Khuushuur

Make the Dough:

Step 1: Stir together flour and salt in a medium bowl.

Step 2: Make a well in the center of dry ingredients, and add 1/2 cup water and egg.

Step 3: Stir with a wooden spoon until a shaggy dough forms.

Step 4: Turn dough out onto a lightly floured surface and knead until smooth and elastic, 4 to 5 minutes.

Step 5: Place dough in a lightly oiled bowl, cover loosely with plastic wrap, and set aside.

Make the Meat Filling:

Step 1: Using a fork or your hands, stir together all meat filling ingredients in a large bowl until ground meat is completely broken up and the mixture is well blended.

Step 2: Divide dough into thirds.

Step 3: Shape 1 dough portion into a ball, roll out to about 1/4-inch thickness on a lightly floured work surface. Keep the remaining dough portions covered with plastic wrap.

Step 4: Using a 2 1/2-inch round cutter, cut out 8 dough circles, rerolling dough scraps as necessary.

Step 5: Roll each dough circle into a larger 4-inch circle.

Step 6: Place about 1 tablespoon (about 1/2 ounce) meat filling in the center of each dough circle and pleat the dough edge, gathering the top like a pouch to enclose the filling.

Step 7: Once pleated all the way around, pinch top edges together firmly and give the dough a little twist to make a stem and ensure the khinkali is well sealed. (If you don’t want the stems, lightly press the twisted stem down into the dumpling with your finger.)

Step 8: Place finished dumplings on a piece of lightly floured parchment paper, cover loosely with plastic wrap, and repeat the process with the remaining dough portions and filling.

Cook the Dumplings:

Step 9: Bring a large pot of salted water and bay leaves to a boil over high heat.

Step 10: Carefully add half of the dumplings to the water and stir gently with a wooden spoon (without piercing dumplings) to ensure they don’t stick to the bottom of the pot.

Step 11: Boil until the dough is tender and meat is cooked through, 8 to 10 minutes.

Step 12: Remove khinkali with a spider, drain on paper towels, and repeat with the remaining half of the dumplings.

Step 13: Sprinkle khinkali with black pepper and serve hot.