Uzbek Chuchvara in Savory Broth with Sour Cream

To make the dough, combine 2 cups all-purpose flour and 1/2 teaspoon salt in a large bowl. Gradually add 1/2 cup water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.

For the filling, combine 1 pound ground lamb, 1 finely minced medium onion, 1/2 teaspoon black pepper, and 1 teaspoon salt in a bowl. Mix thoroughly until well combined.

Divide the rested dough into two equal portions. On a lightly floured surface, roll out one portion very thinly, about 1/16 inch thick. Cut the dough into 1.5-inch squares.

Place a small amount (about 1/2 teaspoon) of the meat filling in the center of each dough square. Fold the square into a triangle, pressing the edges to seal. Bring the two bottom corners of the triangle together and pinch them to form a small ring, creating the chuchvara shape. Repeat with the remaining dough and filling.

Bring 6 cups of beef broth to a rolling boil in a large pot over high heat. Carefully add the chuchvara to the boiling broth in batches, ensuring not to overcrowd the pot. Reduce heat to medium-low and simmer for 8-10 minutes, or until the dumplings float and the meat is cooked through.

Remove the cooked chuchvara and broth to serving bowls. Garnish each serving with a generous dollop of sour cream and a sprinkle of fresh chopped dill. Serve immediately.