Khinkali for a couple

So, for cooking we will need dough and filling.

The khinkali dough is prepared very simply:
- sift the flour into a deep bowl with a slide, add salt;
- slowly stirring, pour in the water. The water should be hot, but not boiling water;
- knead the dough thoroughly, it should turn out elastic and tight;
- wrap the finished dough with cling film and send it to the refrigerator for 20 minutes.

The filling requires special attention – this is the highlight of the finished dish:
- wash the beef thoroughly, dry it with a paper towel. Finely chop or scroll in a meat grinder using a large mesh;
- add finely chopped onion, garlic and cilantro to the prepared meat, pepper and salt. Traditionally, the filling should be sharp, but it's better not to overdo it;
- pour in the water and mix.

You can start modeling. At first glance, it seems intricate and complicated. But in fact, it's not so scary:
- roll out the dough into a thin layer, cut out circles using a regular glass;
- put the filling in the center;
- now gently lift the edges of the tortilla to the center, forming characteristic folds, twist them into a ponytail and pull up slightly.

Send the finished products to the steamer for 25-30 minutes.
Don't wait for the khinkali to cool down, eat to your health! Bon appetit!