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Khinkali - Russian Dumplings


4 cups of unbleached white flour
1 1/4 teaspoons salt
1 1/4 cups of warm water
1 lb of mixed hamburger meat
   and pork
1/2 teaspoon of black pepper
1 1/4 teaspoons of salt
Pinch or two of cayenne
1/4 teaspoon of caraway seed
3 small onions, peeled
1/2 cup of warm water or beef

Combine the flour, salt, and warm water to make a firm dough.

Knead for 5 minutes, then let it sit, covered, for 30 to 40 minutes.

Meanwhile, make the filling:

Mix the meats and spices.

Chop the onions up very well and stir them into the meat mixture.

With your hands, knead in the water or bouillon.

Divide the dough into 25 pieces.

On a floured board, roll each piece out to a 6-inch round.

Place about 2 tablespoons of filling in the center of each round.

Make accordion pleats all the way around the filling by folding the edges of the dough in toward the center.

Move in a clockwise direction, allowing each fold of the dough to overlap the previous one until the filling is completely enclosed in the pleated dough.

Holding the dumpling firmly in one hand, twist the pleats together at the center to seal, breaking off the excess dough at the topknot.

Cook the dumplings in salted, boiling water for 12 to 15 minutes.

Serve hot.

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