Kazakh Lamb Dumplings




Combine the flour and salt in a large mixing bowl. Make a deep well in the center, drop in the eggs (3) and water.

With your hands mix the flour into the liquid until thoroughly mixed.The dough should be able to be gathered into a compact ball.

Transfer the dough ball to a lightly floured surface.

Knead the dough for around 15 minutes or until the dough becomes smooth and very elastic in texture, shape into a ball, wrap with kitchen foil and cover with a kitchen towel.

Allow to stand at room temperature for  1 to 4 hours.

Melt the butter in a large skillet, add 1 tablespoon peanut oil and mix well.

Add the ground lamb and the garlic. Cook stirring until browned (make sure to break up any clumps that may form).

Transfer the lamb to a mixing bowl, add the parsley, cilantro, salt and rice, mix good and let it cool to room temperature.

Roll the dough on a floured surface until it's around 1 cm thick.

Cut circles from the dough from 8 cm diameter.

In the center of each circle place 1 teaspoon of the filling.

Fold the circles forming half moons and with a fork press the edges of each dumplings to seal them.

Lightly beat the egg (1).

Brush the edges with the beaten egg.

Heat the peanut oil in a deep fryer and deep fry the dumplings for 2-3 minutes or until golden brown.

Drain well and serve over rice or with soup.