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How To make Kazakh Lamb Dumplings
3/4 lb Lamb finely ground
2 T Salt
1 ea Egg
1 qt Peanut oil
3 T Butter
1/4 c Parsley chopped fine
2 T Cilantro chopped fine
1 ea Garlic clove minced
3 T Cold boiled rice
- Dough - 1 t Salt
3 ea Eggs
1 c Cold water
4 c Flour all-purpose
DOUGH: Combine flour & salt in a large mixing bowl. Make a deep well in the center. Drop in the eggs & water. With your hands mix the flour into the liquid until thoroughly mixed. Dough should be able to be gathered into a compact ball. Transfer dough-ball to a lightly floured surface & pressed 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 approx. 15 minutes or until dough becomes smooth and very elastic in texture. Shape into a ball, wrap loosely in either waxed paper or place in a bowl covered with a towel. Alow 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 T of the peanut oil and mix well over High heat. Add the ground lamb & the garlic. Brown well being sure to break up any clumps of meat that may form. Transfer lamb to a mixing bowl. Add the parsley, cilantro, salt, & rice. Mix very thoroughly and allow to cool to room temperature. DUMPLINGS: Roll dough on a floured surface until forms a sheet approx. 1/8" thick. Lift the dough at this point, on the backs of your hands and stretch it until 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 teaspoon 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 seal dumpling with beatten egg. Heat the peanut oil in deep-fat fryer until it is 375 degrees F. Deep fry the dumplings for 2 - 3 minutes each or until they are evenly browned. Drain well. Serve over rice or with soup. *NOTE* These may be made up & frozen. they keep well ij the freezer 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 soem Kazakh friends that they may also be made with shrimp. ORIGIN: Tamara Kostirko, Almaty, Kazakhstan
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MAKING HOMEMADE MANTI - Kazakhstan Trip Day 6
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Turkish Manti Dumpling Recipe
Turkish manti (dumplings) meat-filled dough is a traditional specialty from the city Kayseri. But exists throughout the country. Of course, these meat-filled pockets of dough are not only in Turkish cuisine known, but also in many other cuisines of Central/East Asia, the Balkans, Afghanistan, and South Caucasus.
I hope you'll try and like it. Find the full recipe: eliscarb.com
How To Make Uzbek Dumplings (Barak)
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During a cooking class in Brooklyn through League of Kitchens, I'm shown how to perfectly fold barak (dumplings) during a cooking class in an Uzbekistan home.
Manty. Steamed Dumplings. Traditional Tatar dish.
These are not just some dumplings. They have lamb, beef, potatoes, onions, dill, caraway.. and they are steamed!
This recipe is for 10 people, cos Tatars always cook to share
Very scrumptious Uzbek pumpkin dumplings ( Uzbek manti) - Сочный домашний узбекский манты из тыкв????
How to make Delicious Uzbek Dumplings - Manti (wıth pumpkın)
How to make Uzbek Manti (Steamed Dumplings) stuffed with pumpkin. All the steps of making this type of dumplings is same as in this video:
except you will use the pumpkin instead of beef or lamb. Enjoy! please ask questions in the comments if you have any and I will be more than happy to help you as much as possible!
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This video just shows you that there is another way of making Uzbek dumplings (Manti) with not just beef or lamb stuffings but with a pumpkin as well! The pumpkin used in the video is sweet pumpkin, you can use the ones used for Halloween :)
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Please watch: Epic Restaurant Style Fried Potatoes and Onions, Mushrooms Fried Crispy Potatoes Recipe On A Skillet
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