---------- Recipe via Meal-Master (tm) v8.02
  Categories: Ethnic, Lamb, Main dish, Chinese
       Yield: 6 servings
     3/4 lb Lamb finely ground
       2 tb Salt
       1 ea Egg
       1 qt Peanut oil
       3 tb Butter
     1/4 c  Parsley chopped fine
       2 tb Cilantro chopped fine
       1 ea Garlic clove minced
       3 tb Cold boiled rice
            - Dough -
       1 ts Salt
       3 ea Eggs
       1 c  Cold water
       4 c  Flour all-purpose
   DOUGH: Combine flour & salt in a large mixing bowl.
   Make a deep well in the center. Drop in the eggs &
   water. With your hands mix the flour into the liquid
   until thoroughly mixed. Dough should be able to be
   gathered into a compact ball. Transfer dough-ball to a
   lightly floured surface & pressed flat. Knead the
   dough by folding from end-to-end then flattening it
   with the heel of your hand. Be sure to sprinkle the
   dough with extra flour as needed. Knead for approx. 15
   minutes or until dough becomes smooth and very elastic
   in texture. Shape into a ball, wrap loosely in either
   waxed paper or place in a bowl covered with a towel.
   Alow to stand at room temperature for a minimum of 1
   hour but no more than 4 hours. FILLING: Melt the
   butter in a large skillet then add 1 T of the peanut
   oil and mix well over High heat. Add the ground lamb &
   the garlic. Brown well being sure to break up any
   clumps of meat that may form. Transfer lamb to a
   mixing bowl. Add the parsley, cilantro, salt, & rice.
   Mix very thoroughly and allow to cool to room
   temperature. DUMPLINGS: Roll dough on a floured
   surface until forms a sheet approx. 1/8 thick. Lift
   the dough at this point, on the backs of your hands
   and stretch it until is paper- thin. Using either a
   glass or a cookie cutter, cut the dough into 3
   circles. This will result in 72 - 76 circles. In the
   center of each circle, place 1 teaspoon of the lamb
   filling. Fold the circles in half enclosing the
   filling. Take a fork and press the edges of each
   dumpling to seal them. Lightly beat the egg. Brush the
   edges of the seal dumpling with beatten egg. Heat the
   peanut oil in deep-fat fryer until it is 375 degrees
   F. Deep fry the dumplings for 2 - 3 minutes each or
   until they are evenly browned. Drain well. Serve over
   rice or with soup. *NOTE*
      These may be made up & frozen. they keep well ij
   the freezer a month or better. You may also steam
   these tasty little dumplings and serve them with rice
   this way as well. I have tried them with beef filling,
   chicken filling, and was told by soem Kazakh friends
   that they may also be made with shrimp. ORIGIN: Tamara
   Kostirko, Almaty, Kazakhstan