Usuba
Spiced lamb dumplings
Dumplings with lamb filling and oriental spices. The dough is made with milk, the filling is seasoned with coriander, cumin, paprika and fresh cilantro. Served hot with sour cream.
- Total
- 120 min
- Standard serving
- 280.7 g
Ingredients
Total 18- Lamb mince
170 g - Wheat flour
57.5 g≈ 7 tbsp - Milk
22.5 ml≈ 1.5 tbsp - Chicken egg
8.5 g - Red onion
3.33 g - Cilantro
2 g≈ 2 tbsp - Tomato paste
2.17 g - Jalapeño pepper
1.5 g - Sweet paprika
1 g≈ 1/4 tsp - Cayenne pepper
0.33 g - Ground coriander
0.17 g - Chili flakes
0.17 g≈ 1/4 tsp - Ground cumin (zira)
0.17 g - Garlic
0.67 g≈ 1/4 clove - Garlic powder
1.17 g≈ 1/4 tsp - Vegetable oil
2 ml - Black peppercornsмолотый
0.83 g≈ 1.5 pcs - Salt
6.17 g
Instructions
- 1
Step 1
Mix the flour, milk, egg, vegetable oil, and 11 g of salt. Knead the dough until smooth, shape it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- 2
Step 2
Cut the lamb into 1.5 cm pieces and chill slightly in the freezer. Pass the meat through a meat grinder.
Add finely chopped red onion, cilantro, tomato paste, jalapeño pepper, paprika, cayenne pepper, ground coriander, chili flakes, cumin, garlic, garlic powder, black pepper, and the remaining 26 g of salt to the ground meat. Mix well.
Before making dumplings, mix finely chopped ice or very cold lamb broth into the filling — approximately 10–15% of the filling's weight.
- 3
Step 3
Roll out the dough and cut squares or circles. Place a portion of filling on each piece and pinch the edges to form a dumpling.
Cook the dumplings immediately or arrange them on a flour-dusted baking sheet at a distance from each other and freeze for later use.
- 4
Step 4
Boil the dumplings in a large amount of boiling water for 5–7 minutes. Serve hot with sour cream.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
