Yurma (stuffed pasta)

Instructions

1. Mix the flour, egg, salt and lukewarm water until you have a smooth dough. Cover and let rest for 30 minutes.
2. Mix the minced meat with the chopped onion, salt and pepper in a bowl.
3. Roll the dough very thinly and cut out rounds about 6 cm across.
4. Place a small spoonful of filling in the centre of each round, fold into a half-moon and pinch the edges to seal.
5. Bring the stock to the boil and drop the yurma in in small batches.
6. Cook for 8 to 10 minutes at a gentle simmer, until they rise to the surface.
7. Serve in deep bowls with a little broth, a spoonful of crème fraîche and chopped dill.