Kazakh Lamb Dumplings Recipe

Kazakh Lamb Dumplings Recipe

Ingredients:

3/4 pound of finely-ground lamb
4 eggs
2 Tbsps of salt
1 qt oil (peanut)
1/4 c of finely-chopped parsley
3 Tbsps of butter
2 Tbsps of finely-chopped cilantro
1 clove garlic; minced
1 tsp of salt
3 Tbsps of boiled rice (cold)
4 c of flour (all-purpose)
1 c of ice water

Instructions:

For the dough: You combine the salt and flour in large bowl. Create a well at the middle then you add water & eggs into it. Manually mix using clean hands ’til flour and liquid is well-combined & formed into ball.

You transfer dough into floured working surface then press to flatten it. Knead. Fold from end to end, flatten w/ your hand’s heel. Sprinkle w/ flour when necessary. Knead about 15 mins ’til dough is smooth & elastic. Form into dough-ball then loosely wrap w/ waxpaper. Transfer into bowl then cover w/ towel. Stand for 1-4 hrs at room-temp.

For the filling: Have the butter melted in skillet placed over high-heat & then you add a tablespoon of oil. Mix it very well. Add meat & garlic. Cook ’til browned. Break meat clumps when necessary. Transfer into bowl then add salt, rice, cilantro and parsley. Mix well then cool.

For the dumplings: You roll your dough in floured working surface ’til a thin sheet is formed (1/8-inch thick). Cut it into 3-inch circles using a cookie-cutter. Put 1 tsp of filling at center part of every circle. You fold created circles halfway. Press circle edges w/ your fork to have them sealed. Brush edges w/ beaten egg.

Have the oil heated in fryer ’til it reaches 375-degrees F. Have dumplings deep-fried for about 2-3 mins or ’til browned evenly. Drain then serve w/ soup or rice

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