Start the dough by combining flour, salt and beaten egg. Add warm water and mix until you get a kneadable dough. The dough will be stiff, but just keep going. Knead for 5 minutes, cover and set aside for 30 minutes.
Add all of the filling ingredients together and combine - ground meat, garlic, onion, cilantro, parsley, salt, pepper, water.
Roll out the dough to approx. 1/4 inch thick on a clean and floured surface.
Take a cup or cookie cutter and make circles. They'll be small - it's ok.
Roll out the circles to approx. 4 inches in diameter (see photos above for step by step instructions)
Set a large pot to boil with a generous pinch of salt
Add 1-2 tbsp of filling to the center of the dough sheet and fold. Do this by taking one piece of the edge and pinching it to the next. Repeat clockwise until khinkali is formed. (be sure they are sealed so the khinkali stays closed while cooking.
Add khinkali to a few litres of boiling water in large pot and boil for 13-15 minutes. Boil in sets of 5 if too tight in pot.
Serve immediately with black pepper (optional)