Four Pork Broth Khinkali

Mix all the flour with 35 ml water and a small pinch of salt. Knead on a clean unfloured surface for 10 minutes into a firm smooth dough. Cover and rest for 30 minutes. Keep 45 ml water cold for the filling; reserve the remaining 1200 ml for boiling.

Mix all the raw pork, finely minced onion, cilantro, cumin, salt and pepper. Gradually stir in all the cold filling water until absorbed into a juicy spoonable mixture. Keep chilled. Divide the dough into four equal pieces and roll each into a 12 cm circle about 2 mm thick, with slightly thinner edges. Work on a smooth unfloured surface.

Divide all the filling between the circles. Lift and pleat each edge around the filling, gathering it into a pouch. Pinch firmly into a small sealed top without trimming away dough. Keep the seam closed and the filling enclosed. Bring the reserved boiling water to a boil in a saucepan wide enough for the dumplings.

Lower all four dumplings into the water and gently move them off the bottom with a spoon. Keep at a steady gentle boil for 12-15 minutes, until the dough is tender and the pork reaches 74 °C at the center; floating alone is not the test. Lift out carefully and discard the cooking water. Rest for 2 minutes and serve all four with their broth retained inside. Eat the entire dough and filling as one portion; no sauce or other sides are included.