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Kazakh Lamb Dumplings Recipe

Kazakh Lamb Dumplings recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Kazakh Lamb Dumplings recipe  PDF

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
DOUGH: Combine flour and amp salt in a large mi ing bowl. Make a deep well in the center. Drop in the eggs and amp water. With your hands mi the flour into the liquid until thoroughly mi ed. Dough should be able to be gathered into a compact ball. Transfer dough ball to a lightly floured surface and amp 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 e tra flour as needed. Knead for appro . 15 minutes or until dough becomes smooth and very elastic in te ture. Shape into a ball, wrap loosely in either wa ed 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 mi well over High heat. Add the ground lamb and amp the garlic. Brown well being sure to break up any clumps of meat that may form. Transfer lamb to a mi ing bowl. Add the parsley, cilantro, salt, and amp rice. Mi very thoroughly and allow to cool to room temperature. DUMPLINGS: Roll dough on a floured surface until forms a sheet appro . 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 and amp 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. ORIGIN: Tamara Kostirko, Almaty, Kazakhstan

Kazakh Lamb Dumplings recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
457 people have voted
Last Reviewed on 2018-12-17

Monday, Dec 17 2018 Download & Print Kazakh Lamb Dumplings recipe  PDF   Lamb recipes RSS   Thumsb up

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