Traditional Ukrainian Lamb and Kidney Dumplings
A hearty Ukrainian-inspired dish featuring tender lamb and kidney, wrapped in homemade dumplings and served with a side of sauerkraut.
Ingredients
- ●1 lb Lamb, ground
- ●1 lb Kidney, beef
- ●2 cups All-purpose flour
- ●1 Egg
- ●1 cup Water
- ●1 medium Onion, chopped
- ●2 cloves Garlic, minced
- ●1 tsp Salt
- ●1 tsp Black pepper
- ●2 tbsp Butter, meltedfor dumpling dough
Instructions
- 1
In a large bowl, combine ground lamb, beef kidney, onion, garlic, salt, and black pepper. Mix well with your hands until just combined.
- 2
In a separate bowl, combine flour, egg, and water. Mix until a dough forms.
- 3
Knead the dough for 5-7 minutes until smooth and elastic.
- 4
Divide the dough into 8-10 equal pieces. Roll out each piece into a thin circle.
- 5
Place a spoonful of the lamb and kidney mixture in the center of each dough circle.
- 6
Fold the dough over the filling and press the edges together to seal the dumpling.
- 7
In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add 4-5 dumplings to the pot and cook for 2-3 minutes on each side, until golden brown.
- 8
Remove the dumplings from the pot and set aside. Repeat with the remaining dumplings.
- 9
Add the remaining 1 tablespoon of butter to the pot and cook for 1-2 minutes, until melted.
- 10
Add 1 cup of sauerkraut to the pot and cook for 2-3 minutes, until heated through.
- 11
Serve the dumplings with the sauerkraut and melted butter.
- 12
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, until the dumplings are cooked through and the sauerkraut is caramelized.