Name: Slow-Cooked Khinkali with Herbs
Total time: 60 min
Yield: 4 servings
Cuisine: Khinkali
Ingredients: 1 lb ground beef; 1/2 lb ground chicken; 1 small onion, diced; 2 cloves garlic, minced; 1/4 cup chopped fresh coriander; 1/4 cup chopped fresh mint; 1/4 cup grated zucchini; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp ground cumin; 1/4 tsp ground cinnamon; 1 lb all-purpose flour; 1/2 tsp salt; 3/4 cup warm water; 1 egg

A variation of khinkali with a more aromatic filling and a softer dough, ideal for a relaxed meal.

Method

In a large bowl, combine ground beef, chicken, onion, garlic, coriander, mint, zucchini, salt, pepper, cumin, and cinnamon. Mix thoroughly.
In a separate bowl, whisk together flour and salt. Add warm water and egg, then mix until a dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for 30 minutes.
Divide the dough into 12-16 portions. Roll each into a round shape, about 4 inches in diameter.
Place 2-3 tablespoons of the meat mixture in the center of each dough round. Fold the dough over to form a half-moon shape, then pinch the edges to seal. Twist the top to create a pleated appearance.
Bring a large pot of salted water to a boil. Add the khinkali and cook for 10-12 minutes until they float to the surface. Drain and serve hot with a side of garlic yogurt sauce.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.