Meskhetian Goose Apokhti Khinkali

Make and rest the dough. Mix the flour and 5 g salt. Add the cold water and knead for 8–10 minutes, until firm and smooth. Cover and rest for 20 minutes.

Prepare the goose. Finely dice the apokhti and leave it unseasoned. Do not rinse raw poultry; choose a product with a salt level suitable for this recipe and follow its package directions.

Roll and fill. Divide the dough into 24 equal pieces and keep them covered. Roll each into a thin rectangle about 9 × 11 cm. Put 14–15 g goose in the centre. Fold the dough around it, pinch the long edges together and leave one short end open. Keep the rectangular form; do not pleat the dumplings.

Prepare the pan. In a wide, heavy pan, bring 900 ml water, 20 g clarified butter and the black pepper to a boil. Do not add salt yet.

Simmer the dumplings. Arrange them in one layer if possible, with the openings facing up. The liquid should reach about halfway up the dumplings. Cover and simmer gently for 20–25 minutes. Turn them carefully once if the liquid does not surround them evenly; avoid a rolling boil.

Cook the onion. While the dumplings simmer, melt the remaining 10 g clarified butter in a small pan. Cook the sliced onion over medium-low heat for 8–10 minutes, until soft and lightly golden.

Check the filling temperature. Insert a thin-tip thermometer into the centre of the goose filling in the largest dumpling. It must reach at least 74°C. If not, cover and simmer for 3 more minutes before checking again. Taste the broth and add salt only if needed.

Serve and store. Lift the dumplings gently into shallow bowls, spoon over some cooking liquid and finish with the onion. Refrigerate leftovers in a shallow container within 2 hours at or below 4°C; use within 3–4 days and reheat to 74°C.