For the dumplings, put the minced meat, oregano, dill, parsley, egg, rice and onion in a mixing bowl with the milk and season well with salt. Knead with your hands so it is all very well mixed. Shape the dumplings by breaking off chunks about the size of a large walnut and quickly patting them into balls or ovals.
Heat the oil and garlic in a non-stick frying pan and fry the dumplings in batches over medium–high heat, turning them carefully when they are lightly golden on the underside, and lifting the dumplings into a large flameproof casserole when they are golden all over.
When all the dumplings are in the casserole, gently pour in
For the sauce, whip the egg in a bowl and then whisk in the lemon juice and
With the pot off the heat, pour all the egg and lemon sauce back in, quickly hula-hooping the pot around to shift everything so that the eggs don’t scramble. Cover the pot and let it sit for a few minutes — there should be enough heat left in the pot to just cook the eggs through. Taste that there is enough salt before serving, perhaps with a grinding of black pepper. Best served warm, but also good at room temperature.