Ingredients

• 400 g all-purpose flour
• 2 piece eggs
• 120 ml water
• 1 tsp salt
• 300 g ground lamb
• 1 piece onion
• 1 tsp black pepper
• 500 ml plain yogurt
• 3 clove garlic
• 100 g butter
• 2 tsp paprika
• 1 tsp dried mint

Instructions

1. Make the dough

   Combine flour and salt in a large bowl, then make a well in the center. Beat eggs with water and pour into the well. Mix gradually with a fork, then knead on a floured surface for 8-10 minutes until the dough becomes smooth and elastic. The dough should feel firm but not dry. Cover with damp cloth and rest for 30 minutes. Do not skip the resting time or the dough will tear when rolling.

2. Prepare the filling

   Finely dice the onion into 2mm pieces and mix with ground lamb, 1 tsp salt, and black pepper. Knead the mixture by hand for 2-3 minutes until well combined and slightly sticky. The filling should hold together when squeezed. Do not add any liquid or the dumplings will become soggy during cooking.

3. Roll and cut dough

   Divide dough into 4 portions and roll each portion paper-thin on a floured surface for 10-12 minutes. The dough should be translucent but not tearing. Cut into 3cm squares using a sharp knife or pizza cutter. You should have about 80-100 squares. Do not stack the squares or they will stick together.

4. Fill and fold dumplings

   Place a tiny amount of filling (about 1/4 tsp) in the center of each square. Bring opposite corners together and pinch tightly, then bring the remaining corners together to form a small pouch. Work quickly over medium heat to prevent dough from drying for 15-20 minutes total. Each dumpling should be tightly sealed with no gaps. Do not overfill or they will burst during cooking.

5. Prepare yogurt sauce

   Crush garlic with 1/2 tsp salt until it forms a paste. Mix with yogurt in a bowl and let sit at room temperature for 10 minutes to develop flavor. The sauce should be smooth and spreadable. Do not use cold yogurt straight from refrigerator or it will shock the hot dumplings.

6. Cook the dumplings

   Bring a large pot of salted water to a rolling boil over high heat. Add dumplings in batches and cook for 12-15 minutes until they float to the surface and the pasta feels tender when bitten. They should bob gently in the bubbling water. Do not overcrowd the pot or the temperature will drop and dumplings will become gummy.

7. Make spiced butter

   Melt butter in a small pan over medium heat for 2-3 minutes until it starts to foam. Add paprika and stir constantly for 30 seconds until fragrant and the butter turns deep orange. Remove from heat immediately when it smells toasted. Do not let the paprika burn or it will become bitter.

8. Assemble and serve

   Spread yogurt sauce on serving plates and arrange hot dumplings on top. Drizzle with the spiced butter while still warm and sprinkle with dried mint. Serve immediately over low heat for 2-3 minutes while the butter is still sizzling. Do not let the dish sit or the dumplings will absorb the sauce and become soggy.

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