Egg Dough Dumplings with Ginger Lamb
4 servings
30 minutes
Egg dough dumplings with ginger lamb differ from the usual dumplings, first of all, in their appearance. They are prepared in the form of small bags of egg dough, the edges of which can be sealed or tied with culinary twine. Such dumplings are prepared in the national cuisine of the peoples of the Caucasus and in many Muslim countries. They are tasty, very juicy and nutritious. Beautiful multi-colored mince is prepared from fillet, ground with garlic, onion, ginger, mint and lamb fat. The filling is wrapped in pre-kneaded dough with the addition of fresh egg yolks. Thinly rolled out, it should be elastic and durable so that the dumplings do not fall apart during cooking. In this recipe, the dough is cut into equal squares, and the dumplings are steamed - then the bags retain their shape and look beautiful when serving. They are eaten with cutlery, chopsticks, or hands - each portion is swallowed whole, so that the meat juice does not escape onto the plate.
1
Sift the flour and mix it with a pinch of salt. Make a mound and create a well at the top to pour in the egg yolks. Knead the dough, adding water if it lacks elasticity, and flour if it is sticky. Dust the dough with flour, wrap it in plastic wrap, and place it in the refrigerator.
- Wheat flour: 300 g
- Salt: to taste
- Egg yolk: 4 pieces
- Water: to taste
2
Meanwhile, in a food processor, grind the lamb fillet, lamb fat, ginger, onion, garlic, and mint into minced meat. Place the minced meat in a separate container, season with salt and pepper, add olive oil, and mix with a spoon.
- Lamb fillet: 200 g
- Lamb fat: 50 g
- Ginger: 50 g
- Red onion: 1 head
- Garlic: 4 cloves
- Fresh mint: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 50 ml
3
Take the dough out of the fridge and roll it into a thin (1-2 mm thick) pancake. Cut the pancake into 10x10 cm segments. Place a little filling in the center of each and fold the edges of the dough like a bag. You can either seal the edges or tie the dough bag with cooking thread.
- Wheat flour: 300 g
- Lamb fillet: 200 g
4
Place the ready dumplings in the steamer for ten minutes.
- Wheat flour: 300 g
- Lamb fillet: 200 g
5
Serve while hot. With yogurt that can be mixed with a little crushed garlic and ginger.
- Garlic: 4 cloves
- Ginger: 50 g