Ingredients

• 1 quart peanut oil
• 3 tablespoon butter
• ¼ cup parsley (chopped fine)
• 2 tablespoon cilantro (chopped fine)
• 1 garlic clove (minced)
• 3 tablespoon cold boiled rice
• For the dough -
• 1 teaspoon salt
• 3 eggs
• 1 cup cold water
• 4 cups all-purpose flour

Directions

• Directions
• For the dough; Combine flour and salt in a large mixing bowl. Make a deep well in the center. Drop in the eggs and water.
• With your hands mix the flour into the liquid until thoroughly mixed. Dough should be able to be gathered into a compact ball.
• Transfer dough-ball to a lightly floured surface and pressed flat.
• Knead the dough by folding from end-to-end then flattening it with the heel of your hand.
• Be sure to sprinkle the dough with extra flour as needed. Knead for approximate 15 minutes or until dough becomes smooth and very elastic in texture.
• Shape into a ball, wrap loosely in either waxed paper or place in a bowl covered with a towel.
• Allow to stand at room temperature for a minimum of 1 hour but no more than 4 hours.
• For the filling; Melt the butter in a large skillet then add 1 T of the peanut oil and mix well over high heat.
• Add the ground lamb and the garlic. Brown well being sure to break up any clumps of meat that may form.
• Transfer lamb to a mixing bowl. Add the parsley, cilantro, salt and rice. Mix very thoroughly and allow to cool to room temperature.
• For the dumplings; Roll dough on a floured surface until forms a sheet approximately 1/8 inch thick.
• Lift the dough at this point, on the backs of your hands and stretch it until is paper-thin.
• Using either a glass or a cookie cutter, cut the dough into 3 inch circles. This will result in 72-76 circles.
• In the center of each circle, place 1 teaspoon of the lamb filling. Fold the circles in half enclosing the filling.
• Take a fork and press the edges of each dumpling to seal them. Lightly beat the egg. Brush the edges of the seal dumpling with beaten egg.
• Heat the peanut oil in deep-fat fryer until it is 375 degrees F. Deep fry the dumplings for 2-3 minutes each or until they are evenly browned.
• Drain well serve over rice or with soup.