Kazakh Lamb Dumplings

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
Crispy, golden-fried dumplings filled with savory spiced lamb and fresh herbs.
Kazakh Lamb Dumplings recipe image
Kazakh Lamb Dumplings recipe image
Print Recipe

Kazakh Lamb Dumplings

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 424

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

  1. In a large mixing bowl, combine flour and 1 teaspoon of salt.
  2. Make a deep well in the center of the flour mixture.
  3. Crack 3 eggs into the well and add 1 cup of cold water.
  4. Using your hands, gradually mix the flour into the liquid until a shaggy dough forms.
  5. Transfer the dough to a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
  6. Shape the dough into a ball, cover with a damp towel, and let rest at room temperature for 1 hour.
  7. Meanwhile, melt butter in a large skillet over medium-high heat and add 1 tablespoon of peanut oil.
  8. Add the ground lamb and minced garlic to the skillet.
  9. Cook the lamb, breaking up clumps with a spoon, until browned and cooked through.
  10. Transfer the cooked lamb to a mixing bowl and let it cool slightly.
  11. Stir in the chopped parsley, cilantro, remaining 1 tablespoon of salt, and cold boiled rice.
  12. Allow the filling to cool completely to room temperature.
  13. Roll the rested dough on a floured surface until it is approximately 1/8 inch thick.
  14. Gently stretch the dough sheet by lifting it on the backs of your hands until it is paper-thin.
  15. Using a 3-inch round cutter, cut the dough into circles.
  16. Place 1 teaspoon of the lamb filling in the center of each circle.
  17. Fold the circles in half to enclose the filling, forming a half-moon shape.
  18. Press the edges firmly with a fork to seal the dumplings.
  19. Lightly beat the remaining egg and brush the sealed edges with the egg wash.
  20. Heat the remaining peanut oil in a deep fryer or heavy pot to 375°F (190°C).
  21. Fry the dumplings in batches for 2-3 minutes, or until golden brown and crispy.
  22. Remove dumplings and drain on paper towels.
  23. 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.

Keywords: kazakh, lamb, dumplings, fried, appetizer, central asian, herbs, garlic, cilantro, parsley, dough, handmade, crispy, meat filling, deep fried, traditional, party food, comfort food, rice
Recipe Card powered by WP Delicious