The legs should be cooked and cooled. We'll need more broth.
Knead the dough from flour, eggs, water and salt. It should have the consistency of dumplings. Wrap it in plastic wrap and put it in the freezer for 10 minutes.
Meanwhile, chop the onion.
Grate the carrots.
First fry the onion until golden brown, and then add the carrots. Add salt, pepper, and bring to readiness.
Remove the top layer of chicken fat from the broth in which the shanks were cooked. Put the broth on the fire. If this is not enough, then add water and salt.
While the broth is boiling, remove the dough from the freezer, divide it into two parts. Roll out one part into a thin pancake and cut into a diamond shape.
Boil them in boiling broth until tender.
Do the same with the remaining dough. Mix the finished rhombus with carrots.
Finely chop the chicken meat. I must say right away that to speed up the process, I tried to grind it in a meat grinder and grind it in a blender, but the taste is lost.
Then add the meat and carrots to the dough, pour the chicken fat previously removed from the broth and mix thoroughly. The dish is ready. Enjoy your meal!
