Khinkali

Preparing the dough: Mix 1 table spoon salt with water, add the flour and knead the dough. Add some more water if needed. Knead the dough thoroughly into a round shape and put it into a cellophane.

The filling: Mince some onions and herbs in a mincer; add all the pork and beef meat, 1 tea spoon of salt, 1 tea spoon of cumin, 1 tea spoon of grounded dry coriander, 1 tea spoon of pepper, 300ml water and mix them all up. 
Roll the dough in a thin, about 4mm layer, cut the small rounds out of the dough (you can use cups for cutting the forms). Each form should be rolled down to 1mm. Place a tea spoon full of filling in the middle of every piece and wrap up the dough in a shape of a sack. Cut the leftover part on the top of the "sack". Carefully place Khinkali pieces into the boiled, salty water. Carefully stir with a wooden spoon and wait until it's cooked. When they start floating on a surface it means Khinkali is ready. Add some cold water in a pot and take the Khinkali out carefully to avoid tearing the dough. Serve hot, with some black pepper on top if desired.