Stuffed Dumplings with Spiced Meat and Herbal Filling

Method

1. In a large bowl, combine ground beef, lamb, onion, garlic, salt, pepper, red pepper flakes, parsley, and dill. Mix well.
2. In a separate bowl, mix flour and salt. Gradually add water, kneading until a smooth dough forms. Let rest for 30 minutes.
3. Divide dough into small balls, then roll out into thin circles. Place a spoonful of meat mixture in the center.
4. Fold the dough over the filling, pinching the edges to seal. Make a small opening at the top to allow steam to escape.
5. Bring a large pot of salted water to a boil. Add khinkali and cook for 15-20 minutes until they float to the surface.
6. Drain and serve hot with a side of garlic yogurt sauce.
7. Enjoy with a glass of Georgian wine or tea.
8. Check that the ground meat reaches 71°C (160°F) throughout before serving.