Name: Valencia-style Khinkali with Satsivi
Total time: 50 min
Yield: 4 servings
Cuisine: Valencia
Ingredients: 500g ground beef or lamb; 1 onion, finely chopped; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp ground cumin; 1/4 tsp ground coriander; 1 sheet of dumpling dough (store-bought or homemade); 1/2 cup walnut paste; 1/2 cup sour cream; 1/4 cup water; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp ground coriander; 1/4 tsp ground cumin; 1 tbsp olive oil

A variation of the traditional Georgian khinkali, served with a walnut-based sauce, commonly found in restaurants in Valencia.

Method

In a bowl, mix the ground meat, onion, garlic, salt, pepper, cumin, and coriander. Knead until well combined.
Divide the mixture into 12-16 portions. Shape each into a ball and flatten into a disk.
Place a portion of the meat mixture in the center of each dumpling dough disk. Fold the dough over the filling, pleating the edges to seal.
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. Remove with a slotted spoon and set aside.
In a separate bowl, mix the walnut paste, sour cream, water, salt, pepper, coriander, and cumin. Add the olive oil and stir to combine.
Serve the khinkali with the satsivi sauce on the side.
Check that the ground meat reaches 71°C (160°F) throughout before serving.