Subj : Pelmeni (Steamed Lamb Dumplings)
To   : All
From : Ben Collver
Date : Wed Dec 28 2022 11:26:31

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Steamed Lamb Dumplings (Pelmeni)
 Categories: Dumplings
      Yield: 4 -6

MMMMM------------------------NOODLE DOUGH-----------------------------
      2 c  Flour
      2 lg Egg yolks
    1/2 ts Salt
      1 tb Vegetable oil
      7 tb Water; up to 8

MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Boneless shoulder or leg of
           -lamb; finely chopped or
           -coarse ground
      2 md Onions; minced
    1/3 c  Lamb stock; (or canned beef
           -broth)
    1/2 c  Cilantro; chopped
      1 ts Pepper
      1 ts Salt
      1    Stick unsalted butter; cut
           -into 24 pieces

MMMMM--------------------------TOPPINGS-------------------------------
      2 c  Plain yogurt
      8    Cloves garlic; minced
    1/4 ts Kosher salt
    1/4 ts Paprika
      1 c  Warm lamb stock; (or canned
           -beef broth)
      2 tb Parsley; minced
      1 ts Dill

  In a large bowl, thoroughly combine the lamb, onions, 1/3 cup stock,
  cilantro, pepper, and salt. Set aside.

  In a food processor, blend the flour and salt. With the motor
  running, add the egg yolks and oil, then pour in the water in a slow,
  steady stream, until the dough forms a ball around the blade.
  Transfer the dough to a lightly floured surface and knead until
  smooth, about 2 minutes. Cover with a kitchen towel (not terry) and
  let stand for 30 minutes.

  Divide the dough in half and shape into two balls. Keep one ball
  covered with the towel. On a floured surface with a floured rolling
  pin, roll the dough into a very thin sheet, about 1/16" thick, making
  sure it doesn't tear. Use a round cookie cutter to make 4" circles
  from the dough. Roll the second ball of dough and continue cutting
  circles until you have 24.

  Have a bowl of cold water near you. Mound 2 tablespoons of the
  filling in the center of each circle. Top each with a piece of
  butter. Fold the sides up around the filling. Wet your fingers in
  cold water and pinch the edges together on top.

  Bring water to a depth of 2 inches to a boil in the bottom of a
  regular steamer, or in the bottom of a wok if you are using a Chinese
  bamboo steamer. Grease the steamer racks well. Add as many dumplings
  as will fit without touching. Steam lightly covered, about 20
  minutes, reversing position of the multi-level tops halfway through
  the steam time. Remove the dumplings to a plate and keep warm and
  covered until serving. Steam any remaining dumplings the same way.

  Prepare the garlic sauce while the dumplings are steaming. Puree the
  garlic, kosher salt, and paprika in the food processor. Whir in 1 cup
  stock, parsley, and dill until well blended. Transfer the sauce to a
  serving bowl and let it stand at room temperature for at least
       30    minutes.

  Serve dumplings topped with plain yogurt and/or garlic sauce. The
  dumplings also go well with vinegar.

MMMMM

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