Ingredients (For 8 pieces)
| Ground lamb | 200g |
|---|---|
| Onion | 100g |
| Garlic | 1 blocks |
| S&B Oriental Curry Powder | 2 tsp |
| Salt | 1 tsp |
| Pepper | 1/4 tsp |
| 【A】 Cake flour | 100g |
| Water | 50ml |
| Salt | Pinch |
| Vegetable oil (for deep-frying) | As needed |
| S&B UMAMI TOPPING (for topping) | Desired amount |
Directions
- Mince the garlic and onion.
- Combine all ingredients except for 【A】 in a bowl and mix well.
- Put 【A】 in a different bowl and mix the ingredients until the surface is smooth. Shape the mixture into a single ball and cover it with plastic wrap. Let it sit for 30 minutes.
- Spread cake flour to prevent the dough from sticking to the work surface. Shape the dough into a thick bar and cut it into eight equal pieces.
- Roll out each piece into 10-cm diameter disks. Leaving about 1 cm from the edge, place and spread 【2】 in the center.
- Fold the dough in half and close it up by making pleats along the mated edges.
- Pour oil for deep-drying into a frying pan and place 【6】. Once the dough has hardened, fry the dumplings until they are brown and crisp on both sides.
- Drain off excess oil and serve with UMAMI TOPPING as desired.
