| 2 lbs | ground lamb |
| 3 T | grated yellow onion |
| 1 T | minced garlic |
| 2 t | oregano |
| 1 t | ground rosemary |
| 1 t | cumin |
| 2 t | paprika |
| 1 T | sugar |
| 2 t | sea salt |
| 1 t | ground pepper |
| 60-80 | round dumpling wrappers |
Mix all ingredients together (not the wrappers) until well incorporated. Once the filling is fully mixed, start folding dumplings. Put 2 teaspoons of filling in the middle of a dumpling wrapper, then wet the edges and bring them together forming a tight seal.
To cook the dumplings, arrange them in a non-stick pan (leave enough room between each dumpling so they are not touching), add 2 tablespoons oil, ¼-cup water, and turn the heat to high. When most of the water has evaporated, turn the heat down to medium-low. The dumplings are ready when all the water has cooked off and the dumplings are a light brown. To ensure dumplings are cooked to a safe temperature, stick a thermometer in the center (the temperature must be at least 72ºC). Serve the dumplings with a tzatziki sauce or other yogurt-based sauce. Makes 60-80 dumplings.