Kazakh Lamb Dumplings
Submitted by TinaM
Kazakh fried lamb dumplings with hand-rolled pasta dough wrapped around seasoned ground lamb, rice, parsley, and cilantro, then crisped golden in hot peanut oil. A Central Asian showstopper.
YIELD
8 servingsPREP
40 minCOOK
30 minREADY
1 hrsThese Central Asian dumplings are a hands-on project that pays off in crackling, golden parcels stuffed with herby ground lamb and rice. Think of them as the Kazakh cousin to pelmeni or chuchvara, but deep fried instead of boiled.
The dough asks for real attention. Fifteen minutes of kneading develops enough gluten to stretch paper-thin over the backs of your hands, the traditional move that makes the finished wrappers shatter-crisp rather than doughy. Rest the dough at least one hour (but no more than four) at room temperature, this relaxes the gluten so it stretches without tearing.
Brown the lamb with garlic in butter and a splash of peanut oil for better color, then fold in fresh parsley, cilantro, and cooked rice. Cool the filling fully before assembling, warm filling softens dough and leaks through seams.
Brushing sealed edges with beaten egg is the trick that keeps the dumplings from splitting in 375°F (190°C) oil. Two to three minutes of frying gives even bronzing. Drain well, serve over rice or float them in broth.
Pro Tips
- Use a high-protein bread flour if possible, weaker flour will not stretch as thin.
- Keep unused dough under a damp towel while you work, it dries out fast.
- Fill one teaspoon max, overstuffed dumplings burst during frying.
- Drop dumplings seam-side down first into the oil so the seal sets before turning.
Variations
- Swap lamb for ground beef or a mix of beef and pork.
- Steam instead of fry for a chewier, pelmeni-style dumpling.
- Serve with a yogurt-garlic dipping sauce or a spicy chili oil.
Ingredients
Directions
Combine flour and salt in a large mixing bowl.
Make a deep well in the center.
Drop in the eggs and 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 and 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.
Melt the butter in a large skillet then add 1 tablespoon 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, and rice.
Mix very thoroughly and allow to cool to room temperature.
Roll dough on a floured surface until forms a sheet approx.
⅛ inch 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 inch 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℉ (190℃).
Deep fry the dumplings for 2 to 3 minutes each or until they are evenly browned.
Drain well.
Serve over rice or with soup.
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