Prepare the Dough:

• In a large mixing bowl, combine the all-purpose flour and salt.
• Gradually add the warm water, a few tablespoons at a time, mixing until a dough begins to form. Knead the dough for 8-10 minutes until it’s smooth and elastic.
• Cover the dough with a clean towel and let it rest for 30 minutes.

Prepare the Filling:

• In a large bowl, combine the ground meat, finely chopped onion, minced garlic, cumin, paprika, black pepper, and salt. If you’re adding cayenne pepper for heat, mix it in here. Mix well until the mixture is evenly combined.

Divide and Shape the Dough:

• After the dough has rested, divide it into small, equal-sized portions (about the size of a walnut). Roll each portion into a ball.
• On a lightly floured surface, roll each ball into a thin, round disc about 3-4 inches in diameter.

Stuff the Dumplings:

• Place 1-2 tsp of the prepared filling in the center of each rolled dough disc.
• Carefully gather the edges of the dough around the filling and pinch them together to form a pleated pouch-like shape. You can pleat the dough around the top to create a signature look for khinkali. Ensure they are sealed well to prevent leaking during cooking.

Boil the Khinkali:

• Bring a large pot of salted water to a boil.
• Carefully drop the khinkali into the boiling water, a few at a time, to avoid overcrowding. Stir gently with a spoon to prevent the dumplings from sticking to the bottom.
• Boil the khinkali for 10-15 minutes, or until they float to the surface and are cooked through.

Serve:

• Remove the khinkali from the boiling water with a slotted spoon and place them on a large serving platter.
• Serve hot with a dipping sauce if desired, or simply enjoy them on their own with their rich, savory flavors.