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 to combine. Cover and refrigerate.

• Step 3

  Form the khinkali: Divide the dough into 2 portions. Roll each portion out on a lightly floured surface as thin as possible (about 1/16-inch thick). Use a 2½-inch round cutter or small glass to punch out 30-35 circles, re-rolling 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. 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 them sticking together. Reduce to a simmer and cook the khinkali until the dough and meat are no longer raw and the dough feels more light and airy rather than chewy, about 10 minutes.

• Step 5

  To serve, add 2 ladles of hot broth and khinkali to a bowl. Place a small bowl of broth with the minced garlic on the table to add to the bowls, as desired.