1.5 lbs ground beef
3 onions, diced
1/8 cup parsley, chopped
3 tbsp pepper
1 tbsp olive oil
1 kg fine bulgur
3 cups semolina
1 cup flour
1 tbsp red pepper flakes
1 tbsp black pepper
1 tsp salt
1 tsp cumin
1/2 tsp tomato paste
2 eggs, beaten
Both the meat stuffing and the dumpling dough can be prepared 3 days before and kept in separate, sealed containers in the refrigerator (not freezer).
1. Dice the onions and sauté in a medium saucepan in olive oil.
2. Add ground meat and ground pepper. Cook on medium low heat until meat is browned and cook through, stirring occasionally. Drain any water or fat from the saucepan. Mix in chopped parsley. Set aside if preparing dumplings today.
3. Combine the semolina and bulgur in a new, large bowl. Add the spices, about 3 cups of cold water and soak the mixture for minimum 20 minutes. (While mixing, a bowl of water to dip our hands may be useful.)
4. Stir bulgur mixture again, draining any remaining water. Knead the mixture until combined. Add eggs and tomato paste to bulgur mixture and knead again.
5. Add flour and knead until it resembles a dough. The dough will not stick to the tray when its consistency is correct. For less chewy dumpling dough, leave dough to rest in the refrigerator and set overnight.
6. Using 1/2 cup - 3/4 cup of 'bulgur' dough, roll into an oval and then create a cup shape. To stuff the dumplings, use a soup spoon to place meat mixture into cup-shaped dough. With the water seal the dough cup up, and place on a tray in preparation to be boil.
7. Bring a large pot of water to a rolling boil, adding a teaspoon of salt and 1 teaspoon of lemon juice. Place your dumplings in the water and allow them to cook until they come to the surface. Once they have surfaced, you can allow the dumplings to continue to boil no more than than 4- 5min .
8. Enjoy hot from the water to your plate. No garnishes required, maybe a squeeze of fresh lemon juice.