Xinkali or Khinkali…
— 1.5 pounds of ground lamb and beef, combined (we actually used only lamb, and using only beef is fine as well).
— 2-3 large onions, minced finely.
— 1 bunch of cilantro, chopped finely.
— 9 cups all-purpose flour.
— 3 cups lukewarm saltwater (approximate).
— 7 tablespoons lukewarm saltwater.
— Black pepper.
1. Create the filling by mixing together the finely chopped cilantro and onions, the ground meat, 7 tablespoons of lukewarm saltwater, salt and pepper.
2. Make the dough by mixing 3 cups of lukewarm saltwater and the all-purpose flour. Mix with a spoon until it forms a dough, and then knead until smooth. Add additional flour or water as needed to make a smooth, non-sticky texture.
3. Create wrappers by rolling out 2 inch rounds of dough to a diameter of approximately 5 – 6 inches. Make the edges extra thin.
4. Place 1 – 2 tablespoons of the filling in the center of the wrapper, and fold the edges up, pinching at the top. The dumplings should be roughly pear shaped. Make sure they’re fully sealed.
5. Place the dumplings in a pot of boiling saltwater. They should sink to the bottom. After they rise to the top, allow them to cook for six more minutes and then remove.
6. Sprinkle with black pepper and salt to taste. Be sure to eat them properly (see above) and with a cold beer.