Ham-Filled Dumplings with Lamb Sauce

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Ham-Filled Dumplings with Lamb Sauce
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 55 min.
Ready in

Ingredients

for
4
For the dumplings
220 grams
2
Pastry flour (for dusting)
Egg white (for brushing)
For the lamb sauce
500 grams
Lamb (from the shoulder)
1
1
2 tablespoons
250 milliliters
2 tablespoons
1
1 teaspoon
For the filling
2
50 grams
1 tablespoon
200 grams
boiled mealy Potatoes
50 grams
½ teaspoon
chopped Marjoram
Pepper (freshly ground)
3 tablespoons

Preparation steps

1.

For the dumplings, mix flour, salt, eggs and 80 ml (approximately 1/3 cup) water and knead into a smooth dough. Shape dough into a ball, cover and let rest 30 minutes.

2.

For the lamb sauce, chop lamb meat into very small pieces. Peel onion and carrot and finely chop. Heat oil and brown lamb pieces. Add onions and carrots and sauté. Pour in lamb stock and season with salt and pepper. Add vinegar, bay leaf and thyme, cover and simmer for about 40 minutes. Thicken sauce as desired with cornstarch mixed in cold water.

3.

For the filling, peel shallots and chop finely. Cut ham into small cubes. Sauté shallots in butter until soft, add ham and sauté briefly. Season ham mixture with salt and pepper and cool. Press potatoes through a potato ricer into a bowl and mix in ham mixture, crumbled feta cheese and marjoram.

4.

On a floured surface, thinly roll out dough and cut with a pastry wheel into squares about 5 x 5 cm (approximately 2 x 2 inches). Place a little filling on each dough square, brush dough with egg white and fold into triangles. Boil dumplings about 5 minutes until cooked through. Remove dumplings from water with a slotted spoon and arrange on warmed plates. Serve with the lamb sauce. Garnish with chives as desired.