Dumplings with Lamb and Pumpkin

Name: Dumplings with Lamb and Pumpkin
Prep time: 2 h
Total time: 2 h
Cuisine: Author's
Ingredients: Wheat Flour 10.6 oz; Water 5 fl oz; Lamb 17.6 oz; Fat-tailed sheep fat 3.5 oz; Pumpkin 17.6 oz; Onion 17.6 oz; Salt 0.4 oz; Ground Black Pepper to taste

Main Dishes | Author's cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by John Smith, a brand chef and co-owner of a popular American bistro.

Ingredients

Wheat Flour - 10.6 oz
Water - 5 fl oz
Lamb - 17.6 oz
Fat-tailed sheep fat - 3.5 oz
Pumpkin - 17.6 oz
Onion - 17.6 oz
Salt - 0.4 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare all the ingredients. Slightly freeze the meat beforehand to make it easier to cut.

Step 10

Roll the dough ball into a thin flatbread and place the filling on top. The ratio of filling to dough should be 3:1.

Step 11

Join the two opposite ends of the dough, and then attach the other two ends to them. Seal the edges to form a square pastry with four corners. Connect each pair of adjacent corners of the dough, creating an '8' shape on top.

Step 12

Grease the steaming trays with a thin layer of vegetable oil and arrange the dumplings on them. Steam for 40 minutes.

Step 13

Serve the cooked lamb and pumpkin manti with sour cream.

Step 2

In a large bowl, combine the flour, 6 grams of salt, and water.

Step 3

Knead the dough, first using a spoon and then continue with your hands. You can use a mixer if desired. Cover with plastic wrap and let it rest for 20 minutes.

Step 4

Finely chop the onion for the filling.

Step 5

Dice the tail fat and lamb into small cubes.

Step 6

Add salt and pepper to the meat with onions and fat tail, mix well, and let it marinate. You can season to taste, or follow a guideline where the weight of the salt should be 1.7% of the total filling weight. For example, for four servings, that would be 2.27 grams of salt.