In a large bowl, thoroughly combine the lamb, onions, 1/3 cup stock,
cilantro, pepper, and salt. Set aside.
In a food processor, blend the flour and salt. With the motor
running, add the egg yolks and oil, then pour in the water in a slow,
steady stream, until the dough forms a ball around the blade.
Transfer the dough to a lightly floured surface and knead until
smooth, about 2 minutes. Cover with a kitchen towel (not terry) and
let stand for 30 minutes.
Divide the dough in half and shape into two balls. Keep one ball
covered with the towel. On a floured surface with a floured rolling
pin, roll the dough into a very thin sheet, about 1/16" thick, making
sure it doesn't tear. Use a round cookie cutter to make 4" circles
from the dough. Roll the second ball of dough and continue cutting
circles until you have 24.
Have a bowl of cold water near you. Mound 2 tablespoons of the
filling in the center of each circle. Top each with a piece of
butter. Fold the sides up around the filling. Wet your fingers in
cold water and pinch the edges together on top.
Bring water to a depth of 2 inches to a boil in the bottom of a
regular steamer, or in the bottom of a wok if you are using a Chinese
bamboo steamer. Grease the steamer racks well. Add as many dumplings
as will fit without touching. Steam lightly covered, about 20
minutes, reversing position of the multi-level tops halfway through
the steam time. Remove the dumplings to a plate and keep warm and
covered until serving. Steam any remaining dumplings the same way.
Prepare the garlic sauce while the dumplings are steaming. Puree the
garlic, kosher salt, and paprika in the food processor. Whir in 1 cup
stock, parsley, and dill until well blended. Transfer the sauce to a
serving bowl and let it stand at room temperature for at least
30 minutes.
Serve dumplings topped with plain yogurt and/or garlic sauce. The
dumplings also go well with vinegar.
