Ground Lamb Dumplings in Tomato Garlic Broth

Ground lamb can carry dumplings beautifully if the broth stays bright. Tomatoes and garlic build that brightness, and the finished bowl feels equal parts comfort food and dinner-party first course.

1 pound ground lamb
3 tomatoes
3 garlic cloves
1 onion
1 package dumpling wrappers
2 cups stock
1 egg
1 tablespoon butter
Kosher salt
Black pepper

Mix the ground lamb with grated onion, salt, pepper, and the egg until it just holds together.
Fill the dumpling wrappers and seal them tightly so the filling stays centered.
Cook the garlic in butter for 30 seconds, add the tomatoes and stock, and simmer the broth for 10 minutes until it tastes concentrated.
Lower the heat so the broth barely moves and cook the dumplings until the filling is firm and the wrappers are tender.
Serve immediately while the broth is still bright and the dumplings are soft.

Freeze the dumplings uncooked if you want a second batch later in the month.