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1
Combine flour and salt in a large mixing bowl.
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2
Make a deep well in the center.
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3
Drop in the eggs and water.
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4
With your hands mix the flour into the liquid until thoroughly mixed.
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5
Dough should be able to be gathered into a compact ball.
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6
Transfer dough-ball to a lightly floured surface and pressed flat.
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7
Knead the dough by folding from end-to-end then flattening it with the heel of your hand.
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8
Be sure to sprinkle the dough with extra flour as needed.
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9
Knead for approx.
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10
15 minutes or until dough becomes smooth and very elastic in texture.
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11
Shape into a ball, wrap loosely in either waxed paper or place in a bowl covered with a towel.
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12
Alow to stand at room temperature for a minimum of 1 hour but no more than 4 hours.
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13
Melt the butter in a large skillet then add 1 tablespoon of the peanut oil and mix well over High heat.
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14
Add the ground lamb and the garlic.
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15
Brown well being sure to break up any clumps of meat that may form.
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16
Transfer lamb to a mixing bowl.
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17
Add the parsley, cilantro, salt, and rice.
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18
Mix very thoroughly and allow to cool to room temperature.
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19
Roll dough on a floured surface until forms a sheet approx.
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20
1/8 inch thick.
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21
Lift the dough at this point, on the backs of your hands and stretch it until is paper- thin.
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22
Using either a glass or a cookie cutter, cut the dough into 3 inch circles.
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23
In the center of each circle, place 1 teaspoon of the lamb filling.
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24
Fold the circles in half enclosing the filling.
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25
Take a fork and press the edges of each dumpling to seal them.
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26
Lightly beat the egg.
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27
Brush the edges of the seal dumpling with beatten egg.
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28
Heat the peanut oil in deep-fat fryer until it is 375F (190C).
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29
Deep fry the dumplings for 2 to 3 minutes each or until they are evenly browned.
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30
Drain well.
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31
Serve over rice or with soup.
