Preparation

• Step 1

  Make the dough: Mix the flour and salt in a large mixing bowl. Add the egg yolks and water and mix well with a fork until combined. Turn out the dough and knead on a work surface until a smooth dough is formed, about 5 minutes. Place in an oiled bowl and cover with plastic wrap and let rest for at least 15 minutes or up to 1 hour at room temperature.

• Step 2

  Make the filling: Grate the onion on the large holes of a box grater. Add to a medium mixing bowl, along with the beef, oil, pepper, and salt, mixing well. Cover and refrigerate while rolling out the dough.

• Step 3

  Form the khinkali: Divide the dough into 2 portions. Roll each portion out on a lightly floured surface, to be as thin as possible (about 1/16 -inch thick). Use a 2 ½-inch round cutter or small glass to punch out 30-35 circles, rerolling dough scraps as needed. Add ½ tablespoon of the filling to the center of each circle. Fold in half and pinch the edges with your fingers to seal. You can either make half-moon shapes, or pinch each end together after forming the half moons to make a tortellini-like shape. Transfer the finished khinkali to a parchment-lined sheet tray, cover with plastic wrap, and repeat with remaining dough. 

• Step 4

  Bring the stock to a rolling boil in a large pot, and add the khinkali in 2 batches to avoid sticking. Reduce to a simmer and cook the khinkali for 10 minutes until the dough and meat are no longer raw and the dough feels more light and airy rather than chewy. 

• Step 5

  To serve, add 2 ladles of hot broth and khinkali to a bowl. On the table, place a small bowl of broth with the minced garlic so people can add that to their bowls as desired.