Babushka's Dacha Dumplings

By ltrodrigu

Ingredients

• 4 cups all-purpose flour
• 3 1/2 teaspoons kosher salt, plus more, to taste
• 2 large eggs, room temperature
• 1 cup plus 2 teaspoons warm water
• 1 pound lamb, coarsely ground
• 1 pound onions, finely chopped
• 1/2 cup white vinegar, plus more, for serving
• 1/4 cup finely chopped cilantro
• 2 tablespoons beef or chicken stock (or water)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 10 Napa cabbage leaves, to line steamer

Details

Servings 4
Adapted from online.wsj.com

Preparation

Step 1

Make dough: In a large bowl, mix together flour and 2 teaspoons salt. Make a well. Crack eggs into the well and add water. Using a fork, mix eggs and water into flour until it forms scraggly dough. Knead dough with your hands until it's pliable and elastic, about 5 minutes. Cover dough with a linen towel and let it rest for about 30 minutes.

Meanwhile, make the filling: In a large bowl, mix lamb, onions, vinegar, cilantro, stock, 1½ teaspoons salt, pepper and cumin until well combined.

Assemble manti: Divide dough into four equal parts. Take one of the pieces and roll it out over a floured surface until it is about 1/16-inch thick. Keep other pieces under a linen towel. Using a 3-5/8-inch ring cookie cutter (or a medium-size drinking glass), cut out dumpling circles. Lift excess dough and place it under towel.

Place about 1 tablespoon of filling in center of each circle. Keep a small bowl of cold water at hand. Working quickly, very lightly wet your index fingers and run them around the edge of the dumpling circle. Fold top of dumpling circle over bottom to form a half moon. Crimp edges, pinching with thumbs and index fingers. Alternatively you can gather the edges together and form a "purse" with the dumpling. Repeat with remaining dough. You should end up with about 50 dumplings.

In a steamer (or stockpot fitted with a steamer) lined with cabbage leaves, bring 1½ inches of water to a boil. Add as many dumplings as will fit without touching. Cover and steam for about 20 minutes. Transfer dumplings to a warmed plate. Cover to keep warm. Repeat with remaining uncooked dumplings.

Serve with cucumber radish salad and a drizzle of vinegar.