Homemade Lamb Dumplings Recipe

These dumplings are very hearty and filling, one recipe’s worth is enough to fill you up with some good dumplings! This is a multi-day meal for us, up to three days, depending on how large your dumplings are and your filling amount. Styled after pierogi, these dumplings can be boiled and eaten or fried for a short time for added crisp!

Prep Time: 60 minutes (including 30 minutes of wait time)

Cooking Time per batch: 3-4 minutes boiled; 3-5 minutes fried

Servings: 2-4

Ingredients:

For Dumpling Filling:

  • 1 lb. lamb meat, ground/minced
  • 2-3 cabbage leaves, minced
  • 4-6 oz. fresh mozzarella cheese
  • Pepper to taste

For Dumpling Dough:

  • 500 grams flour (4 cups roughly)
  • 280 grams water (1 cup, 3 Tbsp. roughly)
  • 40 grams melted butter or vegetable oil (3 Tablespoons roughly)
  • Salt to taste

Equipment:

  • Frying pan or cast iron skillet
  • Chopping knife, wooden spoon
  • Cutting board
  • Kitchen Rack
  • Pot for boiling dumplings
  • Tongs
  • Kitchen scale
  • Rolling pin
  • Food processor (optional but handy)
  • Bread mixer (optional but handy)
  1. For the filling: Cook and brown 1 lb. lamb meat in skillet on medium-high heat. Remove from heat. Chop the cabbage and mozzarella into fine pieces. If you have a food processor you can add the cabbage and mozzarella to the processor and pulse til it is finely chopped. Once lamb meat is cool, add to the cabbage-mozzarella combo. Pulse in food processor to mix or mix and crumb the lamb finely. Season with pepper to your taste (we used 1 tsp.).
  2. For the dumpling dough: Weigh out and mix the flour, water, and butter/oil and salt. The dough may be rough with dry pieces. If using a bread mixer, mix until it comes together. Knead the dough to incorporate any pieces. It may be tough at first but will smooth out as you knead more. If the dough is too dry, add small water; if too wet, add flour, ideally minimize adding either. Once dough is in a smooth ball, not sticky to your fingers, add to bowl and cover and rest for 30 minutes.
  3. Making the dumplings: Remove dough and divide into two balls. Work with one ball at a time. Roll out ball with a rolling pin until thin, 1/8 inch. Cut circles into the dough with a cup or pastry cutter. Sizes isn’t terribly important, but make the dough at least a couple inches across. Place teaspoon or other appropriate-sized filling into the dough circle. Fold the dough into a half-moon shape and pinch the edges to seal. Repeat until all the dough is used up.
  4. Cooking the dumplings: Bring a pot of water to a boil. Place several dumplings into the water, stir only to keep them separated if they clump together. Boil for 3 to 4 minutes depending on how big your dumpling is. Remove and dry on rack. You can eat the dumplings here with a sauce of your choice or plain. You can also let the dumplings dry for a couple minutes and fry them too. Heat skillet on medium-high heat with oil for frying. Fry dumplings on each side a couple minutes until desired brownness.

We had a LOT of leftover filling with this recipe. This served us dumplings for 3 full nights for 2 people. Any leftover filling after that can be added to rice; or even as a topping for pizza. We made the dough fresh each night and had no leftovers to store. If storing leftovers, cooked dumpling can be kept in a sealed container in the fridge for a few days.

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