These images portray one way to prepare khinkali: roll out the entire ball of dough until it is about 1/3 of an inch thick. Next, cut out 2.5 inch circles and roll each one out into a thin eight inch round ("About Food -- Khinkali").
Alternatively, one could divide the dough into 25 pieces. On a floured board and using a floured rolling pin, roll each piece into a 6-inch round (Goldstein, 144).
Either way, place about 1-2 tablespoons of the filling in the center of the round. Make accordion pleats all the way around the filling by folding the edges of the dough towards the center. Move in a clockwise direction, allowing each fold to overlap with the next one. The filling should be completely enclosed by the dough. Twist the pleated dough together at the center to seal, and break off any excess dough at the topknot (Goldstein, 144).
Recipe from The Georgian Feast by Darra Goldstein
Makes 25 dumplings
4 cups unbleached white flour
1 1/4 tsp salt
1 1/4 cups warm water
1 lb mixed ground beef and pork (not too lean)
1/2 tsp freshly ground black pepper
1 1/4 tsp salt
Pinch cayenne
1/4 tsp ground caraway seed
3 small onions, peeled
1/2 cup warm water or beef bouillion
Combine flour, salt and warm water to make a firm dough. Knead for 5 minutes, then let dough rest, covered, for 30-40 minutes.
Meanwhile, make the filling. Mix the ground meats and spices. Grind the onions and stir them into the meat mixture. With your hands, knead in the water or bouillion.
Divide the dough into 25 pieces. On a floured board and using a floured rolling pin, roll each piece into a 6-inch round. Place about 2 tablespoons of the filling in the center of the round. Make accordion pleats all the way around the filling by folding the edges of the dough towards the center. Move in a clockwise direction, allowing each fold to overlap with the next one. The filling should be completely enclosed by the dough. Twist the pleated dough together at the center to seal, and break off any excess dough at the topknot.
Cook the dumplings in salted, boiling water for 12 to 15 minutes. Serve hot.
For the cheese filling variation:
1 lb farmer cheese
1 tsp salt
Freshly ground black pepper
2 eggs
Press the farmer cheese through a sieve into a bowl. Beat in the salt, pepper, and eggs, mixing well. Proceed as directed above.