Dumplings with Egg Dough and Ginger Lamb
Main Dishes • Russian
Description
Dumplings made with egg dough and ginger lamb stand out from traditional dumplings, primarily due to their appearance. They are prepared as small bags made from egg dough, the edges of which can be sealed or tied with culinary twine. These dumplings are a part of the national cuisine of the Caucasus peoples and many Muslim countries. They turn out delicious, very juicy, and hearty. A colorful filling is made from minced meat mixed with garlic, onion, ginger, mint, and lamb fat. The filling is wrapped in dough that has been kneaded with fresh egg yolks. It should be rolled thin enough to be elastic and strong, so the dumplings do not fall apart during cooking. In this recipe, the dough is cut into equal squares, and the dumplings are steamed, which helps the bags retain their shape and look appealing when served. They can be eaten with utensils, chopsticks, or by hand—fully consuming each portion to ensure the meat juices do not escape onto the plate.
Ingredients
- Wheat Flour 10 oz
- Whole egg 4 pieces
- Water to taste
- Lamb Neck Fillet 5 oz
- Spanish onions 1 head
- Lamb Fat Netting 0 oz
- Garlic 4 cloves
- Ginger 0 oz
- Fresh Mint 0 oz
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Sift the flour and mix it with a pinch of salt. Make a mound, creating a well at the top, and pour the egg yolks into the well. Knead the dough, adding water if it lacks elasticity, and flour if it feels sticky. Dust the dough ball with flour, wrap it in plastic wrap, and place it in the refrigerator.
Step 2
Meanwhile, in a food processor, grind the lamb fillet, lamb fat, ginger, onion, garlic, and mint into a mince. Transfer the mixture to a separate bowl, season with salt and pepper, add olive oil, and mix with a spoon.
Step 3
Remove the dough from the refrigerator and roll it out with a rolling pin into a thin sheet (1–2 mm thick). Cut the sheet into segments measuring 10 by 10 centimeters. Place a small amount of filling in the center of each segment and fold the edges of the dough together like a bag. You can either pinch the edges to seal them or tie the dough bag with cooking twine.
Step 4
Place the cooked dumplings in the steamer for ten minutes.
Step 5
Serve while hot. Accompany with yogurt that can be mixed with a small amount of crushed garlic and ginger.
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