Meat Khinkali

Crack an egg into a deep bowl. Add salt and whisk until smooth. Pour in the vegetable oil and room-temperature milk. Mix together.

Add a handful of flour. Begin kneading the dough. Keep adding flour until it becomes difficult to stir with a spoon. Dust the table with flour and turn out the dough. Continue kneading by hand. The dough should become firm yet pliable.

Wrap the dough in plastic wrap or a cellophane bag. Place it in the refrigerator for 40 minutes. After chilling, the dough will become firm and elastic.

While the dough is "resting," prepare the filling. Cut the beef and lamb into large chunks. Slice the onion into quarters. Pass the meat, onion, and garlic through a meat grinder, using a coarse grinding plate.

Finely chop the parsley, cilantro, and dill, then add them to the minced meat. Add a little mint, salt, cumin, black and red pepper, and coriander. Pour in half a glass of water to make it juicy. Mix everything together.

Place the dough onto a floured work surface. Knead it thoroughly by hand. Roll out a portion of the dough into a thin, round sheet about 2-3 mm thick. Use a glass with a rim diameter of approximately 6-7 cm to cut out round circles. Roll out the remaining dough in the same manner.

Place a tablespoon of the meat filling onto each dough circle. Do not add too much meat. There must be enough space left inside the khinkali for the broth. Gather the edges into pleats and pinch them together to form a small, elongated tail at the top. Prepare the khinkali from all the dough circles. You should end up with 15-20 pieces.

Bring 2.5 liters of water to a boil in a pot. Season with salt to taste and add a bay leaf. Drop the khinkali into the boiling water one by one. Stir gently with a spoon to prevent the dough from sticking to the bottom. Boil for 7-8 minutes after the water returns to a boil.