For the dough:
1 kg of flour
10 g salt
Cold water - according to the requirements for making the dough
For the filling:
500 g ground fatty beef
300 g onions, half chopped and half grated
1 bunch coriander, finely chopped
1 chili pepper finely chopped
2 tablespoons chameli suneli (a Georgian spice mix)
1 teaspoon chopped coriander seeds
Salt and pepper
Make the dough:
Sift the flour into a bowl.
Add to the flour an egg, mix and add cold water, until the dough starts to resemble a sour cream in the texture.
Allow the dough to rest for 35-30 minutes.
You can make the dough without egg, but then knead it 4-5 times, with 30 minutes between kneading and kneading.
Prepare the filling:
Mix the meat with the onion, add salt and pepper to taste and add cold water, until a paste is formed.
Roll out the dough and wink circles with an 8 cm dish.
Put some stuffing in the center of each circle and close to a pouch by collecting the ends of the dough, to form a small sack.
Close the capsule tightly with your hands and create a "stem".
Cook in boiling water for 7-6 minutes.
Serve with fresh ground black pepper