This recipe concludes my series of posts about roast lamb and its leftovers in many guises. It is a stretch to think of this as a Japanese recipe, and I don’t intend it to be. I suppose it is a sort of exploration of various kinds of pasta (wheat dough or pasta) enclosing foods which may or not be related to gyoza—a category not specific relationships or history. No mind. This post is more a process rather than a recipe of a fabulous example of dough enclosed food.
The wrapper dough:
- 1 egg
- ¼ cup water (or less)
- 1 cup flour
- ½ tsp salt
Put the flour into a food processor with the dough blade. Add a pinch of salt and give it a whirl. Break the egg and pulse until it looks like coarse cornmeal. Squeeze a small handful: if it forms a glob of dough, you are done. If it doesn’t hold together, then add a few drops of water. Pulse and test again. Repeat as necessary.
Roll dough thin: with a pasta machine go to the thinnest setting. Cut the sheets into 3″ squares.
- about 2 cups leftover leg of lamb or ½ pound raw ground lamb
- ½ cup chicken broth
- ½ a white onion, diced
- ¼ cup fresh mint, finely chopped
- 1 tsp freshly ground black pepper
- ¼ tsp cinnamon
- ½ tsp hot paprika
- 3 cloves of garlic, minced or grated
If you are using leftover roast leg of lamb, process it in a food processor to a fine mince: raw lamb is good with a bit more texture. Note that you want some fat in this mixture. Don’t be afraid: it carries the flavor and makes the texture juicy. Unfortunately, most lamb I can buy here is trimmed of most of the fat, so I added some chicken broth to moisten. Combine meat, onion, mint, pepper, cinnamon, paprika, and garlic.
The yogurt sauce:
- 1 cup thick Greek style (Fage) yogurt or labneh
- ¼ cup fresh mint leaves
- pinch of salt
Combine and refrigerate for at least an hour for the mint flavor to permeate the yogurt.
I use some of the sauce leftover from roasting the lamb . But if I make these with raw lamb, then I make a sauce with chicken broth flavored with garlic, cinnamon, hot pepper: sorry no recipe—just aim for something a little spicy, with umami, and thickened only a little; thinner than gravy, thicker than soup. Or use butter or olive oil to keep the dumplings from sticking together.
Assembling the dumplings:
Pictures will show you better than I can describe: