Combine the flour and salt in a large bowl. Mix and make a well in the center. Add the egg and water. Mix well until formed a soft dough. When it’s ready, cover and set aside for 30 minutes.
For the feeling: in another bowl combine the ground lamb, pork, coriander, dill, parsley, onion garlic, water, salt and pepper. Mix well.
Cut the dough into two portions and shape into balls.
Roll out to about 5mm thickness on a lightly floured work surface.
Cut out 7cm rounds. Roll each round into a 10cm round. Place about 1 tablespoon of the meat filling in center of each dough round. Working around the dumpling, bring an edge of the dough up over the filling, making pleats in the dough and bringing the edges together over the top of the filling. Pinch the top of the dumpling together to seal it and form a knob.
Place finished dumplings on a lightly floured tray and cover with a kitchen towel.
Bring a large pot of salted water to a boil. Add the dumplings and boil for about 12-15 minutes. Remove with a slotted spoon and serve hot.