Food & Cooking Recipes Appetizers Lamb Dumplings Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 21, 2017 Print Rate It Share Share Tweet Pin Email Yield: 32 Martha's fried version of mantou, a Saudi meat-filled dumpling, pairs spiced lamb with sweet golden raisins and buttery pine nuts. Ingredients For the Chile Sauce ¼ cup tomato paste 1 tablespoon white balsamic vinegar 1 tablespoon extra-virgin olive oil 1 ½ teaspoons ground cumin ¼ teaspoon ground turmeric ¼ teaspoon paprika Pinch of cayenne pepper Pinch of sugar Kosher salt and freshly ground black pepper For the Dough 3 cups unbleached all-purpose flour ⅓ cup extra-virgin olive oil, plus more for coating 1 ½ teaspoons kosher salt 1 large egg For the Filling 2 tablespoons ghee 1 medium onion, finely diced Kosher salt and freshly ground pepper 3 cloves garlic, minced 1 teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon ground sumac 1 pound ground lamb ¼ cup golden raisins ¼ cup toasted pine nuts, roughly chopped ¼ cup finely chopped fresh mint 1 quart safflower oil, for frying Directions Make the chile sauce: In a small saucepan over medium heat, whisk to combine tomato paste, vinegar, oil, cumin, turmeric, paprika, cayenne, sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 cup water. Bring mixture to a boil, reduce to a simmer, and cook until thickened and reduced by one-third. Season with salt and black pepper. Sauce may be served warm, room temperature, or chilled. Make the dough: In a large bowl, stir to combine flour, oil, salt, egg, and 3/4 cup water. Turn dough out onto a lightly floured surface and knead until soft and slightly sticky, about 10 minutes. Divide dough into 32 equal pieces. Lightly coat a rimmed baking sheet and your hands with oil. Working with one piece of dough at a time, use your hands to roll into a ball. Transfer to baking sheet, then repeat process with remaining dough. Drizzle balls with additional oil, cover with plastic wrap or a kitchen towel, and let rest at room temperature for 3 hours. Make the filling: Melt ghee in a medium skillet over medium. Add onion and cook, stirring often, until just softened, 8 to 10 minutes. Add garlic, cumin, coriander, and sumac and cook until fragrant. Add lamb and cook, stirring often, until meat is browned and cooked through, about 8 minutes. Season with salt and pepper and stir in raisins and pine nuts. Remove from heat and let cool slightly; stir in mint. Let cool to room temperature. Working with one ball of dough at a time, place ball on surface and use your fingertips to flatten into a 4-inch round. Place 1 heaping tablespoon lamb filling into the center of the round. Fold dough over filling to enclose, forming a half moon. Pinch edges together, crimping to tightly seal. Repeat process with remaining dough and filling. Heat oil in a medium heavy-bottomed pot until a deep-fry thermometer reaches 350 degrees. Working in batches, fry dumplings until crisp and golden all over, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet; let drain. Serve dumplings warm with chile sauce. Rate it Print