Kalakuri khinkali: beef and pork

Equipment

• Scale
• rolling pin
• covered bowl
• wide 6 L / 6 qt pot
• slotted spoon
• food thermometer.

Before you begin

US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.

• Cook one test dumpling before shaping the whole batch. A leaking seam needs cleaner, drier edges and a stronger pinch. Roll scrap dough for separate noodles rather than repeatedly reworking it into tough wrappers.

Make it work

• Cook one test dumpling before shaping the whole batch. A leaking seam needs cleaner, drier edges and a stronger pinch. Roll scrap dough for separate noodles rather than repeatedly reworking it into tough wrappers.

Ingredients

• 500 g / 17.6 oz All-purpose flour, plus a little for dusting
• 240 ml / 8.1 US fl oz Water, room temperature, for dough
• 7 g / 0.2 oz Fine salt, for dough
• 250 g / 8.8 oz Ground beef, about 15% fat
• 250 g / 8.8 oz Ground pork, about 15-20% fat
• 120 g / 4.2 oz Onion, very finely minced
• 250 ml / 8.4 US fl oz Cold water, for filling
• 15 g / 0.5 oz Fresh coriander (cilantro), finely chopped
• 8 g / 0.3 oz Fine salt, for filling
• 1/2 tsp, plus more to serve / about 0.9 g Ground black pepper
• 1/4 tsp / about 0.53 g Ground cumin, optional
• 4 L / 4.2 qt water + 20 g / 0.7 oz salt Water and salt for boiling

Step-by-step method

1. Knead and rest the firm dough
   Mix flour and dough salt. Add the measured dough water gradually, combining into a firm shaggy mass. Knead 10-12 minutes until smooth; cover airtight and rest 45 minutes. Do not pour in extra water simply because the dough initially feels stiff: resting lets the flour hydrate.
2. Mix a cold, juicy filling
   Combine beef, pork, onion, coriander, filling salt, pepper and optional cumin. Work in cold filling water in several additions until absorbed; the mixture should be loose but cohesive, not meat floating in free water. Cover and refrigerate while rolling. Keep raw meat separate from ready-to-eat foods.
3. Roll 20 individual wrappers
   Divide dough into 20 equal pieces, about 37 g / 1.3 oz each. Keep the pieces covered. Roll each into a 14-15 cm / 5 1/2-6 in circle, around 2 mm / 1/16 in thick, leaving the center slightly thicker. Dust lightly and brush away excess flour from the edges.
4. Pleat and seal without trapping air
   Place roughly 44 g / 1.6 oz filling in the center. Lift the edge and gather small overlapping pleats around the filling, supporting the pouch from below. Bring all pleats together, squeeze firmly and twist into a compact top knot. Keep the rim free from filling; do not chase a particular pleat count.
5. Boil gently in uncrowded batches
   Bring the measured cooking water and salt to a boil in a wide 6 L / 6 qt pot. Lower in 5-6 dumplings, stir the water gently to prevent sticking, and maintain a steady gentle boil. Cook 12-15 minutes after the water returns to a boil. Floating alone does not prove the meat is cooked.
6. Check, lift and serve
   Lift one dumpling and probe its filling from the side with a clean thermometer; it must reach 71 C / 160 F. Cook longer if needed. Remove the batch with a slotted spoon and drain briefly. Serve with black pepper. Let the broth cool slightly, take a small bite and sip it carefully before eating the pouch.

Cook’s notes

Cook one test dumpling before shaping the whole batch. A leaking seam needs cleaner, drier edges and a stronger pinch. Roll scrap dough for separate noodles rather than repeatedly reworking it into tough wrappers.

Storage & reheating

• Keep raw meat filling refrigerated and use the same day. Freeze uncooked dumplings in a single layer, then bag for up to 1 month; boil from frozen and verify 71 C / 160 F. Cooked leftovers: refrigerate promptly for up to 2 days; reheat to 74 C / 165 F.

Allergens

Contains wheat (gluten).

Approximate nutrition

Per serving: 768 kcal · Protein 36 g · Carbohydrates 99 g · Fat 24 g.

Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.