Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Lamb finely ground
2 tb Salt
1 ea Egg
1 qt Peanut oil
3 tb Butter
1/4 c Parsley chopped fine
2 tb Cilantro chopped fine
1 ea Garlic clove minced
3 tb Cold boiled rice
- Dough -
1 ts Salt
3 ea Eggs
1 c Cold water
4 c Flour all-purpose

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

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