Hearty Georgian Breakfast Khinkali with Black Pepper and Sour Cream

To make the dough, combine 2 cups all-purpose flour and 1/2 teaspoon salt in a large bowl. Gradually add 3/4 cup warm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a clean cloth and let rest for 20 minutes.

For the filling, combine 1 pound ground beef, 1/2 cup finely chopped onion, 1/2 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 cup cold water in a bowl. Mix thoroughly until well combined and slightly pasty.

Divide the dough into 4 equal pieces. Roll each piece into a thin circle, about 1/8 inch thick. Using a 4-inch round cutter or a glass, cut out circles from the dough.

Place 1 tablespoon of filling in the center of each dough circle. Gather the edges of the dough around the filling, creating pleats and pinching them together at the top to form a small knob. Ensure the dumpling is tightly sealed to prevent the juices from escaping during cooking.

Bring a large pot of salted water to a rolling boil over high heat. Carefully drop the khinkali into the boiling water, ensuring not to overcrowd the pot. Cook for 10-12 minutes, or until the khinkali float to the surface and the dough is cooked through.

Remove the khinkali with a slotted spoon and drain well. Serve immediately with a generous dollop of sour cream and an extra sprinkle of freshly ground black pepper.