Chuchvara

Instructions

1. 1 Make a firm dough from flour, water, and salt, knead for eight minutes until smooth and elastic, then rest covered for twenty minutes.
2. 2 Mix ground lamb with very finely minced onion, cumin, black pepper, and salt until the filling is uniformly blended and seasoned.
3. 3 Roll dough very thin and cut into four-centimeter squares, place a tiny amount of filling in the center of each square piece.
4. 4 Fold each square into a triangle and press edges firmly, then bring the two pointed corners together and pinch to form a tiny ring shape.
5. 5 Bring seasoned broth to a gentle boil, drop in the dumplings in batches, and cook for seven minutes until they float to the surface.
6. 6 Serve in deep bowls with plenty of hot broth, garnish with fresh dill and cilantro, and offer sour cream on the side for stirring in.