Dumplings with Egg Dough and Ginger Lamb

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

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 - 10.6 oz
Whole egg - 4 pieces
Water - to taste
Lamb Neck Fillet - 7.1 oz
Spanish onions - 1 head
Lamb Fat Netting - 1.8 oz
Garlic - 4 cloves
Ginger - 1.8 oz
Fresh Mint - 1.8 oz
Olive Oil - 1 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.