Dumplings with lamb
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The most important thing to remember when making lamb dumplings using this particular recipe: LAMB LOVES GREENS!
For some reason this never occurred to me for many years, although my family loves lamb very much. I learned at one time that adding a large amount of various greens makes minced lamb very tasty, juicy and tender when I saw a recipe for dumplings with lamb, but since then I have used it in other dishes. But let's talk about how to make delicious minced meat for dumplings.
The general rule is that the greens should not be less than half the weight of the lamb, but there should not be more than the lamb. Any greens can be used. Green onions and onions are ideal, and parsley is very desirable. In principle, if there is nothing else, then you can limit yourself to only them. As for the rest, there are essentially no restrictions: Chinese (and non-Chinese) cabbage, different varieties of chicory, arugula, sorrel, spinach, young beet leaves, stem celery - in general, any edible herbs of your stripe. This minced meat also benefits if you add a small potato to it. Seasonings - salt, pepper to taste. For a total of 550 gr. minced meat, it is rational to make dough from 300 gr. flour, 150 ml water and 1 tsp. salt. This makes about 4 servings of dumplings (I made large ones, just enough for 20 pieces). And, of course, you need water to cook dumplings.
Ингредиенты
Lamb pulp - 350 g
Bone - optional
Chinese cabbage leaves - 2 pcs.
Green onions - 2 pcs.
Parsley - 1 bunch
Arugula - 10 g
Potato - 1 small
Onions - 1 pc.
Garlic - 2 cloves
Salt - 2 tsp.
Ground black pepper - to taste
Water - 1650 ml
Рецепт
1. First step - from flour (300 g) with water (150 ml), in which salt (1 tsp) is diluted, knead an elastic “rubber” dough (knead for 5-10 minutes from the moment the lump forms). Wrap the dough in film or place it in a plastic container and let it rest for 30 minutes.
2. Now you can start working with meat. It should be cut into pieces that are convenient for putting into a meat grinder (usually the manufacturer writes in the instructions what size pieces can be processed by which meat grinder). I also have a bone from which I will make broth. This is absolutely not necessary, but it’s tastier than just boiling it in water!
3. Fill the bone with water to cover, until we add salt, cook the broth the entire time we are making the dumplings.
4. Prepare the non-meat part of the minced meat. We peel and cut potatoes and onions so that they fit into a meat grinder, remove the thickest branches from parsley, roots and dried parts from green onions, and white parts of leaves from Chinese cabbage, if it’s winter. We weigh it along the way, remember the rule - it should not be less than half the weight of lamb, and it should not be more than lamb, and together we should get 550 grams. minced meat. We cut the green onions shorter, otherwise if you put them in too long fragments, the meat grinder sometimes tries to wrap them around the screw.
5. Pass the meat and green stuff through a meat grinder. If you like coarse minced meat - 1 time, if more tender - 2 times. Season with 1 tsp. salt and a little black pepper.
6. If by this moment the dough has already rested for half an hour under the film, then we begin to make dumplings. This dough rolls out easily and without flour. It is quite versatile - suitable for both thin and thick rolling. Here I make dumplings with 1 tbsp dressing. minced meat, i.e. very large.
7. Dumplings of this size are cooked in boiling SALTED broth under a lid for 8 minutes. The remaining meat from the bouillon bone can be cut off, chopped and served along with dumplings.
8. If dumplings with lamb were boiled in broth, then, in my opinion, it’s enough to sprinkle them with parsley, and that’s good. Well, if in plain water, then it’s nice to have sour cream or some kind of sauce on the table.