This is favorite dish of my dad. He always prepares his plate and his green tea, while waiting "Gumma"s to be ready:) As soon as my mom takes out gumma from the pan, he serves it in to his plate and enjoys it. It is important to eat "Gumma" while hot, enjoying the juice that will come out from the first bite.
For the dough:
1 cup of water
1 tsp of salt
Plain flour as needed
For the filling:
300 grams of minced lamb
One large onion, finely chopped
Salt to taste
Cumin seeds 1 tsp
Ground pepper 1tsp
Vegetable oil for frying, about 500 ml
Make a simple basic dough: mix cold water with salt, stir well and add in flour. Mix with hands, shape up your dough, it mustn't be hard but also not too soft. Cover and let it rest. Mix 2 tsp of salt in 250 ml of water and mix well (for sprinkling the meat).
Place minced meat on the chopping board and mix with onion. Tenderize meat with special meat hammer or with a big knife, sprinkling salty water time by time, until it is smooth and juicy. Add cumin seeds and pepper.
Roll the dough into a long sausage (approximately as thick as banana) and cut in equal pieces 2-3 cm wide. Roll out all the pieces one by one in to a circle for about 3mm thick and 10 cm wide. The second method is quite difficult for beginners, but quicker. For that, you have to roll out the whole of the dough into big thin circle and then cut out smaller circles with a big cookie cutter. When your circles are ready, add one big spoon of filling and spread evenly on one half of the circle, then fold the other half over the filling. Finely pinch out the edges.
Place enough vegetable oil into frying pan (try to use heavy bottom or heavy duty frying pans) and fry both sides of "Gumma"s on a medium heat, until nice golden color.
You can make different fillings for "Gumma" as mashed potato with butter and spices or pumpkin with fried onion, or cottage cheese with spinach.