These Georgian dumplings are traditionally made with a spiced meat filling; this cheese and herb version, once meant for religious fasting days, is now enjoyed year-round.
- 4 cups flour
- 1 1⁄4 tsp. kosher salt, plus more to taste
- 3 cups crumbled farmers' cheese (1 ½ lb.)
- 1⁄2 cup sour cream
- 1⁄4 cup finely chopped mint
- 1⁄4 cup finely chopped cilantro
- 3 eggs, beaten
- Freshly ground black pepper, to taste
Stir together flour, 1 ¼ tsp. salt, and 1 ¼ cups warm water in a bowl until dough forms; transfer to a work surface and knead until smooth, about 6 minutes. Wrap dough in plastic wrap; refrigerate for 40 minutes. Meanwhile, mix together farmers' cheese, sour cream, mint, cilantro, eggs, salt, and pepper in a bowl; set filling aside.
Divide dough into 25 equal pieces and shape each piece into a ball. Using a rolling pin, roll a ball into a 6" round. Place about 2 tbsp. filling in center of round and fold edges of dough over filling, creating pleats in dough as you go, until filling is covered. Holding dumpling in the palm of one hand, grasp top of dumpling where pleats meet, and twist to seal pleats and form a top knot. Repeat with remaining dough balls and filling. Bring a large pot of salted water to a boil. Working in batches, boil dumplings until they float and dough is tender, about 8 minutes. Drain and serve hot, with black pepper.