Homemade Khinkali with Slow-Fermented Dough

Method

1. In a large bowl, combine ground beef, pork, onion, garlic, salt, pepper, cinnamon, allspice, and nutmeg. Mix well.
2. Divide the mixture into 12-15 portions and shape each into a ball.
3. In a separate bowl, mix 3 cups flour with 1/2 tsp salt. In a small bowl, dissolve 1 1/2 tsp yeast in 3/4 cup warm water. Let sit for 5 minutes until foamy.
4. Add the yeast mixture to the flour and mix until a dough forms. Knead for 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour in a warm place.
5. Divide the dough into 12-15 equal portions and roll each into a 6-inch circle. Place a meat ball in the center of each wrapper.
6. Wet the edges of the wrapper with water and fold to create a pouch, pinching the top to seal.
7. Arrange the dumplings in a steamer basket lined with a cloth or parchment paper.
8. Steam over boiling water for 25-30 minutes until the dough is tender and the filling is cooked through.
9. Serve hot with a side of rye bread and a glass of beer.
10. Check that the ground meat reaches 71°C (160°F) throughout before serving.