Dushpere-Dumplings in Saffron Broth
At our farmhouse, the sliding glass doors of the master bedroom open out to the paddocks and the dam. Each morning, the sun rises just behind the wall of trees across the paddocks, and there is nothing more peaceful than waking up to nature’s quiet beauty.
In summer, I wake to warm sunlight pouring through the glass and the sound of magpies calling across the paddocks. But in autumn, it is the fog that greets me, thick, soft, and still.
By eight o’clock, the sun pushes through, turning the landscape into a wonderland of long shadows and shafts of light cutting through the mist. It feels like our own little slice of heaven.
On weekends, I stay tucked under the duvet a little longer, watching the fog lift to reveal kangaroos grazing in the grass. I wait for the sound of Troy’s coffee machine. That’s my cue. I slip into my slippers and make my way to the kitchen for a cup of tea, the day beginning slowly, just the way I like it. While I sip my tea and Troy has his coffee, we catch up on the news, talk through the day, and decide what’s for dinner. We usually land on something before Troy heads into town for the shop, his territory when he’s home from work.
In summer, our meals are often made with what is growing in the garden, paired with something simple. But as the weather cools, I find myself craving heartier, more nourishing food. I don’t mind if it takes longer to prepare. I much rather be tucked into the warmth of the kitchen, cooking by the wood-fired stove.
One of my favourites this time of year is dushbere, tiny Azerbaijani dumplings filled with minced meat, onion, dried mint, and a touch of spice. They’re folded into delicate little parcels and simmered in a saffron scented broth. These miniature dumplings are a true tummy warmer. There’s a saying that a skilled cook can fit ten or more dushbere in a single spoon. I have to admit, I have a way to go before reaching that level. If I can manage four or five, I count it a win.
Traditionally, the dough for these dumplings is very simple: flour, water, and salt. I’ve taken to adding one egg. The egg firms the dough, and when boiled the dumplings hold their shape better.
This soup might be time consuming to make, but is well worth it. It is a wonderful tummy warmer on a chilly evening.
Dushpere-Dumplings in Saffron Broth
These are tiny dumplings filled with minced beef, onion, and a hint of dried mint, wrapped in thin dough and simmered in a saffron-scented broth. The result is a bowl of warmth and comfort, light, fragrant, and wonderfully satisfying, like a bit of sunshine on a cold day.
Ingredients
For the dough
300g bakers flour
85ml water
1 egg
1/2 tbsp olive oil
1/2 tsp sea salt
For the fillig
350g lamb or beef mince
1 large brown onion, peeled and diced
1 tbsp butter (to fry the onions)
1 tsp salt
1 tsp dried mint
1/2 tsp cracked pepper
6 cups chicken broth or stock
8-10 saffron stigmas
To serve
2 garlic cloves peeled and chopped
3-4 tbsp applecider vinegar
Dried mint
Sumac
Method
In a large bowl, combine the flour and salt. Add the egg, water, and olive oil, mixing until a dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic. Cover with a clean cloth and let rest for 20–30 minutes.
Heat the butter in a small pan, add the diced onion, and cook gently until soft and translucent. Cool slightly, then combine with the minced meat, dried mint, salt, and pepper. Mix well so the filling is evenly seasoned.
Divide the dough into two pieces. On a floured surface, roll out one piece very thinly (about 1–2 mm). Cut into small squares, roughly 2–3 cm each.
Place a small pinch of filling in the center of each square. Fold into a triangle, pressing edges firmly to seal. If desired, pinch the two corners together to form a traditional dumpling shape. Repeat with the remaining dough and filling.
Bring the chicken stock to a gentle boil in a large pot. Add the saffron threads and let them infuse. Season with extra salt if needed.
Drop the dumplings into the simmering broth in batches, stirring gently to prevent sticking. Cook until the dough is tender and the dumplings float to the surface, about 7–8 minutes.
Ladle the soup into bowls and garnish with dried mint and sumac. Serve with the garlic–vinegar mixture to taste.
Kitchen Note: Dumplings freeze well. Make a large batch, arrange in a single layer on a tray, freeze until solid, then store in freezer bags for later.
