Kazahk Lamb Dumplings

Ingredients:

3/4 lb lamb, finely ground

2 tbl salt

1 egg

1 qt peanut oil

3 tbl butter

1/4 cup parsley, chopped fine

2 tbl cilantro, chopped fine

1 clove minced garlic

3 tbl cold boiled rice

Dough:

1 tsp salt

3 eggs

1 cup cold water

4 cups all purpose flour

Cooking Instructions:

Dough: Combine flour and salt in large mixing bowl , make well in center, add eggs and water. Mix with hands until thoroughly mixed. Gather dough into compact ball. Place ball on lightly floured surface and press flat. Knead dough by folding from end to end and flattening with the heel of your hand. Sprinkle dough with extra flour if needed. Knead for about 15 minutes or until dough is smooth and elastic in texture. Shape into ball, wrap loosely in waxed paper or place in a bowl covered with a towel. Allow to stand for 1-3 hours.

Filling: Melt butter in large skillet. Add 1 T of peanut oil and mix well over high heat. Add ground lamb and garlic. Brown well, breaking up any clumps that may form. Transfer to a mixing bowl, add parsley, cilantro, salt and rice. Mix thoroughly and allow to cool to room temperature.

Dumplings: Roll dough on a floured surface until approximately 1/8" thick then stretch until paper thin. Use cookie cutter or glass to cut into 3" circles (about 72). In center of each circle place 1 t of lamb filling. Fold circles in half, use a fork to press the edge of each dumpling and seal them. Lightly beat the egg, brush edges of seal of dumpling. Heat peanut oil in deep fryer until 375 degrees (F). Deep fry dumplings 2-3 minutes or until evenly browned. Drain well, serve over rice or with soup.

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