It’s time to party Eurovision style! I’m heading to a friend’s place tonight to celebrate the fashion, the windswept hair, sequins, lights and of course the music. This year’s competition is in Azerbaijan, so I’ve packed Azeri dumplings.
I’ve set myself a real challenge as the meat-filled dumplings of dushbere are tiny. The women of Azerbaijan make the dumplings so small it’s expected they can fit 10 on a tablespoon. I only got as far as seven, even with my tiny fingers.
I’ve packed a kit at step 7 of the method, to complete the remaining steps at the party. I’ll let you know how it goes. Have dumplings, will travel!
- 2 cups plain flour
- ½ teaspoon salt
- 1 egg
- 2/3 cup warm water
- 200 g lamb mince
- 1 small onion, diced
- ½ tsp salt
- ¼ tsp ground black pepper
- 2.25 L water
- 2 medium ripe tomatoes
- 2 chicken stock cubes
- fresh coriander, chopped
- garlic and vinegar sauce (4 crushed garlic cloves in 1 cup red wine vinegar)
- Mix dough ingredients well. Knead until the dough is smooth and elastic. Allow the dough to rest for an hour.
- While waiting for the dough to rest, combine the filling ingredients.
- Once the dough has rested, roll it out on a floured surface. Keep rolling until the dough is 1-2 mm thick.
- Use a sharp knife to cut the dough into a grid of 2 x 2 cm squares.
- Place a small pinch of filling in the middle of each square.
- To seal each dumpling, fold a square into a triangle. Then, bring the longest sides of the triangle together. Press them to seal. Space the dumplings on a tray sprayed with oil to stop them sticking together.
- Blend tomatoes in one cup of water with the stock cubes. (At this point I packed my goodies to head to the party.)
- Add the tomato mix and the remaining 2 L water to a pot and bring to a gentle simmer.
- Gently drop the dumplings into the gently boiling soup. Cook until the dumplings float to the top (7-10 mins).
- Serve the soup sprinkled with coriander, with the garlic vinegar on the side to be added to taste.