Khinkali (Georgian Meat Dumplings)

In a food processor, combine the sifted flour and salt. Gradually add warm water while the food processor is running until a firm, smooth, but not sticky dough forms.

Knead the dough on a lightly floured surface for about 10-15 minutes until it is firm, smooth, and elastic. The dough should not be sticky.

Shape the dough into a ball, place it in a lightly floured bowl, cover with plastic wrap or a clean cloth, and let it rest for 1 hour at room temperature.

In a large bowl, combine the ground meat mixture and the finely minced onions. Mix well with a wooden spoon or your hands.

Add the hot red pepper flakes, ground caraway seeds, and kosher salt to the meat mixture. Mix thoroughly.

Gradually add the boiled water (about 1 2/3 cups / 400ml) to the filling, mixing with your hands. The mixture should become soupy and loose, which is crucial for juicy khinkali.

Mix the filling vigorously with your hands until all ingredients are well combined and the mixture is cohesive and slightly soupy.

Divide the rested dough into 4 equal parts. Roll each part into a ~5-inch (12.7cm) long roll.

Cut each roll into 1-inch (2.5cm) pieces, weighing about 1.6 to 1.7 ounces (45-48g) each. You should get about 5 pieces per roll, totaling around 20 pieces.

Take one piece of dough, dust it lightly with flour, and roll it into a thin round with a diameter of about 5 inches (12.7cm). The dough should be thinner in the center and slightly thicker at the edges.

Place about 1 tablespoon of the meat filling in the center of the dough round. You can use a spoon or your hands to scoop the filling.

Gather the edges of the dough upwards, pleating and pinching them together to form a pouch around the filling. Create about 19 folds. Twist and seal the top, then trim any excess dough with scissors.

Gently shape the khinkali to ensure the filling is enclosed and the dough forms a neat pouch. Place the formed khinkali on a lightly floured surface, covered with a cloth, to prevent drying.

Bring a large pot of water to a rolling boil. Add 1 tablespoon of coarse salt and stir.

Carefully add the khinkali to the boiling water, one by one, by holding them by the top knot and gently lowering them in. Do not overcrowte the pot; cook in batches if necessary.

Gently stir the khinkali with a wooden spoon to prevent them from sticking to the bottom of the pot.

Reduce the heat to medium. Cook uncovered for about 7 to 8 minutes after the water starts boiling, or until all khinkali float to the top and the dough looks cooked.

Using a slotted spoon or skimmer, carefully remove the cooked khinkali from the pot and place them on a serving plate. Serve immediately with freshly ground black pepper.