Place the flour and salt into the bowl of a mixer. Slowly add the water and knead the dough on medium speed for about 10 minutes. The dough will be tough.

Remove the dough from the bowl, wrap in plastic wrap, and chill for 30 minutes. You can prepare this up to a few hours in advance of making the dumplings, but you will need to re-knead the dough when you remove it from the refrigerator.

While the dough is resting, combine all the filling ingredients in a bowl and set aside.

Take the dough out of the refrigerator and knead it lightly by hand to soften. Divide into 24 even pieces.

Lightly flour your work surface. Roll each piece into a four to five-inch circle. Place about one tablespoon of filling in the center.

To shape: lift the edges of the dough and begin pleating, pinching and folding 19–24 times until fully pleated. Pinch and twist the top to seal, then snip off the pointed tip to create a flat surface.

Bring a large pot of water to a boil and add one tablespoon of salt. Drop in the khinkali in batches, cooking for seven to eight minutes (or until they float and the dough is tender). Stir gently to prevent sticking.

Remove with a slotted spoon and place on a serving tray. Sprinkle with freshly ground black pepper and a touch of paprika.