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Georgian soup dumplings with a twisted topknot and a broth that spills out at the first bite. Hold them by the knot, bite, drink, and leave the knot on the plate.
Mix the 4 cups flour with 5 g of the salt and the 320 ml cold water and knead for 10 minutes until firm and smooth. Wrap and rest for 40 minutes, because this dough needs to be strong enough to hold liquid.
Blend the onions and garlic to a pulp and mix with the 300 g beef, the 200 g pork, the cilantro, the pepper, the red pepper flakes and the rest of the salt. Beat in 150 ml cold water a splash at a time until the filling is loose and sloppy, which becomes the broth.
Roll the dough 2 mm thin and cut 12 cm circles. Roll each circle again from the edges so the rim is thinner than the middle.
Put a heaped tablespoon of filling in the centre, then gather the edge into small pleats all the way round, going in one direction. Twist the gathered top firmly and pinch off the excess so it seals.
Salt a wide pot of boiling water and stir it into a whirlpool before lowering in 6 dumplings at a time. Cook for 12 to 14 minutes from when they float, until the dough is glossy and the meat is cooked through.
Lift them out with a slotted spoon, drain well and serve with a heavy grind of black pepper on top.
