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Ingredients:

Filling:

1 Large Yellow Onion, Minced

10 oz Ground Veal or Beef

10 oz Ground Lamb or Pork

Small Handful of Chopped Cilantro Leaves

1/2 Tsp Red Chili Flakes

3 Tsp Fenugreek Powder

Black Pepper & Salt, To Taste

Dough:

4 Cups of AP Flour

1 Tsp Kosher Salt

1 1/4 Cup Warm Water

 

Preparation:

Combine flour, salt and warm water together in a large bowl;

When you can no longer combine the dough with a wooden spoon remove it from the bowl and knead it together for 10 minutes or so on a clean surface;

Cover the dough in plastic wrap and allow it to rest for 30 minutes at room temperature;

In the meantime, combine all of the filling ingredients together;

When the dough is ready, cut a slab of the dough off one at a time (cover the rest when not in use) and form a rectangle with the dough;

Start placing the dough through a pasta machine on the largest setting, all the way down to the smallest setting;

The dough should come out about 15 cm in height and should be cut 15cm in width;

Place the dough strip in a very small shallow bowl/ rounded plate to allow it to be easier to fill;

Measure out about 40g of filling and place in the center of a dough strip;

Start to take the dough up from one side with both hands and begin to pleat the dough together to form 15-20 pleats all around;

When you have formed all of the pleats together, pinch and squeeze it together tightly until secure and then hold the pinched area at the bottom with one hand and twist the extra dough off with the other hand. Set aside and repeat with each dumpling and the remaining dough and filling;

Bring a large pot of water to boil with some salt;

When boiling, add several dumplings at a time and allow them to rise and cook, about 8 minutes; and

Remove and serve with freshly ground black pepper!