RECIPE INSTRUCTIONS:

The Dough:

1. Mix the yeast in 1/2 C of warm water with a bit of sugar. Let it rest for a few minutes.  
2. Mix and knead the dough ingredients along with the yeast liquid in a bowl, cover, and let rest for 30 minutes. 
3. Place dough on the kitchen counter dusted with flour and flatten with a dough roller into a large sheet, the thickness of 2 coins (1/8th of an inch).  
4. Using a water bottle lid (or cookie cutter), cut the dough into disks the size of a quarter. 

The Stuffing:

1. Chop onion & sauté with olive oil on medium heat.  
2. Add ground beef (I used a leaner cut 85/90) and the seven spice to the mix.  Cook until the beef is cooked.    
3. After about 5 minutes, add pine nuts & cook for a couple of minutes 
4. DO NOT OVERCOOK PINE NUTS – Let cool before adding them to the dough wrap. 

The Stock:

1. Pour 12 C of water and 2 lb of labneh (strained yogurt) into a cooking pot, mix well until all the labneh is dissolved, then place on the stove over medium-low heat and keep on stirring gently until it boils, turn to low. 
2. Mix in 2 crushed cloves of garlic.  
3. Mix in the mint leaves. 
4. Add 1/2 to 3/4 teaspoon of salt (to taste). 
5. Add juice from 1 freshly squeezed lemon. 

Next:

1. Holding a dough disk flat with one hand, add 1/2 teaspoon of stuffing in the center. 
2. Fold and close the dough sides over the stuffing into a roundish shape. (The shape does not have to be perfect. 
3. Make sure the meat is completely wrapped with the dough (think ravioli). 
4. Line up all the dumplings on a flour-dusted plate. 

Cooking:

Gently add the dumplings to the yogurt base, bring the stew to a boil again, and then let simmer for 15-20 minutes on low heat while gently but constantly stirring. 
Serve in a bowl like a soup or stew.