Khinkali with Cheese

Sift the flour and make a mound, then create a well in the center. Add ice-cold water and salt, then knead until you have a soft, elastic dough.

Wrap in plastic wrap and let rest for 30 minutes. Grate the cheese on a box grater using the large holes.

Divide the dough into 8 equal portions and roll each one out into a thin circle.

Place the filling in the center—about 1 ounce of suluguni cheese and a tablespoon of cream or milk. Carefully shape the khinkali as shown in the video, leaving that signature little tail on top.

Place them on a flour-dusted surface so they don't stick together.