Mushroom khinkali

Step 1: Mix 1 ⅛ lb plain flour and 1 tsp salt, add 1 cup cold water and knead for 10 minutes into a firm, smooth dough, stiffer than bread dough. Wrap and rest for 30 minutes.

Step 2: Heat 3 tbsp sunflower oil in a large frying pan over a medium-high heat. Fry 2 onions for 5 minutes until soft, then add 1 ⅓ lb chestnut mushrooms and cook for 10–12 minutes, stirring, until all the water they release has evaporated and they start to sizzle and brown.

Step 3: Stir in 2 cloves garlic, ½ tsp chilli flakes and ½ tsp ground caraway or cumin for 1 minute, then take off the heat. Stir in ⅔ oz coriander leaves, 1 tsp salt and ¼ cup water; the water makes the juice inside the dumplings. Cool completely.

Step 4: Roll the dough into a log and cut into 20 pieces. Keep them covered. Roll each into a circle about 12 cm across and 2 mm thick, a little thinner at the edges than in the middle.

Step 5: Put a heaped tablespoon of filling in the centre of a wrapper. Holding it in one hand, fold the edge into small pleats all the way round with the other, turning as you go, aiming for 15–20 pleats. Gather the pleats at the top and twist firmly into a knot; pinch off any extra dough above the knot.

Step 6: Set the finished khinkali on a floured tray, not touching. Repeat with the rest.

Step 7: Bring a large pan of water to the boil with 1 tbsp salt. Lower in about 10 khinkali, stir gently once so none stick to the bottom, and boil for 10–12 minutes from when they float, until the dough is tender at the edges and the knot is just cooked.

Step 8: Lift out with a slotted spoon and cook the second batch. Serve straight away with plenty of 1 tsp black pepper ground over the top, eating them by hand by the knot.