Lamb Dumplings with Cucumber and Radish Dip

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Lamb Dumplings with Cucumber and Radish Dip
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 25 min.
Ready in

Ingredients

for
4
For the dough
250 grams
10 grams
100 milliliters
lukewarm Milk
1 pinch
1 tablespoon
For the filling
1
1
1 tablespoon
10 grams
200 grams
5
2 tablespoons
freshly ground Pepper
1
For the dip
4
¼
¼
250 grams
200 grams
3 tablespoons
chopped Parsley
1 tablespoon

Preparation steps

1.

For the dough, sieve the flour into a bowl and make a well in the middle. Dissolve the yeast into the milk, add it with sugar into the well, sprinkle some flour from the edges, cover, and allow to rise for 15 minutes.

2.

Add the oil to the flour mixture and knead to a smooth dough. Cover and let rise covered for another 30 minutes.

For the filling, peel the onion and garlic. Heat the butter and oil in a pan and saute the garlic and onion. Add in the ground lamb and saute until crumbly. Trim the mushrooms, chop and mix into the ground lamb. Stir in the tomato paste, and season with salt and pepper.

3.

To prepare the dumplings, roll out the dough on a floured surface and cut out circles with 6 cm (approximately 2¼ inches) diameter. Place the filling in the middle of each circle, fold into semi-circles, and squeeze the edges together. Place the dumplings on a greased baking tray, brush with the beaten egg yolk, sprinkle black cumin seeds over and let rise for another 20 minutes. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 15 to 20 minutes.

4.

For the dip, rinse and trim the radishes and the cucumber and cut into sticks. Cut the red paprika into small cubes. Mix the quark and sour cream with the parsley and the lemon juice. Season with salt and pepper. Pour the dip into bowls and sprinkle the radish and cucmber sticks over. Serve the dumplings with the dip.