Back to 6 servings dough 2 cups all-purpose flour, plus extra for dusting; add more as needed 1 large egg 0.5 cup water, lukewarm, plus more if needed 0.5 teaspoon salt 1 tablespoon vegetable oil filling 1 pound ground lamb or beef, about 450 g 2 medium onions, grated, divided 1 teaspoon ground cumin 0.5 teaspoon black pepper 1 teaspoon salt broth 2 potatoes, peeled and diced 1 tomato, diced 2 tablespoons vegetable oil, for frying the broth base salt and spices, such as curry powder, cumin or dried basil, to taste 2 liters cold water, about 8 cups serving 1 cup plain yogurt, to serve fresh basil or dill, optional, to garnish
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1 Step 1: Mix the egg, water and salt, then stir in the flour and oil until a soft, smooth, non-sticky dough forms. Wrap and rest for 30 minutes.2 Step 2: Mix the ground meat with half the grated onion, the cumin, pepper and salt until evenly combined.3 Step 3: Divide the dough into three pieces. Roll one piece very thin on a floured surface and cut into circles about 1.5 to 2 inches (4 to 5 cm) across. Keep the remaining dough covered.4 Step 4: Place about 1/2 teaspoon of filling in the center of each circle. Fold in half, pinch the edges firmly to seal, then bring the two corners together. Keep the shaped dumplings covered with a towel.5 Step 5: Heat the oil in a frying pan over high heat. Fry the remaining grated onion, diced potato and tomato for about 30 seconds to 1 minute each, then season with salt and spices.6 Step 6: Transfer the mixture to a soup pot, add the cold water and bring to a boil. Lower to medium and simmer about 15 minutes, until the potatoes are just soft.7 Step 7: Gently add the dumplings to the simmering broth and cook 15 to 20 minutes at a moderate simmer, until the dumplings are cooked through and the filling is no longer pink inside, and the potatoes are tender. Do not let the broth boil hard.getsaucepan.com/r/529b0385-e96a-5906-a800-4b171404c849
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