- 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 dumpling, and 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 boiling 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.