Combine flour and salt in a large bowl. Add egg, water, olive oil, and vinegar, mixing until a soft dough forms. Knead briefly until smooth and elastic. Cover and let rest at room temperature for 30 minutes.

In a medium bowl, mix minced beef, chopped onion, egg yolk, cumin, salt, and pepper. Chill until ready to assemble dumplings.

In a large pot, sauté chopped onions until soft. Add beef cubes and brown evenly. Stir in chickpeas, tomato paste, chopped tomatoes, paprika, and pomegranate molasses. Add water to reach desired sauce consistency. Season with salt and pepper. Simmer gently for 1½–2 hours until beef is tender and sauce is rich and fragrant.

Roll rested dough thin on a lightly floured surface. Cut into 2-inch (5 cm) circles. Place a small spoonful of filling in the center of each circle. Fold and pinch tightly to seal, forming small dumplings.

Bring a pot of salted water or some of the simmering sauce to a gentle boil. Add dumplings and cook for 3–4 minutes until they float and are cooked through.

Spoon the dumplings into bowls and ladle tomato-pomegranate sauce over the top. Garnish with fresh parsley or cilantro. Serve immediately.