Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Kazakh Lamb Dumplings




Source of Recipe


the web


Recipe Introduction


Kazakhstan


List of Ingredients




3/4 lb Lamb finely ground
2 tb Salt
1 ea Egg
1 qt Peanut oil
3 tb Butter
1/4 c Parsley chopped fine
2 tb Cilantro chopped fine
1 ea Garlic clove minced
3 tb Cold boiled rice
- Dough -
1 ts Salt
3 ea Eggs
1 c Cold water
4 c Flour all-purpose

Recipe



DOUGH: 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: 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 & 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: 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. *NOTE*
These may be made up & frozen. they keep well ij the
freezer a month or better. You may also steam these
tasty little dumplings and serve them with rice this way
as well. I have tried them with beef filling, chicken
filling, and was told by soem Kazakh friends that they
may also be made with shrimp.