Azerbaijani Dushbara (Lamb Dumpling Soup) with Mint and Vinegar

To make the dough, combine 1 1/2 cups all-purpose flour and 1/2 teaspoon salt in a large bowl. Gradually add 1/2 cup water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

While the dough rests, prepare the filling. In a medium bowl, combine 1 pound ground lamb, 1 finely minced medium onion, and 1/2 teaspoon black pepper. Mix well to combine.

Divide the dough into two equal portions. On a lightly floured surface, roll out one portion very thinly, about 1/16 inch thick. Cut the dough into small 1-inch squares.

Place a tiny amount (about 1/4 teaspoon) of the lamb filling in the center of each dough square. Fold the square into a triangle, pressing the edges to seal. Bring the two opposite corners of the triangle together and pinch them to form a small dumpling. Repeat with the remaining dough and filling.

In a large pot, bring 6 cups beef broth to a rolling boil over medium-high heat. Carefully add the dushbara dumplings to the boiling broth. Reduce heat to medium-low and simmer for 10-12 minutes, or until the dumplings float and are cooked through.

Ladle the hot dushbara soup into individual serving bowls. Garnish each bowl generously with 1/4 cup fresh chopped mint and a drizzle of 1/2 tablespoon white wine vinegar.