LAMB DUMPLINGS
Martha's fried version of mantou, a Saudi meat-filled dumpling, pairs spiced lamb with sweet golden raisins and buttery pine nuts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 32
Number Of Ingredients 25
Steps:
- Make the chile sauce: In a small saucepan over medium heat, whisk to combine tomato paste, vinegar, oil, cumin, turmeric, paprika, cayenne, sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 cup water. Bring mixture to a boil, reduce to a simmer, and cook until thickened and reduced by one-third. Season with salt and black pepper. Sauce may be served warm, room temperature, or chilled.
- Make the dough: In a large bowl, stir to combine flour, oil, salt, egg, and 3/4 cup water. Turn dough out onto a lightly floured surface and knead until soft and slightly sticky, about 10 minutes.
- Divide dough into 32 equal pieces. Lightly coat a rimmed baking sheet and your hands with oil. Working with one piece of dough at a time, use your hands to roll into a ball. Transfer to baking sheet, then repeat process with remaining dough. Drizzle balls with additional oil, cover with plastic wrap or a kitchen towel, and let rest at room temperature for 3 hours.
- Make the filling: Melt ghee in a medium skillet over medium. Add onion and cook, stirring often, until just softened, 8 to 10 minutes.
- Add garlic, cumin, coriander, and sumac and cook until fragrant. Add lamb and cook, stirring often, until meat is browned and cooked through, about 8 minutes. Season with salt and pepper and stir in raisins and pine nuts. Remove from heat and let cool slightly; stir in mint. Let cool to room temperature.
- Working with one ball of dough at a time, place ball on surface and use your fingertips to flatten into a 4-inch round. Place 1 heaping tablespoon lamb filling into the center of the round. Fold dough over filling to enclose, forming a half moon. Pinch edges together, crimping to tightly seal. Repeat process with remaining dough and filling.
- Heat oil in a medium heavy-bottomed pot until a deep-fry thermometer reaches 350 degrees. Working in batches, fry dumplings until crisp and golden all over, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet; let drain. Serve dumplings warm with chile sauce.
SPRING LAMB PAN-FRIED DUMPLINGS
This appetizer features pan-fried wontons stuffed with lamb and green peas. The mint in the dipping sauce perfectly complements the fatty, gamey flavor of the lamb. If you don't love lamb, this is really just a technique-you can stuff these with any kind of meat and vegetables you like.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry
Time 4h10m
Yield 6
Number Of Ingredients 16
Steps:
- Combine lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl. Mix with 2 forks, starting on the surface of the mixture, until ingredients are evenly combined. Wrap in plastic and chill for 3 hours, or up to overnight.
- Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed.
- Combine beaten egg and water in a small bowl. Brush the edges of a wonton wrapper with some of the egg wash. Drop 2 to 3 teaspoons of filling in the center. Fold over and press edges together while squeezing out any air bubbles. Continue with remaining wrappers and filling. Let rest for about 10 minutes.
- Heat butter in a pan over medium heat. Fry batches of dumplings in the hot butter until meat is no longer pink and dumplings are golden brown, about 3 minutes per side. Serve with dipping sauce.
Nutrition Facts : Calories 345.9 calories, Carbohydrate 30.2 g, Cholesterol 96.1 mg, Fat 15.7 g, Fiber 1.4 g, Protein 19.6 g, SaturatedFat 7.1 g, Sodium 1137.8 mg, Sugar 0.3 g
LAMB AND GREEN SQUASH DUMPLINGS
Learn to make crispy lamb and zucchini dumplings from Helen You of Dumpling Galaxy.
Provided by Helen You
Categories Lamb Zucchini Lunar New Year
Yield Makes 24 dumplings
Number Of Ingredients 12
Steps:
- In a small bowl, soak the peppercorns in ⅓ cup of lukewarm water for at least 1 hour, then strain out and discard the peppercorns. Wrap the zucchini in a clean cheesecloth or tea towel and squeeze to wring out excess moisture.
- In a medium bowl, add the lamb and slowly pour in the peppercorn-infused water, a few drops at a time, and use your hands to mix it in well until the water is fully absorbed. Add the scallions, wine, ginger, soy sauce, and salt, and mix well until fully incorporated. Gently fold in the zucchini and mix until well combined.
- Holding a wrapper in your palm, use a fork to add about 1 tablespoon of the filling to the center of the wrapper, then lightly pat down the filling with the fork to get rid of any air bubbles.
- Fold the dumpling into a half-moon, pinching it shut with your thumbs and index fingers, then press the center of the dumpling while pulling on the corners to push out any air bubbles and shape it into a curved crescent. Inspect the dumpling for any holes and pinch them shut. Repeat with the rest of the wrappers to make 24 dumplings.
- In a small bowl, whisk together the flour, vinegar, and 1 cup of water until combined to make a slurry. Brush the oil in a medium cast-iron or nonstick skillet and heat over medium-high heat until the oil starts to shimmer. Add 6 dumplings with the sealed edges lying flat in the pan, spacing them 1 inch apart, then slowly pour in just enough of the slurry to come one-third of the way up the dumplings. Partially cover the pan, leaving a small gap for steam to escape.
- Increase the heat to high and cook for 2 minutes for cast iron (1 minute for nonstick). Lower the heat to medium for 2 minutes for cast iron (3 minutes for nonstick). Then lower the heat to low for 2 to 3 minutes for cast iron (3 minutes for nonstick).
- Cook until the water has evaporated, leaving a paper-thin disk of golden-brown starch on the bottom of the pan. Remove from the heat and slide a thin, flexible spatula around the rim of the pan to loosen the edges of the starch disk, then carefully slide the spatula underneath and flip the disk onto a plate in one piece, crispy side up. Serve immediately, then clean the skillet and repeat with the remaining dumplings.
CENTRAL ASIAN BEEF AND LAMB DUMPLINGS
_Manti_ The lamb will be easier to cut if it has been well chilled. Adding the salt to the filling just before forming the manti prevents the meat from curing.
Time 4h
Yield Makes 8 first-course servings
Number Of Ingredients 13
Steps:
- Thinly slice lamb and beef, then finely dice. Transfer to a bowl and add onion and cilantro.
- Grind cumin with mortar and pestle or in grinder and stir into meat mixture. Chill, covered,2 hours.
- Blend flour, salt, and eggs in a food processor until crumbly. With motor running, add water and blend until dough just begins to form a ball. Knead dough on a lightly floured surface until smooth and elastic, about 3 minutes. Wrap dough in wax paper and let stand at room temperature 30 minutes.
- Halve dough and rewrap 1 half. Roll out remaining half on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, about 1/8 inch thick.
- Cut out rounds (about 16) with cutter and cover rounds with wax paper. Discard scraps. Stir salt and pepper into filling. Lay a clean kitchen towel on a work surface and dust with flour.
- Keeping remaining rounds covered, hold 1 round in palm of your hand and put a scant tablespoon of filling in center. Moisten edge of round with a finger dipped in water and fold round in half to form a half-moon, pinching edges together to seal. Put on flour-dusted towel. Repeat with rest of rounds, then with other half of dough.
- Cook dumplings in 2 batches in a large pot of boiling salted water, turning occasionally, until tender, about 15 minutes per batch. Transfer with a slotted spoon to plates and serve immediately.
More about "lamb dumplings recipes"
NORTHERN CHINESE LAMB DUMPLINGS - WHOLESOME COOK
Web Apr 9, 2012 Quick and easy Under 30 Minutes Slow cooked 5 Ingredients or less By Meal Type Dessert + Snacks Soups Salads + Sides …
From wholesome-cook.com
3.7/5 (17)Total Time 35 minsServings 30
From wholesome-cook.com
3.7/5 (17)Total Time 35 minsServings 30
- Place onion with 1 tablespoon peanut oil in a small pan and cook on low heat until the onion is soft and translucent. Transfer to a large mixing bowl.
- You can cook these in rapidly boiling water for 3-4 minutes, but steaming them in a traditional bamboo steamer is a more delicate process that won't rip the pastry.
- Serve hot dumplings with a side of a soy, ginger and spring onion dipping sauce. Leftover dumplings can be reheated in a microwave and re-fried.
HOW TO MAKE NORTHERN-STYLE LAMB DUMPLINGS - CHINESE …
Web May 10, 2020 Lamb Dumplings Recipe Makes: 70-80 Dumplings | Prep Time: 1 Hour | Cook Time: 10 Minutes Ingredients 10 ounces Chinese …
From chineseamericanfamily.com
Reviews 8Estimated Reading Time 6 mins
From chineseamericanfamily.com
Reviews 8Estimated Reading Time 6 mins
LAMB DUMPLINGS - FOOD & WINE
Web Jan 19, 2023 1 large egg, beaten 1 cup chopped fresh Chinese chives (jiu cai) or scallions (dark green parts only) (from 1 [4-ounce] bunch) 3/4 cup …
From foodandwine.com
Servings 12Total Time 1 hr 45 mins
From foodandwine.com
Servings 12Total Time 1 hr 45 mins
CRISPY LEEK AND LAMB DUMPLINGS - RECIPE | SPICE …
Web 3. Brush a large frying pan with vegetable oil and place the dumplings in the pan. 4. Barely cover the dumplings with water and bring to a boil. Cover with a lid, reduce heat and cook until all the water has evaporated (8–10 …
From spicetrekkers.com
From spicetrekkers.com
LAMB DUMPLINGS RECIPE WITH SICHUAN PEPPERCORNS AND …
Web Sep 17, 2019 Method 1 For dumpling dough, place flour in a bowl, add 100ml boiling water and stir to bring dough together. Cover, and stand for 5 minutes to cool, knead until smooth, then cool completely. 2 For chilli oil, …
From gourmettraveller.com.au
From gourmettraveller.com.au
LEBANESE LAMB DUMPLINGS SHISH BARAK RECIPE
Web Apr 7, 2021 Lebanese Lamb Dumplings can be served in two ways: coated in a light yogurt sauce and enjoyed as an appetizer, or the sauce is thinned out with water or stock to create a creamy broth and eaten as a …
From dobbernationloves.com
From dobbernationloves.com
NORTHERN CHINESE CUMIN LAMB DUMPLINGS | MARION'S …
Web 30 minutes SERVES Makes 20 Ingredients 2 tsp whole cumin seeds 150g (5 oz) lamb mince 1 egg 2 tbsp Chinese Shaoxing wine 1 tbsp soy sauce ½ tsp dark soy sauce 2 tsp finely grated ginger 4 tbsp finely sliced spring …
From marionskitchen.com
From marionskitchen.com
HOW TO MAKE SPICED LAMB DUMPLINGS - BEST SPICED …
Web Jan 22, 2018 Step 1 Make filling: Combine lamb, parsley, mint, cumin, sweet paprika, and salt. Step 2 Place 1 rounded tablespoon filling in center of 1 wrapper. Using your fingers, lightly wet edges of...
From goodhousekeeping.com
From goodhousekeeping.com
CUMIN LAMB DUMPLINGS - CAROLINE'S COOKING
32 BEST LAMB RECIPES - EASY WAYS TO COOK LAMB - DELISH
Web Mar 11, 2023 26 Lamb Recipes Easy Enough For Weeknights. Lamb chops are just the start. We know that lamb might seem like it's just for Easter or special occasions only, …
From delish.com
From delish.com
LAMB STEW WITH DUMPLINGS | DINNER RECIPES | GOODTO
Web Jul 20, 2019 Heat the oil in a frying pan, add the lamb and fry until browned on both sides. Lift out with a slotted spoon and transfer to the slow cooker pot. Add the white leek slices …
From goodto.com
From goodto.com
LAMB RECIPES
Web Ground Lamb. Lamb Shanks. BBQ & Grilled Lamb. Gourmet Lamb Main Dishes. Lamb Burgers. Goat Recipes. Lamb Stew. Lamb Rogan Josh. Roasted Rack of Lamb.
From allrecipes.com
From allrecipes.com
LAMB ONE-POT WITH HERBY DUMPLINGS - DELICIOUS. MAGAZINE
Web Ingredients 1½ tbsp vegetable oil, plus an extra splash 900g-1kg boneless British lamb shoulder, cut into 3cm chunks 300ml red wine Knob of butter 1 medium onion, chopped …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
LAMB STEW WITH DUMPLINGS - NAQIYAH MAYAT
Web Half a tsp salt. 2 tbsp butter. Half a cup of milk. Sift the dry ingredients and rub in the butter. Add the milk. Shape into small balls. Gently place into the bubbling stew. Simmer for 10 …
From naqiyahmayat.com
From naqiyahmayat.com
SCOTTISH LAMB STEW - ANOTHERFOODBLOGGER
Web Oct 31, 2022 vegetables - hearty root veg for stew! Turnips, carrots, onions and a few mushrooms at the end. liquids - delicious UrbanForager vegetable stock and fresh …
From anotherfoodblogger.com
From anotherfoodblogger.com
RECIPE THIS | SLOW COOKER LAMB STEW AND DUMPLINGS
Web Sep 26, 2021 Ingredients Kitchen Gadgets: Lamb Stew Ingredients: Vegetables For Stew: Instructions Notes Nutrition Can’t make it now? Then pin it for later! Lamb Stew And …
From recipethis.com
From recipethis.com
LAMB DUMPLINGS IN SPICY GINGER BROTH - AMERICAN LAMB BOARD
Web Dec 13, 2022 Brush the bottoms of the dumplings with water then dip in sesame seeds. Heat 1 tablespoon sesame oil in a medium pot over medium-high heat. Once hot, add …
From americanlamb.com
From americanlamb.com
LAMB DUMPLINGS IN LAMB AND ENOKI BROTH – LAMB RECIPES
Web Chop mushrooms, fry in oil until almost dry. Set in fridge to chill. In a medium bowl, add cabbage and salt; set aside 10 min. Dry and drain cabbage. In a large bowl add meat …
From lambrecipes.ca
From lambrecipes.ca
You'll also love