Delicate dough with juicy filling will impress lovers of dumplings.
Ingredients
Directions
Rub a spatula with salt and pepper, then olive oil. Place on a baking sheet in foil, garlic and thyme, pour over with wine. Bake at 150 ° C until the meat separates easily from the bone, 2.5 hours.
For the sauce, chop the mint, salt, and whip into a paste with an immersion blender. Add some oil, beat again. Mix with yogurt, season with pepper.
Cool the meat, 20 minutes, remove from the bone and disassemble into fibers. Finely chop the connective tissue and baked garlic, mix with the meat and juices that have flowed onto the baking sheet. Season with pepper and chop with a heavy knife.
Roll out the dough on a floured surface into a layer 3 mm thick, cut out circles 5–6 cm in diameter with a mold (knead and roll out the rest of the dough). Put a spoonful of lamb with juice in the center of each mug, carefully pinch the edges and connect the corners, sticking them together. Place the dumplings on a floured board.
When all the dumplings are molded, cook them in batches in a large saucepan of boiling salted water until they float, about 8 minutes. Serve very hot with mint sauce.
Dumplings with Stewed Lamb and Mint Sauce
Serves: 6 People
Prepare Time: -
Cooking Time: 1 hour
Calories: -
Difficulty:
Easy
Delicate dough with juicy filling will impress lovers of dumplings.
Ingredients
Directions
Rub a spatula with salt and pepper, then olive oil. Place on a baking sheet in foil, garlic and thyme, pour over with wine. Bake at 150 ° C until the meat separates easily from the bone, 2.5 hours.
For the sauce, chop the mint, salt, and whip into a paste with an immersion blender. Add some oil, beat again. Mix with yogurt, season with pepper.
Cool the meat, 20 minutes, remove from the bone and disassemble into fibers. Finely chop the connective tissue and baked garlic, mix with the meat and juices that have flowed onto the baking sheet. Season with pepper and chop with a heavy knife.
Roll out the dough on a floured surface into a layer 3 mm thick, cut out circles 5–6 cm in diameter with a mold (knead and roll out the rest of the dough). Put a spoonful of lamb with juice in the center of each mug, carefully pinch the edges and connect the corners, sticking them together. Place the dumplings on a floured board.
When all the dumplings are molded, cook them in batches in a large saucepan of boiling salted water until they float, about 8 minutes. Serve very hot with mint sauce.