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These Kazakh-style lamb dumplings offer a delightful contrast of textures, featuring a paper-thin, crispy fried wrapper encasing a rich, aromatic filling. The combination of finely ground lamb, fresh parsley, cilantro, and garlic creates a deeply flavorful bite that is both comforting and exotic. While traditional recipes often involve steaming, this version is deep-fried for a satisfying crunch that makes them perfect as an appetizer or a hearty main course. The addition of cold boiled rice helps bind the filling and adds a subtle chewiness.
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Kazakh Lamb Dumplings
Description
These Kazakh-style lamb dumplings offer a delightful contrast of textures, featuring a paper-thin, crispy fried wrapper encasing a rich, aromatic filling. The combination of finely ground lamb, fresh parsley, cilantro, and garlic creates a deeply flavorful bite that is both comforting and exotic. While traditional recipes often involve steaming, this version is deep-fried for a satisfying crunch that makes them perfect as an appetizer or a hearty main course. The addition of cold boiled rice helps bind the filling and adds a subtle chewiness.Ingredients
Directions
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In a large mixing bowl, combine flour and 1 teaspoon of salt.
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Make a deep well in the center of the flour mixture.
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Crack 3 eggs into the well and add 1 cup of cold water.
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Using your hands, gradually mix the flour into the liquid until a shaggy dough forms.
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Transfer the dough to a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
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Shape the dough into a ball, cover with a damp towel, and let rest at room temperature for 1 hour.
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Meanwhile, melt butter in a large skillet over medium-high heat and add 1 tablespoon of peanut oil.
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Add the ground lamb and minced garlic to the skillet.
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Cook the lamb, breaking up clumps with a spoon, until browned and cooked through.
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Transfer the cooked lamb to a mixing bowl and let it cool slightly.
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Stir in the chopped parsley, cilantro, remaining 1 tablespoon of salt, and cold boiled rice.
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Allow the filling to cool completely to room temperature.
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Roll the rested dough on a floured surface until it is approximately 1/8 inch thick.
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Gently stretch the dough sheet by lifting it on the backs of your hands until it is paper-thin.
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Using a 3-inch round cutter, cut the dough into circles.
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Place 1 teaspoon of the lamb filling in the center of each circle.
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Fold the circles in half to enclose the filling, forming a half-moon shape.
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Press the edges firmly with a fork to seal the dumplings.
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Lightly beat the remaining egg and brush the sealed edges with the egg wash.
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Heat the remaining peanut oil in a deep fryer or heavy pot to 375°F (190°C).
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Fry the dumplings in batches for 2-3 minutes, or until golden brown and crispy.
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Remove dumplings and drain on paper towels.
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Serve immediately over rice or with soup.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 424kcal
- % Daily Value *
- Total Fat 32.5g50%
- Saturated Fat 8.5g43%
- Cholesterol 33mg11%
- Sodium 490mg21%
- Total Carbohydrate 2.0g1%
- Dietary Fiber 0.1g1%
- Sugars 0.1g
- Protein 4.4g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
kazakh, lamb, dumplings, fried, appetizer, central asian, herbs, garlic, cilantro, parsley, dough, handmade, crispy, meat filling, deep fried, traditional, party food, comfort food, rice
