Kazakh Lamb Dumplings
INGREDIENTS:
3/4 lb Lamb finely ground
2 T salt
1 ea Egg
1 qt Peanut oil
3 T butter
1/4 c Parsley chopped fine
2 T Cilantro chopped fine
1 ea Garlic clove minced
3 T Cold boiled rice
Dough:
1 t salt
3 ea Eggs
1 c Cold water
4 c Flour all-purpose
DIRECTIONS:
Dough:
1. Combine flour & salt in a large mixing bowl. Make a deep
well in the center. Drop in the eggs & water. With your
hands mix the flour into the liquid until thoroughly mixed.
Dough should be able to be gathered into a compact ball.
Transfer dough-ball to a lightly floured surface & pressed
flat. Knead the dough by folding from end-to-end then
flattening it with the heel of your hand. Be sure to
sprinkle the dough with extra flour as needed. Knead for
approx. 15 minutes or until dough becomes smooth and very
elastic in texture. Shape into a ball, wrap loosely in
either waxed paper or place in a bowl covered with a towel.
Alow to stand at room temperature for a minimum of 1 hour
but no more than 4 hours.
Filling:
1. Melt the butter in a large skillet then add 1 T of the
peanut oil and mix well over High heat. Add the ground lamb
and the garlic. Brown well being sure to break up any clumps
of meat that may form. Transfer lamb to a mixing bowl. Add
the parsley, cilantro, salt, & rice. Mix very thoroughly and
allow to cool to room temperature.
Dumplings:
1. Roll dough on a floured surface until forms a sheet approx.
1/8" thick. Lift the dough at this point, on the backs of your
hands and stretch it until is paper- thin. Using either a
glass or a cookie cutter, cut the dough into 3" circles. This
will result in 72 - 76 circles. In the center of each circle,
place 1 teaspoon of the lamb filling. Fold the circles in half
enclosing the filling. Take a fork and press the edges of each
dumpling to seal them. Lightly beat the egg. Brush the edges
of the seal dumpling with beatten egg. Heat the peanut oil in
deep-fat fryer until it is 375 degrees F. Deep fry the
dumplings for 2 - 3 minutes each or until they are evenly
browned. Drain well. Serve over rice or with soup.
Kazakh Lamb Dumplings
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