8/6/2019 Lamb - Steamed Dumplings With Yogurt Sauce

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Steamed lamb dumplings with yogurt garlic sauceYogurt sauce

Natural yogurt whipped 240ml

Garlic crushed 2tsp

Salt To tasteCoriander chopped 1tsp

Mint leaves chiffonade 1tsp

1. For the sauce, combine all the sauce ingredients and mix well. Store, covered and refrigerated,

overnight.

Lamb filling

Onion finely diced 1

Garlic crushed 1tspOil or ghee 1tbsp

Boneless shoulder of lamb cut small 340g

Lamb or chicken stock 45ml

Chopped coriander 2tbsp

Chopped mint leaves 2tbsp

Coarsely ground black pepper 1tsp

Salt To taste

1. Saut the onion and garlic in the oil until the onion is translucent.

2. Combine all the remaining filling ingredients and mix well. (The filling can be made one day

in advance.)

Dumpling dough

Strong flour 720g

Salt 1tsp

Egg yolks 3

Vegetable oil 25mlWater approximately 180ml

1. Combine the flour and salt in the work-bowl of a food processor. With the motor running, add

the egg yolks and the oil in a steady stream. Slowly add enough water until the dough forms

into a ball.

2. Place the dough on a floured work surface and knead for 2 minutes. Cover the dough and

allow to rest 30 minutes. (The dough can be made 1 day in advance.)

3. Divide the dough in two, keeping 1 half covered while working with the other. Roll 1 half of

the dough out very thin on a floured surface. Cut the dough into 3-inch [8-cm] circles. Repeat

with the second half of the dough, keeping the cut circles covered as they are formed.

Butter cut into 40 pieces 55g

Coriander and mint leaves To garnish

8/6/2019 Lamb - Steamed Dumplings With Yogurt Sauce

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To make the dumplings

1. To fill and form the dumplings, have a small dish of water handy. Place approximately

tablespoon of filling in the centre of each dough circle and top with a piece of chilled butter.

2. Gather the edges of the dough around the filling, moisten the inside edge, pinch, and twist to

seal the top.3. Place the formed dumplings on parchment paper, without letting them touch, and cover with

plastic film until ready to steam. (The dumplings may be made several hours in advance.)

4. Place the dumplings into racks of a Chinese steamer that has been lined with oiled, perforated

parchment paper, arranging them so that they do not touch.

5. Heat several inches of water in the bottom of the steamer until simmering. Place the racks

over the simmering water and cover to steam. If multiple racks are used, switch the top and

bottom racks after 10 minutes to allow the dumplings to cook evenly. Cook for 10 minutes

more.

6. Serve the dumplings hot, 5 dumplings per serving, accompanied with the chilled yogurt-garlic

sauce.

7. Garnish with sprigs of coriander and mint.

NOTE - These delicious dumplings are one of the most popular foods in Uzbekistan. Every

household has a special, multilevel steamer used to cook them. In Uzbekistan the lamb in the filling is

minced finely by hand, providing a texture not possible by grinding. To mince by hand, chill the meat

to a semi-frozen state and mince with a sharp cleaver.