The trick to getting a juicy filling is adding cold water or broth to the ground meat. When cooked, this liquid turns into broth, which makes the dumpling unique. The dough must be thin and sealed very tightly so the broth does not escape.
Sift the flour with salt. Gradually add cold water and knead until a very stiff and non-sticky dough forms. Knead for at least 15-20 minutes until it is smooth and elastic. Stiff dough is crucial for retaining the broth.
Wrap the dough in cling film and let it rest at room temperature for 30-45 minutes.
In a large bowl, mix the ground meat, chopped onion, coriander, cumin, salt, and plenty of black pepper.
Gradually mix in the cold water/broth. The meat should be very soft and almost mushy. The water ensures the filling is juicy when cooked.
Divide the dough into smaller portions. Roll each portion into a thin sheet (about 1-2 mm) and cut out circles with a diameter of 10-12 cm.
Place 1-2 tablespoons of the meat filling in the centre of each circle.
Gather the edges of the dough into pleats upwards. Create at least 18 pleats, pinch them together, and firmly twist to form a 'top knot' or knob. It is essential that the seal is completely closed so the broth does not leak.
Bring water to a rolling boil in a large pot and salt it. Carefully drop the dumplings into the boiling water in batches, gently stirring with a wooden spoon (to prevent sticking to the bottom), and cook for 10-15 minutes.
Khinkali are done when they float to the surface and their dough is slightly translucent.
Remove them with a slotted spoon and serve hot, sprinkled with freshly ground black pepper. Eat with your hands, holding the top knot, and slurp the broth first.