Martha's fried version of mantou, a Saudi meat-filled dumpling, pairs spiced lamb with sweet golden raisins and buttery pine nuts.

Martha Stewart's Cooking School, Episode 510

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Recipe Summary

Yield:
Makes 32
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Ingredients

For the Chile Sauce
For the Dough
For the Filling

Directions

Instructions Checklist
  • 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.

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  • 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.

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