Add the flour and salt to a large mixing bowl. Mix in the egg and warm water until a rough dough forms.

Knead the dough for 10–15 minutes until smooth and elastic. Cover with a towel and let it rest for 30 minutes.

In another bowl, combine ground beef, ground pork, onion, garlic, coriander, salt, and black pepper. Slowly mix in cold water or broth until the filling looks juicy but not watery.

Roll the dough on a lightly floured surface until thin. Cut into 4-inch circles using a glass or cutter.

Place one spoonful of filling in the center of each dough circle. Gather the edges into pleats and pinch the top tightly to seal the dumpling.

Bring a large pot of salted water to a gentle boil. Add bay leaves if using for extra aroma.

Carefully place the khinkali into the boiling water in batches. Stir gently once so they do not stick to the bottom.

Cook until the dumplings float, then simmer for another 7–8 minutes. The dough should look slightly translucent and firm.

Remove with a spider skimmer or slotted spoon. Serve hot with black pepper sprinkled on top.