Fat mutton/meat/ - 300 gr,
Pork/meat/ - 200 gr,
Onions - 3 bulbs,
Wheat flour - 500 gr,
Parsley, coriander, rosemary, salt and pepper to taste
Cut the meat into pieces and mince it together with onions.
Season the force-meat with parsley, coriander, rosemary, pepper and salt, add 1/2 glass of warm water and thoroughly mix.
Sieve wheat flour, collect it into a heap, make a dip in the middle of the heap, pour a glass of water into it, and add some salt and mix.
Roll out the paste to a thin layer (about 2 cm thickness) and cut out round pieces with glass and then make thinner of a dessert plate size.
Put a table spoonful of the force-meat on each taste piece/collect the edges to a bunch/, twist them and slightly press, giving them the shape of a bulb.
Put the khinkali into a sauce-pan with salted boiling water and boil them. Stir carefully from time to time preventing the khinkali from sticking to the sauce-pan bottom.