Khinkali with Lamb

Ingredients

• 1⅛ lblambcoarsely minced or finely chopped with a knife
• 2onionlarge, very finely chopped, rubbed with a little salt
• 1 bunchcilantrofinely chopped for the filling
• 1⅛ lbwheat flourfor the dough, plus extra for rolling
• 2 cupswaterabout 250 ml cold for the dough, about 200 ml worked gradually into the filling
• ½ tspCorianderfor the filling
• black pepperto taste
• 1Chilifinely chopped or as hot red pepper, for the filling
• saltfor dough, filling and cooking water
• 5parsleysprigs, finely chopped for the filling (optional)
• 3½ ozsheep tail fatminced with the meat for a juicier filling (optional)
• Savoryto taste, for the filling (optional)
• 1eggfor the dough (optional)
• 1¾ ozbuttermelted, for serving (optional)

Method

1. Knead and rest the doughFor the dough, knead the wheat flour with a pinch of salt and the cold water into a firm, smooth dough. Cover it and let it rest for about 30 minutes.
2. Prepare the lamb and onionsMeanwhile, coarsely mince the lamb or chop it finely with a knife. Chop the onions very finely and rub them with a little salt so they start to release some juice.
3. Season and mix the fillingThoroughly mix the meat, onions, finely chopped cilantro, ground coriander, black pepper, the finely chopped chili pepper and salt.
4. Work water into the fillingNow work the remaining cold water into the filling a spoonful at a time, kneading after each addition until the meat has absorbed it completely. The finished filling should be smooth and elastic, not soupy.
5. Roll out thin dough circlesDivide the dough into portions and roll each piece out on a floured surface into a circle 10 to 12 cm across and 1 to 2 mm thin. Keep the rest of the dough covered as you go so it doesn't dry out.
6. Fill, pleat and twist shutPlace about a tablespoon of filling in the center of each circle. Gather the edge toward the middle in 16 to 20 pleats all the way around, then twist the top into a little knob; leave a hollow space inside where the juices can collect later.
7. Add khinkali to boiling waterBring plenty of salted water to a boil in a wide pot and lay the khinkali in side by side. Don't stir; just give the pot a gentle swirl now and then so nothing sticks to the bottom.
8. Simmer over moderate heatAs soon as the khinkali rise to the surface, turn the heat down and let them cook over moderate heat for 10 to 15 minutes.
9. Lift out and serve hotLift the khinkali out carefully with a slotted spoon, arrange them side by side on a platter and serve right away while they're hot.

Tips and variations

For a milder filling, use half lamb and half veal. If you like it extra juicy, mince some sheep tail fat along with the meat and season with dried savory, then add an egg to the dough for a bit more strength; a few sprigs of parsley also work in the filling alongside the cilantro. Some cooks work boiling rather than cold water into the filling, while others drop the khinkali into the pot knob-side down and pour in a splash of cold water before lifting them out. To serve, drizzle with a little melted butter and scatter over a few cilantro leaves, and go carefully with the first bite so you don't lose any of that hot broth.