Dumplings with greens

There are plenty of dumplings lovers all over the world. This food is loved in Europe, Asia, and America. And few people think that the dumplings were invented by Asians after all. Tatars brought dumplings to Russia, but in Central Asia for several hundred years they have been preparing and diversifying a dish related to dumplings, called chuchvara. The culinary recipe of chuchvara, which I want to present to you now, is very original. by and large, chuchvara cook is more likely a relative of ravioli than the dumplings we are familiar with.
We prepare the dough as for noodles, that is, quite steep, and roll it into a layer 2 mm thick. Then cut into 5x5 cm squares . In the middle of each square we put a teaspoon of green minced meat and make a dumpling.
The filling is prepared from the first shoots of mint, quinoa, dandelion, shepherd's bag, horse sorrel. In a word, from any wild herbs and alfalfa. Herbs should be thoroughly rinsed in cold running water and finely chopped. In the resulting minced meat, add chopped spinach, green onions, garlic greens, in a word, any greens that have grown in the city. In the same place, finely chop the onion, and this mass is stewed in animal fat. Then add the bacon bacon, eggs, salt and pepper. All this is stewed again until the juice is extracted. And then we leave it under the lid and cool it to room temperature.
Ready-made dumplings are boiled in salted water. We serve to the table on a large platter, stacked in one layer and poured on top with sour milk or sour cream.