Khinkali with cheese

1. Combine salt and flour, sift. Add water.
2. Knead the dough, knead it well - at least 15 minutes.
3. Cover the finished dough with a film and let it stand (enough for 20 minutes).
4. Grate the cheese - it's better to do it on a coarse grater.
5. Combine the cheese, melted butter and yolks. Add salt and mix well.
6. Knead the settled dough again, divide into several parts and form "sausages" about 4 cm in diameter.
7. Cut into small squares.
8. Roll out each piece - it should turn out to be round, no more than 2 mm thick.
9. Put the filling on each circle in the center - 1-1.5 tsp .
10. Form khinkali: pinch the edges from above, gradually giving the shape of a bag. Pinch the top to give the shape of a tail.
11. Lower the khinkali into boiling salted water, cook them for no more than 10 minutes on low heat.
12. Carefully remove the khinkali, try not to damage the dough.
13. When serving, fill the khinkali with oil.

Bon appetit!