Spring Lamb Pan Fried Dumplings Recipes

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PAN-FRIED DUMPLINGS WITH CRISPY LATTICE



Pan-Fried Dumplings with Crispy Lattice image

Provided by Andrew Zimmern

Categories     appetizer

Time 1h

Yield 26 dumplings

Number Of Ingredients 19

1 pound (453 grams) ground pork
2 ounces (60 grams) blanched and squeezed-dry Napa cabbage, minced
1 1/2 ounces (40 grams) Chinese garlic chives, minced
2 tablespoons (20 milliliters) soy sauce
2 teaspoons (10 milliliters) minced garlic
2 teaspoons (10 milliliters) minced fresh ginger
2 teaspoons (10 milliliters) Shaoxing wine or sake
1 teaspoon (4.54 grams) toasted sesame oil
1 teaspoon (5 milliliters) kosher salt
24 sui gao wrappers or thin round wonton wrappers
3 tablespoons (60 milliliters) canola oil
Sesame oil (not toasted), for drizzling
Lattice Mix, recipe follows
Dipping Sauce, recipe follows
3 tablespoon cornstarch
1 cup warm water
1/2 cup soy sauce
1/4 cup Chinese black vinegar
1/4 cup julienned fresh ginger

Steps:

  • For the filling: Combine the pork, Napa cabbage, garlic chives, soy sauce, garlic, ginger, wine, toasted sesame oil and salt in a medium bowl and mix well.
  • For the dumplings: Spoon about 1/2 ounce of filling on a wrapper and wet the edge with some water. Fold the wrapper in half into a half-moon and seal the edge. Pleat the edge and sit the dumpling with the folds standing up. Repeat with the remaining filling and wrappers.
  • Preheat a nonstick saute pan over medium heat. Add a little canola oil and arrange 6 to 8 of the dumplings bottoms-down in a nice star pattern or circle. Sear the dumplings for 30 to 45 seconds to brown the bottoms. Add 4 tablespoons water, cover with a lid and cook until the pan is dry, about 3 minutes. Drizzle in a little sesame oil and turn the heat up to medium high to brown the bottoms again (keep the lid off but watch so the dumplings do not burn).
  • Squirt a few tablespoons of the Lattice Mix around the dumplings. Cover the pan for 45 seconds. Remove the lid and cook until the lattice mix is crispy and golden brown. Remove the dumplings with a thin large spatula and flip them over in one piece onto a plate to reveal the golden-brown bottom. Repeat with the remaining dumplings and Lattice Mix. Serve with the soy-ginger-vinegar Dipping Sauce.
  • Mix the cornstarch and water in a squeeze bottle.
  • Combine the soy sauce, vinegar and ginger in a small bowl.

PAN-FRIED DUMPLINGS



Pan-Fried Dumplings image

Provided by Sandra Lee

Categories     appetizer

Time 33m

Yield 12 dumplings

Number Of Ingredients 10

2 teaspoons soy sauce
1 teaspoon hot Chinese-style mustard
1/2 teaspoon minced fresh garlic
1/2 teaspoon sesame oil
1 (14-ounce) can chow mein vegetables, rinsed and drained very well
24 square wonton wrappers
1/2 cup canola oil
Toasted white sesame seeds
Black sesame seeds
For dipping: soy sauce, sweet and sour sauce, and hot Chinese-style mustard

Steps:

  • Preheat oven to 350 degrees F.
  • Blend first 4 ingredients in a food processor. Add vegetables. Using on/off turns, pulse until vegetables are just minced. Drain excess liquid from vegetable mixture. Arrange 12 wonton wrappers on work surface. Lightly brush edges of wrappers with water. Spoon 1 tablespoon vegetable mixture into center of each wrapper. Top with remaining wonton wrappers, pressing to enclose filling completely. Using ravioli cutter or sharp knife, cut edges of wontons. Heat canola oil in heavy large skillet over medium heat. Working in batches, fry dumplings until just golden, about 1 minute per side. Bake until dumplings are golden brown, about 10 minutes. Transfer dumplings to serving tray. Sprinkle with toasted sesame seeds. Serve with dipping sauce.

CHEBUREKI. (FRIED LAMB DUMPLINGS)



Chebureki. (Fried Lamb Dumplings) image

A traditional tatar or (tartar) dish with coriander, i see no reason why they can't be baked as well.

Provided by MarraMamba

Categories     Meat

Time 55m

Yield 38 dumplings

Number Of Ingredients 13

3 tablespoons butter
1 tablespoon oil
3/4 lb lean lamb, finely ground
1/4 cup finely chopped parsley
2 tablespoons finely chopped coriander
2 teaspoons salt
3 tablespoons cooked rice
1 egg, lightly beaten
2 cups flour
1 cup milk or 1 cup water
1/2 teaspoon salt
1 tablespoon vegetable oil
2 eggs

Steps:

  • Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic.
  • Melt the butter and oil in a heavy skillet over high heat. Just as butter starts to brown, add the ground lamb. Mashing the meat constantly with a fork to break up lumps cook until light brown (5 mins or so).
  • Transfer to a mixing bowl and toss it iwth the parsley, coriander, salt and rice. Cool to room temperature.
  • On a lightly floured surface roll the dough until it is about 1/8th of an inch thick. Lift it over the back of your hands and spread your hands gently until it is almost paper thin. Lay it flat and cut 76 rounds of 2 1/2 inches. Top half of the rounds with a tsp of filling, flatten it and cover with another round, sealing it with a fork. Coat with the beaten egg to seal.
  • Heat oil in a fryer until it reaches 375 degrees. Fry for two to three minutes until browned. Drain and serve hot.

Nutrition Facts : Calories 62.6, Fat 2.9, SaturatedFat 1.2, Cholesterol 25.7, Sodium 175.2, Carbohydrate 5.6, Fiber 0.2, Sugar 0.1, Protein 3.3

LAMB DUMPLINGS



Lamb Dumplings image

Martha's fried version of mantou, a Saudi meat-filled dumpling, pairs spiced lamb with sweet golden raisins and buttery pine nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 32

Number Of Ingredients 25

1/4 cup tomato paste
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
Pinch of cayenne pepper
Pinch of sugar
Kosher salt and freshly ground black pepper
3 cups unbleached all-purpose flour
1/3 cup extra-virgin olive oil, plus more for coating
1 1/2 teaspoons kosher salt
1 large egg
2 tablespoons ghee
1 medium onion, finely diced
Kosher salt and freshly ground pepper
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground sumac
1 pound ground lamb
1/4 cup golden raisins
1/4 cup toasted pine nuts, roughly chopped
1/4 cup finely chopped fresh mint
1 quart safflower oil, for frying

Steps:

  • Make the chile sauce: In a small saucepan over medium heat, whisk to combine tomato paste, vinegar, oil, cumin, turmeric, paprika, cayenne, sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 cup water. Bring mixture to a boil, reduce to a simmer, and cook until thickened and reduced by one-third. Season with salt and black pepper. Sauce may be served warm, room temperature, or chilled.
  • Make the dough: In a large bowl, stir to combine flour, oil, salt, egg, and 3/4 cup water. Turn dough out onto a lightly floured surface and knead until soft and slightly sticky, about 10 minutes.
  • Divide dough into 32 equal pieces. Lightly coat a rimmed baking sheet and your hands with oil. Working with one piece of dough at a time, use your hands to roll into a ball. Transfer to baking sheet, then repeat process with remaining dough. Drizzle balls with additional oil, cover with plastic wrap or a kitchen towel, and let rest at room temperature for 3 hours.
  • Make the filling: Melt ghee in a medium skillet over medium. Add onion and cook, stirring often, until just softened, 8 to 10 minutes.
  • Add garlic, cumin, coriander, and sumac and cook until fragrant. Add lamb and cook, stirring often, until meat is browned and cooked through, about 8 minutes. Season with salt and pepper and stir in raisins and pine nuts. Remove from heat and let cool slightly; stir in mint. Let cool to room temperature.
  • Working with one ball of dough at a time, place ball on surface and use your fingertips to flatten into a 4-inch round. Place 1 heaping tablespoon lamb filling into the center of the round. Fold dough over filling to enclose, forming a half moon. Pinch edges together, crimping to tightly seal. Repeat process with remaining dough and filling.
  • Heat oil in a medium heavy-bottomed pot until a deep-fry thermometer reaches 350 degrees. Working in batches, fry dumplings until crisp and golden all over, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet; let drain. Serve dumplings warm with chile sauce.

SPRING LAMB PAN-FRIED DUMPLINGS



Spring Lamb Pan-Fried Dumplings image

This appetizer features pan-fried wontons stuffed with lamb and green peas. The mint in the dipping sauce perfectly complements the fatty, gamey flavor of the lamb. If you don't love lamb, this is really just a technique-you can stuff these with any kind of meat and vegetables you like.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry

Time 4h10m

Yield 6

Number Of Ingredients 16

1 pound ground lamb
3 cloves garlic, minced
2 tablespoons thinly sliced green onions
2 tablespoons finely diced Fresno chile pepper
¼ cup green peas, or to taste
1 ½ teaspoons kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
½ teaspoon ground cumin
¾ cup seasoned rice vinegar
2 tablespoons soy sauce
2 tablespoons finely sliced fresh mint, or to taste
1 egg, beaten
1 teaspoon water
36 each wonton wrappers
2 tablespoons butter, or as needed

Steps:

  • Combine lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl. Mix with 2 forks, starting on the surface of the mixture, until ingredients are evenly combined. Wrap in plastic and chill for 3 hours, or up to overnight.
  • Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed.
  • Combine beaten egg and water in a small bowl. Brush the edges of a wonton wrapper with some of the egg wash. Drop 2 to 3 teaspoons of filling in the center. Fold over and press edges together while squeezing out any air bubbles. Continue with remaining wrappers and filling. Let rest for about 10 minutes.
  • Heat butter in a pan over medium heat. Fry batches of dumplings in the hot butter until meat is no longer pink and dumplings are golden brown, about 3 minutes per side. Serve with dipping sauce.

Nutrition Facts : Calories 345.9 calories, Carbohydrate 30.2 g, Cholesterol 96.1 mg, Fat 15.7 g, Fiber 1.4 g, Protein 19.6 g, SaturatedFat 7.1 g, Sodium 1137.8 mg, Sugar 0.3 g

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