Dyushbara dumplings in saffron broth

This is one of my favourite dishes of all time. Small dumplings filled with lamb (but see below for veggie alternatives), a beautiful saffron-scented broth and all my favourite soft herbs, garlic, vinegar, sumac to add to individually at the table, to taste. It makes for some lovely but simple dinner-time table theatre.
It reminds me of South East Asian traditions to flavour once food, but this dish is inspired by Azerbaijani cooking. Traditionally - the smaller the dumplings, the more skilful you are deemed to be. But I like my dumplings a little bigger, still small and dainty but so you get enough of the delicious filling.