Ham-Filled Dumplings with Lamb Sauce
Ingredients
- For the dumplings
- 220 grams Pastry flour
- salt
- 2 eggs
- Pastry flour (for dusting)
- egg whites (for brushing)
- For the lamb sauce
- 500 grams lamb (from the shoulder)
- 1 onion
- 1 carrot
- 2 Tbsps vegetable oil
- 250 milliliters lamb stock
- 2 Tbsps balsamic vinegar
- 1 bay leaf
- 1 tsp thyme
- cornstarch
Preparation steps
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.
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.
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.
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.
