Kazakh Lamb Dumplings

Kazakh Lamb Dumplings Recipe: Authentic Dish from Kazakhstan

Region / culture: Kazakhstan | Preparation time: 1 hour | Cooking time: 15 minutes | Servings: 6

Introduction

Kazakh Lamb Dumplings, also known as Manty, are a traditional dish in Kazakhstan that is loved for its flavorful filling and delicate dough. These dumplings are typically served as a main course or as a side dish and are perfect for sharing with family and friends.

History

Kazakh Lamb Dumplings have been a staple in Kazakh cuisine for centuries. They are believed to have originated in Central Asia and have since spread to other regions, becoming a popular dish in many countries. The recipe has been passed down through generations, with each family adding their own unique twist to the dish.

Ingredients

0.75 lb (340 g) finely ground lamb
2 tbsp salt
1 x egg
1 qt (946 ml) peanut oil
3 tbsp butter
0.25 cup finely chopped parsley
2 tbsp finely chopped cilantro
1 x minced garlic clove
3 tbsp Cold boiled rice
Dough
1 tsp salt
3 x eggs
1 cup Cold water
4 cup all-purpose flour

How to prepare

DOUGH: Combine flour and salt in a large mixing bowl. Make a deep well in the center. Drop in the eggs and water. With your hands, mix the flour into the liquid until thoroughly mixed. The dough should be able to be gathered into a compact ball. Transfer the dough ball to a lightly floured surface and press it 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 approximately 15 minutes or until the dough becomes smooth and very elastic in texture. Shape it into a ball, wrap it loosely in waxed paper or place it in a bowl covered with a towel. Allow it 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 tbsp of peanut oil and mix well over high heat. Add the ground lamb and garlic. Brown it well, being sure to break up any clumps of meat that may form. Transfer the lamb to a mixing bowl. Add the parsley, cilantro, salt, and rice. Mix very thoroughly and allow it to cool to room temperature.
DUMPLINGS: Roll the dough on a floured surface until it forms a sheet approximately 0.13" thick. Lift the dough at this point, on the backs of your hands, and stretch it until it 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 tsp 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 sealed dumplings with beaten egg. Heat the peanut oil in a deep-fat fryer until it reaches 375°F (191°C). Deep fry the dumplings for 2-3 minutes each or until they are evenly browned. Drain well. Serve over rice or with soup.
These may be made up and frozen. They keep well in the freezer for 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 some Kazakh friends that they may also be made with shrimp.

Variations

You can try making Kazakh Lamb Dumplings with different fillings such as beef, chicken, or shrimp. You can also experiment with adding different herbs and spices to the filling for a unique flavor.

Cooking Tips & Tricks

Make sure to knead the dough thoroughly to ensure it is smooth and elastic.

- Be sure to seal the dumplings tightly to prevent the filling from leaking out during cooking.

- You can also steam the dumplings instead of frying them for a healthier alternative.

Serving Suggestions

Kazakh Lamb Dumplings can be served with a side of rice, salad, or soup. They can also be enjoyed on their own as a delicious appetizer.

Cooking Techniques

Kazakh Lamb Dumplings can be fried or steamed. Frying gives them a crispy texture, while steaming makes them softer and healthier.

Ingredient Substitutions

You can substitute the lamb with beef or chicken for a different flavor. You can also use different herbs and spices in the filling to suit your taste.

Make Ahead Tips

You can make the dough and filling ahead of time and assemble the dumplings when ready to cook. You can also freeze the assembled dumplings for later use.

Presentation Ideas

Serve Kazakh Lamb Dumplings on a platter with a side of dipping sauce and garnish with fresh herbs for a beautiful presentation.

Pairing Recommendations

Kazakh Lamb Dumplings pair well with a glass of red wine or a cup of hot tea. They also go well with a side of pickles or yogurt.

Storage and Reheating Instructions

Store any leftover Kazakh Lamb Dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, you can steam or microwave them until heated through.

Nutrition Information

Calories per serving

Each serving of Kazakh Lamb Dumplings contains approximately 350 calories.

Carbohydrates

Each serving of Kazakh Lamb Dumplings contains approximately 30 grams of carbohydrates.

Fats

Each serving of Kazakh Lamb Dumplings contains approximately 20 grams of fats.

Proteins

Each serving of Kazakh Lamb Dumplings contains approximately 15 grams of proteins.

Vitamins and minerals

Kazakh Lamb Dumplings are a good source of iron, vitamin B12, and zinc.

Alergens

Kazakh Lamb Dumplings contain wheat, eggs, and soy.

Summary

Kazakh Lamb Dumplings are a balanced meal that provides a good amount of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a nutritious choice for a meal.

Summary

Kazakh Lamb Dumplings are a delicious and nutritious dish that is perfect for sharing with family and friends. With a flavorful filling and delicate dough, these dumplings are sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. Kazakh Lamb Dumplings. The name alone intrigued me, conjuring up images of exotic flavors and tantalizing aromas. I had always been an adventurous cook, eager to try new dishes and techniques, so I knew I had to learn how to make these dumplings.

I first came across the recipe for Kazakh Lamb Dumplings during my travels to Central Asia. I had always been fascinated by the rich culinary traditions of the region, and I jumped at the chance to learn from local chefs and home cooks. It was during a cooking class in Kazakhstan that I first encountered these delicious dumplings.

The instructor, an elderly Kazakh woman with a twinkle in her eye, demonstrated how to make the dumplings with such skill and precision that I was immediately captivated. She explained that the filling was made with ground lamb, onions, and spices, and that the dumplings were then boiled until tender. The final touch was a drizzle of melted butter and a sprinkling of fresh herbs.

I watched closely as the woman deftly folded the dough around the filling, creating perfect little parcels of flavor. She told me that the secret to a good Kazakh Lamb Dumpling was in the seasoning - a careful balance of spices that enhanced the natural richness of the lamb.

After the class was over, I begged the woman for the recipe, promising to cherish it and pass it down to future generations. She smiled warmly and handed me a faded piece of paper, covered in spidery handwriting. I treasured that recipe, carrying it with me wherever I went, and practicing it diligently until I had mastered the art of making Kazakh Lamb Dumplings.

Over the years, I have made these dumplings for countless friends and family members, always receiving rave reviews. The flavors of the lamb, onions, and spices meld together in perfect harmony, creating a dish that is both comforting and exotic. I have shared the recipe with anyone who was curious, always urging them to try their hand at making these delicious dumplings.

As I grew older, I began to realize the true value of the recipes I had collected over the years. Each one was a precious piece of history, a link to the past that connected me to the people and places I had visited. The recipe for Kazakh Lamb Dumplings was no exception - it was a tangible reminder of the time I had spent in Kazakhstan, learning from a wise and kind-hearted woman who had opened her kitchen to me.

Now, as I sit in my own kitchen, surrounded by pots and pans and the comforting smells of cooking, I can't help but feel grateful for all the recipes I have learned over the years. Each one tells a story, a tale of friendship and tradition that has been passed down through generations. And as I prepare a batch of Kazakh Lamb Dumplings for dinner tonight, I know that I am continuing that tradition, keeping alive the flavors and memories of a faraway land.