DüşbərəLamb Dumpling Soup
A delicate clear soup filled with tiny lamb dumplings in thin homemade wrappers. The broth stays light and aromatic while the little dumplings make every spoonful substantial and comforting.
Prep
55m
Cook
35m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 350gAll-Purpose Flour
- 1pcsEgg
- 150mlWater
Soup
- 8gSalt
Filling
- 350gGround Lamb
- 120gOnion (finely chopped)
- 2gBlack Pepper
Soup
- 1.5lMeat Stock
- 15gFresh Dill (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the all-purpose flour, egg, and water, then knead until smooth. Cover and let the dough rest.
- 02
Mix the ground lamb, onion, black pepper, and a small pinch of the salt until evenly combined.
- 03
Roll the dough very thin, cut it into small squares, place a little filling in the center of each one, and pinch the edges closed to make tiny dumplings.
- 04
Bring the meat stock to a gentle simmer and season it with the remaining salt.
- 05
Add the dumplings and cook until the wrappers are tender and the filling is cooked through to 71°C (160°F).
- 06
Stir in the fresh dill just before serving, then ladle the soup into bowls.
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