Guthuk (Beef and Daikon Soup With Dumplings)

Preparation

1. Step 1

   Start making your bhatsa: Place the flour in a medium bowl and gradually stir in ½ cup plus 2 tablespoons water, a bit at a time (you might not need all of it to bring the dough together). Using your hands, mix until the dough comes together into a ball, then turn out onto a floured work surface and knead for a couple of minutes, until the dough is smooth. (The dough doesn’t need to rest after kneading; you can start making your bhatsa immediately.)

2. Step 2

   Roll the ball between your hands or on a floured work surface to form a thick, 5-inch-long cylinder, then cut crosswise into 5 equal pieces. Roll each piece into a long, thin rope that’s ½ inch thick. Take one rope and pinch off a piece as big as your index fingertip. Rub this tiny piece with one finger in the palm of your other hand; this should cause the sides of the dough to curl up. Pinch your little dough ball slightly to curve those sides in further, forming a conch-like shape, then add to a floured baking sheet. Repeat until only one rope of dough remains. Sprinkle the bhatsa with additional flour to prevent them from sticking together.

3. Step 3

   Make the large dumplings: Take the remaining rope and roll 2 to 3 small balls (one for each person eating the guthuk). They should be somewhere between a gumball and a table tennis ball in size; you don’t want them too big since they’ll expand when cooked. Before you finish, tuck a piece of paper with your message or token inside (see Tip), making sure to pinch it tightly shut to seal it fully. Place these on the floured sheet and cover everything with plastic wrap or a dish towel. Set aside at room temperature.

4. Step 4

   Make the soup: Heat the oil in a Dutch oven or other large heavy pot over medium-high. Sauté the onions until translucent, 3 to 4 minutes, then add the garlic and cook, stirring constantly, for another 30 seconds. Add the meat and 1 cup water, then cover and simmer for 10 minutes, until the broth is aromatic and beefy.

5. Step 5

   Add the 5 cups water or beef stock, daikon and tomato and bring to a simmer. Cook for about 10 minutes, until the meat is tender and the flavors of the broth have melded.

6. Step 6

   Increase the heat until the broth is boiling vigorously, then add the large dough balls. You’ll want to cook them until they float, about 5 minutes. Then add the bhatsa and cook, stirring occasionally for about 2 minutes more, until they float as well.

7. Step 7

   Add the spinach, cilantro and scallion. Cook, stirring occasionally, until the spinach is wilted, about 1 minute more. Season with salt to taste.

8. Step 8

   Ladle the soup into bowls, making sure to give each person a large dumpling. Before digging in, everyone should remove and open their dumplings to see the fortunes inside. (The large dumplings aren’t for eating.) Once you know your fate, it’s time to enjoy your soup.