Ingredients

• 1 (1/4-lb) piece boneless lamb shoulder
• 1 (1/4-lb) piece boneless chuck
• 1 medium onion (6 oz), finely chopped
• 1/4 cup finely chopped fresh cilantro
• 1/2 teaspoon cumin seeds, toasted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups all-purpose flour plus additional for dusting
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup plus 1 tablespoon water
• Special equipment: a mortar and pestle or an electric coffee/spice grinder; a 3-inch round cutter
• Accompaniments: melted butter; sour cream

Instructions

1. Thinly slice lamb and beef, then finely dice. Transfer to a bowl and add onion and cilantro.
2. Grind cumin with mortar and pestle or in grinder and stir into meat mixture. Chill, covered,2 hours.
3. Make dough: Blend flour, salt, and eggs in a food processor until crumbly. With motor running, add water and blend until dough just begins to form a ball. Knead dough on a lightly floured surface until smooth and elastic, about 3 minutes. Wrap dough in wax paper and let stand at room temperature 30 minutes.
4. Blend flour, salt, and eggs in a food processor until crumbly. With motor running, add water and blend until dough just begins to form a ball. Knead dough on a lightly floured surface until smooth and elastic, about 3 minutes. Wrap dough in wax paper and let stand at room temperature 30 minutes.
5. Form dumplings: Halve dough and rewrap 1 half. Roll out remaining half on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, about 1/8 inch thick. Cut out rounds (about 16) with cutter and cover rounds with wax paper. Discard scraps. Stir salt and pepper into filling. Lay a clean kitchen towel on a work surface and dust with flour. Keeping remaining rounds covered, hold 1 round in palm of your hand and put a scant tablespoon of filling in center. Moisten edge of round with a finger dipped in water and fold round in half to form a half-moon, pinching edges together to seal. Put on flour-dusted towel. Repeat with rest of rounds, then with other half of dough.
6. Halve dough and rewrap 1 half. Roll out remaining half on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, about 1/8 inch thick.
7. Cut out rounds (about 16) with cutter and cover rounds with wax paper. Discard scraps. Stir salt and pepper into filling. Lay a clean kitchen towel on a work surface and dust with flour.
8. Keeping remaining rounds covered, hold 1 round in palm of your hand and put a scant tablespoon of filling in center. Moisten edge of round with a finger dipped in water and fold round in half to form a half-moon, pinching edges together to seal. Put on flour-dusted towel. Repeat with rest of rounds, then with other half of dough.
9. Cook dumplings: Cook dumplings in 2 batches in a large pot of boiling salted water, turning occasionally, until tender, about 15 minutes per batch. Transfer with a slotted spoon to plates and serve immediately.
10. Cook dumplings in 2 batches in a large pot of boiling salted water, turning occasionally, until tender, about 15 minutes per batch. Transfer with a slotted spoon to plates and serve immediately.