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Dumpling Soup
Preamble
"Dyushbara - Azerbaidzhan
Variations of this dish, which probably originated in the East and traveled West with the movement of the nomads, exist throughout Europe and Asia under different names in different countries. The stuffed dumplings are cetainly related to the Russian pelmeny, Ukrainian vareniky, Central Asian manty, and Chinese manu'ou."
Ingredients1 recipe Egg Noodle Dough (page 175 - not included here) 1/2 lb lean, ground Lamb or Beef 1 medium Onion grated 1/4 cup finely chopped fresh Coriander Leaves or Parsley Salt and freshly ground Black Pepper to taste 2 quarts Beef Broth or Chicken Broth 1 tablespoon crushed dried Mint Plain or garlic flavoured Wine Vinegar |
MethodDivide the dough into two equal parts, shaping each into a ball. Cover with a kitchen towel and let rest at room temperature 30 minutes. Combine the lamb, onion, coriander and salt and pepper in a bowl. Knead with your hands until well blended and smooth. Taste for seasoning and set aside. On a lightly floured surface, roll out 1 ball of dough about 1/18 inch thick. Cut into 1 1/2 inch squares. Place about 1/2 teaspoon of the meat mixture just above the lower left corner of each square. Moisten the edges of each square with a finger dipped lightly in cold water. Fold the dough over the filling so that each square forms a triangle. Pinch the edges together to seal. Dip your fingers in water and bring the two outer corners of each triangle together, pinching firmly. Repeat with the second ball of dough and the remaining filling. In a large, heavy pot, bring the broth and additional salt to a rolling boil over high heat. Drop the dumplings into the broth. Reduce the heat and cook 7 to 10 minutes or until they rise to the surface. Serve sprinkled with the mint and accompanied by the wine vinegar. |
Remarks
Note: Armenians make a similar soup called mantabour. The dumplings are served separately, accompanied by a bowl of Garlic Yoghurt Sauce to be used as a topping for them.
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