Knead the flour, egg, water and salt into a firm but pliable dough.

Cover the dough and rest it at room temperature for 20 minutes so it rolls out more easily.

Finely chop the onion and mix it with the ground beef, cumin, black pepper and salt to make the filling.

Roll the dough thin and cut it into squares, spoon filling into the centre of each and pinch the corners together to seal.

Arrange the dumplings in a greased steamer basket and steam for 25 minutes.

Mix the yoghurt with the garlic and salt into a smooth sauce; melt the butter and toast it with the chilli flakes. Spoon the yoghurt sauce over the steamed dumplings first, then drizzle with the spiced butter and finish with dried mint.