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1
Thinly slice lamb and beef, then finely dice.
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2
Transfer to a bowl and add onion and cilantro.
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3
Grind cumin with mortar and pestle or in grinder and stir into meat mixture.
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4
Chill, covered,2 hours.
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5
Blend flour, salt, and eggs in a food processor until crumbly.
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6
With motor running, add water and blend until dough just begins to form a ball.
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7
Knead dough on a lightly floured surface until smooth and elastic, about 3 minutes.
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8
Wrap dough in wax paper and let stand at room temperature 30 minutes.
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9
Halve dough and rewrap 1 half.
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10
Roll out remaining half on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, about 1/8 inch thick.
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11
Cut out rounds (about 16) with cutter and cover rounds with wax paper.
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12
Discard scraps.
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13
Stir salt and pepper into filling.
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14
Lay a clean kitchen towel on a work surface and dust with flour.
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15
Keeping remaining rounds covered, hold 1 round in palm of your hand and put a scant tablespoon of filling in center.
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16
Moisten edge of round with a finger dipped in water and fold round in half to form a half-moon, pinching edges together to seal.
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17
Put on flour-dusted towel.
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18
Repeat with rest of rounds, then with other half of dough.
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19
Cook dumplings in 2 batches in a large pot of boiling salted water, turning occasionally, until tender, about 15 minutes per batch.
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20
Transfer with a slotted spoon to plates and serve immediately.
