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Chuchura, Uygur Dumplings

Dim Sum and Other Snack Foods

Chuchura, Uygur Dumplings
½ pound ground or hand-minced lamb
1 small onion, peeled and minced
1 teaspoon ground cumin
1/4 teaspoon cumin seeds
1 bunch cilantro, stems minced, leaves cut into one-inch pieces
1 teaspoon ground black pepper
1 teaspoon salt
prepared dumpling wrappers at room temperature
2 teaspoons flour
1. In a bowl, gently mix lamb, onion pieces, cilantro stems, and the pepper and salt.
2. Roll the dough into two-inch circles, and dust them lightly with flour before putting them in a pile.
3. Take one dumpling wrapper and put one and a half teaspoons of the filling mixture in its center. Fold it in half, lightly wet the edges and pinch it closed; then shape it like a circle. Repeat until all dough and filling are used.
4. Bring stock to the boil, and reduce heat and simmer the dumplings for six minutes, then drain them and serve with the stock, or fry them in lamb fat until lightly browned on both sides, before serving

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