The soup takes its name from the size of the dumplings: they have to be small enough to fit inside a thimble. That is the long part of the job. Make a batch and freeze them and the soup becomes a half-hour affair later on. Ready-made thimble dumplings are sold too and they do not spoil the recipe.
Ingredients
For the dough
For the filling
For the soup
Method
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Make the dough
Knead the flour, egg, water and salt to the softness of an earlobe. Cover and rest for 20 minutes.
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Make the filling
Mix the mince, grated onion, salt and pepper.
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Shape the dumplings
Roll the dough out thinly and cut 2 cm squares. Put a chickpea-sized piece of filling in the centre of each and pinch the four corners together.
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Make the base
Fry the tomato paste in butter for 1 minute, then add the hot water and the chickpeas.
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Cook the dumplings
Drop the dumplings into the boiling liquid a few at a time and cook for 15 minutes. Tip them all in at once and they stick together.
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Finish
Add the salt and mint and boil for 2 more minutes.
Tips
- Keep the uncut dough covered with a damp cloth while you work so it does not dry out.
- Freeze any extra on a floured tray, then bag them. They go straight into boiling liquid from frozen.
- Do not roll the dough too thin; thimble dumplings sit in the liquid a long time and thin dough falls apart.
Nutrition
Values are per serving and approximate.