Lamb dumplings

Description

These dumplings turn out small and very flavorful thanks to their spices and sauce. If you prefer richer dumplings, add some tail fat. You can freeze part of the dumplings to have them on hand as a "standby" meal. Serve chuchvara with sauce and fresh herbs.

Instructions

1. 1

   Step 1

   For the dough, mix flour, egg, and water in a bowl. Knead the dough. Cover and refrigerate for 30 minutes.

2. 2

   Step 2

   Finely chop the meat together with the onion using a knife, then mix everything with the spices. Let it sit for 20 minutes.

3. 3

   Step 3

   For the sauce, cut the vegetables into cubes. Heat the oil in a saucepan, then sauté the onion, followed by the carrots, then the tomatoes. Season everything with salt and pepper. Cook, stirring occasionally, until the juice has evaporated. Then pour in 1 liter of water, bring to a boil, reduce the heat to medium, and simmer for about 20 minutes.

4. 4

   Step 4

   Divide the dough into 3 parts. Roll out one part thinly and cut into 4x4 squares. Place filling in the center of each square. Fold one edge of the square to the opposite edge to form a triangle, then press the side corners together. Make dumplings this way.

5. 5

   Step 5

   Boil the dumplings in the sauce until they float to the surface.