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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 & 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. ORIGIN: Tamara Kostirko, Almaty, Kazakhstan
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