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4 Serves
83 Mins
Prepare the dough by mixing flour and water, then knead until smooth and let it rest. Prepare the filling by mixing lamb mince with finely chopped onion, salt, and black pepper.
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ChineseVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
33 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
294 mg / 1,250 mgPotassium
436 mg / 4,700 mgSodium
610 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
8 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Roll out the dough thinly on a cutting board and cut into small squares. Place a tiny amount of the lamb filling in the center of each square and fold into the signature Dushbara shape.
Bring the beef stock to a boil in a large pot. Carefully drop the tiny dumplings into the boiling liquid and cook until they float to the surface.
Adjust seasoning with salt and pepper, then serve the soup hot, garnished with dried mint and a splash of vinegar.
30
g75
g15
g
