All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: May 04, 2006  •  Visited (534)  •  Print version Print this recipe (66)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Deep - Fried Lamb Dumplings
What You Need:
  • 3 tablespoons butter
  • 1 tablespoon vegetable oil
  • ¾ pound lean lamb, finely ground twice
  • ¼ cup finely chopped parsley
  • 2 tablespoons finely chopped fresh coriander (cilantro)
  • 2 teaspoons salt
  • 3 tablespoons cold boiled white rice
  • 1 recipe pelmeni dough
  • 1 egg lightly beaten
  • Vegetable oil for deep-frying

  • How To Cook:
    1. Melt the 3 tablespoons of butter in 1tablespoon of vegetable oil in a heavy 10- to 12-inch skillet set over high heat. When the fat just begins to brown lightly, add the ground lamb.

    2. Mashing the meat constantly with a fork to break up any lumps, cook for 3 to 5 minutes, or until the lamb is light brown.

    3. Transfer to a large mixing bowl and with a large spoon or your hands, toss with the chopped parsley, coriander, salt and rice. Cool to room temperature.

    4. On a lightly floured surface, roll the dough until it is about ½ inch thick. Lift the dough over the backs of your hands and spread your hands apart gently until the dough stretches almost paper thin.

    5. Lay it flat on the table and with a 2½ -to 3-inch cookie cutter, cut out 76 rounds of the dough. Top half of the rounds with a heaping teaspoon of filling and flatten the filling slightly.

    6. Cover with the remaining rounds and seal the edges by pressing them firmly all around their circumference with the prongs of a fork. With a pastry brush, coat the edges of the dumplings with the beaten egg to seal them even more securely.

    7. Heat the oil in a deep-fat fryer until it reaches a temperature of 375 on a deep-frying thermometer. Fry the dumplings, 6 to 8 at a time, for 2 or 3 minutes, turning them over in the fat until they are evenly browned.

    8. Drain on paper towels and serve hot, with soup or as an appetizer.

    To Make: 38 dumplings
    This recipe is also available in:
    Cuisine » Middle East » Central Asia
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Meat & Poultry » Lamb
    Dish » Appetizers


    Advanced Search Advanced Search
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy