Chuchvara

Ingredients

• 2 cups all-purpose flour
• 1 egg
• 1/2 cup water
• 1/2 teaspoon salt
• 300g lamb or beef, finely chopped by hand
• 1 onion, finely chopped (for filling)
• Salt and black pepper, to taste
• 400g beef on the bone
• 1 onion, quartered (for broth)
• 1 carrot, sliced
• 1 tomato, grated, or 1 tablespoon tomato paste
• 6 cups water
• Sour cream, for serving
• Chopped dill, for serving

Before you cook

• Mix the flour, egg, water and salt into a tight, elastic dough, knead for 5 minutes, then cover and let it rest for 30 minutes.
• Finely chop the lamb or beef by hand and mix it with the chopped onion, salt and pepper for the filling.

Steps

1. Put the beef on the bone, quartered onion and carrot in a pot with the water.
2. Bring to a boil, skimming off any foam.
3. Stir in the grated tomato or tomato paste, then reduce the heat and simmer for 40 minutes until the meat is tender.
4. Lift the meat out, shred it off the bone, and return the shredded meat to the broth.
5. Strain the broth if you want it perfectly clear, then return it to the pot and keep it at a gentle simmer.
6. Roll the dough out thinly on a floured surface and cut it into 3cm squares.
7. Place a small pinch of filling in the center of each square.
8. Fold each square into a triangle and pinch the two opposite corners together to seal.
9. Drop the dumplings into the simmering broth in batches.
10. Simmer for 7 minutes, then let them rise to the surface for 2 more minutes.
11. Ladle the dumplings and broth into bowls.
12. Top each bowl with a spoonful of sour cream and a scatter of dill before serving.