An adaptation of a Russian recipe, Malynka’s Lamb Dumplings make a warming, filling meal, served zoith a green vegetable such as Brussels sprouts or steamed cabbage.
6 oz. flour
½ teaspoon baking powder
½ teaspoon salt -1 teaspoon white pepper
3 oz. shredded suet
6 tablespoons cold water
2 pints chicken stock
1 tablespoon butter
1 medium-sized onion, finely minced
8 oz. cooked lean lamb, finely minced
1 tablespoon very finely chopped fresh dill, or
1 teaspoon dried dill
½ teaspoon salt
½ teaspoon black pepper
1 egg yolk
8 fl. oz. sour.cream
1 tablespoon paprika
½ teaspoon celery salt
First, make the filling. In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Stir in the lamb, dill, salt and pepper and cook the mixture, stirring frequently, for 2 minutes.
Remove the pan from the heat. With a wooden spoon, beat in the egg yolk and combine the mixture thoroughly. Set aside.
To make the dumplings, sift the flour, baking powder, salt and pepper into a medium-sized mixing bowl. Stir in the shredded suet. With a knife, mix in 5 tablespoons of the water. (If the dough looks too dry, add a little more of the water.) Turn the dough out on to a lightly floured surface and knead it for 5 minutes, or until it is smooth and elastic.
With a knife, cut the dough into 16 equal pieces. Roll the pieces into small balls.
With the palm of your hand, flatten the balls into circles approximately J-inch thick.
Place teaspoonfuls of the meat mixture in the centre of each dough circle. Moisten the edges of the circles with a little water and bring them up together so that they meet. Pinch the edges together to seal the dumplings completely. Set aside.
In a large saucepan, bring the stock to the boil over high heat. Drop the dumplings into the boiling stock and reduce the heat to moderately low. Cover the pan and simmer the dumplings for 15 minutes, or until they are cooked and have risen to the surface.
Meanwhile, in a small saucepan combine the sour cream with the paprika and celery salt. Set the pan over moderately low heat and cook the sauce, stirring constantly, until it is hot but not boiling. Remove the pan from the heat and keep the sauce warm.
When the dumplings are cooked, remove the pan from the heat. With a shotted spoon, lift the dumplings out of the pan and transfer them to a warmed serving dish. Discard the cooking liquid.
Pour the hot sour cream sauce over the dumplings and serve immediately.