Lamb dumplings. Lamb dumplings We eat lamb dumplings recipe at home

Step-by-step recipe for lamb dumplings with photo.

• National cuisine: home kitchen
• Type of dish: Hot dishes, Dumplings
• Recipe difficulty: Simple recipe

• Preparation time: 10 minutes
• Cooking time: 3 hours
• Number of servings: 40 servings
• Calorie Amount: 126 kilocalories
• Occasion: For lunch

Home-cooked lamb dumplings are truly a very tasty dish; you shouldn’t even compare them with store-bought semi-finished products, because such dumplings are a real delicacy.

Number of servings: 40

Ingredients for 40 servings

• Lamb - 450-500 grams
• Onion - 1 piece
• Wheat flour - 500 grams
• Egg - 2 pieces
• Milk - 170 Milliliters
• Vegetable oil - 20 Milliliters (+ a little for frying onions)
• Boiled water - 20 Milliliters (or broth)
• Ground black pepper - To taste
• Salt - To taste

Step by step

1. To be honest, I don’t understand how you can eat dumplings from the store, because there is practically no meat in them, and the dough is somehow questionable. Therefore, I suggest not to be lazy and prepare delicious lamb dumplings at home. Believe me, you have never tried such amazing dumplings before, at least all my friends, when I treat them to such dumplings, are completely delighted. Of course, with this recipe for making lamb dumplings you will have to spend a couple of hours in the kitchen, but it’s worth it, I guarantee you.
2. 1) Let's start preparing dumplings with minced meat, first we clean the lamb from films and veins, wash the meat and cut it into small pieces. Peel and cut the onions into cubes, fry the onions in vegetable oil until golden brown, and when they cool down, grind them together with the minced meat through a meat grinder. Add 20 ml of boiled water or broth to the minced meat, salt and pepper it to taste, thoroughly knead the minced meat until smooth.
3. 2) Now let's move on to the dough, first of all we sift the flour into a clean deep bowl and add lightly beaten eggs, warm milk, vegetable oil and salt (15 grams) to it. Mix all the ingredients and knead an elastic and thick dough; if it turns out watery, add a little more flour to it. Cover the bowl with the dough with cling film and place it in a cool place for about 2 hours.
4. 3) After the time has passed, we sprinkle a flat surface with flour and place the dough on it, roll it into a thin layer (1.8-2 mm wide). Next, using a glass, cut out neat circles from the dough, in the middle of which we place a little cooked minced meat. We connect the edges of the dough tightly and make dumplings of any shape to your taste.
5. 4) We put most of the finished dumplings in the freezer and freeze them for future use, and cook the rest immediately. To do this, pour water into a saucepan, add bay leaf, peppercorns and salt. Place the dumplings in boiling water and cook them for 7-10 minutes after they float to the surface.
6. Serve lamb dumplings, as expected, with sour cream and fresh herbs. Bon appetit everyone!

Delicious dumplings with lamb will be appreciated by any fan of this wonderful dish. Read how to make truly delicious lamb dumplings in this recipe.

You can prepare dumplings with any filling, but it was the meat filling that made this dish so popular - dumplings with meat are loved by everyone who doesn’t mind eating deliciously and with pleasure!

There are not one or two options for meat filling of dumplings, but quite a lot - and there is plenty to choose from: the classic combination of beef and pork, or these types of meat separately, are perfect for dumplings - chicken, rabbit, turkey, and, of course, itself - lamb.

Dumplings with lamb are a special dish! Anyone who loves this meat and has tried dumplings with it, cooked tasty and correctly, will, without a doubt, never refuse to repeat such a gastronomic pleasure. Well, if, without having anything against lamb, you have never tried dumplings with it in your life, then the time has come to correct this annoying omission.

Making dumplings with lamb is no more difficult than with any other meat. We will tell you about a simple, proven and reliable option for preparing lamb dumplings.

Lamb can be combined with beef, or you can use only lamb to make the taste of the dumplings brighter and richer.

Lamb dumplings recipe

Photo: kavga.netIngredients:

Dough:
500g wheat flour
2 eggs
½ glass of water
salt

Filling:
1 kg fatty lamb
2 onions
2 tbsp. butter
black pepper
salt

Cooking method:

How to cook delicious dumplings with lamb. Sift flour into a mound onto a work surface, make a hole in the center of the mound, beat eggs into it, pour in water, add salt to taste and knead the dough: first with a fork in a circular motion, gradually picking up the flour from the edges, then with your hands when it becomes difficult to mix with a fork. Leave the dough at room temperature, covered with a napkin, for half an hour. During this time, prepare the filling: chop the lamb finely with a knife, as for minced meat - it is better to chop it, and not to twist the meat in a meat grinder, because Subsequently, the filling with chopped lamb will turn out juicier than with twisted lamb. Combine the meat with chopped onion, add butter, salt and pepper, mix everything thoroughly until smooth, then refrigerate while preparing the dough. Roll out the rested dough into a layer about 2.5 mm thick, cut out circles from the dough using a glass with a diameter of about 5-7 cm, depending on the desired size of the dumplings. Place minced meat on each circle and form dumplings. Freeze the finished dumplings by placing them on a board and putting them in the freezer, or prepare them in the usual way: boil them until tender in boiling water. Bon appetit!

If you want to combine lamb for the filling with beef, then take two types of meat in a 1 to 1 ratio, or take a little less beef than lamb - to taste. The taste of the dumplings will not be affected if you add a little dried or fresh herbs and spices suitable for lamb to the filling, with which you can “play” with the taste of the dish. Experiment!

By preparing dumplings with lamb according to this recipe, you will delight your loved ones with a new variation of a familiar dish, and they will certainly ask you to make such dumplings more than once!

Video recipe for dumplings with lamb

Delicious dumplings with lamb will be appreciated by any fan of this wonderful dish. Read how to make truly delicious lamb dumplings in this recipe.

You can prepare dumplings with any filling, but it was the meat filling that made this dish so popular - dumplings with meat are loved by everyone who doesn’t mind eating deliciously and with pleasure!

There are not one or two options for meat filling of dumplings, but quite a lot - and there is plenty to choose from: the classic combination of beef and pork, or these types of meat separately, are perfect for dumplings - chicken, rabbit, turkey, and, of course, itself - lamb.

Dumplings with lamb are a special dish! Anyone who loves this meat and has tried dumplings with it, cooked tasty and correctly, will, without a doubt, never refuse to repeat such a gastronomic pleasure. Well, if, without having anything against lamb, you have never tried dumplings with it in your life, then the time has come to correct this annoying omission.

Making dumplings with lamb is no more difficult than with any other meat. We will tell you about a simple, proven and reliable option for preparing lamb dumplings.

Lamb can be combined with beef, or you can use only lamb to make the taste of the dumplings brighter and richer.

Lamb dumplings recipe

Photo: kavga.net Ingredients:

Dough:
500g wheat flour

2 eggs
½ glass of water
salt

Filling:
1 kg fatty lamb
2 onions
2 tbsp. butter
black pepper
salt

Cooking method:

How to cook delicious dumplings with lamb. Sift flour into a mound onto a work surface, make a hole in the center of the mound, beat eggs into it, pour in water, add salt to taste and knead the dough: first with a fork in a circular motion, gradually picking up the flour from the edges, then with your hands when it becomes difficult to mix with a fork. Leave the dough at room temperature, covered with a napkin, for half an hour. During this time, prepare the filling: chop the lamb finely with a knife, as for minced meat - it is better to chop it, and not to twist the meat in a meat grinder, because Subsequently, the filling with chopped lamb will turn out juicier than with twisted lamb. Combine the meat with chopped onion, add butter, salt and pepper, mix everything thoroughly until smooth, then refrigerate while preparing the dough. Roll out the rested dough into a layer about 2.5 mm thick, cut out circles from the dough using a glass with a diameter of about 5-7 cm, depending on the desired size of the dumplings. Place minced meat on each circle and form dumplings. Freeze the finished dumplings by placing them on a board and putting them in the freezer, or prepare them in the usual way: boil them until tender in boiling water. Bon appetit!

If you want to combine lamb for the filling with beef, then take two types of meat in a 1 to 1 ratio, or take a little less beef than lamb - to taste. The taste of the dumplings will not be affected if you add a little dried or fresh herbs and spices suitable for lamb to the filling, with which you can “play” with the taste of the dish. Experiment!

By preparing dumplings with lamb according to this recipe, you will delight your loved ones with a new variation of a familiar dish, and they will certainly ask you to make such dumplings more than once!

Video recipe for dumplings with lamb

Home-cooked lamb dumplings are truly a very tasty dish; you shouldn’t even compare them with store-bought semi-finished products, because such dumplings are a real delicacy.

Number of servings: 40

A simple recipe for homemade lamb dumplings step by step with photos. Easy to prepare at home in 3 hours. Contains only 36 kilocalories.

• Preparation time: 18 minutes
• Cooking time: 3 hours
• Calorie Amount: 36 kilocalories
• Number of servings: 40 servings
• Occasion: For lunch

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Hot dishes, Dumplings

Ingredients for forty servings

• Lamb - 450-500 grams
• Onion - 1 piece
• Wheat flour - 500 grams
• Egg - 2 pieces
• Milk - 170 Milliliters
• Vegetable oil - 20 Milliliters (+ a little for frying onions)
• Boiled water - 20 Milliliters (or broth)
• Ground black pepper - To taste
• Salt - To taste

Step-by-step preparation

1. To be honest, I don’t understand how you can eat dumplings from the store, because there is practically no meat in them, and the dough is somehow questionable. Therefore, I suggest not to be lazy and prepare delicious lamb dumplings at home. Believe me, you have never tried such amazing dumplings before, at least all my friends, when I treat them to such dumplings, are completely delighted. Of course, with this recipe for making lamb dumplings you will have to spend a couple of hours in the kitchen, but it’s worth it, I guarantee you.
2. 1) Let's start preparing dumplings with minced meat, first we clean the lamb from films and veins, wash the meat and cut it into small pieces. Peel and cut the onions into cubes, fry the onions in vegetable oil until golden brown, and when they cool down, grind them together with the minced meat through a meat grinder. Add 20 ml of boiled water or broth to the minced meat, salt and pepper it to taste, thoroughly knead the minced meat until smooth.
3. 2) Now let's move on to the dough, first of all we sift the flour into a clean deep bowl and add lightly beaten eggs, warm milk, vegetable oil and salt (15 grams) to it. Mix all the ingredients and knead an elastic and thick dough; if it turns out watery, add a little more flour to it. Cover the bowl with the dough with cling film and place it in a cool place for about 2 hours.
4. 3) After the time has passed, we sprinkle a flat surface with flour and place the dough on it, roll it into a thin layer (1.8-2 mm wide). Next, using a glass, cut out neat circles from the dough, in the middle of which we place a little cooked minced meat. We connect the edges of the dough tightly and make dumplings of any shape to your taste.
5. 4) We put most of the finished dumplings in the freezer and freeze them for future use, and cook the rest immediately. To do this, pour water into a saucepan, add bay leaf, peppercorns and salt. Place the dumplings in boiling water and cook them for 7-10 minutes after they float to the surface.
6. Serve lamb dumplings, as expected, with sour cream and fresh herbs. Bon appetit everyone!

Making dumplings with lamb is no more difficult than with any other meat. We will tell you about a simple, proven and reliable option for preparing lamb dumplings.

Lamb can be combined with beef, or you can use only lamb to make the taste of the dumplings brighter and richer.

RECIPE FOR LAMB DUMPLINGS

Dough:
500g wheat flour
2 eggs
½ glass of water
salt

Filling:
1 kg fatty lamb
2 onions
2 tbsp. butter
black pepper
salt

COOKING METHOD:

How to cook delicious dumplings with lamb. Sift flour into a mound onto a work surface, make a hole in the center of the mound, beat eggs into it, pour in water, add salt to taste and knead the dough: first with a fork in a circular motion, gradually picking up the flour from the edges, then with your hands when it becomes difficult to mix with a fork. Leave the dough at room temperature, covered with a napkin, for half an hour. During this time, prepare the filling: chop the lamb finely with a knife, as for minced meat - it is better to chop it, and not to twist the meat in a meat grinder, because. Subsequently, the filling with chopped lamb will turn out juicier than with twisted lamb. Combine the meat with chopped onion, add butter, salt and pepper, mix everything thoroughly until smooth, then refrigerate while preparing the dough. Roll out the rested dough into a layer about 2.5 mm thick, cut out circles from the dough using a glass with a diameter of about 5-7 cm, depending on the desired size of the dumplings. Place minced meat on each circle and form dumplings. Freeze the finished dumplings by placing them on a board and putting them in the freezer, or prepare them in the usual way: boil them until tender in boiling water. Bon appetit!

If you want to combine lamb for the filling with beef, then take two types of meat in a 1 to 1 ratio, or take a little less beef than lamb - to taste. The taste of the dumplings will not be affected if you add a little dried or fresh herbs and spices suitable for lamb to the filling, with which you can “play” with the taste of the dish. Experiment!

By preparing dumplings with lamb according to this recipe, you will delight your loved ones with a new variation of a familiar dish, and they will certainly ask you to make such dumplings more than once!