Best Lamb Dumplings Recipes

IRISH LAMB STEW WITH HERBED GOAT CHEESE DUMPLINGS

Steps:

• Preheat the oven to 325 degrees.
• Rub the lamb roast all over with olive oil. Make 10 small slits all over the roast. Insert the bacon and garlic cloves into the slits. Season with salt and pepper. Place the roast in a roasting pan and add the stock and cover. Place in the oven and slow roast for 3 hours, or until very, very tender. Remove the lamb from the oven and cut into 2-inch pieces. Set aside.
• In a large pot, add the butter and melt. Stir in the flour and let cook for 3 minutes. Add the onion and saute until soft, about 5 minutes. Add the carrots and the celery and saute for another 10 minutes. Slowly whisk in the stock that the lamb was cooked in. Add the reserved lamb. Bring to a simmer. Season with salt and pepper.
• For the dumplings: In a large bowl, combine the flour, baking soda and salt and mix well. In a small bowl, beat the eggs. Add the milk to the eggs. Add the egg mixture to the dry ingredients and mix well. Stir in the goat cheese and the herbs. Season with freshly ground black pepper. Have the stock boiling in a small saucepan. Using 2 tablespoons, drop the dumpling batter into the boiling stock. Cook for about 5 minutes, or until the dumplings float to the surface. Remove the dumplings from the stock and place on a plate.
• To finish: Place the dumplings into the stew. Check for seasoning. Garnish with fresh marjoram.

IRISH LAMB STEW WITH GOAT CHEESE DUMPLINGS

Steps:

• Preheat the oven to 300°F Place the roast in a roasting pan and season with salt and pepper then rub all over with olive oil. Make 10 small slits all over the roast (If roast is tied, leave it tied).
• Insert the garlic cloves into the slits. Add the bacon into the pot then gently add the stock over and around the roast. Place rosemary and thyme sprigs on top of roast. Cover and slow roast for 3 hours, or until very tender.
• Remove from oven and let cool slightly. Remove roast and wrap tightly in foil then refrigerate. To the stock, strain into a pyrex bowl, cover with plastic wrap and refrigerate overnight.
• Remove the fat from the stock (You should yield at least 4 cups of stock). Discard fat solids and set the stock aside. Remove the veal from the foil, cut it into 2" cubes, and set aside.
• In a large pot or dutch oven over medium heat, add the butter and melt. Stir in the flour and let cook for 3 minutes. Add the celery and carrots and sauté about 5 minutes. Add the onion and sauté for another 10 minutes.
• Slowly whisk in the stock that the lamb was cooked inches Add the cooked lamb, reduce heat to low, cover and let simmer 20-30 minutes until carrots are tender.
• DUMPLINGS: In a 2 qt pot, heat beef broth to a simmer. Meanwhile, in a large bowl, add remaining dumpling ingredients and mix well.
• Drop the dumplings by tablespoonfuls (a few at a time as to not overcrowd. They will poof up) into the simmering broth. Let simmer, turning occasionally, for 10-15 minutes or until the dumplings float to the surface and are cooked through.
• As the dumplings cook, remove them from the broth and add to the stew. When the last batch of dumplings are cooked, add them and the remaining broth to the stew.

LAMB CHILI WITH MASA HARINA DUMPLINGS

Steps:

• Make chili:
• Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then drain in a colander. Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl. Reserve purée.
• Pat lamb dry, then sprinkle with pepper and 1 teaspoon salt. Heat 2 tablespoons lard in a 6-quart wide heavy pot or a 3-inch-deep straight-sided skillet over moderately high heat until hot but not smoking, then brown lamb in 4 batches (without crowding), turning occasionally, about 5 minutes per batch. Transfer to a bowl.
• Add remaining tablespoon lard to pot, then cook onion, garlic, bay leaves, and remaining 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and oregano and cook, stirring frequently, 1 minute. Stir in reserved chile purée and chipotles and simmer, stirring frequently and scraping up brown bits from bottom of pot, 5 minutes. Add lamb along with any juices accumulated in bowl and remaining 3 cups water, then bring to a boil. Reduce heat and simmer, covered, until lamb is tender, about 2 1/2 hours.
• Make dumplings:
• Stir together masa harina, flour, baking powder, baking soda, and salt in a bowl. Blend in lard pieces with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk, stirring just until dough is moistened (do not overmix).
• Skim fat off chili and discard bay leaves, then drop 8 or 9 heaping tablespoons of dough onto simmering chili, about 2 inches apart. Reduce heat to low and gently simmer, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Sprinkle with cilantro.

SPRING LAMB PAN-FRIED DUMPLINGS

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.

NAVAJO LAMB STEW WITH CORNMEAL DUMPLINGS

Steps:

• Sprinkle meat w/ salt and pepper. Heat 2 T oil in 5 quart Dutch oven over med-high heat. Add meat afew pieces at a time; cook until browned. Transfer meat to med bowl.
• Heat remaining 1/2 T oil over med heat. Add onion and garlic; cook until onion is tender. Stir in wdater, tomato paste, chili powder and coriander.
• Return meat to Dutch oven. Add potatoes, carrots and celery leaves. Bring to a boil.
• Cover; reduce heat and simmer 1 hour and 15 minutes or until meat is tender. During last 15 minutes of cooking, prepare cornmeal dumplings.
• Combine cornmeal, flour, baking powder and salt in med bowl. Cut in butter with fingers, pastry blender or 2 knives until mixture resembles coarse crumbs.
• Make a well in center; pour in milk all at once and stir with fork until mixture forms dough.
• Drop dough onto stew to make 6 dumblings. Cover and simmer 18 minutes or until dumplings are firm to the touch and wooden pick inserted in center comes out clean.
• Drop dough onto stew to make 6 dumplings. Cover and simmer 18 minutes or until dumplings are firm to the touch and wooden pick inserted in center comes out clean.
• To serve, spoon stew onto individual plates; serve with dumplings.

LAMB NOISETTES WITH RED WINE SAUCE AND MINTED DUMPLINGS

Steps:

• Dumplings:.
• Sift the flour into a large bowl.Rub the butter into the flour to resemble breadcrumbs,then stir in the mint.
• Add about 4 tsp of cold water to form a soft dough.Knead lightly,then with floured hands,shape into 12 small balls.Set aside.
• Sauce:.
• Melt 1 oz butter in a large pan and fry the shallots until browned.Add the garlic,rosemary and bay leaf,then pour in the wine and the stock.
• Bring to the boil,then reduce the heat to a gentle simmer and carefully place in the dumplings.Cover tightly and simmer for 10-12 mins until dumplings are fluffy,but still firm.
• Dumplings:.
• Sift the flour into a large bowl. Rub the butter into the flour to resemble breadcrumbs, and then stir in the mint.
• Add about 4 tsp of cold water to form a soft dough. Knead lightly, then with floured hands, shape into 12 small balls. Set aside.
• Sauce:.
• Melt 1 oz butter in a large pan and fry the shallots until browned. Add the garlic, rosemary and bay leaf, and then pour in the wine and the stock.
• Bring to the boil, then reduce the heat to a gentle simmer and carefully place in the dumplings. Cover tightly and simmer for 10-12 minutes until dumplings are fluffy, but still firm.
• Season the lamb. Melt remaining butter in a large fry pan and fry the noisettes for 3-5 minutes on each side until browned and cooked to your liking.
• Using a slotted spoon, place the dumplings and shallots on a plate and keep warm with the noisettes.
• Strain the red wine sauce into the pan in which the lamb was cooked. Add the redcurrant jelly and stir to incorporate any of the lamb cooking juices.
• Simmer gently until the jelly melts.
• You can reduce the sauce down a little at this stage until it becomes slightly thick and sticky, but it's not essential-just a matter of preference.
• Pour a little sauce over each serving of lamb, shallot and dumpling and serve the rest separately.

LIVER DUMPLINGS ( CALF, PORK, BEEF OR LAMB )

Steps:

• Simmer liver in water for a few minutes before grinding and force meat through a food chopper.
• Fry onion in butter; add bread crumbs.
• Combine liver and eggs; mix well.
• Add bread crumb mixture.
• Season to taste.
• Stir in flour (using more than a 1/2 cup if necessary) to make a batter stiff enough to drop from the spoon.
• Drop into a kettle of hot broth or soup; cover tightly and cook for 30 minutes.
• Shake pan frequently to prevent dumplings from sticking to each other.

LAMB AND GREEN SQUASH DUMPLINGS

Steps:

• In a small bowl, soak the peppercorns in ⅓ cup of lukewarm water for at least 1 hour, then strain out and discard the peppercorns. Wrap the zucchini in a clean cheesecloth or tea towel and squeeze to wring out excess moisture.
• In a medium bowl, add the lamb and slowly pour in the peppercorn-infused water, a few drops at a time, and use your hands to mix it in well until the water is fully absorbed. Add the scallions, wine, ginger, soy sauce, and salt, and mix well until fully incorporated. Gently fold in the zucchini and mix until well combined.
• Holding a wrapper in your palm, use a fork to add about 1 tablespoon of the filling to the center of the wrapper, then lightly pat down the filling with the fork to get rid of any air bubbles.
• Fold the dumpling into a half-moon, pinching it shut with your thumbs and index fingers, then press the center of the dumpling while pulling on the corners to push out any air bubbles and shape it into a curved crescent. Inspect the dumpling for any holes and pinch them shut. Repeat with the rest of the wrappers to make 24 dumplings.
• In a small bowl, whisk together the flour, vinegar, and 1 cup of water until combined to make a slurry. Brush the oil in a medium cast-iron or nonstick skillet and heat over medium-high heat until the oil starts to shimmer. Add 6 dumplings with the sealed edges lying flat in the pan, spacing them 1 inch apart, then slowly pour in just enough of the slurry to come one-third of the way up the dumplings. Partially cover the pan, leaving a small gap for steam to escape.
• Increase the heat to high and cook for 2 minutes for cast iron (1 minute for nonstick). Lower the heat to medium for 2 minutes for cast iron (3 minutes for nonstick). Then lower the heat to low for 2 to 3 minutes for cast iron (3 minutes for nonstick).
• Cook until the water has evaporated, leaving a paper-thin disk of golden-brown starch on the bottom of the pan. Remove from the heat and slide a thin, flexible spatula around the rim of the pan to loosen the edges of the starch disk, then carefully slide the spatula underneath and flip the disk onto a plate in one piece, crispy side up. Serve immediately, then clean the skillet and repeat with the remaining dumplings.

LAMB DUMPLINGS

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.

LAMB STEW WITH ROSEMARY DUMPLINGS

Steps:

• Trim fat and grisle off lamb cubes. Mix flour with salt, pepper & cayenne, toss with lamb, and pat off excess. In a large pot, heat olive oil over high heat and brown meat on all sides. Work in batches, so as not to crowd the pot. Once all meat is browned, return to pot, and reduce heat to medium. Add onions and shallots, and let sweat for several minutes. Add tomato paste and sugar, and stir in the water, scraping up brown bits. Cook for 5 mins, then add the wine, stir, and bring to a boil. Taste for seasoning and adjust salt, pepper or sugar as needed. Reduce heat to low, cover and simmer for 2 hours, stirring about every 20 mins. After 2 hours, add carrots and frozen peas and cook for 10 minutes. If stew gets dry, add more water. Meanwhile, in a bowl, mix together flour, baking powder, salt, pepper and rosemary. Add the shortening, mixing with a fork or pastry blender until grainy. Add water slowly, mixing until dough is light but solid and can be dropped from a soup spoon. Remove pot lid and stir. Using a wet soup spoon, drop scoops of dumpling dough into stew, working from the perimiter inwards. Do not stir again! Cover pot and allow dumplings to cook for 20 minutes. Serve immediately.

LAMB STEW AND DUMPLINGS

Steps:

• Heat the oil in a large stock pot or stew pan. Add the lamb and brown all sides
• Add the onion and leeks. Once softened add the vegetables, pearl barley, garlic, herbs and the stock
• Bring to the boil then turn down and leave to simmer with the lid on for around 2 1/2 to 3 hours until meat is 'melt in mouth!' and barley is soft (taste to your liking)
• To Make the DUMPLINGS
• Mix the flour and suet and season to taste
• Add water to bind without making the mix too wet but enough to make into balls
• Divide into 8 - 12 dumplings (depending on how big you like them!) and roll into balls with floured hands
• Add to the stew for the last twenty minutes leaving the lid off the pan so they can rise without being restricted. The residue of flour should thicken the gravy of the stew
• Serve in large bowls with fresh crusty bread to soak up the delicious gravy.
• TOP TIP;
• If you do not want dumplings then thicken the stew with gravy granules or a roux of flour and butter and serve.

LAMB HOTPOT WITH POTATO DUMPLINGS

Steps:

• Preheat oven to 160°C Place flour and salt and pepper in a snap-lock bag.
• Add lamb and shake bag to coat.
• Heat 1 tbsp oil in a saucepan over high heat. Add half the lamb. Cook, stirring occasionally, for 3 minutes or until browned. Remove and transfer to a bowl. Repeat with oil and remaining lamb.
• Add remaining 1 tbsp oil, bacon, onion, garlic to saucepan. Cook, stirring for 5 minutes or until onion is soft. Add tomato paste and cook for 1 minute. Add tomatoes, stock and lamb with any juices. Bring to the boil.
• Transfer hotpot to a 10 cup capacity ovenproof casserole dish. Cover tightly with lid or foil. Place on a baking tray and bake for 45 minutes. Remove lid and bake uncovered for a further 45 minutes.
• Meanwhile make potato dumplings. Cut potatoes into large pieces. Place in a shallow, heatproof, microwave safe dish. Cover and microwave on High for 6 to 7 minutes or until just tender. Drain and transfer to a bowl. Add butter and roughly mash. Add milk and stir with a wooden spoon until smooth.
• Remove hotpot from oven. Stir in vegetables. Add flour, cheese and parsley to potato mash. Stir until well combined. Season with salt and pepper. Divide dumpling mixture into 12 portions. Roll each portion into a ball. Place dumplings, in a single layer, over hotpot.
• Increase oven temperature to 200°C Bake hotpot, uncovered, for 25 to 30 minutes or until potato dumplings are golden.
• Serve.

CENTRAL ASIAN BEEF AND LAMB DUMPLINGS

Steps:

• Thinly slice lamb and beef, then finely dice. Transfer to a bowl and add onion and cilantro.
• Grind cumin with mortar and pestle or in grinder and stir into meat mixture. Chill, covered,2 hours.
• Blend flour, salt, and eggs in a food processor until crumbly. With motor running, add water and blend until dough just begins to form a ball. Knead dough on a lightly floured surface until smooth and elastic, about 3 minutes. Wrap dough in wax paper and let stand at room temperature 30 minutes.
• Halve dough and rewrap 1 half. Roll out remaining half on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, about 1/8 inch thick.
• Cut out rounds (about 16) with cutter and cover rounds with wax paper. Discard scraps. Stir salt and pepper into filling. Lay a clean kitchen towel on a work surface and dust with flour.
• Keeping remaining rounds covered, hold 1 round in palm of your hand and put a scant tablespoon of filling in center. Moisten edge of round with a finger dipped in water and fold round in half to form a half-moon, pinching edges together to seal. Put on flour-dusted towel. Repeat with rest of rounds, then with other half of dough.
• Cook dumplings in 2 batches in a large pot of boiling salted water, turning occasionally, until tender, about 15 minutes per batch. Transfer with a slotted spoon to plates and serve immediately.