Recipe: Middle Eastern Lamb Dumplings

INGREDIENTS

DUMPLINGS

• 500g lamb mince
• 2tsp cumin
• 1/4 cup parsley, finely chopped
• 1 brown onion, grated
• 1tsp salt
• Wonton wrappers

GARLIC YOGHURT

• 250g Greek yoghurt
• 2-4 garlic cloves grated
• 1tsp salt

HARISSA BUTTER

• 1 tbsp harissa
• 100g butter

PAIRED WITH

• 2023 Gigglepot Cabernet Sauvignon

METHOD

1. 1. Start by mixing together garlic yoghurt ingredients and pop aside into the fridge to chill.

   2. In a large bowl, mix together the lamb mince with cumin, parsley, grated onion and salt.

   3. Take a teaspoon of lamb mixture and roll into a small ball. Place ball onto a wonton wrapper.

   4. Lightly brush the edges of the wonton wrapper with water. Fold wrapper in half and along the sides to create a rectangle, squeezing it shut to remove all the air.

   5. Bring the corners together to form a classic dumpling shape. Press together firmly to hold the shape.

   6. Once ready to cook, heat a little oil in a pan and place the dumplings in to fry.

   7. Fry until golden brown (approx. 1 minute) and then add 1/2 cup water to the pan and cover with a lid. Steam for approx. 5 minutes (or 10 minutes if cooking from frozen).

   8. To make the butter, heat butter in a saucepan and whisk in the harissa.

   9. To serve, spread a generous layer of garlic yoghurt onto your plate.

   10. Top with a pile of dumplings, and finish with a drizzle of harissa butter. Expect bold spice, creamy tang, and crispy-soft textures in every bite.

       * makes approx. 30 dumplings.