Lamb Dumplings

Peel the onions, garlic and ginger and chop finely. Rinse the chile pepper, cut, remove the seeds, seperate the walls and finely chop. Clean mushrooms and cut.

In hot clarified butter cook the onions until translucent. ​​Add the ground lamb and cook over moderately high heat, breaking up the lamb with a wooden spoon, until the lamb is no longer pink. Then add garlic, ginger and chilli to the lamb and cook briefly. Add and sauté the button mushrooms. Season with lemon juice, cilantro, cumin, salt and pepper. Allow to cool.

Take brick pastry out of the package and allow to thaw. Cut the individual dough sheets into strips (about 10 x 22 cm, approximately 4 x 8 inches).

For the filling, put about 1 tablespoon on the lower third of the dough strip. Fold the bottom over, then laterally roll the dough edges slightly inwards and roll the dough. Repeat until finished.

Place the dumplings on a lined baking tray. In a saucepan melt the butter, mix in the milk and brush the pastry with it.

Place the baking sheet in cold oven and slide (middle shelf) in.