Georgian meat dumplings (Khinkali)

1. Put the flour and salt in a bowl, gradually add about 220 ml cold water and knead for 10 minutes into a firm, smooth dough; wrap in cling film and leave to rest for 30 minutes.

2. Very finely chop or grate the onions and finely chop the coriander and chilli; mix the two kinds of mince with the onion, herbs, salt, pepper and cumin, then gradually work in about 200 ml cold water until you have a soft, juicy mixture.

3. Divide the dough into 25 pieces and roll each on a floured surface into a thin disc of about 12 cm; put a heaped tablespoon of filling in the centre.

4. Gather the edge of the dough into small overlapping pleats all the way round (traditionally at least 18 pleats!), twist them together at the top and leave a small "handle"; put the finished dumplings on a floured tray.

5. Bring a large pot of plenty of salted water to the boil, add the dumplings in batches, stir gently so they don't stick and cook for 10-12 minutes after they float to the surface.

6. Lift out with a slotted spoon, sprinkle with freshly ground pepper and serve at once: hold one by its handle, bite into it, first suck out the hot broth, then eat the dumpling – leave the handle on the plate.

Tip: The secret is the water in the filling: that's what turns into rich broth inside the dumpling. Don't overcook them, and never pierce them with cutlery or the juice will run out!