When ready to roast, add a few slices of onion and whole carrots and roast in the brine, covered, until tender, about 3 hours at 325 degrees.

When tender, remove meat from pan. Strain the liquid into another pot, bring to boil and thicken with flour paste made with water mixed with sour cream and flour. Stir constantly. Slice meat and serve with dumplings and the sour cream gravy.

Put flour on your hands to prevent dough from sticking to them and knead dough on a floured board until firm, adding more flour as needed if mixture is moist and sticky. Cover the dough with a clean dish towel and place in a warm area for 1 hour or until it rises.

After dough has risen, form into an oblong shape and cut into 6 equal pieces and form into balls. Place them in a large pot (at least 10 inch diameter) of boiling water and boil for 8 minutes on each side. Dumplings will increase in size. Remove from water and let drain in a colander. Slice.