Dumplings with lamb
6 servings
120 minutes
Dumplings with lamb are a traditional dish of Russian cuisine, rooted in the deep history of folk recipes. The centuries-honed combination of tender dough and juicy filling turns each dumpling into a work of gastronomic art. This version uses lamb, which imparts a rich, slightly spicy flavor complemented by the aroma of spices – cumin, paprika, and coriander reveal the meat in all its spicy harmony. Such dumplings are typically served with sour cream, which softens the taste and adds a creamy texture. They can be boiled immediately or frozen for quick preparation in the future. This is an ideal dish for cozy home dinners as well as festive feasts – simple to prepare yet rich in flavor and experience.
1
Knead the dough: mix flour, milk, egg, vegetable oil, and salt (11 g). Form a ball, wrap it in plastic wrap, and leave it in the refrigerator for 30 minutes.
- Wheat flour: 345 g
- Milk: 135 ml
- Chicken egg: 1 piece
- Vegetable oil: 12 ml
- Salt: 37 g
2
Cut the meat into 1.5 cm pieces, slightly cool it in the freezer, but not to a stone-like state. Pass the meat through a meat grinder, add the prepared ingredients and spices, and mix. Before assembling the dumplings, mix crushed ice or very cold lamb or chicken broth into the filling – 10-15% of the filling's weight.
- Ground lamb: 1 kg
- Red onion: 20 g
- Cilantro: 12 g
- Tomato paste: 13 g
- Jalapeno pepper: 9 g
- Sweet paprika: 6 g
- Cayenne pepper: 2 g
- Ground coriander: 1 g
- Chili flakes: 1 g
- Cumin: 1 g
- Garlic: 4 g
- Garlic powder: 7 g
- Ground black pepper: 5 g
- Salt: 37 g
- Ground lamb: 1 kg
3
Make dumplings. Cook immediately or place on a floured tray (spaced apart) and freeze for use at the right moment.
4
Boil in a large amount of boiling water for about 5-7 minutes. Serve with sour cream, as delicious and fatty as you can find.
- Salt: 37 g
