Apparently I hadn’t had enough dumpling making after the pelmeni/vareniki day, so I jumped straight into making some Georgian dumplings, called Khinkali. To accompany this, we made some Khachapuri, a Georgian bread dish full of cheese and topped with an egg and butter. This was a heavy meal, and the cooking process did not exactly go to plan. But I’m out here sharing my successes and my failures, so let’s get to it. I tried Khinkali for the first time at a Georgian restaurant in St. Petersburg . These are like a huge version of soup dumplings. They are intimidating the first time. They’re big and the process of eating…