3/4 lb lamb finely ground
2 tbsp salt
1 each egg
1 qt peanut oil
3 tbsp butter
1/4 cup parsley chopped fine
2 tbsp cilantro chopped fine
1 each garlic clove minced
3 tbsp cold boiled rice dough -
1 tsp salt
3 each eggs
1 cup cold water
4 cup flour all-purpose
Directions
DOUGH: Combine flour & salt in a large mixing bowl.
Make a deep well in the center. Drop in the eggs &
water. With your hands mix the flour into the liquid
until thoroughly mixed. Dough should be able to be
gathered into a compact ball. Transfer dough-ball to a
lightly floured surface & pressed flat. Knead the
dough by folding from end-to-end then flattening it
with the heel of your hand. Be sure to sprinkle the
dough with extra flour as needed. Knead for approx. 15
minutes or until dough becomes smooth and very elastic
in texture. Shape into a ball, wrap loosely in either
waxed paper or place in a bowl covered with a towel.
Alow to stand at room temperature for a minimum of 1
hour but no more than 4 hours. FILLING: Melt the
butter in a large skillet then add 1 T of the peanut
oil and mix well over High heat. Add the ground lamb &
the garlic. Brown well being sure to break up any
clumps of meat that may form. Transfer lamb to a
mixing bowl. Add the parsley, cilantro, salt, & rice.
Mix very thoroughly and allow to cool to room
temperature. DUMPLINGS: Roll dough on a floured
surface until forms a sheet approx. 1/8" thick. Lift
the dough at this point, on the backs of your hands
and stretch it until is paper- thin. Using either a
glass or a cookie cutter, cut the dough into 3"
circles. This will result in 72 - 76 circles. In the
center of each circle, place 1 teaspoon of the lamb
filling. Fold the circles in half enclosing the
filling. Take a fork and press the edges of each
dumpling to seal them. Lightly beat the egg. Brush the
edges of the seal dumpling with beatten egg. Heat the
peanut oil in deep-fat fryer until it is 375 degrees
F. Deep fry the dumplings for 2 - 3 minutes each or
until they are evenly browned. Drain well. Serve over
rice or with soup. *NOTE*
These may be made up & frozen. they keep well ij
the freezer a month or better. You may also steam
these tasty little dumplings and serve them with rice
this way as well. I have tried them with beef filling,
chicken filling, and was told by soem Kazakh friends
that they may also be made with shrimp. ORIGIN: Tamara
Kostirko, Almaty, Kazakhstan
Servings: 6 servings
Kazakh Lamb Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Lamb; Meat
The History of Recipes
We are able to read the history of `recipes` far back into the far past, certainly as far back as early Egypt, and maybe further still. However, sadly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history are a few ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move into The time of the romans around 25BC a roman called Apicius created some documents describing recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, entrees and dessert, a style of dining still practiced today. He also describes how the ancient cooks were skilled in the use of a wide range of herbs, including many that are still in use today for example basil, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from Arab cuisine, including rosemary and coriander. These new herbs and spices created a surge in recipe manuscripts, many of which still exist in private collections. By the advent of the 20th century, cookbooks are in high demand, mostly as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. The revolution that is television gave us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Kazakh Lamb Dumplings recipe.
