Lamb Pelmeni with Adjika Butter
Behind The Dish - "Portland"
- 1 ½ pounds ground lamb
- ½ onion
- ½ cup ice water
- 1 tablespoon plus 1 teaspoon kosher salt
- 3 ½ cups (450 grams) all-purpose flour
- 1 tablespoon kosher salt
- 1 large egg
- ¾ cup plus 2 tablespoons cold water
- 2 teaspoons whole coriander seeds
- 2 teaspoons whole fenugreek seeds
- 2 teaspoons whole dill seeds
- 2 teaspoons whole cumin seeds
- ¼ cups coarsely chopped walnuts
- 2 tablespoons coarsely chopped parsley leaves
- 2 tablespoons coarsely chopped cilantro leaves
- 6 tablespoons tomato paste
- 3 tablespoons Turkish hot pepper paste
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 teaspoons ground turmeric
- 2 teaspoons kosher salt
- 1 clove garlic
- Dumpling Dough
- Lamb Pelmeni
- Adjika Butter
- White Vinegar
- Kosher Salt
- Smentana or sour cream
- Mint and Cilantro
- Finely grate onion, reserving the liquid.
- Place lamb, onion, ice water and salt in a mixer fitted with the paddle attachment.
- Mix until the mixture comes together.
- Reserve mixture in the fridge.
- In the bowl of a stand mixer fitted with a dough hook, mix together the flour and salt.
- Add the egg.
- Slowly drizzle in the water.
- Mix until a dough forms, then knead for 10 minutes, until the dough comes together in a smooth ball.
- Wrap the dough in plastic wrap and let rest at room temp for an hour.
- Heat a small saucepan over medium heat.
- Add the coriander, fenugreek, dill and cumin seeds to toast, stirring occasionally until fragrant
- Transfer to a spice grinder and grind to a fine powder.
- Place the ground spices into a food processor.
- Add the walnuts, parsley leaves, cilantro leaves, tomato paste, hot pepper paste, lemon juice, olive oil, ground turmeric, kosher salt and garlic.
- Blend, scraping down occasionally, until the mixture is smooth.
- Add butter and mix until it is all incorporated.
- Pour into a bowl and reserve.
- Flour the table.
- Take a section of dough and roll it out.
- Place the dough through the rolling machine to flatten it out.
- Generously flour the mold.
- Place the dough on the dumpling mold and press into place.
- Take a pastry bag filled with lamb pelmeni and place a dollop into each section of the mold. Use a small knife to make sure everything stays in place.
- Spray water on dough.
- Cover the dough and lamb pelmeni with another layer of dough.
- Press down on the dough and then go over it with a rolling pin.
- Remove the excess dough.
- Pop out the dumplings and place on a tray
- Freeze the dumplings.
- Bring a large pot of salted water to a boil.
- Add the dumplings.
- While the dumplings, give them a stir.
- While the dumplings cook, mix the adjika butter with white vinegar and a pinch of kosher salt in a mixing bowl.
- Once the dumplings are finished cooking, skim them out of the bowling water and place them in the mixing bowl.
- Mix them with the adjika butter and toss thoroughly.
- Put them on a plate.
- Top with the Smetana, fresh mint and fresh cilantro.