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Kazakh Lamb Dumplings

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