Yuksuk soup gets its name from the size of its dumplings: dough squares are wrapped around a fingertip and pinched closed to form tiny thimble-sized dumplings. They are hollow, with no meat filling; the meat and chickpeas cook in the soup itself. Add the dumplings at the end and cook them for just a few minutes, since prolonged boiling makes the dough cloud the broth.
Knead the flour, egg, water, and salt into a firm dough that does not stick to your hands. A firm dough will not tear when rolled or dissolve in the soup. Cover and let it rest.
Roll the dough 1 mm thick and cut it into 2 cm squares. Wrap each square around the tip of your index finger and pinch the edges together to form a tiny thimble shape; do not add a filling. Arrange them spaced apart on a floured tray.
Cook the cubed lamb in a pot over medium heat until it releases and reabsorbs its liquid, then brown it around the edges. Add the diced onion and cook until translucent. Stir in the tomato paste and cook for 1 minute.
Add two liters of hot water and the chickpeas, and bring to a boil. Reduce the heat and simmer for 30 minutes. The soup base is ready when the meat falls apart under a fork and the chickpeas are soft enough to crush against the roof of your mouth. Add the salt at this stage.
Bring the soup to a boil and add the dumplings a handful at a time, stirring as you go. After five to six minutes, they will float to the surface and the dough will turn matte. Boil for 2 minutes more, then turn off the heat.
Melt the butter in a small pan. As soon as it begins to foam, remove it from the heat and stir in the mint and red pepper flakes for 10 seconds. Drizzle it over the soup before they darken.
Arrange the sealed dumplings on a floured tray without letting them touch, and cover them while they rest. If the dough pieces are piled on top of one another, they will stick together and fall into the soup in clumps.
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