Deep-fried Lamb Dumplings. Makes 18 dumplings
- 3 tablespoons of butter
- 1 tablespoon of vegetable oil
- ¾ pound of lean lamb, finely ground twice
- ¼ cup of finely chopped parsley
- 2 tablespoons of finely chopped fresh cilantro (coriander)
- 2 teaspoons of salt
- 3 tablespoons of cold boiled white rice
- 1 egg, lightly beaten
- vegetable oil for deep frying
- In a large mixing bowl, combine the flour and salt and make a deep well in the center.
- Drop in the eggs and water and, with your hands or a large spoon, slowly but thoroughly mix the flour into the liquid ingredients until the mixture can be gathered into a compact ball.
- Transfer the dough to a slightly floured surface and knead it by folding it end to end, then pressing it down and pushing if forward several times with the heel of your hand.
- Sprinkle the dough with extra flour when necessary to prevent it from sticking to the board.
- Knead for about 10 minutes, or until the dough is smooth and elastic.
- Then shape in into a ball, wrap it loosely in wax paper, and let it rest at room temperature for at least 1 hour.
- Now to the rest of the recipe...
- Melt 3 tablespoons of butter and 1 tablespoon of vegetable oil in a heavy 10- to 12-inch skillet set over high heat.
- When the fat just begins to brown lightly, add the ground lamb.
- Mashing the meat constantly with a fork to break up any lumps, cook for 3 to 5 minutes, or until the lamb is light brown.
- Transfer to a large mixing bowl and with a large spoon or your hands, toss with the chopped parsley, coriander, salt and rice.
- Cool to room temperature.
- On a lightly floured surface, roll the dough until it is about ⅛ inch thick.
- Lift the dough over the backs of your hands and spread your hands apart gently until the dough stretches almost paper-thin.
- Lay it flat on the table and with a 2½- to 3-inch cookie cutter, cut out 76 rounds of the dough.
- Top half of the rounds with a heaping teaspoon of the filling and flatten the filling slightly.
- Cover with the remaining rounds and seal the edges by pressing them firmly all around their circumference with the prongs of a fork.
- With a pastry brush, coat the edges of the dumplings with the beaten egg to seal them even more securely.
- Heat the oil in a deep-fat fryer until the oil reaches a temperature of 375°F.
- Fry the dumplings, 6 to 8 at a time, for 2 to 3 minutes, turning them over in the fat until they are evenly browned.
- Drain on paper towels and serve hot, with soup or as a first course.
- I like to sprinkle them also with fresh, chopped cilantro as I eat them.
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