Khinkali

Step 1: Put cornmeal and cornstarch into a bowl.

Step 2: Add warm water and stir until a smooth batter/dough forms.

Step 3: Loosely cover the bowl with a cloth or wax paper and set it in a warm, out-of-the-way place for 2 days.

Step 4: When ready to use the dough, scrape off and discard any mold that might have formed.

Step 5: Divide the dough in half.

Step 6: Bring 2 cups of water to a boil in a large saucepan. Add salt and reduce to medium heat.

Step 7: Add half the dough to the water, mix, and cook for 10 minutes, stirring to prevent scorching.

Step 8: Remove the pan from heat, stir in the remaining dough, and mix thoroughly.

Step 9: Divide the dough into 3 or 4 large portions and place them onto corn husks.

Step 10: Shape the dough into balls and wrap the corn husk around the ball, tying it at the top.

For Steaming:

Step 11: Pour hot water into a steamer pot and put a rack on top.

Step 12: Place the wrapped kenkey on the rack, bring the water to a boil using high heat, then reduce to low heat and steam for around 90 minutes.

For Pressure Cooking:

Step 13: Put the wrappers into the pressure cooker, elevated on a rack.

Step 14: Add enough water to meet the minimum safe level.

Step 15: Cook for 20 minutes at 15 psi.

Step 16: Quickly release the pressure, then open the pressure cooker to let the steam release.

Step 17: Let the Kenkey dumplings cool for ten minutes.