Lamb Dumplings

Watch Andrew Zimmern prepares lamb dumplings. Then prepare the dish in your own kitchen.

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Photo by: Dmitry Mordvintsev

Dmitry Mordvintsev

One of my all-time top 5 fave recipes. These are insanely addictive and versions of this dish are served all over Mongolia although most are made with mutton that is nearly decomposing with rot and with fermented mare's milk instead of yogurt. You will find this recipe a little more accessible.


3 1/2 cups of flour

1/2 lb. ground lamb

1/3 cup finely minced onion

1 tsp. minced garlic

2 tbs. minced parsley

1 minced hot chili

Sea salt and ground pepper to taste

1 cup thick yogurt (Greek style works best) placed in a cheesecloth-lined sieve and drained overnight in the fridge.

4 tsp. dried mint


Combine the lamb, onion, garlic, parsley and chili, and season well. Reserve in fridge.

For the wrappers:

Place flour in a large bowl and slowly add 1 and 3/4 cups cold water and the remaining oil, stirring constantly with 2 forks. You can add a few tablespoons of flour at a time until the dough holds together.

Turn out on a floured surface and knead until smooth.

Place dough in a clean bowl, cover and refrigerate for up to 3 hours.

Cut dough into 8 pieces.

Roll out into 1-inch thick ropes.

Cut into 3/4-inch pieces.

Roll pieces out into 2-inch circles, cover with plastic.


1 wrapper at a time, place a teaspoon of filling into wrapper, fold to form a half circle, pleating edges as you go, sealing with fingers.

Place finished dumplings on baking sheet dusted with cornstarch.

Place dumplings into rapidly boiling salted water.

Stir once.

When dumplings float, cook for 2 minutes and drain.

Place yogurt into a large saute pan over medium heat, when yogurt is warmed through add the hot dumplings, toss, divide into bowls and sprinkle with the dried mint and serve.

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