinch neatly together.
4. 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.
5. When the khinkali float to the surface, continue to simmer for about 6 more minutes.
6. Remove from the water with a wire skimmer, sprinkle black pepper over each and serve hot with cold beer.