Dill & Cream Lamb Dumplings

Dill and sour cream are everyday partners across Eastern European kitchens, and Georgian cooking shares a love of fresh herbs and lamb. Here they meet in a quick, creamy sauce for lamb dumplings: simple, comforting, and finished with dill at the end so it stays bright.

Serves 3–4 · 25 minutes

Ingredients

• 1 bag lamb dumplings
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ¼ cup sour cream
• 2 tbsp fresh dill, chopped, plus more for garnish
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• Pinch of onion powder, optional

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the frozen lamb dumplings and cook for 5–7 minutes, or until they float and are heated through. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 30–60 seconds, until fragrant.
4. Lower the heat and add the heavy cream. Stir and let it simmer for 2 minutes.
5. Stir in the sour cream, salt, pepper, and onion powder, if using.
6. Add the cooked lamb dumplings to the sauce and gently stir to coat.
7. Simmer for 3–4 minutes until the sauce thickens slightly.
8. Stir in the fresh dill and garnish with additional dill if desired. Serve warm.

Serve with

• Crisp green salad
• Garlic bread
• Pickled vegetables
• Extra sour cream on the side

Chef’s tip: Add the fresh dill at the end to keep its bright, herby flavor.