Georgian Meat Dumplings with Slow-Braised Filling

Method

1. In a bowl, mix flour, water, and salt to form a dough. Knead for 5 minutes, then let rest for 30 minutes.
2. In a separate bowl, combine ground meat, onion, cumin, coriander, paprika, and pepper. Mix well.
3. In a saucepan, heat olive oil over medium heat. Add the meat mixture and cook until browned, about 8 minutes.
4. Add beef broth to the saucepan, bring to a simmer, and let cook for 45 minutes, stirring occasionally, until the meat is tender and the sauce has thickened.
5. Remove from heat and stir in sour cream. Let cool slightly before using as a filling.
6. Divide the dough into small balls. Roll each into a thin circle, fill with meat mixture, and fold into a dumpling shape.
7. Place dumplings in a steamer basket and steam for 25-30 minutes until cooked through.
8. Serve with a dollop of sour cream on the side.
9. Check that the ground meat reaches 71°C (160°F) throughout before serving.